Mike, I one of my favorite ways to cook venison is simply in a cast Iron Skillet. In the spring I dry Morels. If you do not have fresh ones you can get dried morels at a local specialty market. I rejuvinate them by simmering in Drambuie. I season the Venison steaks with sea salt, A few turns of fresh ground black pepper and a few crushed juniper berries. To those in Michigan I also use Zehnders lamb and wild game seasoning. I melt butter in the iron skillet and sautee one julienned Vidalia or sweet onion and the mushrooms. Sometimes a pinch of sugar is needed to help them carmelize. Once they are nice and brown I remove them to a seperate bowl. I add more butter to the same Iron skillet and sauutee the venison. Do not cook it all the way ! As soon as I start to sautee the venison I use 1 packet of Knorr brand aus jus mix. Many regular grocery stores and specialty markets carry the knorr brand. This calls for 1 1/4 cups of water. I instead use 1 cup of water and 1/4 cup of marsalla. This only takes a minute to make. Once my steaks are 3/4 of the way cooked I add the mushrooms, onions and Aus Jus to the iron skillet and let it slow simmer untill done
I always serve this over mashed spuds. I peel and dice the potatoes and peel 2 medium colves of garlic. Just drop the garlic and a little salt in the cold water with the spuds and boil untill the potatoes are done. Mash the garlic right with the spuds. I add white pepper, salt butter and cream as desired. I make the mashed spuds fairly stiff so they can be piped onto the middle of the plate and the venison can be proped up against the spuds for a nice presentation.