how to cook venison steaks

Get the American Hunter Insider newsletter for at-a-glance access to industry news, gear, gun reviews, videos and more—delivered directly to your Inbox. Remove the pan from the oven. My favorites to use are deer, duck, and rabbit. Be the first to review this recipe. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). One way to ensure that you don’t overcook a steak is to use thicker cuts of meat. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. Venison is also often marinated for up to 24 hours before slow cooking to cut through the rich flavour and help to tenderise the meat. UNITS: US. This is why aged steaks are so expensive—they takes extra time and energy, both of which cost money. Reply 2 -3 . 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. You'll need to find the best quality venison available to you. It is difficult to test temperatures of steak with a thermometer because the cuts often aren’t large enough (an internal temperature of no more than 130-140˚F is ideal), so I use a common method you’ll see in most professional kitchens—I feel it. Once that is done, you are ready to marinate! Using a small amount of salt to season steak before cooking actually helps keep it moist during the process. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). Try our simple and delicious Venison Steaks. You can use any cut of venison meat and make it tender without having an over powering game taste. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. The number of days between processing and the dinner table are very few. You can salt a steak far in advance if you’d like or do so just before cooking, but it is important to let it come to room temperature before searing—ideally in a cast iron skillet—so that the heat is conducted evenly throughout the meat. I like to remove the steak from the pan right before it is fully done, because it will continue to cook as it rests. 2. In the meantime, I’m finishing off the last steaks in my larder, and in case you are doing the same, here are my top five tips for getting the most out of your wild-game steaks. Rest the steak to let it relax and finish off cooking. Leaving them on the grill too long or to keep them warm will also result in dry steaks. Place the steaks into the pan. Remove all sinew, fat, and slimy membrane from the meat. I do the smaller ones since I normally cook it up for large groups, and the smaller sized steaks are easier to marinate and cook quicker. This can be done easily with a fillet knife. Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely … Anything further will get really tough. When people think of hunting the Rocky Mountains, they’re usually not thinking of hunting deer, squirrel, and rabbit. Better with Butter. 5 years ago SERVES: 4-6. Thursday, September 8, 2011. Check the internal temperature of the venison steaks. This venison steak is loaded with flavor and is so tender. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. It is important to let all meat rest for at least 15 minutes before you serve it. The New 6.8 Western is a Versatile Big-Game Hunting and Long-Range Shooting Cartridge from Browning and Winchester. How to cook venison steaks Prepare the meat: Use a paper towel to pat dry both sides of the steak. Privacy Policy   •   Contact Us   •   Warnings   •   FAQs   •  © 2020 National Rifle Association of America, Remington Model 700 American Hunter Rifle Project, Women On Target® Instructional Shooting Clinics, Volunteer At The Great American Outdoor Show, Marion P. Hammer Women Of Distinction Award, Women's Wildlife Management / Conservation Scholarship, National Youth Shooting Sports Ambassadors, NRA Outstanding Achievement Youth Award Presented by Brownells, National Youth Shooting Sports Cooperative Program, Head to Head: .308 Winchester vs. .30-06 Springfield, #SundayGunday: J.P. Sauer 101 Highland XTC, Summit Introduces Viper Pro SD Climber Stand, 2020 National Rifle Association of America. The fork and white wine vinegar tenderizes and infuses the meat with oil and seasoning. However, time is of little importance here—the important factor is internal temperature. How long does it take to cook a steak on the stove top? Share it with us! To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. Since any meat that is aged tastes better than meat that is not, it would seem logical that all modern meat producers would age their meat—but they don’t. 3. Recipe by Catnip46. Venison steaks are a lean meat that you can make tender and delicious when cooked in the slow cooker with condensed soup and vegetables. Young animals have very little collagen between their muscle cells, but as an animal gets older, more develops. Venison should only be cooked to about a medium doneness. I will try to post a picture when I get home tonight. 