STUFFED VENISON STEAK
I recently moved back to the woods. If there is something Up north in Michigan knows it is wild game. Here is a recipe I found in the "Voice of the Ausable."
Provided by Stormy Stewart
Categories Steaks and Chops
Time 2h20m
Number Of Ingredients 12
Steps:
- 1. Mix bread crumbs, milk, egg, and seasonings (omiting Salt) to make syuffing.
- 2. Salt the meat and cut into 2 inch by 4 inch pieces.
- 3. Spread each piece with dressing and roll, then fasten with tooth picks. Roll in flour and brown in oil.
- 4. Place browned rolls in a baking dish. Add water, cover, and cook for 2 hours at 375 degrees.
- 5. NOTE: My experience with venison is you cook it slowly. I think at 375 it would be a dried up mess. My advise is cook for 2 hours at 300 degrees as the meat is already partly cooked with the browing phase of the recipe. The long slow cooking really brings out the flavor while making it tender. I have a simular recipe that I do on 300 degrees
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
STUFFED VENISON CHOPS OR STEAKS
This is an updated version of my old recipe using ziplock bag and precooked bacon bits or pieces. The tenderness of the meat is because milk is used.This can be used with beef or buffalo also.
Provided by Montana Heart Song
Categories Deer
Time 5h20m
Yield 2 chops or steaks per person, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place milk in a gallon ziplock bag.
- Place All seasoning in the bag.
- Shake until seasoning starts to mix.
- Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
- Refrigerate at least 4 hours or overnight.
- Drain in colander. Reserve the milk marinate.
- Add olive oil if using Hormel cooked bacon pieces and bits.
- Do not use olive oil if using bacon slices.
- In large deep frying pan add the bacon of your choice with or without oil.
- Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
- With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
- Place in a bowl.
- Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
- Stuff each chop or steak with bacon and green pepper.
- Close with one or two toothpicks stabbed at an angle.
- Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
- Place on a platter in the oven on warm.
- Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
- Add salt and pepper if desired.
- Serve the gravy over the chops or steaks with hot buttered biscuits.
Nutrition Facts : Calories 339.7, Fat 28.9, SaturatedFat 8.6, Cholesterol 35.9, Sodium 330.1, Carbohydrate 12.2, Fiber 0.8, Sugar 0.9, Protein 8.1
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
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5/5 (3)Total Time 2 hrs 10 minsCuisine AmericanCalories 143 per serving
- Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350 degrees F (180 degrees C). Add your favorite wood to the hot coals for smoke flavor.
- To prepare the stuffing sauté Yellow Onion (1) and Baby Portobello Mushroom (8 ounce) over medium heat.
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- Trim excess silver skin from Venison Backstrap (2) and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
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