Yeah, my first deer as a pensioner! Got a few to my credit now - maybe 15 or so. Good eating right there, a fallow buck at 217 yards with my .270 on it's first shot at an animal. A bit of a rushed shot to be fair and certainly not my best but it looks dead to me.

Yeah don't tell the farmer!!!

Woohoo, there's a few about at the moment.
Congratulations   

Venison dries out when over cooked. I cook the steaks whole, just a quick sear on a hot plate - two or three minutes) then cut it into thickish slices. It will be red inside with just outer looking cooked. If you're squeamish about eating red meat then a very quick sear on the cut sides is good too. A little garlic, soy, oil and lemon juice makes a good marinade. Overcooking is not good for venison.

I boned out some back steaks for xmas, sliced into medallions, served with a  plum sauce reduced in  tawney port ..... Hard to beat.

Jaapie wrote: Help needed. Been given some wild venison sausages,no issue there. Venison roast done in a slow cooker,divine. But venison steaks.Has got me .How do I cook them?? tried quick sear and blood line in middle but tough as leather,got plenty here to muck around with. Hey mate, Steaks can be a bit hit and miss with regards to being tough. What I tend to do is cut the steak meat very thin and almost stir fry/sear smaller pieces than than say like a big hunk of steak. Bit of a teppanyaki style - I still love a good venison stew over a big hunk of meat though, but that is a personal type of thing. Happy to run you through some sauces/marinades if you go down this path brother. Hope it helps.

Thank You Yes,seems to be the answer,thin and quick.

smudge wrote: Venison dries out when over cooked. I cook the steaks whole, just a quick sear on a hot plate - two or three minutes) then cut it into thickish slices. It will be red inside with just outer looking cooked. If you're squeamish about eating red meat then a very quick sear on the cut sides is good too. A little garlic, soy, oil and lemon juice makes a good marinade. Overcooking is not good for venison. Another option is to cut into cubes, and breadcrumb them. Again don't over cook.

Given a few steaks,so play time.Outside was cooked and red inside. too fresh??

In the pic that Titahi posted, the back steaks I cut in half and sear it like that, then slice about an inch thick. The tenderloins which are also in that pic aren't very big but they are tasty as. Yes you certainly can eat that the same day. I take all the silver off the steak I do as it will cause the meat to curl and will toughen it. I also break down the muscle groups in the back legs. I even use the silverside as steak, which I had last night and it was great.

Legacy wrote: A lot of the ‘steak” type meat from reds and fallows I blitz in a blender and make the best tasty burgers, you can chuck bacon in/on there for some fat. Definitely cut as much of the sinew off as you can .