Venison Steaks

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mommytoaiden
mommytoaiden Posts: 75 Member
in Recipes
Any one have some recipes for how to prepare venison? I have ground and steaks.

Thanks!

Replies

  • paintedlady77
    paintedlady77 Posts: 154 Member
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    I love Allegro but sometimes I'll use a dry rub and I always grill outside. I grill on gas when I use the marinade and charcoal when using dry rub. I also use those for elk, moose and antelope. Enjoy!
  • Laura_beau
    Laura_beau Posts: 1,029 Member
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    I looooooove venison :o) Here are a few recipes. If you are not in the UK then you can easily convert the measurements into US measurements online.

    venison, like duck works amazingly with rich, dark fruity flavours like cherries, blackberries, wine etc....

    Slow cooked venison in red wine: http://www.bbcgoodfood.com/recipes/1935/succulent-braised-venison

    Venison steaks with blackberry sauce: http://www.bbcgoodfood.com/recipes/4811/panfried-venison-with-blackberry-sauce

    Venison steaks with stroganoff sauce: http://www.bbcgoodfood.com/recipes/2539638/venison-steaks-with-stroganoff-sauce-and-shoestrin

    Vension burgers with apple relish: http://www.bbcgoodfood.com/recipes/1632649/venison-and-juniper-burgers-with-apple-relish

    Venison Goulash: http://www.bbc.co.uk/food/recipes/venisongoulash_92808

    Venison & Mushroom stew with pearl barley risotto: http://www.deliciousmagazine.co.uk/recipes/venison-and-mushroom-stew-with-pearl-barley-risotto
  • peachhunting
    peachhunting Posts: 59 Member
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    I eat venison and moose 2-3 a week. Best way to cook it is medium rare. I like to apply all kinds of spices before cooking, a touch of oil, and pan fry it or bbq. When I pan fry, I have a tendancy to slice real thin.

    Ground venison I use in everything that asks for ground beef. Chili, spagetti, shepards pie, hamburgers....etc.

    The key is do not over cook.
  • magdalen13
    magdalen13 Posts: 62 Member
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    I eat venison and moose 2-3 a week. Best way to cook it is medium rare. I like to apply all kinds of spices before cooking, a touch of oil, and pan fry it or bbq. When I pan fry, I have a tendancy to slice real thin.

    Ground venison I use in everything that asks for ground beef. Chili, spagetti, shepards pie, hamburgers....etc.

    The key is do not over cook.

    Yup. you're 100 % right... slice thin and pan fry is the BEST oh yum :) We also make venison stew fairly often, or another new favorite (esp. when counting calories) is to use it in a stir-fry, like you would beef, but don't cook as long.
  • Dustintub
    Dustintub Posts: 7
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    we use ground to make sloppy joe's or "sloppy doe's" as we call them, as well as chili, spaghetti, tacos. With steaks, marinate in italian dressing over night and grill to rare or medium rare. MY FAV! It's also good with bacon wrapped around it like flilet mignon, but that adds calories...
  • Jaulen
    Jaulen Posts: 468 Member
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    We generally use venison (or elk) in anything that we'd use beef in. If it's gamy, stronger flavored dishes, if it's tough, braises.


    Out of both now.... :( didn't go hunting this fall)....so hubby bought half a grass fed cow non-feedlot from the ranch just outside of town. And the beef has a slightly stronger flavor and is a little tougher than the elk and deer he'd been getting from this one area of the state, not by much, but it's noticeable.
  • tiffanyheth
    tiffanyheth Posts: 510 Member
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    I use venison exclusively--cooking it in any recipe that calls for Beef.
    For Venison steaks, I grill like previous poster suggested, but I also make several other recipes.

    I like to finely slice it against the grain and sautee it in a pan with seasonings to make amazing fajitas. I also finely slice it and cook it medium rare and serve with rice and gravy.

    I like to lightly bread it and pan fry it just until browned and then add a combo of cream soup and milk to it in slow cooker, cooking it slow and low for several hours...so good!

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