Venison: I have some round steak and I'm out of ideas. How should I cook it?!
Answers: put it in a crock pot with some potatoes , onions, carrots, and let it simmer for the day. It will be nice and tender when you are ready to eat.
Use Luke Skywalker's Light Saber ...
mmmm venision yummy.
I prefer mine done on the Barbeque
*mouth waters*
slice it thin and slice green peppers and onions - stir fry it in a big pan - sprinkle in a little salt and pepper to taste and a few tablespoons of soysauce. serve with steamed rice.
You could cut it up into chunks and make stew or chili or vegetable soup. Or you could make into a steak puff pastry -- I have a recipe for that; I can post it. Usually regular steak is used, but I've used venison many times as well as lamb. It's really yummy.
1 1/2 lbs. venison or lamb or steak cut up into very small chunks
1/2 lb. sliced mushrooms
1/2 C. diced onion
2 cloves garlic minced
1/4 C. sherry
1/2 C. beef broth
2 T. flour
2 T. butter
2 packages frozen puff pastry
Brown meat cubes quickly in small batches. Set aside in bowl.
Saute mushrooms in same pan about 3 minutes. Add to meat.
Saute onion and garlic in same pan. If you need to add a little oil, do so. Add to meat.
Deglaze pan with sherry and reduce sherry by half. Add beef broth and bring to a boil. Blend butter and flour. Whisk in butter and flour mix. Add to bowl w/meat mixture.
Chill meat mixture 2 hours.
Roll out puff pastry just enough to flatten it. Cut out 6 circles. Place meat mixture into center of puff pastry and fold it so that it forms a circle. You can use the puff pastry scraps to decorate the tops. Brush with a egg wash consisting of 1 egg beaten with 1 T. water. Place back in refrigerator uncovered to rechill.
Place in oven at 400°F. for 15 minutes or until golden brown.
flour and brown in skillet, add cream of mushroom soup slightly diluted, simmer until very very tender, remove, make gravy from sauce in pan, have mashed potatoes and cream peas and carrots, nice green salad, how about a nice fruit and jello desert with whipped cream?
If you mean you have a roast then i would cook it like every other roast. low and slow! season the outside with whatever you like make sure you sear the entire roast to seal in the juice. Place on a bed of mirepoix and cook until medium rare NO MORE!. Once its done internally let it rest for at least 15 mins at the least before you cut into it. Enjoy
sliced thin quick cooked with sauteed onions and mushrooms.....
I would soak in milk for several hours or overnight. Remove from milk and place in a roasting pan. Add a little water, salt/pepper to taste. If desired a garlic/herb seasoning mix. Place several pats of butter on top, cover tightly and bake in a slow oven (250-275) until tender. May I also suggest if you do cook it on the grill to omit the salt and add the butter, since it is such a lean meat, this will help tenderize it.