This steak recipe is perfect for a tender outcome. Try baking your tougher wild game steaks instead of grilling or frying them. The baking makes for a much tender bite, with added flavors that you will not get from other methods.
This steak dish can be served easily all at once. You do not have to cook individual steaks to order or preference. Older steaks, lost in the freezer, work well with this recipe. Also, tougher cuts of steak come out more tender. Everyone will be happy with the tender and tasty outcome.
- 2-3 lbs. of boneless wild game steaks. Deer and elk round steaks work well.
- ½ cup of flour
- 2 tsp of salt, ¼ tsp of pepper
- 2 tbsp of butter or margarine
- 3 tbsp of olive oil or vegetable oil. Flavored olive oil works well.
- 3 tbsp of finely chopped onion
- Brown sugar
- Ketchup
- Dried Basil or Italian seasoning
- 1 tbsp of cut up butter.
- ¼ cup of beef broth. Can be made from bouillon.
The oven needs to be at 350 degrees.
Trim the steaks into serving sized pieces, and hammer /tenderize until ½ inch thick.
Make a bowl with the flour, salt and pepper and dip the steaks into this to coat.
Melt the butter and oil in a fry pan and cook steaks until brown. Medium heat works well.
Arrange the browned steaks into a baking dish. (12x 8). Sprinkle with the diced onion. Add a tsp. of brown sugar and ketchup atop each steak. Sprinkle with Basil. Dot each steak with a piece of butter. Add any drippings into the baking dish.
Cover with foil and bake for 45 minutes. Remove foil. (This works well in a Dutch Oven when camping)
Bake until the meat is browned, and the toppings are cooked. Add more water/ stock if the meat seems too dry. Simmer for 15 minutes more.
Eat heartily and happy!
Montana Grant
