Ranch Style Venison Steak Recipes

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

RANCH STYLE VENISON STEAK

Make and share this Ranch Style Venison Steak recipe from Food.com.

Provided by MizzNezz

Categories Deer

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ranch Style Venison Steak image

Steps:

Pound steaks on both sides.
Sprinkle with salt and pepper.
Dust with flour.
Heat oil in heavy skillet with tight fitting lid.
Brown steaks on both sides.
Add soup mix, water, and worcestershire sauce.
Cover and simmer for 1 hour.

Ingredients

4 venison steak
salt and pepper
1/4 cup flour
3 teaspoons vegetable oil
1 envelope onion soup mix
1 cup water
1 teaspoon Worcestershire sauce

COUNTRY-FRIED VENISON

"This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."-Sandra Robinson, Fair Grove, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Country-Fried Venison image

Steps:

Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.

Nutrition Facts :

Ingredients

2 pounds venison tenderloin
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup butter, melted
1/2 to 2 teaspoons Liquid Smoke, optional
1 egg, beaten
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons seasoned salt
2 teaspoons canola oil

VENISON STEAK

Tender, flavorful, and fast. I am so grateful! Scott knew how much we like venison, so he came by yesterday and gave us about 70 pounds of venison!... fresh, just packaged, and a doe. Last night was venison steak... recipe to follow, and tonight was tenderloins. Will post that later. I checked the Zaar to see what people did. There were only 5 recipes for venison steak, and all took way longer than I wanted. So here it is, I made it up as I went along. Boy was it yummy!

Provided by Sweetiebarbara

Categories Deer

Time 35m

Yield 1 peppered steak, 4 serving(s)

Number Of Ingredients 5

Venison Steak image

Steps:

Put 1 tablespoon pepper on wax paper in shape of steak.
Put steak on pepper and sprinkle second tablespoon of pepper on steak.
Melt butter in heavy large skillet and saute onions.
Remove onions when done and move to serving platter.
Saute peppered steak in remaining butter, in skillet, over medium heat for 3 minutes.
Turn steak over and cook for 2 more minutes.
Serve.

Nutrition Facts : Calories 361.3, Fat 13, SaturatedFat 7, Cholesterol 118.1, Sodium 130.9, Carbohydrate 38, Fiber 14, Sugar 2.7, Protein 31.8

Ingredients

1 lb venison (steak)
2 tablespoons peppercorns (freshly ground)
3 tablespoons butter
2 medium onions (sliced)
salt

OVEN-FRIED RANCH STEAK

I've made this recipe with chicken instead of beef, and the results were equally good. The combination of ranch salad dressing and cajun seasoning also is great as a dip for fresh veggies.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 6

Oven-Fried Ranch Steak image

Steps:

In a shallow dish, combine salad dressing and seasoning; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Drain and discard marinade. In a shallow plate, combine the cornmeal, bread crumbs and garlic powder. Coat both sides of beef in cornmeal mixture., Place in a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

Ingredients

1 cup ranch salad dressing
1 teaspoon Cajun seasoning
3/4 pound beef top sirloin steak
1/3 cup cornmeal
1/3 cup dry bread crumbs
1/2 teaspoon garlic powder

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

More about "ranch style venison steak recipes"

CHICKEN FRIED DEER STEAK - RANCH STYLE KITCHEN

Web Mar 12, 2022 1-2 pounds cubed venison steaks (backstrap or tenderloin) 1 quart buttermilk (reserve 1 Tablespoon for the batter) 2 cups all …
From ranchstylekitchen.com
Ratings 121
Calories 192 per serving
Category Main Course

With a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Using a tenderizing meat mallet, tenderize the steaks to ¼ inch thickness. Be careful not to tear the meat!
Soak deer steaks in a container of buttermilk and place in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
Mix flour, salt, pepper, paprika, seasoned salt, and cayenne pepper together in a medium bowl or small pan. Drizzle about 1 Tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.

Ranch Style Venison Steak Recipes

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.

RANCH STYLE VENISON STEAK

Make and share this Ranch Style Venison Steak recipe from Food.com.

COUNTRY-FRIED VENISON

"This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."-Sandra Robinson, Fair Grove, Missouri

VENISON STEAK

OVEN-FRIED RANCH STEAK

I've made this recipe with chicken instead of beef, and the results were equally good. The combination of ranch salad dressing and cajun seasoning also is great as a dip for fresh veggies.

MARINATED VENISON STEAKS

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