How to cook delicious venison steak

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A large piece of meat fried on both sides is called a steak. Its preparation is a real art, in which there are many important subtleties. Steaks are usually made from beef. The classic version involves the use of meat from young bulls no older than one and a half years. As a rule, these are representatives of the Angus and Hereford breeds. Nevertheless, venison steak, according to experts, is no worse than beef. You can make it in different ways. For example, consider a few original recipes.

Grilled steak

Experienced chefs believe that it is best to cook a venison steak on the grill. After all, as you know, meat is fried better on an open fire. But before that, it is advisable to keep it in the refrigerator for 2-3 days. During this time, the muscle tissue as a result of fermentation will become looser and easier to process. Sometimes this process is replaced by pickling. As a result, the meat also becomes more tender, and inplus fragrant. Here it is worth considering one very interesting recipe for which you will need:

• deer ham;
• 100 ml each of apple and table vinegar;
• 4g mustard;
• black pepper;
• 1 head of garlic;
• s alt;
• 50g cane sugar;
• 0.5 cup each of apple cider and olive oil;
• 400ml tomato sauce;
• 2 tbsp. l. crushed chili pepper;
• fragrant herbs (basil, oregano).

To properly cook a venison steak, you need:

1. Cut the ham into portions. It is better to make them thin so that the meat marinates well.
2. The blanks are slightly repelled. This will make them less rigid.
3. Mainade the marinade from the remaining ingredients.
4. Pour meat over them and refrigerate for at least a day.
5. Get steaks half an hour before work. They should be at room temperature.
6. S alt the blanks and lightly sprinkle with pepper.
7. Fry for 3 minutes on each side. The surface should be properly browned. Every 60 seconds, the meat must be turned over, lubricating the surface with olive oil. This will cook it better.

The result is a tender, juicy and incredibly tasty reindeer steak. As a side dish, almost any vegetable will suit it.

Steak with mushrooms in a pan

Today there are many gourmets who, of all types of meat, like venison. Steak recipes that are described in thisarticle will help them learn how to cook several variants of a world-famous dish from their favorite product. And it will be very easy to do so. For example, steaks can be fried in a pan with mushrooms in a creamy sauce. To do this, you will need to take the following ingredients:

• 600g venison;
• 25 g butter and dried porcini mushrooms each;
• 150 ml heavy cream (preferably 20% fat);
• s alt;
• 50 ml dry white wine;
• 100 g shallots (or leek);
• black pepper (ground);
• 25 ml of balsamic vinegar and the same amount of any vegetable oil.

It takes a little time to prepare such a dish:

1. The first step is to soak the mushrooms. To do this, put them in a bowl, pour hot water (100 ml) and leave for 10 minutes.
2. At this time, the pan with vegetable oil should be put on the stove. It should warm up well. Just a couple of minutes later, put butter on it.
3. Meat carefully cut across the grain into three pieces. Get steaks weighing 200 g each. After this, the workpieces should be s alted and sprinkled with pepper.
4. Chop the onion separately.
5. As soon as the oil boils well and begins to foam, put the pieces of meat in the pan and fry them on both sides for 2 minutes.
6. Transfer the finished steaks to a plate and cover with a napkin. They should not wind.
7. Strain the mushrooms and chop coarsely.
8. On the still hot frying panfirst lightly fry the onion for 2 minutes.
9. Add mushrooms to it. Process food together for approximately 3 more minutes.
10. Pour vinegar and wine into the pan, and after 30 seconds add cream. The mass should boil a little.
11. As soon as the sauce begins to bubble, remove the pan from the heat.
12. Put the meat into it and cover with a lid.

This meat is best served in portioned plates along with stewed vegetables and mashed potatoes.

Scotch steaks

Deer meat is considered a bit harsh, so it is most often cooked with various sauces. To make the steaks more tender, fresh fruit is sometimes added to the fragrant gravy. And using juniper, you can give the dish a pleasant resinous aroma, characteristic of roasting over an open fire. In Scotland, they make venison steak in their own way. The recipe calls for the following main ingredients:

• 300 g reindeer fillet (4 pieces);
• 150 ml cream;
• 2 apples (better to take sweet and sour varieties);
• 5 juniper berries;
• 30 g butter;
• 12g honey;
• s alt;
• a couple tablespoons of whiskey;
• ground pepper.

The Scottish steak cooking method includes the following steps:

1. Rinse the pieces of meat, dry thoroughly with a napkin, and then fry in boiling oil until golden brown on both sides. Transfer the still hot steaks to a plate and keep warm.
2. Apples cut into slices,after removing the core with seeds. Fry them in the same pan in the remaining oil.
3. Combine remaining ingredients together and mix well.
4. Pour apples over them and bring the mass to a boil. After that, the pan must be immediately removed from the heat.
5. Put the steaks on a dish and pour over hot sauce.

For flavor, the dish can be sprinkled with chopped herbs from a mixture of parsley and rosemary. To the table, such steaks are usually served with crispy toast.

Venison in berry sauce

Depending on the composition of the sauce, the taste of the finished dish may vary. In some cases, it can even make the meat itself less tough. Fans of original flavors will definitely love the recipe, which details how to cook venison steak in cranberry sauce. For this option you need:

• 400g fresh venison;
• 200g fresh cranberries;
• s alt;
• 100 g each of butter (any) and onions;
• ground pepper and spices.

You need to cook such a dish step by step:

1. First, the meat should be divided into pieces, and then each of them should be sprinkled with pepper and s alt.
2. Spread the blanks generously with oil. Any fat can be used if desired.
3. Fry the steaks in a pan for 4 minutes on each side until golden brown. Meat must not forget to turn over from time to time. Set aside processed foods and cover with a napkin.
4. To prepare the sauce in a saucepanadd finely chopped onions and berries. Add some water to them and bring to a boil.
5. Simmer the mixture under the lid for about 10 minutes, and then grind it in a blender.
6. Transfer the resulting mass back to the saucepan. Add the rest of the ingredients and simmer over low heat until the consistency of the sauce is as smooth as possible. Care must be taken that the mixture does not burn.

Still warm steaks will only need to be poured with fresh sauce and you can safely serve them to the table.