Ironroot's Cast-Iron Venison Steaks & Gravy

Ingredients

• 4 venison steaks, 4 ounces each, fully thawed and trimmed of fat and gristle
• 1/3 cup all-purpose flour, for a light dredge
• 1/2 teaspoon ground bay leaf
• 1/4 teaspoon kosher salt
• Black pepper, to taste and optional
• 2 teaspoons olive oil, divided
• 1/2 medium onion, chopped
• 6 mushrooms, sliced
• 1 tablespoon minced garlic
• 1 can (10.5 ounces) reduced-sodium beef gravy
• 1/4 cup low-fat milk
• Nonstick cooking spray, if needed

Directions

1. 1

   Place the trimmed steaks between sheets of parchment and pound gently to an even thickness without tearing the meat.

2. 2

   Mix the flour, ground bay leaf, salt, and optional pepper in a shallow dish. Coat each steak lightly, shake off the excess, and discard all remaining flour.

3. 3

   Heat 1 teaspoon oil in a 12-inch cast-iron skillet over medium heat. Cook the onion and mushrooms until tender. Add the garlic and cook for 30 seconds, then transfer the vegetables to a clean bowl.

4. 4

   Add the remaining teaspoon oil to the skillet, using a little nonstick spray if necessary. Sear the venison in an uncrowded layer for about 2 minutes per side; work in batches if needed.

5. 5

   Return the vegetables to the skillet. Stir the gravy and milk together, then pour them around the steaks. Cover, reduce the heat to low, and simmer for 30 to 40 minutes, stirring the gravy occasionally, until the steaks are tender and the thickest one reaches at least 145°F / 63°C. Rest for 3 minutes.

6. 6

   Divide into four portions, each with one steak and about one-third cup gravy. Cool leftovers in shallow containers within 2 hours and refrigerate for 3 to 4 days.

7. 7

   Reheat a portion covered, adding a spoonful of broth or water if the gravy has thickened, until the center reaches 165°F / 74°C. Nutrition does not include potatoes, rice, vegetables, or other sides.