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