Baked Venison Steak Food
EASY VENISON STEAKS
Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way.
Provided by Kim127
Categories Deer
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together dry ingredients.
- Coat venison steaks with flour mixture.
- Melt butter over medium heat.
- Saute steaks in butter for 10 minutes or until done.
Nutrition Facts : Calories 349.7, Fat 11.3, SaturatedFat 5.8, Cholesterol 208.6, Sodium 167.7, Carbohydrate 5.5, Fiber 0.3, Sugar 0.1, Protein 53.1
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
BAKED VENISON STEAK
This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.
Provided by Catnip46
Categories Deer
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
- Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
- Spread meat evenly over bottom of pan.
- Spread onion, celery and mushrooms over meat.
- In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
- Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.
BAKED VENISON STEAK
Easy, delicious and healthy Baked Venison Steak recipe from SparkRecipes. See our top-rated recipes for Baked Venison Steak.
Categories Beef/Pork Other Other Beef/Pork Dinner Beef/Pork Dinner
Yield 4
Number Of Ingredients 4
Steps:
- Layer Venison steak in 9X13 Baking dish with onions and mushrooms on top. Prepare Brown gravy with water as instructed on packet. Pour gravy over venison, mushrooms, and onions. Bake on 350 for 90 minutes or until venison is brown and tender.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
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