Salmonsmoker
03-03-2001, 06:04 AM
Venison Finger Steaks
* **
The book where I found this recipe called for bottom round. I prefer tender, so when testing this one I started with a whole sirloin roast. You can use whatever you prefer.
For this recipe you will need:
1 whole Sirloin roast,
1 Can (small) Cream Of Mushroom soup
1 Cup Dried bread crumbs (fine)
10 to 20 (depending on size) Dried Morrel's
1/4 Cup Olive Oil
Proceedure.
Slice sirloin roast across the grain, into 1-in thick steaks.
Slice steaks into 1-in thick strips (they will end up ranging from 5 inches down.
Put dried mushrooms in a blender, (if you do not have morrels, dried button mushrooms also work but they don't have the morrel flavor) and powder them.
Add mushroom soup (not diluted) to the blender and make into a fine paste.
Put blenderized mushroom mixture into a shallow bowl.
Put bread crumbs into a shallow bowl (these can be purchased or you can lay 3 slices out in the air for a couple days.)
Dip each steak strip into the mushroom mix, being sure to coat all sides, then dip the coated strip in the bread crumbs - again being sure to coat evenly.
Using a 12 in iron skillet, heat half of olive oil over a fairly high heat.
Place half of the breaded steak strips into the hot skillet and cook for 4 or 5 minutes - until golden brown - turning once during the cooking time.
Remove strips from the skillet, and set aside on a paper-towel lined plate and keep warm.
Add the other half of the oil, and when the oil is hot, cook the rest of the strips.
Serve with a cocktail or bbq sauce for dipping (personally I found the flavor of the steak to be exceptional and did not want to alter it with a dip.)
From my experience, these finger steaks have an excellent
steak-and-mushroom flavor, and they turned out exceptionally tender. They also dissappeared as fast as I could cook them.
Enjoy
ss
* **
The book where I found this recipe called for bottom round. I prefer tender, so when testing this one I started with a whole sirloin roast. You can use whatever you prefer.
For this recipe you will need:
1 whole Sirloin roast,
1 Can (small) Cream Of Mushroom soup
1 Cup Dried bread crumbs (fine)
10 to 20 (depending on size) Dried Morrel's
1/4 Cup Olive Oil
Proceedure.
Slice sirloin roast across the grain, into 1-in thick steaks.
Slice steaks into 1-in thick strips (they will end up ranging from 5 inches down.
Put dried mushrooms in a blender, (if you do not have morrels, dried button mushrooms also work but they don't have the morrel flavor) and powder them.
Add mushroom soup (not diluted) to the blender and make into a fine paste.
Put blenderized mushroom mixture into a shallow bowl.
Put bread crumbs into a shallow bowl (these can be purchased or you can lay 3 slices out in the air for a couple days.)
Dip each steak strip into the mushroom mix, being sure to coat all sides, then dip the coated strip in the bread crumbs - again being sure to coat evenly.
Using a 12 in iron skillet, heat half of olive oil over a fairly high heat.
Place half of the breaded steak strips into the hot skillet and cook for 4 or 5 minutes - until golden brown - turning once during the cooking time.
Remove strips from the skillet, and set aside on a paper-towel lined plate and keep warm.
Add the other half of the oil, and when the oil is hot, cook the rest of the strips.
Serve with a cocktail or bbq sauce for dipping (personally I found the flavor of the steak to be exceptional and did not want to alter it with a dip.)
From my experience, these finger steaks have an excellent
steak-and-mushroom flavor, and they turned out exceptionally tender. They also dissappeared as fast as I could cook them.
Enjoy
ss