EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES
Steps:
- Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
- Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
- If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
- Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
- Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.
MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES
Steps:
- Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
- Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
- Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
MARINATED VENISON STEAKS
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram
GRILLED MEDALLIONS OF VENISON WITH BLACK-BEAN PANCAKES
Provided by Joanna Pruess
Categories dinner, main course
Time 25m
Yield Six servings
Number Of Ingredients 20
Steps:
- In a nonreactive dish large enough to accommodate the meat in one layer, combine the yogurt, hoisin sauce, garlic, gingerroot and pepper, and add the medallions, turning to coat them on all sides. Cover and refrigerate for two to three days, turning twice during this time.
- For the pancakes, place half of the beans in the bowl of a food processor fitted with a steel chopping blade. Pour in the water and Sherry and process until smooth. Add the eggs, process until blended, then scrape the mixture into a bowl. Stir in the remaining beans, scallions, garlic, sesame seeds, oil, gingerroot, Tabasco sauce and salt. Sprinkle the flour onto the mixture, a tablespoon at a time, beating it with a fork until blended.
- Turn your oven to warm. Lightly grease a large, heavy skillet with oil and heat until it is hot. Pour in one tablespoon of the batter for each pancake. Cook them over medium-high heat until the edges begin to brown, about 30 to 45 seconds. Turn with a spatula and cook the second side for 30 seconds. Transfer the cooked pancakes to a warm plate, loosely cover it and place it in the oven. Continue until all the batter has been used.
- Heat a well-seasoned cast-iron or heavy skillet until it is very hot. Add enough oil to lightly film the pan. Place only as many medallions in the pan as will fit comfortably without crowding. Cook the meat over high heat for about four to four-and-a-half minutes on the first side, turn and cook three-and-a-half to four minutes on the second side for medium-rare. Transfer the meat to heated plates. Serve with three to four pancakes. Slice the reserved scallion tops and use them as garnish.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 52 grams, SaturatedFat 4 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams
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