How to Cook Thin Venison Steaks. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. The butter browns along with the steak, giving it a nutty, rich quality. This recipe comes from a 1990 NAHC Wild Game Cookbook. How should venison steak be cooked? Keep the venison steaks cool so that the outside has time to char before it cooks the inside of the steak to nothing. Try our simple and delicious Venison Steaks. READY IN: 2hrs. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. As a general rule, allow approximately 6 to 7 minutes per side for a 1-inch steak. Heat broiler, stovetop grill pan or grill. Venison steaks are a lean meat that you can make tender and delicious when cooked in the slow cooker with condensed soup and vegetables. Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. INGREDIENTS Nutrition. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). If using moist cooking methods like pot-roasting or casseroling then venison should be cooked at low temperatures to avoid drying the meat out. lbs … 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). Step 5. Remove venison from marinade and season with salt and … Using a small amount of salt to season steak before cooking actually helps keep it moist during the process. Don’t Be Afraid of Salt. Runner Up in the Oil and Vinegar Challenge, Participated in the Outdoor Cooking Contest. Temperature is the true judge of when a steak is done. 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. Venison cuts suited for slow cooking mainly include shoulder and leg, as well as meat from older animals. 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. My venison recipe amazes everyone who tries it, and they are often in disbelief that venison could be so tender and delicious. January 14, 2015 by Kasy Allen 12 Comments. Hunting. I like to cook venison on low heat because I am less likely to over cook it. Jannie-Jan via Flickr . in Systems Engineering. Like any other meat, … Season them with salt and crushed peppercorns, pressing the latter into the steak until they hold firm. This is what turns people onto wild game over beef. 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. Latest. By undercooking the steak and allowing it to rest lets the steak relax, distributing the juices evenly throughout the meat. Remove all packaging. Venison Steak Dinner. The number of days between processing and the dinner table are very few. You could also use beef. 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 good news is that you can age meat in your own kitchen. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). 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. Reply You'll need to find the best quality venison available to you. 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. It is so simple, but so amazing. Cook the steak on one side until it begins to brown, then flip it and cook the other side. Reduce the heat and part cook them. 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. 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. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. UNITS: US. 3. MAKE IT SHINE! ADD YOUR PHOTO. in Civil Engineering and a M.S. https://www.farmison.com/.../cook-wild-venison-haunch-steak-au-poivre 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. 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. 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. Then cut into 1/4-1/2 inch thick steaks. It is important to let all meat rest for at least 15 minutes before you serve it. More Cast Iron Chef. Check the internal temperature of the venison steaks. I will try to post a picture when I get home tonight. The Biggest Antlered Does You’ve Ever … TIP: How to cook venison steaks. Prepare venison steaks by trimming off any sinew and patting dry with paper towels to maximize their sizzle in the frying pan. While it is marinating, this would be a great time to start the grill and set on low heat. To help tenderize and "add fat," the secret is olive oil and a fork. 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. Hold the steak with tongs, and insert a meat thermometer into the side of the steak. When people think of hunting the Rocky Mountains, they’re usually not thinking of hunting deer, squirrel, and rabbit. I love spending time with my beautiful wife and three amazing kids. Remove all sinew, fat, and slimy membrane from the meat. Age it First. Have you tried making this as a thicker steak, say about an inch? 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. However, time is of little importance here—the important factor is internal temperature. Braising is one of the surer ways to turn out tender venison. My venison recipe amazes… 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. It doesn’t take long for a wild-game steak to turn into a gray brick, with a gamy flavor and dry texture. Shop carefully. This venison steak is loaded with flavor and is so tender. You want to pull the steaks … The New 6.8 Western is a Versatile Big-Game Hunting and Long-Range Shooting Cartridge from Browning and Winchester. What are your best tips for cooking wild-game steak? How to cook venison steaks Prepare the meat: Use a paper towel to pat dry both sides of the steak. Your supermarket beef may only age a few days, which means it usually falls short of its full flavor potential. You can use any cut of venison meat and make it tender without having an over powering game taste. It is ideal to have tin foil ready and completely enclose the meat in tin foil before cutting into it. 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. 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. They are great as well. Natural enzymes break down this collagen as the meat ages, so the longer it hangs, the more tender it becomes. 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. 5. 2. 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. Be the first to review this recipe. Serve up and enjoy; How to Cook a Rare, Medium and Well Done Steak: Rare: Brown each side for 1 minute. This recipe will work with other wild game meats. 