I know my title sucks. Ok. I'm looking for the classic meal that consists of cubed venison, say 3/8-1/2 inch square, quickly braised then adding a cream of mushroom/cream of celery gravy and top it on white rice.

I can do the rice. Duh, but interested in recipes you guys use. I have a one year old strap I want to use up since I have two new ones. They will be chicken fried.

Thanks in advance

All you have to do is season and then pan sear in oil.

No need to chicken fry.

Sorry my new 'gravy' recipe is for a year old strap. The two new straps form last week will be CF. Two different cooks.

This lady met her maker.

I dredge my cutlets in seasoned flour, pan fry in vegetable oil, remove the steaks and then add the seasoned flour to the oil to make a roux, then add milk and continuously stir over medium heat until it starts to boil. This is usually the point where the thickness is where I like it. I never measure so I can't help with that, but that gravy is perfect over rice.

Making gravy is easy. This goes for most things. Pan fry. Add a little more oil. Add approximately the same amount of flour that the oil, including the oil from the meat and the extra oil you added, is in the pan. Mix into a reaux (or something spelled like that; sounds like "rooo"). Slowly add either whole milk or half and half. Then season with salt and pepper to taste. Keep stirring and cook on medium, then let cool slightly for just a minute or two. It will thicken. Serve asap.

Other reauxs are butter/flour (cornstarch can be subbed), and a thinner liquid like stock or water can be used.

I'm just saying, if you've never done a cast iron sear on backstrap and just eaten like a steak, you should try it.

GottaRide's method is pretty much what I've done when I've deep fried, though. I'll do a buttermilk+egg dip then dredge (twice repeated), then fry. I like to use lard.

Reserve some of that oil to make your gravy. For one backstrap, typically about 2 spoons of flour will produce enough gravy. If you're using cream of mushroom, might need to adjust that a little.

I hadn't ever thought of doing that, but it makes me want to try sauteing some chopped mushrooms and onions and throwing it into the gravy.

Be careful with your salt. It's real easy to lose track of how much sodium your ingredients contain, and then once you add what you think is an ordinary amount of salt, your final product ends up too salty to enjoy.

I like the idea of some onions and shrooms. So far most want me to CF and go. I can do that too. Just thought a comfort meal might work.

I never use salt. I mean the last forty years. Never.

rather be fishing said:

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I'm just saying, if you've never done a cast iron sear on backstrap and just eaten like a steak, you should try it.

GottaRide's method is pretty much what I've done when I've deep fried, though. I'll do a buttermilk+egg dip then dredge (twice repeated), then fry. I like to use lard.

Reserve some of that oil to make your gravy. For one backstrap, typically about 2 spoons of flour will produce enough gravy. If you're using cream of mushroom, might need to adjust that a little.

I hadn't ever thought of doing that, but it makes me want to try sauteing some chopped mushrooms and onions and throwing it into the gravy.

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Do this quite a bit with backstrap - quick, easy and absolutely delicious. Kids gobble it down just like steak too. A red wine reduction pairs well with it if you want to get fancy.

Still do the chicken fry, because it's damned good too. Especially when you bacon wrap and then chicken fry. Half and half for making gravy - I like the richer flavor it produces personally. But I have to plan ahead because I use half and half so infrequently it always goes bad before I use it all.

91AggieLawyer said:

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Making gravy is easy. This goes for most things. Pan fry. Add a little more oil. Add approximately the same amount of flour that the oil, including the oil from the meat and the extra oil you added, is in the pan. Mix into a reaux (or something spelled like that; sounds like "rooo"). Slowly add either whole milk or half and half. Then season with salt and pepper to taste. Keep stirring and cook on medium, then let cool slightly for just a minute or two. It will thicken. Serve asap.

Other reauxs are butter/flour (cornstarch can be subbed), and a thinner liquid like stock or water can be used.

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This pretty well describes the process. Just to elaborate some, I would pan fry (brown) without battering the meat. Small pieces of meat and not too much stirring to achieve a lot of those browned bits stuck to the bottom.
This is desired and is where the flavor lies. Add onions (and mushrooms if desired) when the meat is done. Saute this until wilted. Add flour to oil, meat, and vegs, and stir to mix to form basis of roux. If you want brown gravy, add water or broth. If white gravy add milk or cream. Bring to low boil to allow flour to thicken, and then turn down heat to simmer until meat is tender. For seasoning, certainly salt and pepper is sufficient, but for a little kick, add a touch of cayenne - or simply add a cajun seasoning in lieu of salt and pepper. Enjoy over fresh pot of long grain rice.

What size cubes would you use for your recipe?

I think I might quick brown the cubes and pull them throw in the onions and shrooms to saute then put back the meat for final simmer.

For a rice and gravy meal, I personally like bite size pieces, but certainly larger pieces can work as long as they are cooked until tender.