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
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
LEMON VENISON STEAK
Venison steaks are cooked with lemon juice, then topped with bacon and sauteed onions. Good served with wild rice. From "Wild Bounty" cookbook.
Provided by Tee Lee
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon in a large skillet.
- Remove slices, leaving 2 tbsp drippings in skillet, but reserving remaining drippings.
- Add onion to skillet and sprinkle with sugar, cook about 3-5 minutes until onion is tender.
- Remove onion and return reserved bacon drippings to skillet.
- Place venison cutlets in skillet, squeeze a small amount of lemon juice on each cutlet and season with lemon pepper.
- Cook about 5 minutes on each side, until center is still slightly pink.
- Top cutlets with crumbled bacon and onion and reheat.
- Serve immediately.
Nutrition Facts : Calories 320.1, Fat 14.3, SaturatedFat 5, Cholesterol 158.2, Sodium 258.3, Carbohydrate 4.1, Fiber 0.3, Sugar 2.1, Protein 41.4
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GARLIC-HERB VENISON MARINADE | MEATEATER COOK
From themeateater.com
5/5 (1)Servings 2Cuisine Italian
- Place garlic cloves in a mortar and pestle with the kosher salt and pepper. Mash into a pulp to release the oils. If you don’t have a mortar and pestle, you can use the back of a thick wooden spoon, the side of a chef knife, or a meat mallet.
- Add the lemon juice and herbs then whisk in the olive oil until emulsified. This makes enough marinade to cover about 1 pound of steaks.
- Place the venison in a resealable bag or container and pour in the marinade. Mix to coat evenly and let it rest in the refrigerator. Marinate for at least 1 hour and up to 8. Don’t be tempted to over-do this, acids can turn the outside layer of meat mushy and ruin the texture.
- Take the meat out of the fridge, wipe off any excess marinade and bring to room temperature before cooking. Preheat a grill, light charcoal or burn a hot fire down to coals.
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4.7/5 (7)Total Time 466762 hrs 14 minsCategory Main DishCalories 288 per serving
- 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.
MARINATED VENISON STEAK RECIPE • THE RUSTIC ELK
From therusticelk.com
4.4/5 (88)Total Time 8 hrs 20 minsCategory Wild GameCalories 273 per serving
- Whisk together olive oil, Worcestershire sauce, lemon juice, coconut aminos, garlic, black pepper, thyme, and parsley in a bowl.
- Place steaks in a shallow dish (I use a 9X13 baking pan with a lid). Pour marinade over steaks, cover and place in the refrigerator.
- Marinate steaks in the refrigerator for at least 8 hours, and up to 24. Flip steaks over once in the marinade.
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