VENISON STEAK
1 venison steak
Seasoned salt
Seasoned pepper
Monosodium glutamate
Juice of 1 1/2 lemons
1/2 c. butter
Sprinkle venison steak generously with seasoned salt, seasoned pepper and monosodium glutamate on both sides. Squeeze lemon juice on both sides.
Let stand for 1 hour. Broil steak in heavy skillet to desired degree of doneness. When steak is done, remove to a hot platter and keep warm. Serve with the following sauces:
HOT WINE SAUCE:
2 tbsp. butter
1/2 c. currant jelly
Juice of 1/2 lemon
1 tsp. salt
Cayenne pepper
1 c. red wine
1/2 c. water
Simmer butter, jelly, lemon juice, water, salt and pepper together with drippings in pan. Blend into a smooth gravy. Remove from fire, add wine and serve over steak.
GRITS GRAVY:
2 tbsp. flour
1 c. water
1 tbsp. Worcestershire sauce
2 tbsp. tomato catsup
Salt and pepper to taste
To drippings in pan add all ingredients. Simmer together until thickened. Serve over steak.How to cook venison steaks? and any good recipes/tips?
Any wine that you like with beef will go with venison.
My cousin marinates venison in cheap zesty italian salad dressing overnight and then cooks whatever cut just like they would beef and it is always awesome! Simple too! Great for steaks!
I suggest soaking in milk overnight, then cook it the same as you would any other steak. The milk takes some of the game flavor away.
Marinate in Zesty Italian Salad Dressing at least four hrs in frig. Bar-B-Que or broil. Tender and yummy. Red dry wine.
This is the way I do it and it is really delicious. I soak it in salt water overnight. Someone told me to do that years ago and it works for me. I bread it and saute it with chopped onions. Cover with water and then I simmer it for a couple of hours on very low heat until the water has turned into a fairly thick sauce. Add sliced mushrooms. Once the mushrooms are just about cooked, add a carton of sour cream, salt and pepper. Heat through.
foodatyourdoorstep.com
We like to cook it in the crockpot on low with beer, garlic, and a little cajun seasoning usually all day. When you`re ready to eat, about a half hour before dump off the beer shred up the meat, add a fresh can of beer and any kind of barbque sauce,';I usually get whats on sale'; makes awesome barbque sandwiches. If you have ground venison use it as you would regular hamburger for meatloaf, chili, sloppy joes etc.
Just one little tip for you: if your venison is gamy or tough, soak it overnight in milk in the refrigerator, then it will be tender and tasty as elk
from Classic Cajun Cooking
Venison, Cajun style
2T Cajun seasoning
8 thin 1/8'; slices venison
2T butter
1T currant jelly
1/4C dry white wine
Rub Cajun seasoning into venison. In a heavy saucepan, heat butter. Add venison and cook for 1 minute. Turn slices and cook for another minute. Add currant jelly and allow to simmer gently for 5 minutes. Serve on a warmed platter.
OR
from Pacific Northwest Flavors
Venison Steak. charcoal broiled
3 garlic cloves, peeled and minced
1T chopped fresh rosemary
2T olive oil
4 6 oz venison steaks, 1 - 1 1/2'; thick
salt
freshly ground black pepper
Preheat the charcoal grill. Mix the garlic, rosemary, and olive oil together and rub the steaks with this mixture, letting them sit 1/2 hour. Broil the steaks over hot coals 8 to 14 minutes depending on the thickness of the steak and the rareness desired. Season to taste with salt and pepper.
An alternate to the charcoal grill is a hot skillet.
By the way, I will sometimes get a really gamey smelling piece of meat. Just soak it in milk for a few hours to lessen that flavor.
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