Venison Steak Pasta Food

VENISON STEAK PASTA

Steps:

• Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt.
• Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly).
• Cook pasta until tender.
• Saute mushrooms and peppers until golden brown.
• Mix pasta, mushrooms, peppers and Parmesan cheese.
• Top with steak.

VENISON STROGANOFF

Steps:

• 1. Brown onion in 2 tablespoons of the butter and remove from pan.
• 2. Cut meat into strips 2 1/2-inches long and 3/4-inches wide.
• 3. Heat remaining butter in skillet.
• 4. Roll venison in flour and brown in heated butter.
• 5. Add enough water to the bouillon to make two total cups of liquid.
• 6. Add salt and bouillon-water mixture to the browned venison.
• 7. Cover and simmer for about one hour or until meat is tender.
• 8. Add mushrooms, cooked, onion, and sour cream.
• 9. Heat.
• 10. Serve over rice or egg noodles.

VENISON PARMIGIANA

Steps:

• Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture. , In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison. , Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

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.

EMILY'S MARINATED VENISON STEAKS

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).

EASY VENISON STEAKS

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.

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.

PASTA PIZZA VENISON BAKE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary. Drain the macaroni; place half in a greased 2-qt. baking dish. Top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through and cheese is melted.

BAKED SPAGHETTI WITH VENISON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
• Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.