Smothered Deer, Elk, or Moose Steaks

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for smothered deer, elk, or moose steaks is a delicious and hearty dish that combines tender game meat with a rich and savory gravy. The steaks are seared to perfection and then simmered in a flavorful sauce, resulting in a melt-in-your-mouth texture. Perfect for game meat enthusiasts or anyone looking to try something new, this recipe is sure to impress.

Keywords: smothered, deer, elk, moose, steaks.

smothered deer elk or moose steaks recipe details

Smothered deer elk or moose steaks recipe, recipe Rating: 4.7
Number of votes:120

Start this recipe a little early in the day so that it will be ready by supper time. It has to be one of my crowning achievements. I have two stepsons who are the most finicky eaters I’ve ever seen. They’ve tried some of my recipes for wild game, but didn’t like any of them; until I made this. I was shocked to see both of them go back for seconds. I hope everyone enjoys this. It does have a lot of ingredients, but trust me it is worth the time!

Ready in: 2 hours 45 mins

Ingredients

Serves: 10

• 1 tablespoon olive oil
• 2 onions, cut in half and sliced 1/4 inch thick
• 2 green bell peppers, chopped
• 1 (2.25 ounce) can sliced black olives
• 3 pounds deer, elk, or moose steak
• 1 tablespoon creole seasoning, or to taste
• 1 teaspoon garlic powder, or to taste
• salt and ground black pepper, to taste
• 3 (10.75 ounce) cans cream of mushroom soup
• 1 (10 ounce) can RO*TEL(R) diced tomatoes and green chilies
• 2 envelopes Lipton’s Beefy Onion Soup mix
• 2 (14 ounce) cans beef broth
• 3/4 cup Clamato tomato cocktail juice
• 1/4 cup sherry
• 1 (8 ounce) box Zatarain’s(R) Dirty Rice mix

Preparation method

Prep: 45 mins | Cook: 2 hours

1. Preheat oven to 350 degrees F (175 degrees C). In a Dutch oven (or large pot), heat 1 Tbsp. olive oil over medium-high heat. Sauté onions, bell peppers and black olives until onions are translucent; remove and set aside.
2. In same large pot, saute steaks (just enough to cover the bottom of the pan) in 1 Tbsp. olive oil until browned, being careful not to overcook (you just want to brown the meat). Season with Creole seasoning, garlic powder and salt & pepper all to taste. Continue with these directions until all of the meat is browned.
3. After meat is browned, set aside in deep casserole dish. Again, in same pan meat was cooked; stir together cream of mushroom soup, Ro-Tel, beefy onion soup mix, beef broth, Clamato and cooking sherry until blended; all to make a gravy. Pour onions, bell peppers and black olives over meat then add gravy mix.
4. Cover casserole dish with foil and cook in preheated 350°F oven for 1-1/2 to 2 hours. Serve over a bed of Zatarain’s dirty rice (use instructions on box to cook rice).