For more than 60 years,
a publication centered on life in Mississippi.
Today is September 25, 2022

Simmered T-Bone Steak with Lemon-Mushroom Sauce

Main Dishes


3 Tbsp. lemon juice
4 venison T-bone steaks, cut 1 inch thick
Salt and pepper to taste
1 tsp. bacon drippings
2 Tbsp. minced green onions
1/4 lb. mushrooms, sliced thin
1/2 clove garlic, minced fine
1/2 cup plus 1 tsp. red wine, divided
1 tsp. meat extract
1/2 bay leaf
1 tsp. all-purpose flour
1 tsp. butter, melted
Chopped fresh parsley


Pour lemon juice over the steaks and let marinate 10 minutes. Drain. Sprinkle with salt and pepper. Heat bacon drippings in a heavy skillet over high heat. Add steaks. Brown 4 minutes on each side. Remove steaks and set aside. Sauté green onions in pan drippings until lightly browned. Add mushrooms and garlic, and sauté for a few minutes more. Add 1/2 cup red wine, meat extract and bay leaf; bring to a boil and simmer 5 minutes. Put steaks in gravy and heat 3 minutes. Place them on a preheated platter and keep warm. Whisk together flour, butter and remaining 1 teaspoon red wine. Thicken gravy with flour mixture. Pour some of the gravy over steaks. Sprinkle with parsley. Serve remaining gravy on the side. Serves 4.


From “The Ultimate Venison Cookbook for Deer Camp,” by Harold Webster Jr.

Site designed by Marketing Alliance, Inc.