We love the deep flavor of venison and chipped venison is a hearty way to enjoy it. It’s said to have roots in old hunting traditions.
With minimal ingredients and quick cooking steps we get a savory meal that warms us from the inside out. We usually serve ours over toasted bread or biscuits to soak up every drop. The lean nature of venison also offers a great alternative to beef while still delivering rich taste.
We find chipped venison especially comforting on cold days or when we’re craving something hearty. Its rustic charm and delicious flavor keep us coming back for more.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Venison steak | 1 pound | Chill 20 minutes to make it easier to chip for a classic chipped venison texture |
| Butter | 2 tablespoons | Use unsalted for a smooth taste |
| Onion small | 1 | Finely chop it to distribute flavor evenly |
| All-purpose flour | 2 tablespoons | Helps form a thick gravy |
| Beef broth | 1 cup | Choose low-sodium for more control over salt |
| Salt | 1/2 teaspoon | Adjust to taste |
| Ground pepper | 1/4 teaspoon | Prefer fresh grind for a bolder aroma |
- We place the steak in the freezer for 20 minutes so we can slice it thin.
- We set the butter out at room temperature for easy melting.
- We make sure the onion is finely chopped to prevent large chunks in the gravy.
- We gather the remaining ingredients for quick access during cooking.
Equipment And Tools
We rely on the following items to prepare our chipped venison:
- A sharp chef’s knife to slice the chilled venison with precision
- A cutting board for a stable surface and easy cleanup
- A large cast-iron skillet to ensure even browning of the meat
- A whisk to blend the gravy into a smooth consistency
- A wooden spoon to stir and control heat distribution
- A set of measuring spoons and cups for accurate ingredient portions
We prefer a cast-iron skillet because it maintains steady heat. We rely on a whisk to prevent any lumps in the gravy. We keep a digital kitchen scale if we want detailed weight measurements of our venison. This collection of tools sets us up for a smooth cooking process and a hearty flavor in each bite.
Prep
We gather our sharp chef’s knife, cutting board, large cast-iron skillet, whisk, wooden spoon, and measuring instruments
- We place the venison steak in the freezer for 15 minutes so it becomes firm and easier to slice
- We slice the steak into thin pieces about 0.25 inch thick for quick cooking
- We chop the onion into small bits so it softens faster and blends with the sauce
- We measure our all-purpose flour, beef broth, salt, and ground pepper and keep them within reach
- We warm our cast-iron skillet over medium heat and add unsalted butter
- We swirl the melted butter to coat the pan evenly
- We stir in the onion and cook it for 2 minutes until it turns soft
- We sprinkle flour over the onion and whisk until we get a smooth paste
- We pour in the beef broth in small increments while whisking so the sauce thickens into a creamy gravy
- We add the sliced venison and stir occasionally for 5 to 7 minutes or until the meat is fully cooked
- We season with salt and ground pepper and adjust to our taste
- We remove the skillet from heat and prepare for serving
| Slice Thickness (inches) | Approximate Cook Time |
|---|---|
| 0.25 | 5 to 7 minutes |
| 0.5 | 7 to 9 minutes |
Directions
We keep these instructions straightforward. Let us make chipped venison step by step.
Step 1: Season The Venison
We pat the sliced venison steak with a clean paper towel. We lightly sprinkle salt and ground pepper on both sides of the meat. We let the slices rest for a few moments so the flavors absorb.
Step 2: Brown The Meat
We place our cast-iron skillet over medium-high heat. We add butter to the hot pan. We add the seasoned venison slices. We sear each side until they turn golden. We remove the meat from the skillet and keep it warm on a plate.
Step 3: Create The Sauce
We reduce the heat to medium. We stir in the chopped onion and cook it until it turns translucent. We sprinkle flour over the onions. We whisk until everything is evenly combined. We gradually pour in the beef broth. We whisk again to form a smooth mixture.
Step 4: Combine And Simmer
We return the browned venison to the skillet. We stir gently to coat the meat in the sauce. We keep the heat at medium-low. We let the mixture simmer until the gravy thickens and the flavors meld. We serve the chipped venison hot over toasted bread or biscuits.
| Approximate Cooking Times | Heat Level |
|---|---|
| 2 to 3 minutes per side | Medium-High |
| 5 minutes (simmer) | Medium-Low heat |
Serving Suggestions
We enjoy chipped venison served over toasted bread or warm biscuits for a comforting meal. We spread the venison gravy evenly and top it with fresh parsley or chopped chives for color. We sometimes add a sprinkle of grated cheese for a creamy boost.
