Steak and Gravy

01Method

1. 1

   Trim any fat and gristle from the venison steaks, then pound each one with a meat mallet until thin but still intact.

2. 2

   Mix the flour, ground bay leaf, salt, and pepper together in a shallow dish. Coat each steak thoroughly in the flour mixture.

3. 3

   Warm a tablespoon of olive oil in a large heavy skillet over medium heat. Cook the onions until softened and translucent, then add the mushrooms and garlic and continue cooking until tender. Remove the mixture to a plate and set aside.

4. 4

   Add the remaining oil to the same skillet and fry the steaks until golden brown, roughly 2 minutes per side. Return the mushroom and onion mixture to the pan, then stir in the gravy and milk. Lower the heat, cover, and let simmer for 30 to 40 minutes, stirring now and then to keep it from sticking.