How To Cook Venison Steak Recipes

PAN-FRIED VENISON STEAK

"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Pan-Fried Venison Steak image

Steps:

Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

Ingredients

1 pound venison or beef tenderloin, cut into 1/2-inch slices
2 cups crushed saltines
2 large eggs
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons canola oil

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

Emily's Marinated Venison Steaks image

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

Ingredients

¼ cup Worcestershire sauce
2 tablespoons soy sauce
½ lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) venison steaks

VENISON STEAK WITH PORT SAUCE

If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 9

Venison steak with Port sauce image

Steps:

Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium

Ingredients

750g small potatoes , halved or quartered if some are large
2 tbsp olive oil
4 venison steaks
1 tbsp cracked black pepper
chopped parsley , to serve (optional)
zest 1 orange , removed in strips, plus its juice
6 tbsp redcurrant jelly
4 tbsp port
1 cinnamon stick

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

Marinated Venison Steaks image

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

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

EASY VENISON STEAKS

Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way.

Provided by Kim127

Categories Deer

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Easy Venison Steaks image

Steps:

Mix together dry ingredients.
Coat venison steaks with flour mixture.
Melt butter over medium heat.
Saute steaks in butter for 10 minutes or until done.

Nutrition Facts : Calories 349.7, Fat 11.3, SaturatedFat 5.8, Cholesterol 208.6, Sodium 167.7, Carbohydrate 5.5, Fiber 0.3, Sugar 0.1, Protein 53.1

Ingredients

3 tablespoons flour
2 teaspoons Mrs. Dash seasoning mix (original)
1 teaspoon garlic salt
1 teaspoon onion salt
2 lbs venison steak
2 tablespoons butter

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Add your venison steaks to a zip-top bag or a bowl with a lid. Again, this recipe works best with a steaks that are at least an inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time.
Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you.
When you’re ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking).
Pat the steaks dry, wiping off some of the marinade, but DO NOT rinse them off. If you used my marinade recipe, there’s no need to add more oil for the grill. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional.

How To Cook Venison Steak Recipes

PAN-FRIED VENISON STEAK

"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota

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.

VENISON STEAK WITH PORT SAUCE

If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat

MARINATED VENISON STEAKS

EASY VENISON STEAKS

Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way.

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