Im not a hunter but I received a nice venison steak from a friend last night and wanted any input HBT might have on ways to cook it or what beer would pair well. I know nothing about cooking venison other than he said it was VERY lean and dont over cook it. Now I consider myself a competent cook so post up your recipes
Im thinking a marinade to help with the gammy flavor?
Here is a great recipe for Southern Style Venison Steaks.
Ingredients:
Venison Steaks
Crispy Southern Style Chicken Frying Mix
Butter Milk
Oil or shortening
First take a meat tenderizing hammer and pound the hell out of your venison steaks with the spiked side of the hammer. If you've got inside tenderloins you don't have to do this, but back strap tenderloins or just about any other cut of venison will benefit from a good pounding you're going to cook it steak style. Pound them till they're about 1/4" thick.
Now put some oil or shortening in a frying pan on medium heat, maybe 1/8" of oil. Don't overheat, don't let the oil start to smoke - medium heat only.
Moisten the steaks in Buttermilk then dip your steaks in the
Crispy Southern Style Chicken Frying Mix and then add them to frying pan with the hot oil and cook them to medium brown color, turn them over and cook the other side to color. Don't over cook, it doesn't take long - watch what you're doing.
Now when you got your steaks all cooked, pour off most all of the oil, but save maybe 1-2 spoonfuls and don't pour off the little brown bits that are stuck to the bottom of the skillet. Turn the heat down to low, and you should have about 1 cup of the
Crispy Southern Style Chicken Frying Mix left. Put that into the skillet, and then add 1 cup of Buttermilk and 1/2 cup water. Whisk it till its smooth, then turn the heat back up to medium/medium high and bring it to a boil, whisking it all the while its heating. Once it gets to a boil, turn it back down to low.
Serve your venison steaks with gravy, biscuits, and black eyed peas.