I have a whole freezer of venison steaks (round &butterfly chops) any good recipes for these?

my boyfriend sometimes fixes it cut up with potatoes and montreal seasoning. put all in pot with some water and let cook, stir occassionally so it wont stick and have meat is cooked then its doneI have a whole freezer of venison steaks (round %26amp;butterfly chops) any good recipes for these?
Barbequed venison steaks with a little melted mozzerella are really good. Marinate the meat in plain from-the-grocery-store barbeque sauce for a couple hours, then put it on the grill.





My sister also does this really simple crockpot variation: cut the venison into cubes (1/2';-1';) put them in the crockpot and add enough bottled barbeque sauce (she and I usually use Kraft, but whatever kind you like should work) to cover it first thing in the morning, then just let it cook on low all day (4-6 hours). By dinner time the meat will be nice and tender.I have a whole freezer of venison steaks (round %26amp;butterfly chops) any good recipes for these?
Venison Steaks With Bacon-Dijon Sauce





25 Min. 10 Min. Prep.





4 slices bacon, cut into 1/2-inch pieces


1lb boneless venison steak, 3/4 inch thick


1/2 teaspoon seasoning salt


1/4 teaspoon pepper


1/2 cup beef broth


2 teaspoons Dijon mustard


1/8 teaspoon dried thyme


1/4 cup green onions, sliced





Cook bacon in 12 inch nonstick skillet over medium heat until crisp.


Remove bacon from skillet and drain on paper towels.


Remove all but 1 Tbsp bacon fat from skillet.


Sprinkle steaks with seasoned salt and pepper. Cook in bacon fat in skillet over medium heat about 6 minutes, turning once, until desired doneness. Remove from skillet and cover to keep warm.


Mix broth, mustard, thyme, and green onions in skillet. Cook over medium heat, stirring occasionally, until slightly thickened.


Serve sauce over beef, and sprinkle with bacon.
Just treat them as a normal steak and serve with a red wine %26amp; blackberry (or juniper) sauce (alternatively find a very full flavoured fruit wine - damson is good - and use that for the sauce)
I bake them in the oven with one sliced onion, a can of mushrooms and a can of cream of mushroom soup. Bake at 350 for an hour and put over mashed potatoes... Fast and easy... YUM!
Believe it or not ...... Bake them in peanut butter (smeared) keeps them from drying out!!!!
Here is what we do at my house. It's easy, there is no measuring or mess to clean up. Place the venison steaks in a Reynolds oven cooking bag with a half stick of butter, steak seasoning, worshire sauce, ketchup and whatever else you feel like. Put it in the oven at 350 and cook until done.
Yes, just come over to my place and I'll show you what venison can be-yummy - OK so I may be far away so recipe sites will have to do: Deer Directory: http://www.deerfarms.com/recipes/


Nighthawk Publications: http://www.nighthawkpublications.com/rec鈥?/a>


and the Wild Game Cookbook: http://www.wildgamecookbook.com/





The trick to venison is follow directions and keep an eye on the timing it is a much leaner meat and can be tricky. Once you get it though you will remember and it will be perfect every time. For safety cook temperatures should run 160-170 f for med-well - this will ensure a rich full flavor. Remember berries and wine reductions are a particular compliment to a venison steak for saucing. Enjoy!
HAVE FORK, HAVE KNIFE, ALSO GOT A GOOD BBQ SAUCE, ALL I NEED IS YOUR ADDRESS !!!





LOL...
They're great grilled, either marinated or not. One good marinade is just a 50/50 mixture of soy sauce and a decent beer. Careful not to overcook them--they will cook more quickly than beef, and can get tough because of the low fat content.





Any recipe that uses beef will work for venison as well, just remember to add some additional fat (oil, butter, whatever).
This is the best marinade recipe. My family begs for this, even my mother-in-law asked for this for her birthday!!!





Marinade (also used for London Broil)





1/2 cup soy sauce


1/4 cup teriyaki sauce


dash or 2 of tobasco or jalapeno juice


2 cloves minced fresh garlic


2 tablespoons sugar or brown sugar


2 dashes of ground ginger or several small slices of fresh ginger


3 or more Tablespoons of bourbon (or any type of whiskey)


1 tsp worcestershire sauce





Marinate meat for at least 1 hour....longer is better. Wrap cuts in bacon and secure with toothpick. Grill, basting often, until doneness desired.
since venison is one of the lowest fat meats you can get, respect that and cook it in a healthy manner. Marinate it for a day or two in plain ol good seasons salad dressing. Use olive oil instead of vegetable oil (for health) and then slap em on the grill.Serve with a salad and corn on the cob. We like ours well done. but we like beef that way too. You can also braise them in a pot then add a pkg. of onion soup mix, water and some wine (optional). Cook a few hours in oven or on stove top(your choice) Till falling apart. About half way thru cooking, Add carrots, and potatoes chunked up. Serve with egg noodles or rice....AWESOME!