They also work well for letting everyone choose their own portion sizes. I like to cook venison on low heat because I am less likely to over cook it. I cook the venison on the top rack of my grill and turn it only once before it is done to perfection. My venison recipe amazes… These cuts should be cooked whole or diced and browned prior to cooking. January 14, 2015 by Kasy Allen 12 Comments. Recipe by Catnip46. We are fortunate to be the recipients of a variety of deer cuts. It requires much more care and attention than beefsteak, but the end result is so much better than any other meat you can get your hands on. If you need to cook a thinner cut, be prepared to cook the meat for a very short time—around a minute or two per side. 5 years ago. Believe it or not, the most desired meal in my house is this specially prepared venison steak recipe with homemade mashed potatoes and steamed broccoli. Keep the venison steaks cool so that the outside has time to char before it cooks the inside of the steak to nothing. Anything further will get really tough. by Georgia Pellegrini - But because wild game has a lower fat content, it cooks much more quickly and dries out easily, also heightening the “wild” flavor people often dislike. Step 5. These steaks were cut an 1½ inches thick, so when I cooked them for about eight minutes they were still medium rare. lbs … The slow cooker method uses braising, first browning the steaks and then cooking them with a little liquid for a long time at a low temperature. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. How to cook Venison Steak. Remove all packaging. The Biggest Antlered Does You’ve Ever … Step by step instructions. Your supermarket beef may only age a few days, which means it usually falls short of its full flavor potential. E-mail your comments/questions about this site to: EmediaHunter@nrahq.org, For questions/comments about American Hunter magazine, please e-mail:Publications@nrahq.org, You can contact the NRA via phone at: NRA Member Programs1-800-672-3888, To advertise on American Hunter, visit nramediakit.com for more information. UNITS: US. How to Cook Thin Venison Steaks. 4. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Venison needs very little time in a hot skillet of olive oil, with the caveat that overcooking will produce a dry, tough steak. The New 6.8 Western is a Versatile Big-Game Hunting and Long-Range Shooting Cartridge from Browning and Winchester. It is so simple, but so amazing. The fork and white wine vinegar tenderizes and infuses the meat with oil and seasoning. Those are mashed potatoes from our garden, added a bit too much milk to them so they were a bit runny :), About: I am an outdoor enthusiast, with a B.S. You can use any cut of venison meat and make it tender without having an over powering game taste. Braising is one of the surer ways to turn out tender venison. How to cook venison steaks Prepare the meat: Use a paper towel to pat dry both sides of the steak. Every venison recipe I have created uses this heart healthy oil. It is so simple, but so amazing. Hunting. SERVES: 4-6. Updated: January 14, 2021. My venison recipe amazes everyone who tries it, and they are often in disbelief that venison could be so tender and delicious. But I always finish the steak with a dollop of butter. Oil is great for browning meat and caramelizing the proteins at the surface to lock in moisture, but adding a bit of butter at the end to finish the steak and glaze it gives it extra flavor. Begin With Oil, End With Butter. Have you tried making this as a thicker steak, say about an inch? One way to ensure that you don’t overcook a steak is to use thicker cuts of meat. Unlike beef or pork, venison has little to no fat content, and because of this, it must be prepared differently in order to keep it tender. It’s the trophy elks, mountain goats, and mountain lions that they pride themselves on – getting the biggest and best, simply for bragging rights. As a general rule, allow approximately 6 to 7 minutes per side for a 1-inch steak. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). Piece ( s ) of your steak and rest for the same general rule, approximately! Vinegar Challenge, Participated in the oil and a fork my venison recipe I have several of these and! Evenly throughout the meat out home tonight methods for every cm ( 1/2inch ) of meat to brown then! 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