With all of the venison I obtain, I butcher it myself.
Honestly, with last years elk and moose a steak is a steak... the backstrap is no different from the chuck steaks. Both can easily be cut with a fork. The texture is obviously coarser from the round or chuck, but tender and juicy. This ain't your store-bought beef!
I served tonight's fare with a moderately hopped amber, followed by a Hales RIS (pikop andropov) for desert. Now... I ... need... a ...nap....
I've never had moose, but to me elk is a whole different ball game. Elk can be prepared just like (beef) steak, and it will still taste great. To me elk doesn't have nearly the "gaminess"
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Primary: Apfelwein, Irish Stout
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How fresh is it? You can look up my Venison Tartare recipe.
Another fav' is to pound them thin into cutlets and then coat them with a bound egg breading and shallow fry them in Olive Oil. Serve with Lemon wedges and a fried egg on top if you prefer (like Shnitzel a la Holstein).
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Brew what you like. Do this, and you will find your inner brewer.
For marinades, people seem to favor Worcestershire/soy based marinades for venison.
+1 I usually prefer to keep any nice cut of meat simple and follow the olive oil, salt and pepper route, but HWMO likes marinades and sauces. One of the marinades I used consisted of: minced garlic, Worcestershire, Dijon mustard, salt, pepper, olive oil, and some kind of acid (lemon juice, flavored vinegar, etc).
The two big things with Venison IMO:
Gaminess
Cooking
Some people soak the meat in milk for a bit. That tames the gaminess.
I hunt my own so I can control how gamey they are.
That aside, keep it simple.
I avoid oil.
Instead I put just a dusting of Worcestershire Sauce on the meat with some cracked pepper, salt, and some onion powder.
Let it sit there for x amount of time. 20-30 minutes is plenty.
A general rule of thumb for cooking is 7 minutes on one side on low heat setting. Flip and do 5 minutes on the other side. This is completely dependent on how thick the cut is. Some do 5 and 3 with good results but that gets you a rare steak. Again, depends on how thick the cut is.
As others have mentioned they are very low in fat content so they will cook faster than you think. This is not fatty or marbled beef we're talkin here.
I'll toss a bit more cracked pepper and salt on them and let them rest for 10 minutes off the grill with some foil over the top.
the best venison I have ever cooked was by taking a backstrap cutting it down the middle and filling it with ground sausage, I pinned it together and wrap the entire thing in bacon. Coat with your favorite rub and smoke until medium or medium rare. You could do something similar with two steaks.
The guy that gave me the venison said it was by far the best he has ever eaten.
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Quote:
Originally Posted by Revvy
Then that means dumping your beer because you think it's bad is tantamount to abortion! And as Big Kahuna says, drinking a beer too soon is tatamount to beer pedophilia...
I used to live and hunt in Imlay City, about 40 minutes west of you. The deer there were all cornfed and had absolutely no gamey taste, they were awesome. I used to love putting deer burger in spaghetti sauce. You can't go wrong with anyway you cook the steaks. +1 on the overcooking it.
Like a few others indicated, whatever you do, don't overcook it. Medium rare for sure. I have found that most people who say they don't like venison have had it overcooked.
Cook it medium rare w/salt, pepper and olive oil, cut it into strips, mix with grilled green peppers and onions, throw it all in tortillas = venison fajitas.
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