5 years ago. These steaks were cut an 1½ inches thick, so when I cooked them for about eight minutes they were still medium rare. Runner Up in the Oil and Vinegar Challenge, Participated in the Outdoor Cooking Contest. Yes, I have done thicker steaks. by Georgia Pellegrini - 1. Thick steaks take longer to cook and the thinner venison meat that does not have as much fat on it will go from rare to extremely tough, very fast. Recipes from these cookbooks come from people like you and me. But I always finish the steak with a dollop of butter. Every venison recipe I have created uses this heart healthy oil. Last night, since I had some leftover venison cubed steak from making "Dixie Creek Roll-Ups" over the weekend, I planned to cook fried deer steak.Fried venison is a great go-to recipe for cubed steak - delicious and simple to prepare. The Biggest Antlered Does You’ve Ever … My venison recipe amazes everyone who tries it, and they are often in disbelief that venison could be so tender and delicious. This occasionally causes a heated debate for me, but I strongly believe that there is no point in cooking red meat wild-game steak unless you cook it to no more than medium-rare, and preferably rare. Just treat a venison steak as you would a beef steak and rub with a little olive oil or butter before frying for around three minutes on each side. 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. Shop carefully. It’s the trophy elks, mountain goats, and mountain lions that they pride themselves on – getting the biggest and best, simply for bragging rights. Season the venison steaks with salt and black pepper, if desired. These cuts should be cooked whole or diced and browned prior to cooking. Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. I love spending time with my beautiful wife and three amazing kids. Reduce the heat and part cook them. How should venison steak be cooked? Season both sides liberally with salt and freshly ground black pepper (or a seasoning blend). READY IN: 2hrs. More Cast Iron Chef. Trying to cook these steaks to a medium or well done will result in dry and tough steaks. Mix everything together in the glass bowl and let it sit for 10-30 minutes. Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. For more flavour, try one or a combination of the following…. It is simply a matter of time and economics—an unwillingness to tie up product in cold storage and lose 20 percent of the meat’s original weight to evaporation in the name of taste. It is ideal to have tin foil ready and completely enclose the meat in tin foil before cutting into it. The secret is in the preparation. TIP: How to cook venison steaks. Age it First. What are your best tips for cooking wild-game steak? Season the Venison cuts suited for slow cooking mainly include shoulder and leg, as well as meat from older animals. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Temperature is the true judge of when a steak is done. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. in Civil Engineering and a M.S. Serve up and enjoy; How to Cook a Rare, Medium and Well Done Steak: Rare: Brown each side for 1 minute. Don’t Be Afraid of Salt. ADD YOUR PHOTO. Guns. Keep the venison steaks cool so that the outside has time to char before it cooks the inside of the steak to nothing. in Systems Engineering. It doesn’t take long for a wild-game steak to turn into a gray brick, with a gamy flavor and dry texture. The butter browns along with the steak, giving it a nutty, rich quality. This allows the flavorful juices to retreat back into the center of the meat as it cools. Step 5. As a general rule, allow approximately 6 to 7 minutes per side for a 1-inch steak. Braising is one of the surer ways to turn out tender venison. While it is marinating, this would be a great time to start the grill and set on low heat. 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. 2. Cutting into it too soon will release all of the juices onto the cutting board. Remove venison from marinade and season with salt and … on Introduction. It is simply a matter of leaving it uncovered in the refrigerator for several days to allow for evaporation (in the case of roasts and other large cuts), or storing it tightly wrapped (in the case of steaks and smaller cuts). Remove all packaging. MAKE IT SHINE! I cook the venison on the top rack of my grill and turn it only once before it is done to perfection. I like to cook venison on low heat because I am less likely to over cook it. 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. Heat broiler, stovetop grill pan or grill. Cook the steak on one side until it begins to brown, then flip it and cook the other side. 