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. |
Legacy wrote: Back steaks are the best. I like to sear the outside in a hot frying pan and then wrap the whole piece of meat in tinfoil and put in an oven at around 120C for around 15mins. |
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. |
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 . |
Make the most of the short weather breaks Labour weekend produced a mixed bag on... Read More >
All lakes fishing very well Over the last couple of weeks we have had some... Read More >
The promise of an early gamefishing season? While the air temperature most days doesn't reflect... Read More >
Snapper, gurnard, kahawai, kingfish, and even groper... but all spread around Well, what a rugged... Read More >