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Drunken Venison Roundsteak

August 11, 2011


  • venison round steak (thawed and at room temperature)
  • mushrooms (pick your favorite style)
  • white onion
  • salt/pepper (to taste)
  • garlic powder
  • butter
  • dark rum
  • light beer
In skillet (preferably cast-iron): saute mushrooms and onions in some butter and a little bit of beer. When softened, add just a touch of rum to color them up and saute until the alcohol smell is gone. Pour off into a bowl and set aside.
Season venison steaks with salt, pepper and garlic powder to your liking.
In skillet (preferably cast-iron): melt some butter and place venison steak on skillet over medium-high heat. As butter starts to burn, pour in a little bit of beer; continue until steak is cooked through turn steak occasionally. Once steak is cooked, remove steak and put in a little bit more butter and allow butter to simmer until it starts to brown. Add in some dark rum and then put sauteed mushrooms and onions back into skillet and cook until they are warm again.
Pour remaining sauce and mushrooms/onions over venison steaks and ENJOY with your favorite sides!!
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