Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Favorite deer recipe

Ok deer hunters.
<br>How do you board members fix your deer steaks?
<br>If I had just one choice, I'd prefer to put them on a nice hot grill, a little salt and black pepper, and cook till just medium well.
<br>Wait a minute.
<br>Maybe I'd prefer to get the 11" cast iron hot, put the steaks in, then smother with sliced onion and some diced up jalapeno.
<br>Wait a minute.
<br>Maybe get the broiler hot, put the steaks on a flat cast iron griddle, and broil those deer steaks for one minute on each side.
<br>Anyone else have an opinion on cooking these steaks????
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bigwad101 - The only way I prepare a venison steak is to season with garlic salt and pepper and fry them in a cast iron skillet, in butter. Careful not to cook 'em too long. You can leave out the seasoning until after the steak is done.
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<br>You probably know that the steak comes out brown and firm on the outside, but stays tender and juicy on the inside.
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<br>Regards, sse

101,
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<br>Saute green peppers, mushrooms, and onions in lots of butter until the onions start to caramelize. Add one (1) teaspoon of sugar, stir well, and add the steaks. Cook one (1) minute per side and serve with baked potato, sour cream, more butter, the sauted vegetables, and a nice burgundy.
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<br>Sincerely,
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<br>Bearrr264
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<br>PS1 I can't find the accent mark for saute!
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<br>PS2 Don't forget to take your Lipitor!

I pound them with a meat mallet, dredge them in flour, salt, garlic, and pepper then deep fry in the cast iron pot just until they float. Mix up a little creme gravy and some hot sourdough biskits..... boy I'm getting hungry just thinking about it.

Mustard Fried Venison
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<br>Cut the venison into medallions.
<br>Marinate at least 20 minutes (better if over night) in equal parts of mustard and wine (your favorite of each)
<br>Flour (seasoned with Thyme & Garlic)
<br>Deep fry until golden.
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<br>Great finger food around a campfire.
<br>I like a little horseradish sauce to dip mine in.
<br> PorkyPooh

Me and pds is from Texas. Chicken fried steak. UhHuh. Make you slap your Daddy.
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<br>BCR
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<br>ps Have a little ribbon cane syrup to finish up them hot biscuits with.

Oh yeah.... the ribbon cane...... on the leftover biskits.

Favorite venison recipe, there are so many, where to start. Well simple is always best in my book. I like a bit of back strap cut up into medallions, lightly pounded just enought to flatten out about 1/2 bigger than when cut. Start with 3/4 inch thick or less pieces. Dredge in seasoned flour, I like salt and pepper and sear in a hot cast iron pan with a bit of old fashoned Crisco to lube er up. Just enough to grease to keep from sticking turn down the heat and let cook until medium and the pan has a good glaze. Remove the meat, don't poke any holes in it the juice will escape and the meat will dry out.
<br>Now the gravy, mix up a bit of flour in some cold milk about two tablespoons of flour to a cup and a half of milk season with salt and pepper. Mix the flour and milk together if you have trouble making gravy that is lumpy.
<br>Temp of the pan is important too hot and it burns the milk, too cool and the gravy won't thicken. Expirence comes into play here.
<br>Pour the milk/flour mix in the pan, stir continusly until gravy is at a full boil add water if too thick, not milk.
<br>Now the best part add chopped up chantrell mushrooms and pour over the steaks. sour dough bread, country fried spuds, cole slaw and a good cold beer....ah life is good.
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<br>Bullwnkl.
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sse,thats the only way I cook them too,except I dredge in flour first,let them sit for 10-15 minutes so the flour does'nt slough off.A little garlic and onion salt and fresh ground pepper.A side of baby peas and a baked potato.
<br>Jeff
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Jeff - Well that used to be the only way I cook 'em, until I read this thread. I will definitely try your version. After sizzling meat that has a coating of flour, I also like to deglaze the pan with something, after adding shallots or 'rooms, as a base for a sauce.
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<br>I've tried to chicken fry steak and since I can't do it correctly with beef might as well forget trying it with venison!
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<br>Good eats, sse

Sorry, I can't help but wonder about a cook who can't chicken fry a steak? What cut of steak did you try it with? What you want to use is round steak sliced about a quarter inch thick and tenderized with a meat mallet or have the butcher run it through his tenderizer. That not only makes the meat more tender, it helps the flour stick also.
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<br>Chicken fried backstrap..... the best there is. I served it to my Mother-in-law who said she could not eat venison. She thought it was veal. Told her is was venison and she loves it. requests it every time they visit.

All great ideas above, I might even try some one of these days.
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<br>However, my favorite way to prepare venison is with my wife's "brown ketchup", which is very close to Yoshida's original sauce. Just marinate it in the sauce for half a day and barbecue or fry until just barely pink in the middle. It is not only great hot, but when I get home from work the next day I eat itcold like candy (or jerky) with a cold beer. It is to die for, as my kids have found out when they take the last of it before I get home from work the next day! - Sheister

Deer steaks should be cooked on the grill, or broiled, but not as steaks, but rather as a whole unit, then cut into steaks just before serving. They are MUCH juicier that way!
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<br>Any number of marinades are great if the deer was not a fat spike or doe. I like Italian salad dressing just fine.
<br>art

Here is a pretty good one for backstrap. Cut it in @ one inch slices and marinade in soy sauce for about two hours or so. Fry it in butter (no substitute) until it is no more than medium rare. Watch your fire because butter burns easy.
<br>This is more or less the same as Sheisters just using a different cook method.
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<br>BCR

pds - Sorry, aint it? Relegated to eating chicken fried steak at Bob Evans and Cracker Barrels (which aint too bad , BTW).
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<br>Don't remember the cut of meat, just followed the recipe (?), but I think it was too thick and the flour coating came off like a glue blanket as the cut sweated out the moisture. I'll keep tryin' though.

Chicken fried steak is a main staple in Texas. In San Angelo, if a resturant does not make a good chicken fried steak they don't stay open very long. Those who do make a good one serve it with the gravy UNDER the steak. Anyone covering the steak with the gravy is suspect of having something to hide. As in a frozen, processed excuse for a chicken fried steak. Those steaks must be fresh, and breaded just before cooking. The gravy is important too. We have a newly opened resturant that won't last long if they don't get a better gravy cook real soon. Don't know if it's true, but I've been told that chicken fried steak was a favorite with the cowboys on the cattle drives. Chuck wagon cooks could screw up a lot as long as they put out a good pot of coffee, a good chicken fried steak, and hot sourdough biscuts. Things have not changed all that much around here.

pds - Thanks for elaborating. Picture one of them big snout dogs drippin' drool like a faucet. That's me.
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<br>Regards, sse

sse my old bud pds is giving you the straight goods. If the coating sloughed off your steak then one of two things or both was happening. Get your round steak sliced no more than a quarter inch thick like pd said and kick the temp on your grease up. Chicken fries are quick and hot.
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<br>BCR

Hey BCR - With venison, I'm thinking the next time I get a big hunk of steak, partially freeze, and slice to the appropriate thickness. Good to go. The thickness is molto importanto.
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<br>Thanks, sse

Venison or beef either sse. when your cut of steak is too thick there is so much moisture in it steam forms under the crust of flour and won't let it stick to the steak. After you slice it blot off as much moisture as you can before you flour it.
<br>The hot oil will cause the flour and seasoning to form a crust over the meat and hold in the flavor while it cooks.
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<br>BCR