venison round steak
 

i deboned a couple deer hind quarters yesterday and i sort of spiral cut the hams off the bone. i got some really great looking steaks about 3/4"-1" thick. i hate to cook em and have em come out less than incredible. i've never cooked a venison steak like i would a rib eye or round steak. any suggestions?

Man don't know, I've never cooked like that either. A customer gave me some elk ribeyes, told me to puncture with s knife on both sides, then marinate in strong Italian dressing. Then in medium coals cook about 2-3 per side. Haven't tried yet but hope that helps.


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Do a search on "denver leg cut venison" for some good info.

For marinade use red wine, Worcestershire, milk(smoothes game flavor), salt & pepper, onion and thyme and/or rosemary

Limited amount of garlic and avoid bell peppers

Can be seared or grilled but Don't cook it past medium. Let it rest then slice thin to serve.

A good sauce is deglazing a searing skillet with red wine and currant jelly. I like blackberry demi-glace myself.

Don’t get past medium

I?ve cooked them just like a ribeye (salt, pepper, sear to medium rare/medium) and I really liked it. If you want a little different flavor, let it sit in some rosemary and a little olive oil for a while. I?d still take a ribeye over it though. This is one I cooked a while back.

Attachment 131704

did you just sear it till done or sear and put in oven till done?

I soak my loin pieces in 2 parts Italian dressing, 1 part allegro marinade, and a few splashed of Worcestershire and soak overnight. Much longer than 24hours and it get to salty with no flavor of the venison left. I just quick sear to medium rare and let rest for 10 minutes. Usually finishing at a medium rare/medium temp. They are great

Seared then oven. Basically the same as the Alton Brown method.

i tenderized and country fried 4 of them. they were very good. i let the 2 bigger ones marinate overnight in a red wine/worcestershire sauce mix and then did the sear/oven thing. they had a great taste and cut good, but were just too chewy for me. live and learn. i'll keep trying though. i know they can be cooked tender, i eaten it tender, but have no idea who cooked it.

Pound them
out ,cut to smaller pieces, bread with Italian bread crumbs and fry.

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