Venison Sirloin

[DrMike]

I assumed my place in the kitchen this evening, trying a new (for me) way to prepare whitetail sirloin. I thawed my steak, pounded it with the edge of a plate, dredged it in flour mixed with salt and freshly ground pepper before browning it in butter. When the steak was browned, I removed it, and sauteed thinly sliced onion. When the onion was translucent, I mixed in a bit of thyme, a bit of tarragon, a little marjoram, a little bit of rosemary together with a liberal amount of smoked paprika and a generous sprinkling of garlic powder. I would estimate that the amounts of thyme, tarragon, marjoram and rosemary were perhaps a quarter teaspoon each. The smoked paprika (hmmm, there must be some Hungarian in my background) was probably a couple of teaspoons and I would estimate that I added about a teaspoon of garlic powder. I also added about a third cup of flour, stirring until I had a thick roux. I then added the steak pieces back to the skillet, covering each with the roux and onions before adding water to just cover the steak. i simmered the entire mixture until it had formed a thick (bright red) gravy. I served this with a three cheese tortellini (hmmmm, maybe I'm Italian!). The sauce (gravy?) was spooned over the tortellini. It was a heavy meal (or so my wife tells me) but she allowed that it looked like a "man meal." The steak was tender enough to cup with a fork and the flavour was exceptional. This could become a household favorite.

 

[JD338]

Mike,

That sounds great!

JD338

 

[DrMike]

Jim,

I'm certain this would have gone very well with potatoes, noodles or rice. However, I had tortellini, so that is what we had to night. When my lady questioned why no vegetables, I noted that rosemary was a vegetable, and that tarragon and thyme counted as a vegetable. It was delicious, nevertheless.

 

[longwinters]

When I am off over Christmas this is something I'll have to try. It really sounds great!

Thanks for sharing the recipe.

Long

 

[SJB358]

That sounds pretty good Mike! I am going to have to try that out for sure. Scotty

 

[DrMike]

It is a delightful flavour. I'll be having leftovers for lunch today. My sirloin is boneless, which makes it easy to prepare. I suspect that had I cut it into strips, and simply mixed it into the gravy, it would have been better still.

 

[Kodiak]

That sounds like mighty fine eatin' Mike. Drool, drool!

We are havin' antelope backstrap for supper tonight. Carrots, diced taters, gravy and rolls, yum yum.