Just treat a venison steak as you would a beef steak and rub with a little olive oil or butter before frying for around three minutes on each side. Rest the steak to let it relax and finish off cooking. Anything further will get really tough. Age it First. SERVES: 4-6. Believe it or not, the most desired meal in my house is this specially prepared venison steak recipe with homemade mashed potatoes and steamed broccoli. It is simply a matter of leaving it uncovered in the refrigerator for several days to allow for evaporation (in the case of roasts and other large cuts), or storing it tightly wrapped (in the case of steaks and smaller cuts). Venison is leaner than beef, especially if it's cut from wild game, rather than farm-raised deer, elk or antelope. Believe it or not, the most desired meal in my house is this specially prepared venison steak recipe with homemade mashed potatoes and steamed broccoli. Unlike beef or pork, venison has little to no fat content, and because of this, it must be prepared differently in order to keep it tender. The Biggest Antlered Does You’ve Ever … Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely … Because of its mixed diet and abundance of exercise, wild game has unique and complex flavors that can’t be found in a grocery store. As a family we love to hike camp and play o…, IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies, Tony Chachere's The Original Creole Seasoning, 1/4-1/2 teaspoon of Tony Chachere's The Original Creole Seasoning, About 2 tablespoons of white wine vinegar. Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. Baked Venison Steak. Let it Rest. Have you tried making this as a thicker steak, say about an inch? in Civil Engineering and a M.S. One way to ensure that you don’t overcook a steak is to use thicker cuts of meat. Guns. I’m gearing up for dove season, salivating at the thought of new meat for my freezer. It is so simple, but so amazing. Place the steaks into the pan. To help tenderize and "add fat," the secret is olive oil and a fork. Step by step instructions. It is so simple, but so amazing. The butter browns along with the steak, giving it a nutty, rich quality. If you need to cook a thinner cut, be prepared to cook the meat for a very short time—around a minute or two per side. I have several of these cookbooks and I just love them. While it is marinating, this would be a great time to start the grill and set on low heat. in Systems Engineering. by Georgia Pellegrini - Heat a little oil in a non-stick pan over a medium-high heat on the hob. You'll need to find the best quality venison available to you. Remove all packaging. Remove the pan from the oven. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. By undercooking the steak and allowing it to rest lets the steak relax, distributing the juices evenly throughout the meat. Place the steaks in a glass bowl and add in the all the seasonings. Heat broiler, stovetop grill pan or grill. As a general rule, allow approximately 6 to 7 minutes per side for a 1-inch steak. 5. on Introduction. UNITS: US. How to cook venison steaks Prepare the meat: Use a paper towel to pat dry both sides of the steak. You want to pull the steaks … For more flavour, try one or a combination of the following…. The Most Amazing Venison Steaks: This is my famous recipe for venison. I always start the pan with a bit of grapeseed oil or vegetable oil because they have a higher smoking point than olive oil. These cuts should be cooked whole or diced and browned prior to cooking. You could also use beef. It is hands down the best venison I have ever had! Don’t Be Afraid of Salt. https://www.farmison.com/.../cook-wild-venison-haunch-steak-au-poivre Slowly fry for 1 minute for every cm (1/2inch) of your steak and rest for the same. How long does it take to cook a steak on the stove top? 2. Mix everything together in the glass bowl and let it sit for 10-30 minutes. Venison steaks are a lean meat that you can make tender and delicious when cooked in the slow cooker with condensed soup and vegetables. Keep the venison steaks cool so that the outside has time to char before it cooks the inside of the steak to nothing. Season the venison steaks with salt and black pepper, if desired. Sometimes I’ll also throw in a few sprigs of fresh thyme with the butter, and as the butter melts, baste the steak with a spoon for a few minutes, which slows down cooking by cooling the steak’s surface. Jump to Recipe Print Recipe. I love spending time with my beautiful wife and three amazing kids. Take the raw piece(s) of meat and remove all the sinew, fat, and slime. I do the smaller ones since I normally cook it up for large groups, and the smaller sized steaks are easier to marinate and cook quicker. My venison recipe amazes… Young animals have very little collagen between their muscle cells, but as an animal gets older, more develops. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. Season them with salt and crushed peppercorns, pressing the latter into the steak until they hold firm. While that makes it lower in calories and saturated fat, the implication for the cook is tougher meat that easily dries out. The number of days between processing and the dinner table are very few. 3. I like to remove the steak from the pan right before it is fully done, because it will continue to cook as it rests. Yes, I have done thicker steaks. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. These look great. This recipe comes from a 1990 NAHC Wild Game Cookbook. Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. MAKE IT SHINE! Season the However, time is of little importance here—the important factor is internal temperature. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. 5 years ago. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. Updated: January 14, 2021. 2. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). Runner Up in the Oil and Vinegar Challenge, Participated in the Outdoor Cooking Contest. Oil is great for browning meat and caramelizing the proteins at the surface to lock in moisture, but adding a bit of butter at the end to finish the steak and glaze it gives it extra flavor. Remove venison from marinade and season with salt and … Thursday, September 8, 2011. How to Cook Thin Venison Steaks. This is what turns people onto wild game over beef. Venison should only be cooked to about a medium doneness. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. Since any meat that is aged tastes better than meat that is not, it would seem logical that all modern meat producers would age their meat—but they don’t. Latest. Venison Steak Dinner. It is ideal to have tin foil ready and completely enclose the meat in tin foil before cutting into it. If using moist cooking methods like pot-roasting or casseroling then venison should be cooked at low temperatures to avoid drying the meat out. Begin With Oil, End With Butter. Braising is one of the surer ways to turn out tender venison. Never cook venison past medium if using a dry cooking style like pan-grilling or bbqing. You can salt a steak far in advance if you’d like or do so just before cooking, but it is important to let it come to room temperature before searing—ideally in a cast iron skillet—so that the heat is conducted evenly throughout the meat. Jannie-Jan via Flickr . The slow cooker method uses braising, first browning the steaks and then cooking them with a little liquid for a long time at a low temperature. In the meantime, I’m finishing off the last steaks in my larder, and in case you are doing the same, here are my top five tips for getting the most out of your wild-game steaks. Venison Burgers. INGREDIENTS Nutrition. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). The secret is in the preparation. Better with Butter. Those are mashed potatoes from our garden, added a bit too much milk to them so they were a bit runny :), About: I am an outdoor enthusiast, with a B.S. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Did you make this project? Check the internal temperature of the venison steaks.
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