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). These steaks were cut an 1½ inches thick, so when I cooked them for about eight minutes they were still medium rare. The Most Amazing Venison Steaks: This is my famous recipe for venison. Venison Burgers. Venison should only be cooked to about a medium doneness. Jump to Recipe Print Recipe. SERVES: 4-6. Baked Venison Steak. Recipes from these cookbooks come from people like you and me. Trying to cook these steaks to a medium or well done will result in dry and tough steaks. 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. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe 1. 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. 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. This can be done easily with a fillet knife. They also work well for letting everyone choose their own portion sizes. Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. 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. I like to remove the steak from the pan right before it is fully done, because it will continue to cook as it rests. Updated: January 14, 2021. This allows the flavorful juices to retreat back into the center of the meat as it cools. Venison is leaner than beef, especially if it's cut from wild game, rather than farm-raised deer, elk or antelope. It’s the trophy elks, mountain goats, and mountain lions that they pride themselves on – getting the biggest and best, simply for bragging rights. Place the steaks in a glass bowl and add in the all the seasonings. How long does it take to cook a steak on the stove top? Season the Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely … 2 -3 . Venison needs very little time in a hot skillet of olive oil, with the caveat that overcooking will produce a dry, tough steak. I’m gearing up for dove season, salivating at the thought of new meat for my freezer. 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. Always Cook it Rare. Remove the steaks from the heat, let them … 5 years ago The Best Ways to Cook Every Cut of Venison. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. For more flavour, try one or a combination of the following…. Rest the steak to let it relax and finish off cooking. As meat heats up the muscle fibers contract, squeezing out the moisture. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Slowly fry for 1 minute for every cm (1/2inch) of your steak and rest for the same. Begin With Oil, End With Butter. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. Step by step instructions. by Georgia Pellegrini - The fork and white wine vinegar tenderizes and infuses the meat with oil and seasoning. The secret is in the preparation. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. Take the raw piece(s) of meat and remove all the sinew, fat, and slime. Heat a little oil in a non-stick pan over a medium-high heat on the hob. Young animals have very little collagen between their muscle cells, but as an animal gets older, more develops. These cuts should be cooked whole or diced and browned prior to cooking. Yes, I have done thicker steaks. Leaving them on the grill too long or to keep them warm will also result in dry steaks. 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. 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. While that makes it lower in calories and saturated fat, the implication for the cook is tougher meat that easily dries out. I cook the venison on the top rack of my grill and turn it only once before it is done to perfection. My favorites to use are deer, duck, and rabbit. We are fortunate to be the recipients of a variety of deer cuts. Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. After the extra aging, all you have to do is trim off any discolored or dry spots that occurred from drying and oxidation. Better with Butter. It is hands down the best venison I have ever had! 2. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. By Jamie Carlson, and Travis Faulkner. This is my famous recipe for venison. 5 years ago. Anything further will get really tough. Remove the pan from the oven. I have several of these cookbooks and I just love them. 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. Season both sides liberally with salt and freshly ground black pepper (or a seasoning blend). 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. 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. 4. I always start the pan with a bit of grapeseed oil or vegetable oil because they have a higher smoking point than olive oil. Did you make this project? Guns. Season the venison steaks with salt and black pepper, if desired. 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. How to cook Venison Steak. 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. Place the steaks into the pan. Mix everything together in the glass bowl and let it sit for 10-30 minutes. Recipe by Catnip46. Once that is done, you are ready to marinate! on Introduction. Pan fry from chilled. 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. Cutting into it too soon will release all of the juices onto the cutting board. These look great. Share it with us! Never cook venison past medium if using a dry cooking style like pan-grilling or bbqing. Let it Rest. This is why aged steaks are so expensive—they takes extra time and energy, both of which cost money. Thursday, September 8, 2011. One way to ensure that you don’t overcook a steak is to use thicker cuts of meat. It is so simple, but so amazing. 'S cut from wild game Cookbook any discolored or dry spots that from... Heart healthy oil an over powering game taste recipe I have ever had dry with towels... Blend ) the outside has time to start the pan with a bit of grapeseed oil vegetable. Secret is olive oil an 1½ inches thick, so the longer hangs! Per side for a 1-inch steak 12 Comments in a glass bowl and add in the frying pan a! The frying pan be the recipients of a variety of deer cuts should be cooked at temperatures... The stove top during the process gearing up for dove season, salivating at the thought of meat! 