FRIED VENISON (DEER) STEAKS
This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. But if you are afraid of that you can soak you deer in milk for about 30 minutes. Great with fried potatoes and a salad. I like mine with steak sauce (57).
Provided by Huskergirl
Categories Deer
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.
- Put seasoning in with flour.
- Dredge steak and fry in skillet.
- Cooking time is about 3 minutes each side. Enjoy.
Nutrition Facts : Calories 245.4, Fat 21.2, SaturatedFat 1.6, Sodium 1163.3, Carbohydrate 12.7, Fiber 0.7, Sugar 0.1, Protein 1.7
PAN-FRIED VENISON STEAK
"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
CHICKEN FRIED VENISON STEAKS
I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy (I used brown gravy, but country gravy may be used for a milder taste).
Provided by Lori C
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
- Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
- Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
Nutrition Facts : Calories 731 calories, Carbohydrate 51 g, Cholesterol 221.8 mg, Fat 36.7 g, Fiber 2.9 g, Protein 46.7 g, SaturatedFat 7.3 g, Sodium 496.1 mg, Sugar 3.6 g
PAN-FRIED VENISON TENDERLOIN STEAKS
This recipe was passed to us by our 70 year old neighbor. The man loves his deer. He suggests enjoying this with some onions and pickles on your choice of bun ... beer. Me, I ate them with mashed potatoes and gravy ... and beer.
Provided by KT Scarlet
Categories Deer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Crush crackers in a food processor and mix in spices. I'm sure there are other amazing combinations of spices that would taste incredible, but I'm new to cooking venison!
- Beat together egg and heavy cream.
- Melt/heat bacon grease in large skillet on medium heat.
- Coat the steaks in the egg mixture (I scrape off the extra) and then coat in the cracker mixture.
- Place steaks in skillet and cook for 5 minutes per side (more or less to your doneness preference.).
Nutrition Facts : Calories 228, Fat 18.8, SaturatedFat 8.4, Cholesterol 79.8, Sodium 180.9, Carbohydrate 11.8, Fiber 0.7, Sugar 1.5, Protein 3.3
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
OUTRAGEOUSLY WONDERFUL MARINATED VENISON STEAKS
This recipe is from Taste of Home and it's the most wonderful marinade for venison that I've ever tried! It's great with venison steaks and tenderloins, but I'm sure it would be fabulous with beef also. I get better results if I grill my steaks rather than broil, but that's just me. It's the only way I've been able to keep venison steaks tender and juicy - you won't be disappointed either! I often double the marinade recipe so that I have plenty for marinating, basting and for serving. I have not included the marinating time in the prep time, but it's best if marinated overnight.
Provided by Jenny Rowan
Categories Deer
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place venison in a large Ziploc bag.
- In a bowl, combine all of the remaining ingredients.
- Pour half over the venison; seal bag and turn to coat.
- Refrigerate overnight.
- Refrigerate remaining marinade.
- Drain and discard marinade from the steaks.
- Broil steaks 3-4 inches from the heat for 4 minutes.
- Turn; baste with reserved marinade.
- Broil 4 minutes longer.
- Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
- I prefer to grill venison to medium-rare at most so that it remains tender.
- Serve steaks with more of the reserved marinade.
- YUMMY!
FRIED VENISON BACKSTRAP
Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.
Provided by Nicole Holland Green
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
- Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
- Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 40 g, Cholesterol 149.1 mg, Fat 14.2 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 3.6 g, Sodium 1944.4 mg, Sugar 3.8 g
COUNTRY-FRIED VENISON
"This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."-Sandra Robinson, Fair Grove, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.
Nutrition Facts :
DEER STEAKS AND GRAVY (VENISON)
Make and share this Deer Steaks and Gravy (Venison) recipe from Food.com.
Provided by Kim M.
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat bacon drippings in a medium skillet on medium heat. Add deer steaks. Season with salt and pepper. Brown on both sides.
- Sprinkle flour over steaks. Allow to brown slightly.
- Slowly add 3 cups milk; bring to a boil. Add sliced onion. Reduce heat, cover and simmer until steaks and onion are tender. Stir occasionally. Remove cover and allow gravy to thicken.
VENISON STEAK WITH PEPPERS AND ONIONS
This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.
Provided by Barbara Z.
Categories Meat and Poultry Recipes Game Meats Venison
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
- Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
- Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g
DREW'S VENISON STEAKS AND GRAVY
I've been making this comfort food forever, and it's DH's favorite. I especially like the creamy gravy over rice or mashed potatoes. If you want a stroganoff-like gravy, stir in 8 ounces of sour cream at the last minute, and serve over wide noodles!
Provided by BeachGirl
Categories Deer
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray cast iron skillet with non-stick cooking spray and heat on high.
- Cut cubed venison into serving-size pieces.
- Brown venison on each side, about 1 minute.
- In bowl, add 1/2 cup water, wine, bouillon and soup mix.
- Stir to mix well.
- Add soup mixture to skillet, along with onions (and mushrooms if you decide to use them).
- Cover skillet and lower heat to simmer.
- Cook about 30-45 minutes (gravy will thicken).
- Add a little more water if gravy gets too thick before meat is fork-tender.
- GRAVY: When meat is very tender, mix cornstarch with water to make a slurry.
- Pour slurry into hot liquids in skillet, stirring until gravy returns to a boil and is thickened.
- Serve steaks with gravy over steamed rice or mashed potatoes.
- FOR A STROGANOFF: Stir in 8 ounces sour cream, heat until warm but not boiling.
- Serve over wide noodles.
- Variations: Other seasonings you could add: 1/4 tsp thyme, 1/2 tsp basil, 1/2 tsp oregano, OR 1/2 tsp Italian seasoning.
- If you like hot/spicy foods, add 1/4-1/2 tsp crushed red peppers.
Nutrition Facts : Calories 221.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 95.3, Sodium 232.2, Carbohydrate 14.2, Fiber 1.7, Sugar 4.7, Protein 28.4
FRIED VENISON
Very tender, melt-in-your-mouth venison. From my "adoptive grandmother," in Louisiana who makes this for her family and church gatherings.
Provided by Justmez2
Categories Deer
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Defrost venison over night in cola.
- Rinse in water.
- Put in colander to drain.
- Tenderize.
- Cut into strips 1 1/2 x 3".
- Put in Carnation evaporated milk.
- Dredge in flour seasoned with salt,pepper,garlic powder.
- Drop in HOT peanut oil temperature 350°-375° degrees just till batter is set 10-12 seconds.
- Remove and place in open pan 9 x 13" put in oven for 45 minutes at 350°.
- ***If left in oil too long becomes tough***.
- If unfrozen venison being used, put in cola over-night. Cooking time is time in OVEN.
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
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