Stuffed Venison Steaks
Recipe: #22586
January 19, 2016
Categories: Bacon, Game, Southwest, Gluten-Free, High Protein, No Eggs, Non-Dairy, Venison, , more
"Adapted from Coors Taste of the West. Prep time includes marinating time."
Ingredients
Nutritional
- Serving Size: 1 (307.7 g)
- Calories 498.8
- Total Fat - 29 g
- Saturated Fat - 8.5 g
- Cholesterol - 118.5 mg
- Sodium - 365 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 41 g
- Calcium - 70.1 mg
- Iron - 2.8 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut a pocket in one side of each steak.
Step 2
Put meat in a zipper bag set in a shallow pan.
Step 3
Add oil and 1 1/2 cups beer.
Step 4
Close bag tightly and refrigerate at least 8 hours or overnight, turning occasionally.
Step 5
Drain meat and discard marinade. Pat dry.
Step 6
Cook bacon until crsip.
Step 7
Drain, reserving 2 tablespoons bacon fat.
Step 8
Crumble bacon.
Step 9
Mix bacon with onion and stuff into pockets in steaks.
Step 10
Reheat bacon fat and brown meat on both sides.
Step 11
Season with salt and pepper.
Step 12
Add 3/4 beer.
Step 13
Reduce heat to low, cover, and simmer until meat is tender, about 45 minutes.
Step 14
Remove meat and set aside.
Step 15
Measure the liquid in the pan. If necessary, add enough water to bring amount up to 1 1/2 cups.
Step 16
Combine sour cream, flour and remaining beer.
Step 17
Stir some of the pan juices into the sour cream mixture.
Step 18
Add the sour cream mixture to the pan and cook, stirring, until thickened and bubbly, about 1 minute.
Step 19
Serve meat with sauce and sprinkle paprika on top.
Tips
No special items needed.