A delightful twist on a classic venison steak recipe, featuring a rich herb-infused gravy.
Season the venison steaks with salt and pepper on both sides.
Let the steaks rest for a few minutes after seasoning to allow the flavors to penetrate.
Dredge the steaks in flour, shaking off any excess.
Ensure an even coating of flour for a consistent crust.
Heat butter in a skillet over medium heat until melted.
Use a skillet with a heavy bottom to ensure even heat distribution.
Add the steaks to the skillet and brown on both sides, about 3 minutes per side.
Avoid overcrowding the skillet to ensure proper browning.
Remove the steaks and set aside. In the same skillet, sauté the onion and garlic until softened.
Scrape up any browned bits from the skillet for added flavor.
Add the water, Worcestershire sauce, thyme, and parsley to the skillet. Stir to combine.
Whisk the mixture to ensure the herbs are evenly distributed.
Return the steaks to the skillet, cover with a tight-fitting lid, and simmer on low heat for 1 hour.
Check occasionally to ensure the liquid hasn't evaporated; add more water if needed.
Serve the steaks hot, topped with the herb gravy, and enjoy.
Garnish with additional fresh parsley for a pop of color and flavor.
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