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Venison steaks - a success!

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!

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Kristen is the Senior Editor of Food52

added almost 3 years ago

Glad it worked out for you! For anyone who's wondering, here's the original question thread: http://www.food52.com/foodpickle...

SKK added almost 3 years ago

I love knowing how it all turns out! Thank you!


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

added almost 3 years ago

I'm glad to hear it worked. Cherries and venison are a great combination.

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