Slow Roasted Venison Steaks

baked venison steaks

Ingredients:

1/4 Cup Allegro Original Marinade

2 teaspoons Spicy Brown Mustard

1/2 teaspoon Louisiana Hot Sauce (I use Frank’s Red Hot)

1/2 teaspoon Garlic Powder

2 teaspoons Dry Ranch Dressing Mix

2 Tablespoons Olive Oil

1 Tablespoon Butter

1/2 Cup Flour

1/2 Cup Brewed Coffee

1 Medium Onion (Sliced)

4-5 Fresh Mushrooms (Sliced)

Venison Steak Ingredients

Marinade defrosted venison steaks in oven safe dish for and hour in:

1/4 Cup Allegro Original Marinade

2 teaspoons Spicy Brown Mustard

1/2 teaspoon Louisiana Hot Sauce (I use Frank’s Red Hot)

1/2 teaspoon Garlic Powder

2 teaspoons Dry Ranch Dressing Mix

Start with wet ingredients, turn steaks to coat both sides.  Sprinkle with one half of dry spices, turn, repeat on other side.  At 30 minute mark turn steaks so that both sides get to spend a little time communing with both wet and dry ingredients.

Preheat oven to 325 and skillet to medium high.  Once skillet is good and hot add 2 Tablespoons Olive Oil and 1 Tablespoon Butter.  Dredge steaks in about 1/2 cup flour. Sear both sides until flour crust is brown and crispy.

Seared Venison

Add 1/2 Cup Brewed Coffee, Onions and Mushrooms to original marinade

Onions and Schrooms

Place seared steaks on top of veggies and Marinade.  Steaks should rest on top of veggies just barely out of the liquid.   Cover with foil or oven safe lid.  Bake @ 325 for 2 1/2 hours.  Turn off oven.  Flip steaks recover and put back into the oven for 30 minutes.

Serve with Ranch Dressing as a dipping sauce.

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