Best 4 Baked Venison Steak Recipes
Feast your taste buds on the delectable Baked Venison Steak, a culinary masterpiece that combines the wild, gamey flavors of venison with a symphony of aromatic herbs and spices. This exceptional dish promises a tender and juicy steak, infused with a tapestry of flavors that will transport you to the heart of nature. Alongside this main course marvel, discover a treasure trove of complementary recipes that elevate your dining experience to new heights. Embark on a culinary journey with Roasted Garlic Mashed Potatoes, a velvety and creamy side dish that perfectly complements the robust flavors of venison. Dive into the vibrant flavors of Sauteed Asparagus with Lemon Butter, where crisp asparagus spears are bathed in a zesty citrus sauce. Experience the perfect harmony of flavors in our Mixed Greens Salad with Balsamic Vinaigrette, a refreshing and light accompaniment that adds a touch of elegance to your meal. And for a sweet finale, indulge in the delightful indulgence of Chocolate Avocado Mousse, a luscious and decadent dessert that provides a satisfying conclusion to your culinary adventure.
Here are our top 4 tried and tested recipes!
VENISON STEAKS WITH GRAVY
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Steaks and Chops
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
- 2. Dredge steaks in the mixture.
- 3. Melt butter over low heat in a non-stick skillet.
- 4. Add steaks and cook until browned and to desired doneness, turning steaks over once.
- 5. Remove from skillet and keep warm.
- 6. Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
- 7. Whisk this mixture into the skillet drippings.
- 8. Cook over low/medium heat for 3 minutes or until gravy bubbles.
- 9. Stir constantly!
- 10. Cook for 1 additional minute, continuing to stir.
- 11. Season to taste with salt and pepper.
- 12. Serve gravy over steaks.
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
BAKED VENISON STEAK
This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.
Provided by Catnip46
Categories Deer
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
- Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
- Spread meat evenly over bottom of pan.
- Spread onion, celery and mushrooms over meat.
- In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
- Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.
MARINATED VENISON STEAKS
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- Choose the right cut of venison steak: Look for steaks that are at least 1 inch thick and have a good amount of marbling. This will help ensure that the steak is tender and flavorful.
- Marinate the steak: Marinating the venison steak in a mixture of olive oil, garlic, herbs, and spices will help to tenderize the meat and add flavor.
- Cook the steak over medium-high heat: This will help to sear the outside of the steak and keep the inside juicy.
- Use a meat thermometer: To ensure that the steak is cooked to your desired doneness, insert a meat thermometer into the thickest part of the steak. The steak is rare at 125°F, medium-rare at 135°F, medium at 145°F, and well-done at 165°F.
- Let the steak rest before serving: Once the steak is cooked, let it rest for 5-10 minutes before slicing and serving. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Baked venison steak is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can ensure that your baked venison steak is cooked to perfection and bursting with flavor.
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