Best 4 Stuffed Venison Steak Recipes

STUFFED VENISON STEAK

Steps:

• 1. Mix bread crumbs, milk, egg, and seasonings (omiting Salt) to make syuffing.
• 2. Salt the meat and cut into 2 inch by 4 inch pieces.
• 3. Spread each piece with dressing and roll, then fasten with tooth picks. Roll in flour and brown in oil.
• 4. Place browned rolls in a baking dish. Add water, cover, and cook for 2 hours at 375 degrees.
• 5. NOTE: My experience with venison is you cook it slowly. I think at 375 it would be a dried up mess. My advise is cook for 2 hours at 300 degrees as the meat is already partly cooked with the browing phase of the recipe. The long slow cooking really brings out the flavor while making it tender. I have a simular recipe that I do on 300 degrees

STUFFED VENISON CHOPS OR STEAKS

Steps:

• Place milk in a gallon ziplock bag.
• Place All seasoning in the bag.
• Shake until seasoning starts to mix.
• Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
• Refrigerate at least 4 hours or overnight.
• Drain in colander. Reserve the milk marinate.
• Add olive oil if using Hormel cooked bacon pieces and bits.
• Do not use olive oil if using bacon slices.
• In large deep frying pan add the bacon of your choice with or without oil.
• Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
• With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
• Place in a bowl.
• Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
• Stuff each chop or steak with bacon and green pepper.
• Close with one or two toothpicks stabbed at an angle.
• Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
• Place on a platter in the oven on warm.
• Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
• Add salt and pepper if desired.
• Serve the gravy over the chops or steaks with hot buttered biscuits.

MARINATED VENISON STEAKS

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.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.