Creamed Venison

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creamed Venison to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creamed Venison, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 1 pound Cubed Elk/Deer round steak
• 3 tablespoons Margarine or butter
• 2 cups Medium white sauce
• 1 teaspoon Celery salt
• 1/4 teaspoon Pepper
• 3 tablespoons Chopped parsley
• 2 teaspoons Worcestershire sauce
• 1/4 cup Pickle relish
• -----TOPPING-----
• 1/2 cup Dry bread crumbs
• 2 tablespoons Margarine or butter

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Brown steak in 3 tablespoons margarine or butter

Step 2: Technique & Execution

Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed

Step 3: Technique & Execution

When done add white sauce, seasonings, parsley and pickle relish

Step 4: Technique & Execution

Put mixture in a greased casserole

Step 5: Technique & Execution

Sprinkle top with bread crumbs and dot with margarine or butter

Step 6: Technique & Execution

Bake in a moderate oven (350 degrees F.) until crumbs are browned