Steaks with Caper Shallot Gravy

by Tiffany Haugen

We were hesitant the first time we attempted cooking a rutty moose, as we’d heard mixed reviewson the meat quality. This recipe, developed specifically for stronger venison, combines a neutralizing marinade and gravy and comes out delicious every time.


1 lb venison steaks (moose, caribou, deer, etc.)

1 cup Italian dressing (not fat-free)

2 tbsp peanut or coconut oil

Place venison steaks in a sealable plastic bag with Italian dressing. Marinate 30 minutes to overnight (refrigerate if marinating over 30 minutes.) Prior to cooking let marinated venison sit at room temperature 30 minutes.

In a large skillet, heat oil on medium-high heat. Cook steaks to desired doneness, remove from pan. Prepare gravy in the same pan using the recipe below.

Caper Shallot Gravy

2 tbsp butter

1/2 cup onion, diced

4 shallots, finely sliced

1/4 cup capers, chopped

2 tbsp flour

1 cup beef broth

Water as needed

1/4 cup fresh parsley, chopped

1/2 tsp white pepper

Salt to taste

In heated skillet, melt butter on medium heat. Add onions and shallots and sauté until tender. Add capers and sprinkle flour evenly over skillet. Once mixture begins to bubble, slowly add beef broth, whisking constantly to prevent lumps from forming. Cook to desired consistency, adding water if needed.  Remove from heat, add parsley, pepper and salt to taste. Pour gravy over cookedsteaks or return steaks to pan to keep warm.

Tiffany Haugen is a hunter, cookbook author and recipe developer/blogger specializing in game and fish.  To order personally signed copies of her popular book, Cooking Big Game, send a check for $20 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489 or visit