What is the best way to prepare venison

[FM2]

Hey everyone, I'm not a hunter, guess that's not true I hunt fish :grin: My neighbor gave me some venison steaks and I really don't know how to prepare it

I'm having a big get together next Sunday the 19th. I am fixing salmon, sturgeon, crab, halibut, smoked salmon and sturgeon and some ling cod. All this and I hate to eat fish! Anyway can someone give me some ideas on either smoking the meat or a good way to prepare it appetizer style.

Thanks

[Chromaflage]

I'm sure you'll get as many opnions and suggestions as there are hunter on Ifish. It's a matter of personal preference. Here's what I do:

Heat a skillet on med-high to high. Throw in some very cold, if not frozen, real butter. Seer the steaks on both sides - about a minute per side. Turn the temp down to med. Add sliced fresh mushrooms, minced garlic (not poweder), some choped onions and about 1/4 cup of worsestershire (sp?) sauce. Depending on the thickness of the steaks, cook for about 5 to ten minutes on each side. Mmmmm....mmmmmm!

ORES

Rair

[TAILOUT]

Chicken Fried and rare!!! YUMMMM

[pdxkevin]

Do NOT treat it just like beef. It is very lean and doesn't take nearly the time to cook. Well done venision turns to leather very fast. It is better to cook it on the rare side of medium to retain the tenderness and flavor.

My wife pan fries them in the same thin batter she does fish. Pretty close to the same time too. First she dries them off and coats them with a flour mixture. Than dips 'em in egg and than in a cornmeal/four mixture.

The key is to not over cook them. The steaks we use are about 1/4" thick. With thicker pieces, I would try other methods. I am working on a grilled venison steak. They cook really fast out on the grill. It is a matter of getting the heat right too out there. I am working on it though. Hey this is fun to keep practicing.

[FM2]

Thanks for the tips! What about smoking, is this a good idea or?

Yes, Smoke it for about 1/2hr then cook.
When I lived in Alaska we had lots of deer meat and I was trying to cure and smoke deer hams. They were good but I was never completely satisfied with the results. Now that I’m in Oregon I don’t have enough meat to continue figuring out how to do it.

[ 10-13-2003, 09:16 AM: Message edited by: Keta ]

[chummer]

This is a recipe that I picked up from a copy of bugle magazine years ago, and it is my favorite way to cook deer or elk. Using either tenderloin or Backstrap steaks. Cover the bottom of a casserole dish with sliced apple, then a layer of sliced onion, then a layer of bacon, now the steaks, another layer of bacon, another layer of onion and another layer of apple. add 1/2 cup of water cover with a lid and bake for 1 hour at 350 degrees.Steaks come out so tender you hardly need a knife.

[Lured In]

For appetizers...cut the steaks into 1.5-2" strips (half inch thick.) sprinkle with pepper and garlic powerder. Wrap a strip of bacon around them and fix with a toothpick. Panfry in butter or olive oil for maybe 2-3 minutes, flip them and give it another 2-3 minutes. MMM MMM Good!

[FM2]

Thanks for all the great ideas!

[reeldick]

Don't kill that great flavor by doctoring it up.
We have been doing ours on a hot charcoal grill to rare only and seasoned with salt and pepper.
The thing to remember is "rare."
You can cut those steaks into small chunks and put them out on a plate with toothpicks for a snack version.

[Norm]

I like to dip in a mixture of egg and milk, then coat it with flour. Throw in a little pepper and garlic powder for spice and fry it on high heat until it's about medium rare. I always cook up a little extra because the kids like it cold for breakfast . If it's east side deer thats been eating sage and juniper, I'll also throw some bacon around it :tongue: .

[outdoor.spec.ops]

I bread the meat in flour and salt and pepper, fry it, then steam it for about 15 minutes. The flour drippings make tasty gravy, and the steaming makes it all fork tender.