Does anyone have any good recipes for deer steak?

Question

I would prefer that it not be jerky or kabobs. I'm looking for a good fall meal.

Answer 1

i grew up eating it this way:

pound venison until it's tenderized. roll in a flour mixture of flour, salt, pepper and any other seasonings to taste. then fry it up in a black frying pan.

it's not healthy this way but it tastes yummy!

Answer 2

Few really realize what a wonderful ingredient that wild game is and even fewer treat it correctly when they have it.

Exactly what type of steak are you talking about? What to do with it largely depends on what cut of meat you are working with.

If you are talking about the backstrap, one of the best is the venison equivalent of "Chateau Brien". You will need a couple of fillets approximately 1" thick, preferably cut from the upper part of the backstrap near the shoulder. You should remove the "silverskin", which is a small stringy fiber that runs along the outside of the backstrap. It doesn't hurt the flavor, but is tough and will get in the way of the overall experience.

Start by taking a couple of very nice mushroom caps and pan fry them in butter, set them aside as they will be used as a garnish later.

If your fillets are already wrapped in bacon, remove the bacon and fry it in a pan, if they are not wrapped just fry up a couple of pieces, keep the bacon grease in the pan and set the cooked bacon aside.

Pan fry the fillets at a fairly high heat. 3 minutes on the first side and 2 minutes on the second side. DO NOT OVERCOOK! Remove the fillets and lightly cover the plate with foil to let rest while you make the sauce. The resting process allows the juice to re-absorb and lets the residual heat to continue the cooking process.

Lightly saute some chopped mushrooms and onions in the remaining grease, push aside in the pan and add approximately 1 tsp of flour to the grease (this is called making a rue). Stir the rue to soak up the grease with the flour and let cook until a light brown. Mix in the mushrooms and onions that have been sitting on the edge of the pan. Deglaze with red wine (a fancy word for adding liquid). This will cause all of that crusty stuff in the pan to turn into an instant sauce. The more wine, the thinner the sauce. This is kind of a feel thing. Crumble in the bacon. Let simmer for a few minutes to cook the starch out of the flour.

Plate the fillets, Put the whole sauteed mushroom cap on the top as a garnish and cover with the sauce. Serve the remaining sauce on the side.

New potatoes and either asparagus or broccoli are good choices for a side dish.

Answer 3

Grilled Venison Backstrap

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

INGREDIENTS:
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

DIRECTIONS:
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.

Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.

Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Answer 4

DEER STEAK AND POTATOES

2 lb. deer round or shoulder (cut 3/4 inch thick)
1/2 c. flour (season with 1 tsp. salt, 1/2 tsp. pepper)
3 tbsp. bacon grease or shortening
1 pack Au Jus mix
1 1/2 c. water
4 potatoes (peeled, sliced 1/4 inch thick)
1 lg. onion (sliced thick)

Trim any fat or silver skin from deer, cut into serving size pieces. Melt bacon grease over medium heat in large skillet or Dutch oven. Dredge deer in seasoned flour. Brown both sides slowly in bacon grease.

Stir the water into the Au Jus mix slowly until completely dissolved. (You may substitute 2 beef bouillon cubes dissolved in 1 1/2 cups boiling water if desired.) Pour liquid into meat. Bring just to a boil. Reduce heat to low, cover and simmer 30 minutes.

Add potato and onion slices, season lightly with salt and pepper if desired. If liquid is very low, add small amount of water. Bring back to a boil. Reduce heat to low, cover and simmer until potatoes and meat are tender (35 to 40 minutes).

Answer 5

you don't need a recipe, just melt up a little butter in a skillet, and cook until medium rare on high heat, turning once...don't overcook as venison toughens easily...yummy

Answer 6

If it's a thick, round steak, you can wrap it with bacon. Then just cook it like a steak. Marinating it first would probably be best. I would use a marinade with red wine vinegar, or possibly balsamic.

Answer 7

Hmmm sad, you are going to eat a dead animal.. how many toxins in that meat, good luck with the recipe...

Answer 8

Season with salt and garlic, and throw it out the window.