Cream Of Mushroom Deer Steak Recipe

by Kelly Blogs, Recipes, Venison

This Simple Deer Steak Recipe Will Be One That Becomes A Family Favorite

Cream Of Mushroom Deer Steak Over Rice Recipe

I don’t know if you do it in your family, but in ours, we do the “birthday dinner request” thing. This means that on birthdays you get to pick what you want to be cooked and then we all gather together for a family dinner and I make it. And as luck would have it my husband’s birthday is the first day of the year so we can always count on having his yearly favorite Cream of Mushroom Deer Steak Recipe over rice or pasta with my famous Baked Caramel Cheesecake from scratch. Yes, he’s spoiled!

Personally, I would rather have a smoked turkey with a side of strawberries and shortcake but he ALWAYS picks this recipe so it makes it easy to plan for. This simple deer steak recipe will become a family favorite in your house as well as in mine. And you’ll find that on those nights when you have very little time to whip something up, my Cream of Mushroom Deer Steak Recipe will be a go-to time and time again. I promise, with only a few ingredients, and just a short amount of time to prepare, you will be sending me a nice note to say THANK YOU, KELLY!

Cream Of Mushroom Deer Steak Recipe

What You Need:

  • 2 lbs of deer steak (cut into small chunks)
  • Canola oil
  • 2 Family Size Cans Of Campbell’s Cream of Mushroom Soup
  • 1/2 C Milk

Directions:

First, in a large skillet, I place a small amount of canola oil and turn the heat to medium heat. When it gets hot I put in the meat chunks and I brown them until good and done on both sides. You’ll need to season the meat to your own taste but for my husband, I normally season with garlic salt and pepper. We LOVE garlic salt. I put garlic salt on just about everything.

Next, I put the brown deer steak chunks on a paper towel to let the grease drain from the meat.

Time To Prepare The Cream Of Mushroom Soup!

After the meat drains I open up the two cans of soup and put it in a large saucepan and turn the heat on low and let it cook. This is the time I add the milk. You must continually stir or else the soup will scorch to the pan. I have done that before and it tastes like burnt milk. It’s horrible, so stir, stir, stir until it’s creamy.

Once you have the soup ready it’s time to add the meat. What I do is just scoop the deer steak into the large saucepan of the cream of mushroom soup and continue to cook on low until it’s bubbly and blended together well.

And that’s it! It’s done!

Cream Of Mushroom Deer Steak Recipe Goes Well With Just About Anything

My husband and I have a difference of opinion on what to serve with this recipe. He loves rice. Wild rice or white, he doesn’t care but it has to be poured over rice.

As for me, well I like mine poured over pasta. Whether it be angel hair pasta or just plain old egg noodles, I want PASTA! Usually, since it’s his birthday meal, I give in and do the rice. What kind of wife would I be if I demanded my way on his birthday?????

As for sides, I usually do garlic bread and peas and potatoes or some other green vegetable. I know, I know, potatoes and rice…too much starch. But around here we love our starch!

Regardless of what choices you decide on, I promise that my Cream of Mushroom Deer Steak Recipe will be a hit with your family and it might even become a “birthday request” recipe. I would be tickled to find out that it sparked a new “tradition” in your house. Be sure to let me know if it does! I’ll be sure to pass that on to my husband so he can have bragging rights. It was him who came up with this simple Cream of Mushroom Deer Steak Recipe. Who knew he could come up with something so tasty? Not me.