I love spending time with my beautiful wife and three amazing kids. 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. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. 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. This allows the flavorful juices to retreat back into the center of the meat as it cools. Jump to Recipe Print Recipe. 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 long does it take to cook a steak on the stove top? 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). READY IN: 2hrs. Young animals have very little collagen between their muscle cells, but as an animal gets older, more develops. SERVES: 4-6. Don’t Be Afraid of Salt. You'll need to find the best quality venison available to you. Shop carefully. Jannie-Jan via Flickr . Be the first to review this recipe. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. The Biggest Antlered Does You’ve Ever … MAKE IT SHINE! Try our simple and delicious Venison Steaks. 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. They also work well for letting everyone choose their own portion sizes. After the extra aging, all you have to do is trim off any discolored or dry spots that occurred from drying and oxidation. Place the steaks into the pan. 2. Runner Up in the Oil and Vinegar Challenge, Participated in the Outdoor Cooking Contest. 4. It is important to let all meat rest for at least 15 minutes before you serve it. 3. To help tenderize and "add fat," the secret is olive oil and a fork. in Civil Engineering and a M.S. https://www.farmison.com/.../cook-wild-venison-haunch-steak-au-poivre Venison is leaner than beef, especially if it's cut from wild game, rather than farm-raised deer, elk or antelope. By Jamie Carlson, and Travis Faulkner. January 14, 2015 by Kasy Allen 12 Comments. My venison recipe amazes everyone who tries it, and they are often in disbelief that venison could be so tender and delicious. Remove all packaging. Pan fry from chilled. Anything further will get really tough. Latest. by Georgia Pellegrini - The butter browns along with the steak, giving it a nutty, rich quality. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Venison cuts suited for slow cooking mainly include shoulder and leg, as well as meat from older animals. Venison is also often marinated for up to 24 hours before slow cooking to cut through the rich flavour and help to tenderise the meat. It is ideal to have tin foil ready and completely enclose the meat in tin foil before cutting into it. Reduce the heat and part cook them. Never cook venison past medium if using a dry cooking style like pan-grilling or bbqing. 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. Remove the steaks from the heat, let them … I like to cook venison on low heat because I am less likely to over cook it. 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. Baked Venison Steak. TIP: How to cook venison steaks. Step by step instructions. Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Remove all sinew, fat, and slimy membrane from the meat. 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. Place the steaks in a glass bowl and add in the all the seasonings. in Systems Engineering. Prepare venison steaks by trimming off any sinew and patting dry with paper towels to maximize their sizzle in the frying pan. Remove the pan from the oven. You can use any cut of venison meat and make it tender without having an over powering game taste. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). Hold the steak with tongs, and insert a meat thermometer into the side of the steak. The Most Amazing Venison Steaks: This is my famous recipe for venison. Venison needs very little time in a hot skillet of olive oil, with the caveat that overcooking will produce a dry, tough steak. How to cook venison steaks Prepare the meat: Use a paper towel to pat dry both sides of the steak. The number of days between processing and the dinner table are very few. But I always finish the steak with a dollop of butter. Rest the steak to let it relax and finish off cooking. By undercooking the steak and allowing it to rest lets the steak relax, distributing the juices evenly throughout the meat. Braising is one of the surer ways to turn out tender venison. 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. on Introduction. 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. 2. 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. Updated: January 14, 2021. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Using a small amount of salt to season steak before cooking actually helps keep it moist during the process. Age it First. Serve up and enjoy; How to Cook a Rare, Medium and Well Done Steak: Rare: Brown each side for 1 minute. These look great. It is so simple, but so amazing. This is my famous recipe for venison. Hunting. How should venison steak be cooked? I have several of these cookbooks and I just love them. Cutting into it too soon will release all of the juices onto the cutting board. INGREDIENTS Nutrition. 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. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Leaving them on the grill too long or to keep them warm will also result in dry steaks. I will try to post a picture when I get home tonight. This is why aged steaks are so expensive—they takes extra time and energy, both of which cost money. Heat a little oil in a non-stick pan over a medium-high heat on the hob. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. Venison steaks are a lean meat that you can make tender and delicious when cooked in the slow cooker with condensed soup and vegetables. When people think of hunting the Rocky Mountains, they’re usually not thinking of hunting deer, squirrel, and rabbit. 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. 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. Mix everything together in the glass bowl and let it sit for 10-30 minutes. Yes, I have done thicker steaks. 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. Your supermarket beef may only age a few days, which means it usually falls short of its full flavor potential. How to cook Venison Steak. For more flavour, try one or a combination of the following…. The good news is that you can age meat in your own kitchen. 5. 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. Natural enzymes break down this collagen as the meat ages, so the longer it hangs, the more tender it becomes. This is what turns people onto wild game over beef. 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. This venison steak is loaded with flavor and is so tender. 5 years ago 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. More Cast Iron Chef. You want to pull the steaks … However, time is of little importance here—the important factor is internal temperature. Better with Butter. 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