Pan Fried Venison Steak With Apple And Mushroom Sauce And Saute Food

PAN-FRIED VENISON STEAK

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°).

VENISON STEAKS WITH WILD MUSHROOM SAUCE

Steps:

• Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
• In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

FRIED VENISON (DEER) STEAKS

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.

PAN FRIED VENISON STEAK WITH APPLE AND MUSHROOM SAUCE AND SAUTE

Steps:

• Gently heat the butter and oil in a frying pan and sauté the potatoes over a low heat, for 6-8 minutes or until soft.
• Heat the oil in a large frying pan and sauté the mushrooms and apples for a few minutes until soft. Remove from the heat and keep warm.
• In the same pan, reduce the red wine for 3-4 minutes.
• Return the mushroom and apple mixture to the pan and simmer for two minutes.
• Heat the oil in a separate pan and fry the venison steaks for 3-4 minutes on either side, or according to personal taste.
• Remove from the heat and serve with the sautéed potatoes and mushroom and apple mixture.

VENISON (OR BEEF ) MUSHROOM STROGANOFF

Steps:

• Mix flour, salt, lemon pepper, and celery seed in bowl.
• Add cubed meat and knead meat into flour mixture.
• Heat corn oil and one tbsp butter in a skillet over medium heat.
• Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
• When meat is almost brown on remaining side, pour chopped onions over meat.
• Cover five minutes, then mix with a wooden spoon.
• Add one cup beef (or chicken) bouillon and soy sauce to meat.
• Simmer 15 minutes on low heat, stirring occasionally.
• Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
• Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
• Stir occasionally.
• Don't be in a hurry, as cooking time affects the tenderness of the meat.
• When done, the meat should be covered with a thick, brown gravy.
• Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
• Heat to simmer.
• Add fresh, sliced mushrooms and simmer five minutes.
• Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
• Add mushroom soup to steamed mushrooms.
• Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
• Finally, fold the meat mixture into the mushroom mixture.
• Simmer an additional 5 minutes, stirring occasionally.
• Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
• Enjoy!
• (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).

CHICKEN FRIED VENISON STEAKS

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.

RED WINE MUSHROOM PAN SAUCE

Steps:

• Heat oil over medium-high heat until just smoking.
• Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring often, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth.
• SImmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes.
• Add vinegar and mustard; cook until thickened, about 1 minute.
• Off heat, whisk in butter and thyme; season with salt and pepper. Spoon sauce over steaks and serve immediately.

VENISON STEAK

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.

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.

PAN FRIED STEAK WITH SAUCE

Steps:

• Rub salt and pepper on both sides of steak.
• In large pan melt butter and brown steak well on both sides.
• (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
• Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
• Add flour and cook for 1 minute.
• Add in beef stock, milk and horseradish.
• Reduce heat and simmer, stir for 5 minutes until sauce thickness.
• Add steak and juice, simmer for 5 minutes.
• Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
• Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
• Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
• Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.