How do I keep venison steak tender when cooking/grilling it?

Question

I would be grateful for any tips anyone may have for cooking venison steak. Always ends up dry and tough regardless of trying different things. Thank you in advance...

Answer 1

Use a tender hand - cook quickly and watch your temperatures. A tough steak is the result of overcooking. Also remember that your steak will continue cooking off the heat (the residual heat contained in the meat will raise the temp slightly - depending on the size of the steak).

Give your steak a few minute "rest" under a tent of foil after cooking. This will allow the juices to "equalize" throughout the meat.

Answer 2

Grilling Venison Steaks

Answer 3

The leg of venison or any animal for that matter is very tough. they walk around all their life and therefore have developed a strong muscle which in turn signifies tough meat. You might have had a fillet from the tender loin which sits under the rib cage which is a muscle that never gets worked. Here's what you do. with a leg shank sear it on all sides and then braise it (with liquid ) in the oven at a low temp maybe 300 f for about 1 to 1 1/2 hour. you can also use a grill, it may take longer with a fillet you can grill or sear it on a stove top. And don't forget to season with herbs and spices, or it will taste gamy.

Answer 4

I'm not much into deer meat, but this will work for any tougher cut of meat, like flank steak. What you want to do is "brine" it for several hrs. or overnight.
4 cups water
1 cup kosher salt(any supermarket will have this...it's in a box and is big like pretzel salt.)
seasoning of choice....garlic, thyme, etc. or can sprinkle on later.
Boil together for a few minutes to dissolve salt. Let cool. Pierce meat all over with a fork so brine can penetrate better. Put in a bowl or PLASTIC bucket(ice cream bucket is good) big enough to hold the brine and meat so it is covered. Cover and put in fridge for at least 6 hrs. Grill or cook as usual adding seasonings to taste. You may add some brown sugar to the water too if you like your meat on the sweet side.(will not taste sugary) About 1-2 cups.
Brining breaks down the fibers of the meat so it is more juicy and tender.
If using garlic in the brine use about 4-5 cloves, 2 bay leaves, and/or 1 sprig fresh thyme is good too. Any and / or all together I like. Be careful not to overcook the meat as it will dry it out. Deer meat has very little fat content as oppossed to beef, that is why it is dry and tough. * You may cut quantities in half if you only have a little meat.

Answer 5

Hello, I have made this recipe for years.. people come back for "thirds"... LOL. I beat the steak with a handled tool, ( made for tenderizing) and dip in breading. I use half butter, half olive oil in a cast iron skillet, to brown it, when almost brown, add onions. Then cover with water and a lid and turn down to simmer, when the water is almost cooked away, I add enough water to cover again, and resume the slow simmer. When the meat is tender, and it will be ... ( don't need a knife to cut) I add 2 products, one called "Kitchen Bouquet",the other "Maggi" to flavor your gravy. I then thicken the gravy with cornstarch and cold water mixture ( tells "how to" on the corn starch box) Add some salt and freshly ground pepper, serve over rice, noodles, mashed potatoes.. whatever you prefer. It's sooo good... Enjoy... :)) As far as any tips... I would just advise, not too overcook.. most people do, and get the tough, dry results.

Answer 6

Like any other meat the best thing you can do is not overcook it. It also depends on the cut of venison to begin with. Just like beef, some cuts are naturally more tender than others.

Chef Mark

Answer 7

Well the trick to venison is to cut the steaks thin because of the fact that it is one of those meats that has to be well done it needs to be thin cut.

For those thick steaks if you don't like them cut thin maranate them in soy sauce and beer and season them while maranating.

Answer 8

try marinating it for 24 hours and cook it slow cooking it too fast cause it too be tough and dry always cook things slow and us meat tenderizer u can marinate it in soysauce and meat tenderizer it taste wonderful and works well

Answer 9

always, always, always marinate your steaks in golden Italian dressing for 1 day before cooking, i have eaten this since i was very small and its always fork tender.