I cook the venison on the top rack of my grill and turn it only once before it is done to perfection. It is so simple, but so amazing. Like any other meat, … 3. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. 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. 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). Cutting into it too soon will release all of the juices onto the cutting board. ADD YOUR PHOTO. 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. 2. 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. MAKE IT SHINE! 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. 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. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. You want to pull the steaks … Reply Let it Rest. Place the steaks into the pan. This recipe comes from a 1990 NAHC Wild Game Cookbook. 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. Remove the steaks from the heat, let them … One way to ensure that you don’t overcook a steak is to use thicker cuts of meat. 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. The Most Amazing Venison Steaks: This is my famous recipe for venison. How long does it take to cook a steak on the stove top? Once that is done, you are ready to marinate! Jump to Recipe Print Recipe. lbs … 2. By Jamie Carlson, and Travis Faulkner. Heat broiler, stovetop grill pan or grill. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. in Systems Engineering. You can use any cut of venison meat and make it tender without having an over powering game taste. This is my famous recipe for venison. The Best Ways to Cook Every Cut of Venison. This recipe will work with other wild game meats. The fork and white wine vinegar tenderizes and infuses the meat with oil and seasoning. READY IN: 2hrs. It is so simple, but so amazing. It is important to let all meat rest for at least 15 minutes before you serve it. Never cook venison past medium if using a dry cooking style like pan-grilling or bbqing. It’s the trophy elks, mountain goats, and mountain lions that they pride themselves on – getting the biggest and best, simply for bragging rights. Keep the venison steaks cool so that the outside has time to char before it cooks the inside of the steak to nothing. Step 5. This venison steak is loaded with flavor and is so tender. in Civil Engineering and a M.S. For more flavour, try one or a combination of the following…. How to cook venison steaks Prepare the meat: Use a paper towel to pat dry both sides of the steak. Venison Burgers. Pan fry from chilled. These steaks were cut an 1½ inches thick, so when I cooked them for about eight minutes they were still medium rare. 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. Recipe by Catnip46. But I always finish the steak with a dollop of butter. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. This is why aged steaks are so expensive—they takes extra time and energy, both of which cost money. Shop carefully. How should venison steak be cooked? You'll need to find the best quality venison available to you. Check the internal temperature of the 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. The butter browns along with the steak, giving it a nutty, rich quality. Hunting. My favorites to use are deer, duck, and rabbit. 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. Latest. 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. Your supermarket beef may only age a few days, which means it usually falls short of its full flavor potential. They are great as well. The secret is in the preparation. Remove all sinew, fat, and slimy membrane from the meat. Remove the pan from the oven. Young animals have very little collagen between their muscle cells, but as an animal gets older, more develops. January 14, 2015 by Kasy Allen 12 Comments. These look great. Venison should only be cooked to about a medium doneness. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). Jannie-Jan via Flickr . While that makes it lower in calories and saturated fat, the implication for the cook is tougher meat that easily dries out. While it is marinating, this would be a great time to start the grill and set on low heat. TIP: How to cook venison steaks. Braising is one of the surer ways to turn out tender venison. 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. 1. Reduce the heat and part cook them. I will try to post a picture when I get home tonight. Leaving them on the grill too long or to keep them warm will also result in dry steaks. 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. It doesn’t take long for a wild-game steak to turn into a gray brick, with a gamy flavor and dry texture. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Place the steaks in a glass bowl and add in the all the seasonings. Venison needs very little time in a hot skillet of olive oil, with the caveat that overcooking will produce a dry, tough steak. The good news is that you can age meat in your own kitchen. Always Cook it Rare. 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. If using moist cooking methods like pot-roasting or casseroling then venison should be cooked at low temperatures to avoid drying the meat out. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Anything further will get really tough. Cook the steak on one side until it begins to brown, then flip it and cook the other side. Season them with salt and crushed peppercorns, pressing the latter into the steak until they hold firm. 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