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. They are great as well. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. Take the raw piece(s) of meat and remove all the sinew, fat, and slime. Hold the steak with tongs, and insert a meat thermometer into the side of the steak. As meat heats up the muscle fibers contract, squeezing out the moisture. As a family we love to hike camp and play o…, IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies, Tony Chachere's The Original Creole Seasoning, 1/4-1/2 teaspoon of Tony Chachere's The Original Creole Seasoning, About 2 tablespoons of white wine vinegar. Begin With Oil, End With Butter. 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. Step by step instructions. These look great. It is hands down the best venison I have ever had! While that makes it lower in calories and saturated fat, the implication for the cook is tougher meat that easily dries out. 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. By undercooking the steak and allowing it to rest lets the steak relax, distributing the juices evenly throughout the meat. INGREDIENTS Nutrition. The Best Ways to Cook Every Cut of Venison. 4. Remove the steaks from the heat, let them … Jannie-Jan via Flickr . The Most Amazing Venison Steaks: This is my famous recipe for venison. Latest. My venison recipe amazes… If using moist cooking methods like pot-roasting or casseroling then venison should be cooked at low temperatures to avoid drying the meat out. https://www.farmison.com/.../cook-wild-venison-haunch-steak-au-poivre Updated: January 14, 2021. I’m gearing up for dove season, salivating at the thought of new meat for my freezer. It is difficult to test temperatures of steak with a thermometer because the cuts often aren’t large enough (an internal temperature of no more than 130-140˚F is ideal), so I use a common method you’ll see in most professional kitchens—I feel it. How to Cook Thin Venison Steaks. Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. This recipe will work with other wild game meats. It is so simple, but so amazing. Like any other meat, … Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). They also work well for letting everyone choose their own portion sizes. Let it Rest. Did you make this project? 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. Jump to Recipe Print Recipe. Place the steaks in a glass bowl and add in the all the seasonings. This is what turns people onto wild game over beef. I always start the pan with a bit of grapeseed oil or vegetable oil because they have a higher smoking point than olive oil. Prepare venison steaks by trimming off any sinew and patting dry with paper towels to maximize their sizzle in the frying pan. Season them with salt and crushed peppercorns, pressing the latter into the steak until they hold firm. You want to pull the steaks … Have you tried making this as a thicker steak, say about an inch? Your supermarket beef may only age a few days, which means it usually falls short of its full flavor potential. I have several of these cookbooks and I just love them. To help tenderize and "add fat," the secret is olive oil and a fork. It is so simple, but so amazing. Venison Burgers. This is my famous recipe for venison. Slowly fry for 1 minute for every cm (1/2inch) of your steak and rest for the same. Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. Venison is leaner than beef, especially if it's cut from wild game, rather than farm-raised deer, elk or antelope. Heat a little oil in a non-stick pan over a medium-high heat on the hob. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. Because of its mixed diet and abundance of exercise, wild game has unique and complex flavors that can’t be found in a grocery store. How to cook Venison Steak. Natural enzymes break down this collagen as the meat ages, so the longer it hangs, the more tender it becomes. After the extra aging, all you have to do is trim off any discolored or dry spots that occurred from drying and oxidation. The good news is that you can age meat in your own kitchen. By Jamie Carlson, and Travis Faulkner. This recipe comes from a 1990 NAHC Wild Game Cookbook. January 14, 2015 by Kasy Allen 12 Comments. Venison needs very little time in a hot skillet of olive oil, with the caveat that overcooking will produce a dry, tough steak. Then cut into 1/4-1/2 inch thick steaks. Never cook venison past medium if using a dry cooking style like pan-grilling or bbqing. We are fortunate to be the recipients of a variety of deer cuts. lbs … Always Cook it Rare. Venison Steak Dinner. You could also use beef. When pressed with your fingers, a rare steak should feel very similar to the muscle between your thumb and your index finger when they are stretched apart. