If you want to obtain the best deer steak, you must first recognize the various types of meat. The four fundamental portions of deer meat are back loin, front shoulder, eye round, and bottom round. All of these items can be used to make delicious steaks. Harp suggests butterfly-cutting the steaks and clipping the silver seam from the meat. However, pounding the flesh to a razor-thin consistency isn’t required.
Season the deer meat with salt and pepper to begin. Fresh herbs can be used if desired. Place the venison in a large casserole dish and cover it with beef broth. Preheat the oven to 350°F and bake the venison for an hour. Turn the meat over halfway through cooking and use a meat thermometer to verify for doneness. It’s important not to overcook it because the meat will get dry.
Another good option is a deer steak recipe with buttermilk. The steaks have a thicker breading due to buttermilk in the batter. Deer steaks are marinated in buttermilk before being cooked in canola oil, and they must be seasoned with seasoned salt, paprika, and black pepper. Then prepare peppery country cream gravy with the pan drippings.
How to Make Deer Steak?
I add my seasoned steaks to the skillet once the butter has browned and the skillet has reached medium-high heat. (When you put that steak in, make sure that skillet hisses at you so you know it’s hot enough.) On each side, cook the steaks for 3-4 minutes.
Depending on how you want your steaks, this is where you should keep an eye on them. If you want them to be well-done, grill them for longer than 3-4 minutes on each side. We decided on 3-4 because we wanted ours to be medium.
Before you put your deer steaks in the skillet, brown your butter. The taste of melted butter and butter that has been browned somewhat differs dramatically, in my opinion, and it’s like a world of difference.
Ingredients
- Deer steaks with a thickness of 2 1/2 inches
- salt to taste (1/2 teaspoon kosher salt)
- 1/2 teaspoon assortment of peppercorns, or to taste
- 3 tbsp butter (salted)
Instructions
- Allow the steaks to come to room temperature before serving. (This will take about 20-30 minutes.)
- Season deer steaks with salt and pepper before cooking.
- Melt and brown the butter in a pan over medium-high heat.
- When the butter has melted and turned brown, carefully arrange the steaks in the skillet, being sure they do not overlap.
- Remove the steak and wait till the skillet is hotter if it doesn’t sizzle at you.
- Steaks should be cooked for 3-4 minutes on each side.
- Remove the steaks from the skillet and set them aside for 3-4 minutes to rest. If you wish, you can cover the deer steak with extra butter during this time to keep it juicy.
How do I Cook the Perfect Deer Steak?
Cook the steaks for around 5-7 minutes per side on the grill or in the pan (depending on steak thickness), but keep an eye on the internal temperature. For a rare plus/medium-rare steak, extract the steaks at 117-125F; it’s critical not to overcook venison. Low heat is used for cooking deer roasts for more extended periods. You can add fluids to the meat in a slow cooker to tender it. Slow cooking takes around 20 to 25 minutes per pound of meat. Preheat the broiler, grill pan, or grill on the stovetop. Season the venison with salt and pepper after removing it from the marinade.
Place steaks under the broiler or on the grilling surface, working in batches if necessary, and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow 5 minutes for the venison to rest before serving. On each side, cook the steaks for 3-4 minutes. Depending on how you want your steaks, this is where you should keep an eye on them. If you want them to be well-done, grill them for longer than 3-4 minutes on each side. We decided on 3-4 because we wanted ours to be medium.
What is the Best Solution for Soaking Deer Meat Before Cooking?
Fresh deer meat can include blood, which can be removed by soaking it for a few hours overnight in a solution like salt water or vinegar and water. After the soaking, drain the pan and rinse the meat before continuing. Soak your venison steaks in buttermilk overnight before cooking. This will assist in drawing the blood out of the flesh and removing some of the gaminess. Add vinegar to ordinary milk from the carton to make buttermilk. It’s as simple as that. Tenderizing your meat with a dry rub, marinade, or brine allows you to cook tough cuts the same way you would tender cuts.
These techniques infuse flavor and break down the meat, resulting in a delicate, juicy final product. Soaking the meat adds moisture, which helps to prevent the meat from drying out too much during cooking. According to edubook.com, soaking venison in vinegar can help remove the gamey flavor. Unless you soak the meat in water, the longer you soak it, the more flavor it absorbs.
Does Venison Get More Tender the Longer it Cooks?
If you have a crockpot, try any beef pot roast recipe, and you will be pleasantly surprised. However, venison may take a much longer cooking period to get tender rather than cooking for two to four hours. Most venison roasts will be cooked for 2 to 3 hours at this temperature. Because venison has little intramuscular fat to keep the meat moist, and it also takes longer to cook than beef, braise it with a little more liquid than you would with beef. Halfway through, check the saucepan and flip any large pieces of meat. When meat is overdone, it becomes rigid and rubbery to chew.
Because this is a lean cut of beef with very little fat, it’s best served medium-rare. Additionally, if venison is cooked for an extended period, it will lose nutrients. If your roasts are always rubbery, dry, or complex, you’re probably not cooking them long enough or at a low enough temperature. If you’re using a slow cooker, simmer the beef on low for 8 to 9 hours, or until it falls apart.
When Cooking Deer Steak, What Temperature do you Use?
The optimum range for cooking venison steak — or any steak – is 130 to 135 degrees Fahrenheit, and I usually aim for a temperature of 130 degrees. This temperature is just right for getting the juices in the muscles flowing, bringing out the full tastes of the meat, and softening any fat. Most people prefer venison steak cooked rare or medium-rare (145 to 150 degrees F). The meat can become quite challenging when cooked at a higher temperature. Pull the deer steak from the fridge an hour before you plan to eat it and set it out on the counter to come to room temperature.
Preheat the oven to 450°F and place a 10-inch cast-iron skillet inside. Salt pork, butter, margarine, beef suet, bacon fat, vegetable fat, or sweet or sour cream are some things you can spread on your venison. You can also use a skewer to insert slivers of uncooked salt pork or bacon into the inside of a roast or roll beef or pork fat into the middle of a roast before tying it.
Conclusion
You’re ready to cook once the marinade has been applied. Marinating the meat breaks down tough tissue and adds flavor, resulting in a soft, juicy venison steak. Soaking it in buttermilk is advised if the meat is still on the bone, and it also pulls out the blood and reduces the gamey flavor of the meat. Rinse and drain the steak once it has been marinated thoroughly. If you bought your venison from a freezer, you don’t need to soak it.
Prepare a big skillet over medium-high heat while cooking the steaks. Alternatively, you can cook the steaks over a charcoal fire in a cast-iron pan. The steaks should be cooked to an internal temperature of 130-140 degrees F. If the steak is too thick, you can sear the exterior edge with a tong.