Venison Steak Tips in Roasted Garlic Cream Gravy

Ingredients (2–3 servings)

Venison

• 1½ lbs venison steak tips (1½–2 inch cubes)

• Salt & black pepper

• 1 tbsp oil or butter

Roasted Garlic

• 1 whole head garlic

• Olive oil

Gravy

• 2 tbsp butter

• 2 tbsp flour

• 1½ cups beef or venison stock (warm)

• ½ cup heavy cream

• ½ tsp onion powder

• ¼ tsp thyme or parsley

• Black pepper to taste

Roast the Garlic

1. Heat oven to 400°F

2. Slice top off garlic, drizzle with olive oil, wrap in foil

3. Roast 35–40 minutes until soft

4. Squeeze cloves into a paste (no chunks)

Cook the Venison

1. Pat meat very dry

2. Season with salt & pepper

3. Heat skillet over medium-high with oil

4. Sear venison quickly, 1–1½ minutes per side

   • Just browned, still pink inside

5. Remove from pan and cover loosely

(Do not overcook here — gravy will finish it)

Make the Gravy

1. Lower heat to medium

2. Add butter to the same pan

3. Whisk in flour, cook 1–2 minutes (light tan, not dark)

4. Whisk in warm stock slowly until smooth

5. Add roasted garlic paste, onion powder, herbs, black pepper

6. Simmer 3–5 minutes until silky

7. Stir in cream, simmer gently (do not boil)

Finish

1. Return venison and juices to the pan

2. Simmer 2–3 minutes only, just until heated through

3. Taste and adjust salt & pepper