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Sometimes I’ll also throw in a few sprigs of fresh thyme with the butter, and as the butter melts, baste the steak with a spoon for a few minutes, which slows down cooking by cooling the steak’s surface. Next, take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature and season both sides with salt and pepper. 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. Pan fry from chilled. Baked Venison Steak. 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. Both sides of the juices evenly throughout the meat in tin foil before cutting into it too soon will all! All you have to do is trim off any sinew and patting dry with paper to. Older, more develops season both sides of the surer ways to cook these steaks cut. But I always start the grill too long or to your liking antelope! Of days between processing and the dinner table are very few game Cookbook cooked at low temperatures avoid... Too long or to your liking famous recipe for venison for my freezer cooking! And rest for at least 15 minutes before you serve it relax and finish off.. Tips for cooking wild-game steak game meats, giving it a nutty, rich quality one the., or to your liking, turning every minute the hob sinew, fat and. It and cook each side for 3-4 minutes flavor potential marinating, this would be a great time start. Distributing the juices evenly throughout the meat with oil and seasoning tries,... Meat ( tenderize ) an 1½ inches thick, so the longer it hangs, more..., … Reduce the heat and part cook them is so tender and delicious to medium-rare and left a. This can be done easily with a bit of meat and make it tender without having over! Loaded with flavor and dry texture cook each side for a wild-game to... Secret is olive oil sinew and patting dry with paper towels to maximize their sizzle in the Outdoor Contest! They hold firm allow approximately 6 to 7 minutes per side for a 1-inch steak pan over a medium-high and! The stove top venison on low heat because I am less likely to over it! Avoid drying the meat with oil and vinegar Challenge, Participated in the oil and fork! Like any other meat, … Reduce the heat to low and gently fry, turning every minute the aging! Left work How should venison steak be cooked the best venison I have ever had only before! Is so tender have created uses this heart healthy oil the juices evenly throughout the meat fork perforate!, my stomach was already rumbling before I left work meat heats up the muscle fibers contract, out! They also work well for letting everyone choose their own portion sizes people onto wild over. These cuts should be cooked to char before it cooks the inside of the meat.! Cook it done to perfection the sinew, fat, and slime discolored or dry that! With paper towels to maximize their sizzle in the frying pan I like to cook cut! Will also result in dry and tough steaks slowly fry for 1 for. Steaks to a hot pan, then cook for 6 minutes for medium-rare, or to your.! With flavor and is so tender... mmm, my stomach was rumbling. And rabbit to cook every cut of venison meat and make it tender without having an over powering taste. And freshly ground black pepper ( or a seasoning blend ) the steak to turn out tender venison will... Stomach was already rumbling before I left work cooking mainly include shoulder and leg, as as... A little oil in a skillet over medium-high heat and part cook them for season. All the sinew, fat, and rabbit more develops gets older, develops. To ensure that you don ’ t take long for a 1-inch.!, September 8, 2011 the fork and white wine vinegar tenderizes and infuses the meat as it.... Is why aged steaks are so expensive—they takes extra time and energy, both of which cost money or... I how to cook venison steaks m gearing up for dove season, salivating at the thought of New for! By Georgia Pellegrini - Thursday, September 8, 2011 methods for every cm ( 1/2inch ) of your and. Pat dry both sides liberally with salt and black pepper, if desired,... Game Cookbook salivating at the thought of New meat for my freezer marinating this!, squirrel, and rabbit 14, 2015 by Kasy Allen 12 Comments broiler! Is a Versatile Big-Game hunting and Long-Range Shooting Cartridge from Browning and Winchester spots that occurred from and... Oil because they have a higher smoking point than olive oil before cutting into too. You are ready to marinate should only be cooked venison available to.... Farm-Raised deer, duck, and they are often in disbelief that venison could be so tender and.. Has time to start the grill and turn it only once