- Pair our chipped venison with a side of mashed potatoes or roasted vegetables.
- Use hearty bread slices if we prefer an open-faced sandwich.
- Serve it with a crisp garden salad to balance the dish.
Below is a quick reference for optional side dishes and suggested portions:
| Side Dish | Portion (per person) |
|---|---|
| Mashed Potatoes | 1 cup |
| Roasted Vegetables | 1 cup |
| Toasted Bread or Biscuits | 1 to 2 pieces |
| Garden Salad | 1 cup |
We recommend seasoning each plate with a final shake of ground pepper for extra aroma. We also serve additional gravy on the side for those who want a richer bite.
Storage And Make-Ahead Tips
We love preparing extra chipped venison because the leftovers offer convenient meals. We follow a few simple steps to keep everything fresh and flavorful.
Refrigeration And Freezing
We store leftover chipped venison in airtight containers. We keep them in the fridge for up to three days. For longer storage we transfer them to freezer-safe bags or containers. We remove excess air to prevent freezer burn. We note the date on each container.
| Storage Method | Maximum Duration |
|---|---|
| Refrigerator | 3 days |
| Freezer | 2 months |
Reheating
We reheat leftover chipped venison in a skillet over low heat. We add a small amount of broth for moisture. We stir for about five minutes until heated through. We can also warm it in the microwave in short intervals. We stir once for even heating.
Conclusion
We love how chipped venison brings pure comfort to our table. It’s hearty lean and easy to prepare which checks all our boxes. With simple steps we create a dish that warms every bite
We hope this recipe encourages us to keep exploring unique flavors in our kitchen. When we want something simple yet rewarding chipped venison never disappoints. Let’s share it with friends and family and relish every comforting spoonful
Frequently Asked Questions
What is chipped venison?
Chipped venison is a classic dish made from thinly sliced venison steak cooked in a creamy gravy. It has a deep, savory flavor rooted in traditional hunting practices. Served over toasted bread or biscuits, chipped venison offers a comforting meal for chilly days. Its lean meat and rustic appeal make it a favorite alternative to beef.
Which ingredients are needed for chipped venison?
You’ll need venison steak, butter, onion, all-purpose flour, beef broth, salt, and ground pepper. The venison provides a rich, gamey taste, while the onion, butter, and flour create a creamy gravy. Beef broth adds depth and moisture, and a touch of salt and pepper ensures everything is well seasoned.
What tools do I need to prepare chipped venison?
A sharp chef’s knife and a sturdy cutting board are essential for slicing the venison. Use a large cast-iron skillet to maintain steady heat and a whisk to achieve a smooth, lump-free gravy. Measuring spoons and cups help keep ingredient amounts precise, and a wooden spoon is handy for stirring and scraping the skillet.
How do I cook chipped venison?
First, chill the venison for easier slicing. Then, cut it thinly, chop the onion, and pre-measure your ingredients. Sauté the onion in butter, whisk in flour to form a roux, and gradually stir in beef broth to make a silky gravy. Finally, add the sliced venison and cook until it’s browned and fully done to your liking.
How should I serve chipped venison?
Warm, toasted bread or flaky biscuits are perfect for soaking up the gravy. Garnish your chipped venison with fresh parsley or chives for a pop of color. For extra flavor, sprinkle on a little grated cheese. If you want a heartier meal, serve it alongside mashed potatoes, roasted vegetables, or a garden-fresh salad.
How do I store leftover chipped venison?
Place cooled leftovers in an airtight container and refrigerate for up to three days. If you want to keep it longer, store it in freezer-safe bags for up to two months, removing as much air as possible to prevent freezer burn. When reheating, add a splash of beef broth to maintain moisture, and warm it slowly in a skillet or microwave.
Can I prepare chipped venison in advance?
Yes, chipped venison is easy to make ahead. You can slice the chilled steak, chop the onion, and measure all ingredients beforehand. When you’re ready to cook, simply follow the steps for creating the gravy and cooking the venison. Store the finished dish properly, then reheat it gently with a little extra broth to keep it flavorful and moist.