This is a super easy, feel good dinner the whole family will love. Our kiddos love to help cook and this meal is one to get the whole family involved. I have never been a big “measurer” when it comes to cooking and being a true Louisiana family, we LOVE well seasoned food. With that being said, you know your family and what kinds of seasonings they love and how much.
We like to use cast iron whenever possible, but any pan will work. I start by sauteing some chopped onion and garlic in a mixture of butter and olive oil. While that is becoming translucent, I rinse and drain my venison stew meat. I then place the stew meat in a bowl and add my seasoning. We personally enjoy Saltgrass SEVEN steak spice, garlic powder, onion powder, and lemon pepper. I am very generous with my seasoning! I then add about a 1/2 cup of flour to generously coat my seasoned meat. This will help to thicken your gravy.
It is a good idea at this point to fill up cup of water and have it close to your cooking station. The meat is then added to the hot pan with the onion and garlic and browned. We are, at this point, not wanting to cook the meat thoroughly, just browning the outside. You will notice quite a bit of “stuff” sticking to the bottom of your pan. That is good!! Just don’t let it burn. This is where that cup of water comes into play. Kids get back, its gonna get steamy. Add about 1 cup of water for now, scrapping and stirring in those bits from the bottom. Once you have your “bits” well incorporated you can stir in more water to cover your meat. You will want a slight boil to be happening here.
I like to cook my meat/gravy mixture down about 3-4 times. Letting the water evaporate enough to where this mixture is starting to stick to the bottom of the pan again before giving it a good stir and adding more liquid. I sometimes will add beef stock instead of water for extra flavor. This will finish the cooking process of your meat as well as make it super tender. When your meat has reached your desired tenderness, add a couple of peeled and diced potatoes (this will also help add thickness to your gravy). You can also add any other vegetables you may want at this time. I sometimes add a can of golden cream of mushroom for added flavor as well as thickness. Give it a taste test and add any seasoning needed or let your family “doctor-up” their individual plate. My husband usually adds Tonys to his. This dish can also be made with cubed pork (we call that pork chop gravy), elk stew meat, or any other desired wild game.
Serve over rice.
Ingredients:
- 1 lb cubed/stew meat
- 1 tbs butter
- 2 tbs olive oil
- 1/2 large onion (diced)
- 3 cloves of garlic (diced)
- 1 tbs SALTGRASS Seven steak spice
- 1/2 tbs garlic powder
- 1/2 tbs onion powder
- 1 tsp lemon pepper
- 1/4-1/2 cup flour
- water and/or beef stock
- about 2 large potatoes (peeled and diced)
- 1 can golden cream of mushroom (optional)
AMOUNTS ARE ESTIMATED – SEASON AS DESIRED
Directions:
- saute onion and garlic in butter/olive oil mixture
- rinse stew meat
- season meat and coat with flour
- brown meat, letting it stick a little, but not burn
- add water scrapping and incorporating “sticky bits” off bottom of pan
- cover meat with water or beef stock, letting it cook down and adding water as needed several times to desired tenderness
- add peeled and diced potatoes
- stir in can of golden cream of mushroom (optional)
- taste and add any seasoning as needed
- serve over rice
Stonewall Deer Processing and Taxidermy 