What is the best way to cook venison steaks?!
What is the best way to cook venison steaks?
What are some good recipes and I don't know, is it better to cook venison fast or slow?
Answers:
I recommend grilling these steaks either medium or medium rare.
INGREDIENTS:
2 pounds venison steaks
3 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
PREPARATION:
Place steaks in a shallow pan or large resealable plastic bag. Combine remaining ingredients in a small bowl and pour mixture over meat, cover and place in refrigerator for 6-12 hours. Preheat grill for medium heat.
Remove steaks from bag and discard marinade. Place steaks on grill and cook for 5-7 minutes per side. When meat is cooked to desired doneness, remove from heat and serve.
INGREDIENTS
1 tablespoon lime juice
1 tablespoon soy sauce
1 chipotle pepper in adobo sauce, minced
1 tablespoon olive oil
1 tablespoon chile powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 tablespoon minced garlic
1 pound venison, cut into 1/2-inch strips
1 1/2 cups all-purpose flour
Seasoned salt (or Cajun seasoning) and pepper to taste
2 tablespoons olive oil
DIRECTIONS
Stir together the lime juice, soy sauce, minced chipotle, and 1 tablespoon olive oil; stir in chile powder, paprika, cumin, and garlic. Toss venison strips until well coated with marinade, set aside, and marinate for 20 minutes.
Drain venison strips in a colander, pressing out any excess liquid.
Place the flour in a plastic bag, season to taste with seasoned salt and pepper. Toss venison strips with the flour until each piece is coated.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Shake excess flour from the venison strips, and cook until well browned on both sides, about 2 minutes per side.
great side dish - Easy Red Rice
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
4 fresh tomatoes, diced
2 cups chicken broth
1/2 teaspoon dried basil
1 1/3 cups uncooked white rice
DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Cook the onions in the heated oil until clear, but not brown. Add tomatoes, chicken broth, and basil; bring to a boil. Stir in rice and return to a boil. Cover and reduce heat to low. Simmer until the liquid is completely absorbed into the rice, about 20 minutes.
The way I do it is to mix pepper and salt in some flour, coat the steaks, brown in oil and then add water or broth to the pan and braise steaks until tender. We love these.
Cook slow, let them sit in some, milk, or 7up, it will take some of the game flavor out then maybe coat with flour and chicken fry them. or just season with your favorite seasoning and fry in evoo.
Slow- kind of .. LOTS of butter and red cherry Peppers with onions and garlic in olive oil in a cast iron pan is the best..Put it on a hoagie roll or over rice and it's delicious! Backstraps are the best though. I don't know what kind of cut you have.. Tenderloin is good too.
My favorite dish for venison steak is Swiss Steak.Just brown the steaks and put into a roomy baking dish. Add some sauted onion and bell pepper and enough tomato sauce( or canned diced tomatoes)to cover,salt pepper and garlic if you like it. Bake until tender(usually 1-2 hrs)depending on the age of the deer.This is a very tasty dish and easy to fix.
Venison is naturally low fat. It usually can withstand liberal seasoning, to your taste. I prefer garlic powder, a little seasoning salt, pepper then grill over medium high flame for about 5 minutes per side to get a good medium (pink and warm on the inside) if your steak is about 3/4' thick.
Or dredge the steak in seasoned flour, then egg wash if you want, and again in the flour. Pan fry with onions and green peppers for a truly yum-mo pepper steak.
My husband puts it in the crock pot with some potatoes and onions and lets it cook slow all day, by the time we are ready to have dinner it is done, nice and tender and you can't tell that it is venison.