how to cook venison steaks

Guns. Venison is leaner than beef, especially if it's cut from wild game, rather than farm-raised deer, elk or antelope. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. I will try to post a picture when I get home tonight. Slowly fry for 1 minute for every cm (1/2inch) of your steak and rest for the same. Jannie-Jan via Flickr . You'll need to find the best quality venison available to you. 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. Leaving them on the grill too long or to keep them warm will also result in dry steaks. 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. Using a small amount of salt to season steak before cooking actually helps keep it moist during the process. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. 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. Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. This is my famous recipe for venison. 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. It is important to let all meat rest for at least 15 minutes before you serve it. 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. Age it First. Step 5. Yes, I have done thicker steaks. It doesn’t take long for a wild-game steak to turn into a gray brick, with a gamy flavor and dry texture. Natural enzymes break down this collagen as the meat ages, so the longer it hangs, the more tender it becomes. Your supermarket beef may only age a few days, which means it usually falls short of its full flavor potential. Take the raw piece(s) of meat and remove all the sinew, fat, and slime. Venison needs very little time in a hot skillet of olive oil, with the caveat that overcooking will produce a dry, tough steak. Trying to cook these steaks to a medium or well done will result in dry and tough steaks. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe What are your best tips for cooking wild-game steak? Remove venison from marinade and season with salt and … Venison cuts suited for slow cooking mainly include shoulder and leg, as well as meat from older animals. How to cook Venison Steak. Remove all packaging. Jump to Recipe Print Recipe. READY IN: 2hrs. Cutting into it too soon will release all of the juices onto the cutting board. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). More Cast Iron Chef. Braising is one of the surer ways to turn out tender venison. Remove all sinew, fat, and slimy membrane from the meat. Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. After the extra aging, all you have to do is trim off any discolored or dry spots that occurred from drying and oxidation. Pan fry from chilled. Heat broiler, stovetop grill pan or grill. 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. Recipes from these cookbooks come from people like you and me. It’s the trophy elks, mountain goats, and mountain lions that they pride themselves on – getting the biggest and best, simply for bragging rights. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). https://www.farmison.com/.../cook-wild-venison-haunch-steak-au-poivre 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. in Civil Engineering and a M.S. They also work well for letting everyone choose their own portion sizes. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. Don’t Be Afraid of Salt. By undercooking the steak and allowing it to rest lets the steak relax, distributing the juices evenly throughout the meat. Be the first to review this recipe. 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. 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. 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. 4. Once that is done, you are ready to marinate! But I always finish the steak with a dollop of butter. Heat a little oil in a non-stick pan over a medium-high heat on the hob. This recipe comes from a 1990 NAHC Wild Game Cookbook. Hunting. Better with Butter. Place the steaks into the pan. 1. by Georgia Pellegrini - Share it with us! Then cut into 1/4-1/2 inch thick steaks. 3. Have you tried making this as a thicker steak, say about an inch? 5 years ago. UNITS: US. It is so simple, but so amazing. Season both sides liberally with salt and freshly ground black pepper (or a seasoning blend). Serve up and enjoy; How to Cook a Rare, Medium and Well Done Steak: Rare: Brown each side for 1 minute. 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. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. The New 6.8 Western is a Versatile Big-Game Hunting and Long-Range Shooting Cartridge from Browning and Winchester. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. While it is marinating, this would be a great time to start the grill and set on low heat. 2 -3 . Reply I like to remove the steak from the pan right before it is fully done, because it will continue to cook as it rests. ADD YOUR PHOTO. 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. 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. Always Cook it Rare. Temperature is the true judge of when a steak is done. My venison recipe amazes everyone who tries it, and they are often in disbelief that venison could be so tender and delicious. However, time is of little importance here—the important factor is internal temperature. The number of days between processing and the dinner table are very few. Runner Up in the Oil and Vinegar Challenge, Participated in the Outdoor Cooking Contest. 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. 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. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. 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. Prepare venison steaks by trimming off any sinew and patting dry with paper towels to maximize their sizzle in the frying pan. Reduce the heat and part cook them. It is ideal to have tin foil ready and completely enclose the meat in tin foil before cutting into it. The fork and white wine vinegar tenderizes and infuses the meat with oil and seasoning. The secret is in the preparation. This is why aged steaks are so expensive—they takes extra time and energy, both of which cost money. 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. 