Venison Steaks

Name: Venison Steaks
Yield: Makes 6 servings
Ingredients: 4 medium carrots, peeled; 1 small onion, peeled; ½ c. diced celery and tops; 1½ c. beef broth; 1½ tsp. salt; 3 tblsp. flour; 6 venison steaks, cut from the round; ¼ tsp. marjoram leaves

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve with baked potatoes, green salad and pineapple sherbet

Ingredients

3 tblsp. flour
1½ tsp. salt
¼ tsp.

Starter

Method

Mix flour, salt and marjoram; rub over meat. Brown steaks in hot fat in pressure pan.
Add vegetables and broth; cover, and cook at 10 lbs. pressure 20 to 30 minutes, or as manufacturer directs.
Cool normally 5 minutes, then place pan under cold water to reduce pressure quickly.
Thicken liquid for gravy by rubbing vegetables through sieve, food