Originally Posted by
bronko22000
I'm in agreement with Oldtimr and Superhunt54. For my steaks I let them thaw and warm to room temp, rinse and dry them and give each side a light coating of cooking oil and season to taste (usually only Johnny's seasoning salt and fresh ground black pepper). I get a cast iron frying pan nice and hot and cook the steak 2 1/2 to 3 minutes then turn it over and do the same to the other side. Constantly turning a steak over and over will make it tough. But a roast is different. I like to make mine in a pressure cooker. I brown both sides then place it in a pressure cooker on a rack with 2 cups of beef bullion, salt, pepper, garlic and onions and one bay leaf. Once pressure is built up cook for 55 mins and remove from heat and let cool on its own. (until pressure drops) You will eat the most tender and delicious roast of your life. But first be sure to remove all fat from both the steaks and roast before cooking.
For heaven's sake, why on Earth would you want to do that?? That's where tha flavor is at bubba! Silver skin yeah that and connective tissue get all that crappolla out but lordy leave what little fat there is in venison alone! Aint enough fat in a 4 pound roast of a whitetail to raise ya cholesterol one itty little bit!