Smothered Venison Steak Biscuits Sandwiches

I feel lazy.

I’m a food blogger and I almost never edit my pictures. Is that possible?

Isn’t that part of the job? Take a million pictures of one plate of food then edit every single one of them to make them look completely drool worthy?

There’s probably a rule somewhere that says you have to do that, but yeah. I’m lazy.

Except today! Today I edited some pictures and wow. My editing skills are not the best, but these pictures look 10x better. The lighting is better and maybe, just maybe, I’ll start getting more pictures into Foodgawker and sites like that? Yeah?

Psh, we’ll see about that.

 (Not edited as you can see)

 But even if I don’t I can at least start sharing more drool worthy beautiful foodporn for you guys. And any tips? I will gladly take them!

 Enjoy!

Venison Steak Biscuit Sandwiches

(Recipe by Sarah Eats Austin) 

Ingredients

1 lb thin venison steaks, tenderized

2 cups milk

2 cups flour

salt & pepper

1 tsp paprika

oil for frying

biscuits, recipe follows

mushroom and onion gravy

  

Directions

Combine the venison steaks and milk in a plastic bag. Let sit together for at least 24 hours.

Heat enough oil to coat the bottom of a pan in a medium fry pan over medium high. Place the flour and seasonings on a plate and stir to combine. Take the steaks straight from the bag and dredge in the flour, the milk will help keep the flour coated to the steaks. Place in the pan and cook until desired doneness, I cooked mine about 3-4 minutes on each side.

 

For the Biscuits

(Recipe adapted from Bobby Flay)

Ingredients

4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons cold unsalted butter, cut into small pieces

1 1/2 cups cold buttermilk

1/2 cup heavy cream

4 tablespoons unsalted butter, melted

 

Directions

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

 

For the Gravy 

Ingredients

1 small yellow onion, sliced

1/2 lb baby cremini mushrooms, sliced

2 tbls butter

2 tbls vegetable oil

3 tbls flour

1 1/2 cups whole milk

salt & pepper

1 heaping tsp paprika

 

Directions

Heat the butter and oil in a small saucepan over medium high heat. Add the onions and let cook for about 3 minutes until starting to get soft. Add in the mushrooms and continue cooking 2 minutes longer. Add in the flour and stir to combine, let cook for 1 minute to get rid of the flour taste. Add in the milk and stir, continue cooking until thickened, about 5-8 minutes. Season to taste.

 

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