Do you like venison? How do you cook the steaks?!


Question: vension is great but you can't over cook it or it won't be any good


Answers: vension is great but you can't over cook it or it won't be any good

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  • nope, it tastes to gamey for my taste buds!

    I do Bar-b -qued with some maple wood chips in there.

    Cook them just like you would cook a piece of beef steak....do not over cook or they will turn out tough!!! I love venison!

    I have seen it thick steaks seared in a pan and slow cooked in a crock pot all day to soften it - it's like biting into a peice of heaven. I have also had good success with ribs when I broil them drizzled with 1/2 C oil and 1/C balsamic vinegar or merlot wine. I imagine you could do the same with the steaks. And remember that google is your friend.

    yeah its good. Probly cook them just like beef

    Cooking Tips

    Those who prepare elk meat need to recognize that it is naturally lean and has very little muscular fat.

    Overcooking lean meats leads to dryness. Elk should not be cooked past the medium rare range. When roasting, pan-frying or grilling elk, the meat should be covered with foil and rested for 5-15 minutes. This helps the juices spread evenly and will also help the meat continue to cook without drying out.

    For a good elk roast that almost melts to pieces, use a slow method of cooking to retain moisture.

    Never salt the meat before cooking. This removes juices and inhibits browning.

    Always remove any remaining silverskin or connective tissue before cooking as this contributes to a more undesirable taste.

    Marinating can tenderize and add flavor to any cut of elk meat. Oil marinades are the preferred marinades as they help the meat not to stick to the grill or pan.

    Elk burgers are great on the grill! To add extra moisture, wrap a piece of bacon around each patty or add an egg to bind the mixture as it cooks.

    Roasting Venison
    Roasting large cuts of venison can be done using either dry-heat or moist-heat cooking techniques. Dry-heat roasting includes both high- and low- temperature methods. Most moist-heat roasting is done be braising, which includes pot-roasting.
    Use only prime cuts such as top round, sirloin tip, backstrap and rump roasts, for dry-heat roasting. These cuts are naturally tender and do not need long, slow cooking to tenderize them.
    For high-temperature cooking, select a roast between 2 and 5 inches thick, or a thinner piece that has been rolled and tied. Often, you should first brown the meat in a skillet or Dutch oven in hot oil, then roast it in a 400 - 450 degree oven. Roasts should only be cooked rare to medium when done this way. Roasts cooked to well done will dry out and shrink at high temperatures.
    Use a meat thermometer or an instant-read thermometer to check doneness of roasts. Remove the roast form the oven when the thermometer reads 5 degree below the desired temperature in the thickest part of the roast. The internal temperature of the roasts will go up about 5 degrees F in the 10 minutes after the roast is removed from the oven.
    Low-temperature roasting can be used for prime cuts as well as less tender cuts, such as the bottom round, which need longer cooking to ensure tenderness. Cover the meat with bacon, or beef or port fat (available from meat cutters), or baste it frequently, when cooking in a slow (300-325 F) oven. At low heats, roasts may be cooked to rare, medium or well done.
    Moist-heat cooking is used to tenderize tougher cuts, such as shoulder roasts, and also works with medium-tender cuts. Brown the roast in hot oil, then add liquid and flavorings and cover the pan tightly. Cook the meat until tender, either on the stovetop or in a moderate (325 to 350 F) oven. When pot roasting; add vegetables during the last hour or so of cooking. Braised meat is always served well done.

    Internal Temperature Doneness Chart

    Doneness Internal Temperature
    Rare 130-135
    Medium-rare 135-140
    Medium 140-145
    Medium-well 150-155
    Well done 155-160

    It has such a low fat content that it is easily over cooked. Saute on high heat 3 minutes per side.

    I like it. It's a nice change from beef. One time we used Acccent (ya know, the meat tenderizer) and they turned out great. We just sprinkled the steaks with Accent, salt, pepper and pan fried them. I don't use accent for anything else, but if I was making venision steaks, I would use it.

    I have many recipes for venison! My favorite is to put it in a frying pan borown both sides, then add some good red wine and your favorit seasonings I usually use a little garlic salt, pepper etc. put a lid on it and let it soak up the wine it will be very tender then pour the rest of the wine in glasses and enjoy it with dinner. I also love to BBQ it weather permiting!
    Let me know how it turns out!

    Yes. I don't cook, but one gent I knew made some killer stew with it and another one made some nice jerky. One time I had it in my Mongolian BBQ, which was GREAT...(a dude made that too)...

    on a grill for a while

    Jonathan :) & stuff

    Venison is very lean and does best when slow cooked....in a stew or in a smoker....you will need to cube your steaks and /or use tenderizer.

    venison jerky

    yes, I like it grilled from the front of my car!

    Garlic and black pepper room

    never ate venison.





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