We are fortunate to be the recipients of a variety of deer cuts. Shop carefully. Keep the venison steaks cool so that the outside has time to char before it cooks the inside of the steak to nothing. Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, … Flip the steak and grill until medium rare, using the same method as the first side. When done, place your steaks on the grill or in the pan. While some people cook with a two level heat set up on their grill, with venison steaks, keep it hot. We pour the marinade into a plastic bag along with the steak and let it marinate in the refrigerator for 5 hours. Sample our delicious cooking for two recipes. But if you’re cooking in a pan, make sure you preheat a well-seasoned cast-iron pan over medium-high heat until it gets very, very hot. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … Ingredients. Venison steaks are tender, lean, boneless cuts, they have a similar flavour to lean beef and are quick and easy to cook. No, you’ll swear what you’re eating is even better. This is just a sampling. Lay the steak on the grill. Place steaks over indirect fire and close the grill lid. I usually grill mine to 140°. For the marinade: 150ml (¼ pint) red wine 2 tbsps French wholegrain mustard 1 tbsp soft brown sugar 2 tbsps tomato purée 1 tsp chilli powder (or to taste) 1 small onion, sliced 2 cloves garlic, crushed Salt & freshly ground black pepper Cooking Method For Grilled Venison Steak. Amount Ingredient; 2 : Venison Hearts: Hi Mountain Seasonings Garlic Pepper Rub: Hi Mountain Seasonings Venison Rub: Olive Oil : How to Prepare. Prepare a grill fire to about 300° with hickory or oak for the best smoke flavor. Do not disturb for 2 minutes. You only flip it once and leave it alone until it’s done. Do the Finger test for doneness about 4 minutes. Marinating deer steak is highly recommended because there’s no fat on the venison. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Marinate steaks in the refrigerator for at least 8 hours, and up to 24. And the hunters don’t do this just once! We decided on Grilled Marinated Venison Steak for our first deer dish. This will make a nice crusty sear on the exterior of the meat. This is what you do not want to have happen when you are cooking thin cuts of meat. Venison is considered safe when cooked to a minimum of 130° (rare). If the steak is thin, it should go right from the fridge to the grill so that it doesn’t overcook. Don’t worry about getting the grill marks on the underside, how many people do you know that check under the steak to see if the marks are there? PJ is the co-founder of MorningMoss.com and is an avid hunter and lover of all things outdoors. Take a look and see how delicious the dishes look! One of the most important steps in cooking venison or any meat is letting it rest. We lie the length and strength of them so that we can easily lift and turn heavy meats as well as light cuts. Don’t keep pushing the steak about otherwise you may throw off the water, stopping them browning. This could take as little as two minutes. By doing this, you make sure that the steak is not cold in the center and done on the outside. We also use minced garlic, pepper, soy and Worcestershire sauce in our marinade. What are your favorite recipes for venison? Keep the Lid Off. Place bag in a flat casserole dish so that the steak lies flat. Required fields are marked *, The World's Premier Hunting and Fishing Blog. The following are affiliate links. This entire cooking session can take less than five minutes. Home » Recipes » Beef, Venison, Lamb, Pork » Grilled Marinated Venison Steak Tasty And Tender, Beef, Venison, Lamb, Pork, Main Dishes/ Casseroles, Poultry, Recipes, Sauces, Seasonings, Rubs, Wild Game. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Brush the grill grate with olive oil when hot and place venison pieces on the grill so they are not touching. The recipe is easy and not time consuming at all. These extra long tongs are similar to the ones we use when we grill. When Honey slices the meat it’s cooked perfectly. Now touch your middle finger to your thumb. We like grill marks on our steak. I’m a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients.

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