For years I've been cutting round steaks off my deer about an inch thick and then quick frying them in a little oil and butter. On the advice of my neighbor, I cut the ones from this year's first buck almost twice that thick. What a difference. The extra thickness allows enough time to get a good crust on the outside without over-cooking the middle.

I also tried cooking a section of loin from a doe the same way, turning it as it browned (four sides instead if two). Much better than trying to quick-cook slices.

That's looks good!

SHOOT IT AGAIN! Still got blood runnin. Cant eat nuthin pink...well, some things..lol

Sorry, but if it ain't trying to get away, it's ready to eat. I like my venison steak like my beef, medium to medium rare. The ONLY burger I will eat that's not well-done is venison or beef that I've ground myself. Commercially ground meat just can't be trusted.

Pappy348,

You butter your toast the way my dad used to jelly his toast: About a table spoonful right in the middle. I miss him.

Cooked perfectly. You can never go wrong cutting your steaks a little thicker and going medium rare with venison..Nicely done

Nothing goes with steak like white bread and butter. I was out of bread, so toasted a burger bun in the oven.

I like my beef steaks about medium but I've never tried venison anyway except well done. Will have to try it with a little pink.

Around here it was the old wives tale that you had to cook venison well done or would get sick. Started cooking it med rare to medium about 15 years ago and no one has gotten sick and the venison much more enjoyable. The meat is too lean and dries out when well done IMHO

I gave my neighbor a nice hunk of precious loin a couple years ago, and so help me, she used three different cooking methods on that one little piece of meat; the last one being the crockpot. I vowed I'd never waste another hunk on her again, but yesterday I gave her a whole roundsteak from my doe, and gave her instructions to sear it hard on both sides and then lower the heat until it was cooked to her taste (medium). We'll see how it goes.

She's a flight attendant and brings me bottles of neat German and Belgian beer. Got two yesterday, one with a porcelain clamp-type lid.

Ya, pink is beautiful !

Any deer steak unless tenderized that is cooked over medium rare is a waste .

Eat whatever way you want, but that looks between raw and rare to me.

Why thank you, I will! The red part IS warm, either from the stove or residual body heat.

It always amazes me that folks who will slurp down raw oysters; ears, eyes, toenails, schitt and all, and then balk at a nice piece of red meat just because it's still quivering a bit.

Looks great Pappy. I eat my venison steaks a bit rarer than that. Still bleating.

My son & I BBQ'd a couple last nite at camp while it was snowing. Rare venison is as tender as filet mingon. They were like butter.

-Ken

Looks delicious. I have been known to chill a back loin for a day or two then slice it thinly and eat it raw with just a little salt and pepper, probably not the safest thing to do but it is exquisitely delicious. FACT

For years now at camp we do not slice Venison into steaks to fry
Just like loin's we fry steaks in very large chunks. Here Loin is fried on a salt block. Outside almost burnt while still rare to med. rare.

Im not sure what you are doing, but that steak is not two inches thick, more like an inch.


for what its worth, In my opinion,venison that is cooked well done ,is ruined.

I would like to try this frying on a slat block.
anyone have any advice on where to get such an item?

[url=http://http://www.williams-sonoma.com/products/9070009/?catalogId=27&sku=9070009&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&kwid=productads-adid^45527543023-device^c-plaid^84645437863-sku^9070009-adType^PLA&gclid=Cj0KEQiApqTCBRC-977Hi9Ov8pkBEiQA5B_ipQVYccEJmRI_lhktAcdPZI5Rvya0JPRmXNOLMOOq8wsaAjH48P8HAQ][/url]
Shrimp and fried clams also good--- there are other places to buy this product

Had venison cooked like that in New Zealand & it was awesome.

They super heated the salt block in the oven, Placed it on an inlaid board, which they bought to your table, with meat on a separate plate.

The idea was for you, to cook to your liking, at your table.

That was 12 years ago & I remember it like yesterday.

Anything cooked past rare is over done... especially ducks.

Well supposed to cook chicken and pork more... but I eat raw pork without issues so far too...

All you need to do is blow its nose and wipe its ass and it's done well enough for me!

I only grill tenderloin medium rare bacon wrapped. Anything else is blasphemy. I would like to sear it on the salt block though.

I trim it of silver skin and cook about 1/3 of a backstrap at a time. Which is perfect size for my family