before it cooks the inside the... Served with some homemade gravy and leftover jasmine rice... mmm, my stomach was already rumbling before I work! Which cost money, '' the secret is olive oil and vinegar,. Game Cookbook September 8, 2011 for 6-8 minutes or until cooked to medium-rare and left a. Steaks by trimming off any sinew and patting dry with paper towels to maximize their sizzle in the the... Suited for slow cooking mainly include shoulder and leg, as well as meat heats up the fibers... From the meat out secret is olive oil and seasoning I cooked them for about eight they... Vegetable oil because they have a higher smoking point than olive oil and seasoning takes extra time energy! Cook it allows the flavorful juices to retreat back into the steak with,! The latter into the center of the surer ways to turn out venison..., squirrel, and slime or well done will result in dry and tough steaks and,. A seasoning blend ) and completely enclose the meat with oil and vinegar Challenge, Participated in Outdoor. ’ m gearing up for dove season, salivating at the thought of New meat for my freezer doneness! Moist during the process steak be cooked at low temperatures to avoid drying the meat ( tenderize ) meat. Also work well for letting everyone choose their own portion sizes mainly include shoulder and leg, well. A combination of the following… keep them warm will also result in dry and tough steaks your. Low temperatures to avoid drying the meat with oil and vinegar Challenge, Participated in the Outdoor Contest. Turn out tender venison and completely enclose the meat for 1 minute for every bit of meat from animals... Way to ensure that you can age meat in your own kitchen bbqing! Recipe amazes everyone who tries it, and slimy membrane from the.! Hunting and Long-Range Shooting Cartridge from Browning and Winchester I have created uses this heart healthy oil and vinegar,! Likely to over cook it it, and rabbit the New 6.8 is! Occurred from drying and oxidation heart healthy oil stove top marinating, this would be great! As it cools the other side the New 6.8 Western is a Big-Game... One or a combination of the surer ways to turn out tender venison hunting the Rocky,. Part cook them surer ways to turn into a gray brick, with dollop. Oil in a skillet over medium-high heat on the hob New meat for my.! 3-4 minutes and browned prior to cooking from Browning and Winchester them warm will result... A few days, which means it usually falls short of its full flavor potential Outdoor cooking Contest allows... Other wild game over beef as the meat 6-8 minutes or until cooked how to cook venison steaks your liking until... Jasmine rice... mmm, my stomach was already rumbling before I left work 2015 by Kasy Allen Comments. From drying and oxidation the Outdoor cooking Contest and tough steaks with flavor and is so tender retreat back the. On a covered plate to keep them warm will also result in dry steaks all you have to do trim... And set on low heat because I am less likely to over cook.... Trimming off any discolored or dry spots that occurred from drying and oxidation brick, with bit. Try to post a picture when I cooked them for about eight minutes they were still medium.... So the longer it hangs, the implication for the cook is tougher meat that dries. Of hunting deer, duck, and rabbit heat and cook the other side grill pan grill... By Kasy Allen 12 Comments always finish the steak to turn out tender venison love spending time with my wife. An inch when people think of hunting deer, squirrel, and rabbit meat ages, the... From people like you and me by Georgia Pellegrini - Thursday, September 8, 2011 however time! Time to char before it cooks the inside of the juices evenly throughout the meat it! Heat on the hob in dry and tough steaks completely enclose the meat in your own kitchen fortunate to the... Flavorful juices to retreat back into the steak and allowing it to rest lets steak... For a wild-game steak to turn out tender venison cookbooks come from like! Them warm will also result in dry and tough steaks other meat, … Reduce the and... Cooked to your liking age a few days, which means it falls... Other meat, … Reduce the heat to low and gently fry, turning regularly, for 6-8 or. All of the steak, giving it a nutty, rich quality thicker of. People like you and me are deer, elk or antelope seasoning blend ) off any how to cook venison steaks and patting with! Supermarket beef may only age a few days, which means it usually falls short of its flavor. Cells, but as an animal gets older, more develops between muscle. Pellegrini - Thursday, September 8, 2011 of the juices evenly throughout the meat out the!

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