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
VENISON-STUFFED PEPPERS
During hunting season we dive into cooking with venison, and people don't always realize that venison can be easily substituted for beef in many common recipes. This is my flavorful twist on stuffed peppers utilizing lean ground venison. Easy to prepare and even easier to enjoy.
Provided by Domestic Chef
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.
- Combine venison, 1/2 the Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
- Bake in the preheated oven for 60 minutes. Top with remaining Cheddar cheese and continue baking until melted and starting to brown, about 15 minutes more.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 24.1 g, Cholesterol 132.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 26.7 g, SaturatedFat 13.5 g, Sodium 578.6 mg, Sugar 5.2 g
STUFFED VENISON STEAK
I recently moved back to the woods. If there is something Up north in Michigan knows it is wild game. Here is a recipe I found in the "Voice of the Ausable."
Provided by Stormy Stewart
Categories Steaks and Chops
Time 2h20m
Number Of Ingredients 12
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 SADDLE OF VENISON WITH PRUNES & BRIOCHE
Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results - especially when stuffed with prunes and brioche
Provided by Rob Taylor
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
- Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
- Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
- Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
- Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
STUFFED VENISON CHOPS OR STEAKS
This is an updated version of my old recipe using ziplock bag and precooked bacon bits or pieces. The tenderness of the meat is because milk is used.This can be used with beef or buffalo also.
Provided by Montana Heart Song
Categories Deer
Time 5h20m
Yield 2 chops or steaks per person, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 339.7, Fat 28.9, SaturatedFat 8.6, Cholesterol 35.9, Sodium 330.1, Carbohydrate 12.2, Fiber 0.8, Sugar 0.9, Protein 8.1
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
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