millerhunter13

my cousin gave me one, and my mom wants to grill it, is there anything special to do with it compared to a beef steak?

Big Guy01

Venison has no fat so don't over cook it. Round steak is a tougher cut more akin to long slow cooking, It doesn't do the best on a grill. Try one of these

Coke slow cooked venison

1 venison roast 4-5 lbs
8 Tbs. of ketchup
12 oz. of Coke
1 Pkg. onion soup mix
1 clove garlic chopped
1 onion chopped
1 stalk celery, chopped
1 carrot , chopped
salt
pepper
2 Tbs. Self blending flour




Place all in a slow cooker and add enough liquid to just cover
. Cook on low for several hours (Until cooked like you
like it). Meat should be falling apart at this point. Remove meat,
turn the heat to high to cook down some of the liquid and
thicken the gravy with a flour mixture. Serve with a green salad and mashed potatoes.



Country Fried Venison

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2 lbs. Venison steak
½ cup flour
Oil
2 cans cream of mushroom soup
Water
Salt
Pepper
Cut steaks into 3-inch squares. Pound flour into each side of steaks. Brown steaks in oil salt cook over medium heat for 15-20 minutes. Place in a 2-qt. Casserole dish, mix soup and water, salt and pepper steaks to taste, and add soup mix. Cover and bake at 350 until tender approx. 2-2.5 hrs.


Smothered Venison Steaks

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2-3 lbs. Venison round steak
2/3 cup flour
1 envelope onion soup mix
2 cans cream of mushroom soup
½ cup water
3 Tbs. oil

Sprinkle one side of steaks with flour and pound in flip and repeat, cut into serving portions. Heat oil in frying pan and brown steaks. Add water, onion soup mix and mushroom soup. Cover and simmer for about 2 hrs. or until tender.


Venison Pepper Steak

1 lb. Thinly sliced steak
3 Tbsp. olive oil
1 clove garlic, minced
1 tsp. ginger root, mashed
3 Tbsp. soy sauce
1 tsp. sugar
3 Tbsp. cornstarch
¼ C. sherry, vermouth or water
1 can bean sprouts
2 tomatoes, skinned and sliced
2 green peppers, sliced thin
3 scallions, sliced thinly
Salt and pepper, to taste

Slice steak across the grain, as thinly as possible. Cook the steak in olive oil with garlic and ginger root over medium heat for 10 minutes. Add green peppers and tomatoes; cover and cook over low heat for 5 more minutes.
Add bean sprouts, cover and let simmer a few minutes.
Mix cornstarch with liquid and pour over mixture in skillet. Season with salt, pepper, and soy sauce.
Pepper steak is done when cornstarch has thickened. Don’t overcook.
Add scallions 1 minute before serving

Venison Steak and Mushrooms

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2 lbs. Venison steak
2 cans golden mushroom soup
½ lb. Mushrooms, sliced
Milk
Flour
Oil

Cut steaks into serving pieces, marinate overnight in milk. Dredge in flour and brown in hot oil. Remove meat and set aside. In the same pan add the mushrooms, soup and 1 1/2 cans of milk stir to make thick gravy. Add the meat to pan and simmer for 30 minutes or until tender. Serve with rice mashed potatoes

yodeldog3

Two things to remember. 1 venison should be just like beef, maybe a little different flavor, but cook it the same
2 If the deer is"nt from cornfield county, it may not be as good as otherwise

The Rifleman

Deer meat does not have the fat content that beef has, so most all open grilling on a gas grill is out of the question.

Leaving the deer fat on the meat is even worse, because it tastes like a old candle.

Adding beef or pork fat to the meat when it cooks, helps.

Cooking in a covered pan with lot's of liquids is the best way to cook deer meat.

Onions helps to break down the muscle tissue and does not leave a onion taste after it cooks.

Green peppers - the last 15 minutes that it cooks - added to the mix will give it an awesome taste and still leaves the semi green / yellow / red peppers for eating with your meal.

Phil from Maine

I have to say the opposite as I love the wild taste deer up here have. It is to me what makes it special..

jerseyhunter

I like my venison steaks fried and the loins grilled. However depending on how thick your steak is you can cut into 1 1/2" chunks and make shish-ka-bobs.

Here's my marinade
1/2 C soy sauce
1/4 C brown sugar
2 Tbls olive oil
1 tsp ginger
1/4 tsp pepper/
2 cloves crushed garlic
Simmer till brn suger melts, let cool, put meat in container and add marinade. Let sit over night.
Alternate meat, sliced onions,peppers and maybe tomatoes. Grill ka-bobs and
serve with rice.