4.8 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.2
  • Total Fat: 6.3 g
  • Cholesterol: 54.5 mg
  • Sodium: 822.2 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 18.4 g

View full nutritional breakdown of baked venison calories by ingredient
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baked venison

Submitted by: JMELYN

Introduction

low cal,carb, and fat!and awesome good super easy home cooked dish!! perfect with mash potatoes! kid friendly! low cal,carb, and fat!and awesome good super easy home cooked dish!! perfect with mash potatoes! kid friendly!
Number of Servings: 8

Ingredients

    *8-12 venison steaks
    *1 family sized can of fat free cream of mushroom soup(or cream of celery)
    *2 tblsp butter (6 tsp..seperately)
    *1/2 cup 2%milk(could be fat free)
    *1 tsp salt
    *1 tsp pepper
    preheat oven to 350
    place venison in baking dish. combine remaining ingrediants in mid sized bowl. butter wont mix in, it'll be in peices. pour mixture over venison steaks in baking dish. cover with foil and bake atleast an hour. the longer this bakes the more tender the meat. no more than two hours. serve with mashed potatoes.

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Directions

makes 8 to 12 steaks..or more..

Number of Servings: 8

Recipe submitted by SparkPeople user JMELYN.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    This recipe works great in the crock pot also. I didn't have time to bake it so I put it in the crock pot with 1/2 frozen venison steaks and set it on low for 8 hours. It was so good! Everyone really liked it. Thanks for an easy recipe! - 1/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    I also put this in my crock pot. It is very good. I added the onion, also. It is great and my husband loved it too. - 3/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is a staple in our house. Great over whole wheat egg noodles as well. - 1/18/10

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  • Incredible!
    1 of 1 people found this review helpful
    My husband loved this! He said that it was the best venison he ever had. I loved it too and it was so easy to make. I added sliced onions and mushrooms to it also. - 5/7/08

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  • This was delist! My husband rated it one of his top 5 fav's of all my meals. I did use a regular size can of mushroom soup as well as a can of celery soup, I also cooked it at 275 for 4 hours, diced a small onion and added a packet of liptons onion soup mix. We did put it over egg noodles. - 1/23/14

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  • I used cream of mushroom with roasted garlic and I also added an onion. The husband loved this recipe - 1/4/14

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  • This can also be done in a slow cooker for about 4 -6 hours. It's delicious! - 6/24/12

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  • Wish I knew how large a "steak" is (oz, grams or cups) would make it alot easier to figure out my portions with different cuts. - 2/23/12

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  • I used cream of asparagus instead (its what I had in the cupboards!) So good! Loved how I could use the sauce as gravy for my mashed taters! - 5/9/11

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  • Awesome and easy!!!! throwing the leftovers in the slow cooker and leaving it on low for the night and eating it for lunch tomorrow. YUM! - 3/21/11

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  • I agree with lesterina... my husband has been very skeptical of the diety foods on our dinner table lately, but he loved this one! (And so did I!) - 8/26/10

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  • Easy and yummy! - 5/17/10

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  • Can't wait to try this...always trying to find new ways to cook Venison. With 3 hunters in the family we always have a chest freezer full and lasts from one season to the next. - 3/21/10

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  • Mmmm Mmmm. I added mushrooms and garlic. The meat fell apart in the sauce. We served it over mashed cauliflower. - 2/4/10

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  • I cooked this in the crockpot as well and we thought it was very good! - 1/18/10

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  • quick and easy! Like those kind. - 9/2/09

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  • My husband really enjoyed this dish. It's perfect for venison that has a strong flavor. Very tender and delicious. - 6/2/08

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  • This was so easy and SO good. My husband hasn't been too fond of anything I have made b.c it is "diety." But He LOVED this! Thanks for sharing! - 3/8/08

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