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
Recommended by Food52
8 Comments
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.