Recipes for wild game...

Saw someone talking about grinding venison in another forum and it got me to thinking about my favorite venison/beef recipe.

Here's one of my favorite recipes for venison steaks or beef top loin steaks. If you didn't want to take the time to make the creamy mushroom sauce, I'm sure you could substitute canned cream of mushroom soup. I think it's worth the effort to make the sauce--it's quite yummy! I have toyed with adding marsala wine, sherry, or brandy into this mix but haven't tried that just yet.

Creamy Mushroom Steaks
4 small beef top loin steaks or venison steaks (~1 ¼ lbs.)*
1 Tbsp. butter

Sauce:
½ lb. fresh mushrooms, sliced
1 Tbsp. butter
3 Tbsp. chopped onion
2 Tbsp. all purpose flour
1 ½ c. half-and-half or cream
1 tsp. soy sauce
salt and pepper (to taste)
green and/or red bell pepper, sliced

Prepare mushroom sauce: In a saucepan, melt 1 Tbsp. butter and sauté mushrooms until they get lightly brown. Add onion and sauté until onions are golden and transparent. Sprinkle with flour, stir to blend well. Add cream a little at a time, stirring until completely mixed. Simmer until thick and creamy. Add soy sauce and salt and pepper.

Melt 1 Tbsp. butter in skillet. Brown steaks lightly on both sides. Reduce head and cover. Let steaks simmer for a few minutes in their own juices. Add mushroom sauce to skillet. Let steaks simmer in the sauce until they are tender and done to your liking. Garnish with pepper strips. Makes 4 servings.