Best 5 Smothered Venison Steak Recipes
When it comes to creating a delectable and flavorful smothered venison steak, the possibilities are endless. This versatile dish can be tailored to suit your unique preferences, whether you crave bold spices, a rich and savory sauce, or a combination of textures. Whether you're a seasoned chef or a novice cook looking to impress your dinner guests, this article will guide you through the essential steps to craft a smothered venison steak that will tantalize your taste buds.
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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
SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.
Steps:
- Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.
SMOTHERED DEER STEAK
Make and share this Smothered Deer Steak recipe from Food.com.
Provided by Tami Adams
Categories Deer
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season tenderloin with salt/pepper/garlic to taste.
- Lightly flour and brown in oil.
- Put in casserole dish with bullion and water; cover and put in oven to smother about 2 hours or till tender.
- Serve over rice.
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
PEPPERED VENISON STEAK WITH SPICED SMOTHERED ONIONS
Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces; 180 grams = just over 6 ounces.
Provided by bluemoon downunder
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based (preferably non-stick) pan and, stirring, gently sauté the onions and garlic until they have browned and acquired a nutty flavour.
- Add the tomato ketchup, Worcestershire sauce, and vinegar or wine; stir well and add the sambel oelek, brown sugar, mustard, parsley and a good pinch of salt; stir again and gently cook for 5-10 minutes, adding a little stock if needed.
- Generously season the venison steaks with sea salt and freshly ground black pepper, brush the steaks with oil and briefly cook on a very hot, preheated ridged grill (or BBQ) to medium-rare at the most.
- To serve, place a steak on each plate and spoon a good dollop of the smothered onions alongside as a relish.
- NOTE: Any steaks can be used in place of venison.
Nutrition Facts : Calories 114.1, Fat 4, SaturatedFat 0.6, Cholesterol 0.9, Sodium 526.7, Carbohydrate 19.3, Fiber 1, Sugar 13.5, Protein 2.1
Tips:
- Choose the right cut of venison: For smothering, a tender cut of venison is best. Consider using top sirloin, tenderloin, or backstrap.
- Marinate the venison: Marinating the venison helps tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple one made with olive oil, garlic, rosemary, and thyme works well.
- Sear the venison: Before smothering, sear the venison in a pan over high heat. This helps to brown the meat and lock in the juices.
- Use a flavorful sauce: The sauce is what really makes smothered venison special. Consider using a gravy made with red wine, mushrooms, or onions.
- Cook the venison slowly: Smothering is a low-and-slow cooking method. Cook the venison until it is fall-apart tender, which usually takes about 2 hours.
- Serve the venison with your favorite sides: Mashed potatoes, roasted vegetables, and rice are all great options.
Conclusion:
Smothered venison is a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can create a savory and tender venison dish that your family and friends will love.
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