Venison ham steaks?!
Answers: what can I do with them? I don't really eat ham steaks (the pork kind) so I don't know what to do with them would the meat be good for a stir fry?? Thanks....
Venison "ham" refers to the large hind quarters, comparable to the ham on a hog. Some people, myself included, prefer to dress them just like a ham and bake them slowly, but others cut them into "steaks," which are really not steaks, but ham slices.
This is a very nice cut of venison, and I feel breading and frying it would not do it justice. I would marinate it and bake it for about 1 hour to 1 1/2 hour, depending on the thickness, in the marinade, basting about every 10 to 15 minutes.
I am notorious for creating my own marinades, and it can be adjusted to taste, but try this one which I just last night used on a deer shoulder.
1/2 cup Lea & Perrins Worchestershire Sauce
1/2 cup Teriyaki Marinade
2 tbsp. Ketchup
1 tbsp. Canola Oil
1 tbsp. Apple Cider Vinegar
1/4 cup Honey
1/4 cup Molasses
3 tbsp. Spicy Brown Mustard
Minced Garlic to taste
Parsley Flakes (about 1/8 cup)
2 tsp. Paprika
Marinate for at least 1 hour before cooking in preheated 350 degree oven
i dont know either
i guess u could deep fry dem
lol DONT TRY THIS
********CHICKEN FRIED VENISON STEAK
2 Venison steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1 tbsp. black pepper
1 1/2 - 2 c. cooking oil
Good heavy skillet
I start heating my skillet first and when it gets warmed up (7 minutes), I add my cooking oil and let it heat also. While that is heating up, I get the steak ready, pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked.
CREAM GRAVY:
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper to taste
I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.
Season to flavor,dredge in flour and pan fry in a little oil.
You don't get ham from deer...
If you've got the backstraps (I dearly hope you do, they are delicious), lightly season them with garlic powder, salt, and a little pepper and sear them until medium rare. If you're looking for meats for stirfry get a strip steak or try venison loin.
I'm confused...do you have ham steaks or venison (deer) steaks? If you have deer steaks, no, they're not much good for stir fry. You can however pound them to tenderize, then put them in salt water for a couple of minutes. (About two teaspoons per cup of water) Take them out singly and lay of a bed of flour, season them with whatever meat seasoning you generally use and gently turn the a few times to coat with flour. Cook them in a large non-stick skillet with about a half an inch of oil that's heated enough for them to sizzle when put in. When edges start to turn light golden brown, Turn them and cook five minutes. Turn them one more time and cook for 1 minute or until crispy. Take up on layers of paper towels. My family loves this.
As far as ham steaks go, read on the label and find out if it's already cooked. It will say "fully cooked". If it is you should be able to use it for stir fry I would think. If it is not fully cooked, consult a cookbook in the pork section. I think most store-bought ham steaks are fully cooked. Good luck!