Venison Cutlets with Good Brown Gravy

24 Oct

I’ve been struggling lately to figure out what to make for dinner that everybody will eat and enjoy.  In order to achieve both, it has to fit the following criteria:
1. Healthy
2. Not much meat
3. No visible onions, mushrooms, zucchini
4. The time between we get home and when we eat has to be fairly short
5. Actually tastes good

I don’t think I’m alone here (except maybe for #3).  It is tough to figure out what will work for our family, and also have  a little variety in our diet.  In planning yesterday’s meal, I decided to use the one thing that practically guarantees that my kids will eat it – gravy.  This recipe was pretty simple – a little prep work then slow cooking all day in the crock pot.  This kind of meal is perfect for me because it is easy to get things prepped and ready in the morning, then let the crock pot do the bulk of the work so I can just serve dinner when we’re hungry.

This recipe uses a pretty basic approach to making a brown gravy – pan fry some meat, remove it, add onions and garlic and broth then stir up all the good bits to make some sauce.  I added ketchup and mustard to give it more flavor, and used corn starch to thicken the sauce before adding it to the crock pot.  It was very simple, and met all of my criteria.  Everyone at it, and even asked for more.  Mostly gravy.

Venison Cutlets with Good Brown Gravy

Serves: 5
Serving Size: 3 oz. venison, 1/2 c. gravy

2 T. flour
1 t. Montreal Seasoning
1 lb. venison cutlets, cut into 1 oz. pieces (about 3” x 3”)
3 T. non-dairy butter, divided
1/2 onion, finely diced
1 clove garlic, finely diced
2 T. flour
4 c. beef broth, divided
1/4 c. ketchup
1 T. Worcestershire
1 t. Dijon mustard
2 T. cornstarch

In a small bowl, mix flour and seasoning blend.  Pat cutlets dry with a paper towel, then dredge in flour and set aside.  In a large skillet, melt 2 T. non-dairy butter over medium high heat.  Add cutlets and pan fry until both sides are browned.  Remove from pan and place in crockpot.

Add remaining non-dairy butter to the skillet, add onion and garlic.  Cook for one minute, reduce to medium.  Add flour and cook for 2-3 minutes or until all it is dry and turning darker in color.  Add 1/2 c. beef broth and stir constantly until thickened and bubbly.  Add another 1/2 c. beef broth and stir until thick and bubbly.  Add 2-1/2 c. broth, ketchup, Worcestershire, and mustard, and bring to a boil.  Mix remaining 1/2 c. broth with cornstarch, then add to the gravy.  Cook and stir for about a minute or two until thick.  Pour over cutlets in the crockpot.

Cook on low for 6-8 hours.  Serve cutlets with gravy.

Estimated Calories:  244 cal/serving

Print it: Venison Cutlets and Good Brown Gravy

Notes:
– Regular butter or margarine can be substituted for the non-dairy used here
– If you don’t have venison, you could substitute any thinly cut meat such as beef or veal
– I served this with spaetzle, but it would be very good with a baked potato, mashed potatoes, or buttered egg noodles
– Sorry if I put the song in your head

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