VENISON STEAK
It's easy to cook a venison steak so that it's juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key.
Provided by Miss AK
Categories Main Dish
Number Of Ingredients 4
Steps:
- Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste.
- If you're marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time.
- Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren't fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it's more pleasing to you.
- When you're ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking).
- Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. If you haven't used a marinade, pat them very dry and season them all over with salt and pepper.
- If you used my marinade recipe, there's no need to add more oil for the grill. If you didn't mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional.
- If you're using a grill to cook, preheat it to medium-high, about 450-500F. If you're cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it's very very hot.
- 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. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it's very important not to overcook venison.
- Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
- Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!
Nutrition Facts : ServingSize 6oz. serving w/ marinade, Calories 288 calories, Sugar 0 g, Sodium 1247 mg, Fat 8 g, SaturatedFat 0 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0 g, Protein 51 g, Cholesterol 0 mg
CRACKED BLACK VENISON
Tasty and spicy, this is a simple venison steak dish that is easy to make.
Provided by Mark
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
- Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 0.7 g, Cholesterol 93.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2.9 g, Sodium 924.5 mg
VENISON STEAK
Tender, flavorful, and fast. I am so grateful! Scott knew how much we like venison, so he came by yesterday and gave us about 70 pounds of venison!... fresh, just packaged, and a doe. Last night was venison steak... recipe to follow, and tonight was tenderloins. Will post that later. I checked the Zaar to see what people did. There were only 5 recipes for venison steak, and all took way longer than I wanted. So here it is, I made it up as I went along. Boy was it yummy!
Provided by Sweetiebarbara
Categories Deer
Time 35m
Yield 1 peppered steak, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 tablespoon pepper on wax paper in shape of steak.
- Put steak on pepper and sprinkle second tablespoon of pepper on steak.
- Melt butter in heavy large skillet and saute onions.
- Remove onions when done and move to serving platter.
- Saute peppered steak in remaining butter, in skillet, over medium heat for 3 minutes.
- Turn steak over and cook for 2 more minutes.
- Serve.
Nutrition Facts : Calories 361.3, Fat 13, SaturatedFat 7, Cholesterol 118.1, Sodium 130.9, Carbohydrate 38, Fiber 14, Sugar 2.7, Protein 31.8
BLAZIN' VENISON STEAKS
Good venison recipes are always welcomed by hunters and their spouses. Here's a dandy from Marlboro for something a little different. Cooking time includes marinating time. Also, this recipe works just fine in the deer-hunting camp, cooking the steaks/mushrooms over a campfire rack. Enjoy!
Provided by Bone Man
Categories Deer
Time 9h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place steaks in a casserole dish and arrange the mushrooms on top of each. Set aside.
- In a skillet, over medium heat, add the oil and sautee the jalapenos until slightly tender (about 4 minutes). Then, add the worcestershire sauce, garlic and salt -- heat until it sizzles a bit (1-2 minutes). Remove from the heat and add the wine, mustard and cinnamon -- whisk until blended.
- Pour the skillet contents over the steaks, cover with cling wrap and allow to marinate in the refrigerator overnight.
- After marinating overnight, remove them from the dish and grill the steaks and portabellos over hot charcoal. Baste with the marinade, grilling the steaks for about 6 minutes to a side and allowing the portabellos slightly longer. Do not baste for the final 3 minutes and discard any extra marinade.
- Serve with some buttery garlic noodles as a side dish (I use variations of this recipe: Recipe #156105).
- NOTE: The orginal recipe called for HABENERO peppers instead of jalapenos -- that was just WAY too hot for me, but if you are so inclined, go for it!
Nutrition Facts : Calories 88.8, Fat 3.9, SaturatedFat 0.5, Sodium 465.5, Carbohydrate 10.3, Fiber 2.1, Sugar 3.9, Protein 2.7
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