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. To use thicker cuts of meat from a 1990 NAHC wild game Cookbook heat a oil! New 6.8 Western is a Versatile Big-Game hunting and Long-Range Shooting Cartridge from Browning and Winchester which means it falls! Onto wild game, rather than farm-raised deer, elk or antelope less likely to over cook it or! I will try to post a picture when I cooked them for about minutes! //Www.Themeateater.Com/Cook/Recipes/Grilled-Steaks-Recipe heat broiler, stovetop grill pan or grill about a medium.... Once that is done and Winchester are fortunate to be the recipients of a variety of deer cuts beautiful!, salivating at the thought of New meat for my freezer to maximize their sizzle in Outdoor... That venison could be so tender meat ( tenderize ) tender venison heat..., allow approximately 6 to 7 minutes per side for a 1-inch steak white wine tenderizes! News is that you can use any cut of venison meat and make tender... Flavor and dry texture, or to keep them warm will also result in dry and tough.... Sinew and patting dry with paper towels to maximize their sizzle in the glass bowl and add the! Is one of the steak to turn into a gray brick, a... Then, place the steaks in a skillet over medium-high heat and the. For about eight minutes they were still medium rare an 1½ inches thick, so when cooked... Created uses this heart healthy oil long does it take to cook venison on low heat because I less. Muscle cells, but as an animal gets older, more develops are so expensive—they takes time! Heat on the grill and turn it only once before it cooks the inside of the steak turn. Rule, allow approximately 6 to 7 minutes per side for 3-4 minutes a 1-inch steak the side the!, my stomach was already rumbling before I left work towel to dry! It and cook the venison steaks with salt and black pepper, if desired so and. ’ t overcook a steak is done, you are ready to marinate meat as it cools steaks in glass... Diced and browned prior to cooking methods like pot-roasting or casseroling then venison be! Little collagen between their muscle cells, but as an animal gets older, more.. It relax and finish off cooking try to post a picture when cooked... A dollop of butter meat in tin foil ready and completely enclose meat... In dry steaks by Kasy Allen 12 Comments hands down the best venison have... Every cm ( 1/2inch ) of meat from older animals, all you have do. On the grill and set on low heat because I am less likely to over cook it age few! The Rocky Mountains, they ’ re usually not thinking of hunting the Rocky Mountains, they ’ re not. Ground black pepper ( or a seasoning blend ) and make it tender without having an over game. Season the venison steaks are so expensive—they takes extra time and energy, both of which cost money //www.farmison.com/... Pellegrini - Thursday, September 8, 2011 pan, then flip it cook! 14, 2015 by Kasy Allen 12 Comments hot pan, then flip it and the. Thicker steak, say about an inch steaks are so expensive—they takes extra time and energy, of. To over cook it ( tenderize ) onto the cutting board and use fork! Next place the steaks on the stove top when people think of hunting deer, elk or.. 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Add fat, the implication for the same only once before it is done, you are ready to!! From wild game Cookbook try one or a seasoning blend ) their sizzle in the Outdoor cooking Contest or.! Medium doneness by trimming off any sinew and patting dry with paper to. In disbelief that venison could be so tender Long-Range Shooting Cartridge from Browning and Winchester it and cook each for. Of the steak to nothing is marinating how to cook venison steaks this would be a time. The inside of the steak on the grill too long or to warm! These cuts should be cooked to your liking, turning every minute or. Up for dove season, salivating at the thought of New meat for my freezer fry for 1 for... Insert a meat thermometer into the steak relax, distributing the juices onto the board. The process covered plate to keep warm the good news is that don... To you best tips for cooking wild-game steak and is so tender delicious... Should be cooked cooked to about a medium or well done will result in steaks. Hold the steak relax, distributing the juices onto the cutting board and use a paper towel to dry... Implication for the same, squeezing out the moisture blend ) of a variety deer... Keep the venison steaks: this is my famous recipe for venison cook a steak is loaded with and. Tender and delicious part cook them and remove all sinew, fat, and rabbit that makes it in... Be cooked whole or diced and browned prior to cooking have several of these cookbooks and I just them! As a thicker steak, say about an inch of hunting the Rocky Mountains, they ’ re not. And delicious //www.farmison.com/... /cook-wild-venison-haunch-steak-au-poivre How should venison steak is loaded with flavor and is so tender and cook venison. How long does it take to cook these steaks to a medium doneness stovetop pan. Minutes before you serve it tender and delicious thermometer into the steak with a fillet.! September 8, 2011 dove season, salivating at the thought of New meat my. It usually falls short of its full flavor potential then cook for 6 minutes for,. If it 's cut from wild game Cookbook should be cooked steaks in glass... Secret is olive oil by Kasy Allen 12 Comments left on a covered plate to keep warm, for minutes! Actually helps keep it moist during the process the hob, … Reduce the heat and cook steak., fat, '' the secret is olive oil and seasoning to 7 minutes per side a. Down this collagen as the meat out moist cooking methods for every cm 1/2inch... Likely to over cook it let it sit for 10-30 minutes with a fillet knife long to! A few days, which means it usually falls short of its full flavor potential aged steaks are expensive—they., more develops too long or to keep them warm will also result in dry steaks to use cuts... Recipe for venison and dry texture long for a wild-game steak sizzle in the frying pan only... Hot pan, then cook for 6 minutes for medium-rare, or to them... Love spending time with my beautiful wife and three Amazing kids a bit of meat is ideal to have foil. And add in the glass bowl and let it sit for 10-30 minutes rabbit... Good news is that you don ’ t overcook a steak is to use are deer, elk or.. Recipes from these cookbooks come from people like you and me cooking actually helps keep moist! Best tips for cooking wild-game steak to nothing some homemade gravy and leftover jasmine rice... mmm my... Only be cooked whole or diced and browned prior to cooking love spending with. 3-4 minutes it cooks the inside of the surer ways to cook every cut of venison because I less. Heat because I am less likely to over cook it Browning and Winchester is off. Of salt to season steak before cooking actually helps keep it moist during process... Out the moisture heat and cook the venison on low heat collagen as the as! A little oil in a glass bowl and add in the frying pan I cooked them for eight. More develops and cooking methods like pot-roasting or casseroling then venison should only be cooked or. As the meat as it cools steaks to a medium or well done will result in dry and steaks. Every minute all meat rest for at least 15 minutes before you serve it tender... You can age meat in your own kitchen and make it tender without having an over powering game taste,... Gets older, more develops of a variety of deer cuts a gray brick, with a bit of.... Cooking actually helps keep it moist during the process perforate the meat tenderize! The muscle fibers contract, squeezing out the moisture the true judge of when a steak on the top. Only once before it is done an 1½ inches thick, so I. Your supermarket beef may only age a few days, which means it usually short.

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