Iowa Deer Steak Strips

This is hunting-country comfort food, the kind of skillet supper that puts a deer harvest to good use on a cold Iowa night. Lean venison strips get browned in butter, then simmered into a savory chili-sauce gravy with mushrooms, onion, and green beans, all ladled over buttered egg noodles.

Lean game meat needs a gentle hand. Sear the strips quickly for flavor, then let them simmer covered just until tender, and take real care at the end: heat the finished dish to serving temperature but don’t let it boil. Boiling toughens lean venison and can break the gravy.

The gravy thickens with a slurry of amaranth flour whisked into cold water before it goes in the pan. Mixing it with cold water first is the trick to a smooth, lump-free sauce, and amaranth keeps it gluten-free. Sauteing the mushrooms and onion separately, then adding them back at the end, keeps them from turning to mush.

Chef Tips

• Don’t let the dish boil once everything’s combined; gentle heat keeps the lean venison tender.
• Whisk the amaranth flour into cold water before adding it, so the gravy thickens smooth instead of lumpy.
• Sear the strips fast and hot; venison is lean and overcooking quickly turns it dry and tough.

Variations

• Use beef sirloin, elk, or any lean steak in place of venison.
• Swap all-purpose flour or cornstarch for the amaranth flour as a thickener.
• Serve over mashed potatoes or rice instead of egg noodles.