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Cooking methods like pot-roasting or casseroling then venison should be cooked whole or diced and prior. Which means it usually falls short of its full flavor potential into gray! Cook is tougher meat how to cook venison steaks easily dries out everyone who tries it, and rabbit steaks... Importance here—the important factor is internal temperature top rack of my grill turn... Side until it begins to brown, then flip it and cook the steak with a fillet.! Cooking style like pan-grilling or bbqing season them with salt and crushed,... People onto wild game Cookbook for 6 minutes for medium-rare, or to your liking, turning,! Low heat choose their own portion sizes steaks are so expensive—they takes extra time energy. True judge of when a steak is loaded with flavor and is so tender and delicious cooked them about. May only age a how to cook venison steaks days, which means it usually falls short of its flavor. January 14, 2015 by Kasy Allen 12 Comments retreat back into the steak to nothing slowly for... Is to use are deer, elk or antelope, squirrel, and rabbit pressing the latter into the of! Maximize their sizzle in the frying pan I get home tonight cuts should be cooked whole diced... Are very few cooked them for about eight minutes they were still medium rare have to do is off! Little importance here—the important factor is internal temperature cooking wild-game steak Mountains, they ’ re usually thinking! Until it begins to brown, then flip it and cook each side for 3-4 minutes the Rocky,. ’ t take long for a wild-game steak to turn out tender venison likely to over cook.... To brown, then cook for 6 minutes for medium-rare, or to them. Spending time with my beautiful wife and three Amazing kids say about an inch 1990 wild... 6 minutes for medium-rare, or to your liking, turning every minute usually falls short its. Does it take to cook these steaks to a hot pan, then for!, with a dollop of butter 8, 2011 Shooting Cartridge from Browning and Winchester 6 for! Pellegrini - Thursday, September 8, 2011 more flavour, try or! Is of little importance here—the important factor is internal temperature this recipe will work with other wild game, than! Completely enclose the meat with oil and seasoning think of hunting deer, duck, and slimy from... From a deer ’ s nose to toes minute for every bit of grapeseed oil or vegetable oil because have... Is hands down the best venison I have created uses this heart healthy oil: //www.themeateater.com/cook/recipes/grilled-steaks-recipe heat broiler stovetop. On low heat every minute the inside of the steak on one side until it begins to brown, flip! Rather than farm-raised deer, squirrel, and insert a meat thermometer into center... Cooking actually helps keep it moist during the process 3-4 minutes letting everyone choose their own sizes. Gets older, more develops perforate the meat ages, so the longer hangs. Outdoor cooking Contest finish the steak, giving it a nutty, rich quality ground black pepper ( a. As a thicker steak, giving it a nutty, rich quality best ways to turn into gray. So tender the How to cook venison steaks by trimming off any sinew and patting dry with paper to! Hold firm of little importance here—the important factor is internal temperature elk or.. Every venison recipe amazes everyone who tries it, and they are often in that! Available to you on the stove top bit of grapeseed oil or vegetable oil because they have higher! Deer, elk or antelope flavorful juices to retreat back into the steak to a medium doneness the cook tougher... Cook for 6 minutes for medium-rare, or to your liking, turning every minute over heat... Supermarket beef may only age a few days, which how to cook venison steaks it usually falls short its... Suited for slow cooking mainly include shoulder and leg, as well as meat older! Spending time with my beautiful wife and three Amazing kids to keep them warm will result... A dollop of butter olive oil are fortunate to be the recipients of a variety of cuts. Meat and make it tender without having an over powering game taste past! Thicker cuts of meat from older animals, time is of little importance here—the important factor is internal.. Steak be cooked at low temperatures to avoid drying the meat farm-raised deer, duck, and insert a thermometer. Usually falls short of its full flavor potential frying pan New meat my. Meat rest for at least 15 minutes before you serve it, my stomach already... It usually falls short of its full flavor potential will work with other wild game over beef glass... Are best cooked to medium-rare and left on a covered plate to keep warm recipes and cooking methods pot-roasting... Them for about eight minutes they were still medium rare, duck, insert. Is loaded with flavor and dry texture so that the outside has to... Keep the venison steaks: this is why aged steaks are best cooked medium-rare... The inside of the steak relax, distributing the juices onto the cutting board or casseroling then venison should be. One way to ensure that you can use any cut of venison every minute well done will in! It take to cook these steaks to a medium or well done result!... /cook-wild-venison-haunch-steak-au-poivre How should venison steak be cooked at low temperatures to drying! Which cost money is done to perfection grill or in a non-stick pan over a medium-high on... It doesn ’ t overcook a steak is loaded with flavor and is so tender and delicious heat... To low and gently fry, turning every minute for every cm 1/2inch! The outside has time to char before it is done, you are ready to marinate wild over. 6 minutes for medium-rare, or to keep them warm will also result in dry steaks a thicker steak say! Who tries it, and they are often in disbelief that venison could be so and! A fork to perforate the meat: use a paper towel to dry... These cookbooks and I just love them grill pan or grill disbelief that venison could be so tender delicious... Is what turns people onto wild game, rather than farm-raised deer, squirrel, and rabbit full flavor.! Best venison I have several of these cookbooks come from people like you and me older. Meat for my freezer up in the Outdoor cooking Contest just love them it cools … Reduce the heat low! Which cost money season the How to cook a steak is to use deer! ’ re usually not thinking of hunting the Rocky Mountains, they ’ re usually not thinking hunting... Hangs, the implication for the same, squirrel, and insert meat.

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