Blazing Venison Or Beef Steaks Food

VENISON STEAK WITH PORT SAUCE

Steps:

• Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
• Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
• Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

BLAZIN' VENISON STEAKS

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!

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

BAKED VENISON STEAK

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.

VENISON OR BEEF STEAK MARINADE

Steps:

• Mix all together and pour over your steaks.
• Marinate covered in the fridge for minimum of 4 hours or overnight.
• Broil or cook on the grill.
• I use this all the time for venison steaks and chops and sometimes for beef but we dont eat that as often.

VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES

Steps:

• To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
• Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
• Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
• Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
• Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.

BLAZING VENISON (OR BEEF) STEAKS

Steps:

• In a small skillet, heat oil and cook the habeneros until softened.
• Add worcestershire sauce, garlic and salt, heating until sizzling.
• Remove from heat and add wine, dry mustard and cinnamon, stirring until blended.
• Place the steaks and portabella mushroom in a ziplock bag, or large baking dish.
• Pour the marinade over the meat and mushrooms and refrigerate at least 1 hour or overnight.
• Preheat grill to medium high heat.
• Remove meat and mushrooms from marinade.
• Discard marinade.
• Grill portabellas 15 minutes.
• Grill the venision steaks 6-7 minutes, turning once, until done to your liking (medium rare is best for venison).