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Venison steaks - suggestions for cooking?

These are about 3/4 inch thick, plus there's a piece of what looks like tenderloin, so it's thicker. This was a gift from hunter, for whom I am cooking this. I have a good simple sauce with dried tart cherries. Just don't want to overcook the steaks. Thanks

asked by DebJ almost 5 years ago
8 answers 924 views
51d6debe 8184 4f26 9614 c25e2aa571c3  p3200173

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

Cherries are a damn good idea. I've used them before in a braised venison dish. And in fact I've tasted it in Italy prepared that way. But it is a lean meat so settle into a slow cooking time. Skipping the cherry part you could also combine rosemary and juniper berries.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added almost 5 years ago

I am with pierino on this. The cut sounds like you could do medallions of venison with huckleberry sauce and some pears. Or roasted apples.

B9f78c9e d416 40d2 91a5 413053478d01  20140718 171006
added almost 5 years ago

Thanks folks. Now what about cooking method. They are very lean. Pan roast/saute?

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added almost 5 years ago

I'd go with a method like you'd use for pork tenderloin medallions (another lean cut.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

1) Sauce sounds perfect.
2) Make sure the steaks/tenderloin are trimmed. If not, remove fat, remove silverskin.
3) You can grill venison or cook it in the pan. To grill, brush with olive oil and season to taste. We're big on a Greek seasoning here, but use whatever compliments your sauce. To pan cook it, coat the pan with olive oil and get the oil hot. Be sure to blot excess liquid from the surface of the venison before putting it in the pan. Don't overcrowd the meat.
4) We like to shoot for an internal temperature of 140-150ºF, depending on personal preference. Over a medium to medium-high heat, with the thickness you've described, maybe 7-9 minutes on the first side, a little less on the second?
5) There are other more complex ways to cook it (marinades, etc.), but this is our standby. Hope you enjoy it.

B9f78c9e d416 40d2 91a5 413053478d01  20140718 171006
added almost 5 years ago

Thanks everyone. The hunter and significant other are here, so I will let you know how it comes out. Appreciate all the input!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

I'd suggest 125 for a pulling it off the heat temp. You can always cook longer, but but can't uncook what is overcooked. Game meats have a narrow forgiveness window.

B9f78c9e d416 40d2 91a5 413053478d01  20140718 171006
added almost 5 years ago

will do...