Takes about 30 minutes for rare big pieces. Then Broil for 5 min, rotating skewers to crisp bacon. Cover the slow cooker and set on medium-low heat. Mark on the outside of the package the cut of meat, the date, and how many people it will serve. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University. Use of this web site constitutes acceptance of the LIVESTRONG.COM Never overcook venison butterfly steaks. Preheat grill, smoker, or oven to 400º F while the venison is resting. Add meat and vegetables again, cover and cook slowly for 1-2 hours. Reduce the heat, add remaining ingredients and cook slowly with a lid on the pot for 3-5 hours. This means they can be used with most venison steak recipes if wanted. Preparation for freezing is easy. Good appetite! A fine-blade fillet knife does it best. Hindquarters are boned for grilling. This meat is superb with grilled, whole onions. Cook on a heated baking sheet 375 for 12 min then flip, 12 more min. Tenderloins (outside and inside ones) are treated like savory beef filet mignon. Use the tenderloin of the deer, divide into 14 pieces. 3-4 on a skewer. "I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. Butterflying is a specific cutting technique where you nearly cut the venison steak in half and lay it flat to double the size. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop This is my wife, Chris’, recipe, and she usually prepares it the day before it’s served – but after making fresh dumplings. Start by dredging the deer tenderloins in the flour and then coat both sides in the egg wash and then into the panko. This is a classic Yankee venison pot roast meal, especially when served with a thick, homemade crusty bread. Served in large bowls with lots of gravy ladled overtop. It’s important to add the sour cream last, when the pan is cool, so it won’t curdle. Dec 2, 2014 - If you aren’t a fan of the wild or gamy taste of venison and other game, there are a number of ways to prepare the meat to reduce this often unappetizing quality. Venison steaks provide a delicious, lean alternative source of protein to beef or pork. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. The meal will be ready in 8-10 hours. Add inch-long peeled carrots, small whole red or new potatoes, and whole white boiler onions. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Chops cook just like steaks as they are simply loin steaks with some bone attached. In truth, venison can be just as tasty as beef or pork. Serve with a nice dry red wine (Merlot, Burgundy, cabernet sauvignon), and toast the meal to the late A.J. It should not be The key to a good venison pot roast is to get a hefty char on the meat before it goes into the slow cooker. You can do it indoors, but the heat is so intense smoke likely will cause problems, including setting off home alarms. Fire up the grill or a cast iron fry pan and prepare them like you would a beef steak. Vacuum-sealing is an even better way of freezing venison. It doesn’t take a lot of effort to care for venison correctly, but it must be done right for this lean meat to be pleasing to the palate. Seer it in a skillet over high heat to form a mouthwatering crust, then finish cooking it in the oven, allowing it to gently come to temperature without the exterior burning. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. 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