Thanks to those who weighed on on how to cook the venison steaks. Your suggestions really helped. I rubbed them lightly with a paste of garlic, fresh rosemary and cardamom, then into the iron skillet for about 6 minutes total. Sauce made with drippings, red wine, beef broth, more rosemary and dried tart cherries. The hunter and his wife (plus the hosts) loved it! Thanks again!
Kristen is the Senior Editor of Food52
added almost 2 years agoGlad it worked out for you! For anyone who's wondering, here's the original question thread: http://www.food52.com/foodpickle...
I love knowing how it all turns out! Thank you!
pierino is a trusted source on General Cooking and Tough Love.
added almost 2 years agoI'm glad to hear it worked. Cherries and venison are a great combination.