Creamed Venison
Submitted by COLEMAN
Braised venison steak in white sauce with Worcestershire, dill relish, and a golden bread crumb topping. A hunter’s casserole that turns wild game into fork-tender comfort food.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minDeer season’s bounty deserves better than the freezer, and this casserole delivers.
Cubed venison steaks get browned in butter, then braised with a splash of water until fork-tender before being folded into a seasoned white sauce with Worcestershire, celery salt, and a surprise hit of dill pickle relish that cuts through the richness.
Pile it into a casserole, top with buttered bread crumbs, and bake until golden and bubbling.
It’s the kind of dish that makes a hunter proud and keeps the whole table happy.
Pro Tips
- Cube the venison into small, even pieces so it braises evenly and stays tender throughout.
- Add water just a little at a time while braising; you want the pan barely moist, not swimming.
- The dill relish may sound unusual, but it adds a tangy crunch that balances the gamey richness of the venison.
- This works equally well with elk, moose, or any lean wild game.
Ingredients
Directions
Brown steak in 3 tablespoons margarine or butter.
Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed.
When done add white sauce, seasonings, parsley and pickle relish.
Put mixture in a greased casserole.
Sprinkle top with bread crumbs and dot with margarine or butter.
Bake in a moderate oven (350 degrees F.) until crumbs are browned.
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