How do I keep venison steak tender when cooking/grilling it?
Written by Guest on May 29th, 2011
Question by Joey B: How do I keep venison steak tender when cooking/grilling it?
I would be grateful for any tips anyone may have for cooking venison steak. Always ends up dry and tough regardless of trying different things. Thank you in advance…
Best answer:
Answer by Chef Mark
Like any other meat the best thing you can do is not overcook it. It also depends on the cut of venison to begin with. Just like beef, some cuts are naturally more tender than others.
Chef Mark
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Tags: cooking/grilling, keep, steak, tender, venison
May 29th, 2011 at 12:11 pm
Use a tender hand – cook quickly and watch your temperatures. A tough steak is the result of overcooking. Also remember that your steak will continue cooking off the heat (the residual heat contained in the meat will raise the temp slightly – depending on the size of the steak).
Give your steak a few minute “rest” under a tent of foil after cooking. This will allow the juices to “equalize” throughout the meat.
May 29th, 2011 at 12:56 pm
try marinating it for 24 hours and cook it slow cooking it too fast cause it too be tough and dry always cook things slow and us meat tenderizer u can marinate it in soysauce and meat tenderizer it taste wonderful and works well
May 29th, 2011 at 1:16 pm
Well the trick to venison is to cut the steaks thin because of the fact that it is one of those meats that has to be well done it needs to be thin cut.
For those thick steaks if you don’t like them cut thin maranate them in soy sauce and beer and season them while maranating.
May 29th, 2011 at 1:18 pm
Hello, I have made this recipe for years.. people come back for “thirds”… LOL. I beat the steak with a handled tool, ( made for tenderizing) and dip in breading. I use half butter, half olive oil in a cast iron skillet, to brown it, when almost brown, add onions. Then cover with water and a lid and turn down to simmer, when the water is almost cooked away, I add enough water to cover again, and resume the slow simmer. When the meat is tender, and it will be … ( don’t need a knife to cut) I add 2 products, one called “Kitchen Bouquet”,the other “Maggi” to flavor your gravy. I then thicken the gravy with cornstarch and cold water mixture ( tells “how to” on the corn starch box) Add some salt and freshly ground pepper, serve over rice, noodles, mashed potatoes.. whatever you prefer. It’s sooo good… Enjoy…
) As far as any tips… I would just advise, not too overcook.. most people do, and get the tough, dry results.
May 29th, 2011 at 1:57 pm
I’m not much into deer meat, but this will work for any tougher cut of meat, like flank steak. What you want to do is “brine” it for several hrs. or overnight.
4 cups water
1 cup kosher salt(any supermarket will have this…it’s in a box and is big like pretzel salt.)
seasoning of choice….garlic, thyme, etc. or can sprinkle on later.
Boil together for a few minutes to dissolve salt. Let cool. Pierce meat all over with a fork so brine can penetrate better. Put in a bowl or PLASTIC bucket(ice cream bucket is good) big enough to hold the brine and meat so it is covered. Cover and put in fridge for at least 6 hrs. Grill or cook as usual adding seasonings to taste. You may add some brown sugar to the water too if you like your meat on the sweet side.(will not taste sugary) About 1-2 cups.
Brining breaks down the fibers of the meat so it is more juicy and tender.
If using garlic in the brine use about 4-5 cloves, 2 bay leaves, and/or 1 sprig fresh thyme is good too. Any and / or all together I like. Be careful not to overcook the meat as it will dry it out. Deer meat has very little fat content as oppossed to beef, that is why it is dry and tough. * You may cut quantities in half if you only have a little meat.
May 29th, 2011 at 2:09 pm
For the first recipe you will need ½ cup of butter, ½ cup of chopped onion, 2 teaspoons of Worcestershire sauce, ½ teaspoon of dry mustard, salt and pepper. Place all of the above ingredients in a skillet and stir until. Cook until all of the butter is melted. Place your deer steaks in the melted butter and cook until desired doneness. That was just too easy. You can always add other flavorings to the butter mixture such as green onions, peppers or even a dash of lemon juice.
Deer steak recipes can even be a little fancier than the one above, like this one. You will need 2 tablespoons of vegetable oil, peanut oil, or olive oil, deer steak, ½ cup of red wine (preferably dry), ½ cup of beef broth, 1 teaspoon of brown sugar, 1 minced clove of garlic, ½ Worcestershire sauce, 2 whole cloves, 1 bay leaf, flour, salt and pepper. First heat your skillet and oil. Fry your deer steaks until they are brown on both sides. Remove the steaks. Add the wine, water, beef broth, sugar, garlic, Worcestershire sauce, cloves, bay leave, salt and pepper. Mix together well and bring to a boil. Place the steak back into the skillet and bring to a boil again. Reduce heat and simmer for 2 hours or until desired doneness. Remove the steaks. In the broth add flour and water, stir constantly until mixture begins to thicken. When the mixture is your desired consistency, it is a wonderful gravy to serve with your deer steaks. You can substitute milk instead of water to enjoy a savory cream gravy.
SAVORY WESTERN STYLE ROAST
* 3 pounds boneless beef or venison, rump roast
* Western Sizzle Seasoning (Steak, Deer, or Elk)
* 4 slices bacon, chopped coarsely
* 2 onions, chopped coarsely
* 2 cans (14 1/2 ounces) peeled tomatoes, undrained
* 1/2 c. dry red wine or beef broth
* 1/4 c. sliced green olives with pimientos, drained
* 3 T. drained capers
Sprinkle roast liberally on all sides with Western Sizzle Seasoning. Place in a glass baking dish; cover with plastic wrap. Refrigerate 2-4 hours. In Dutch oven, fry bacon until just crisp. Remove bacon with slotted spoon; set aside. Brown roast very well on all sides in drippings. Remove roast; set aside. Add onions to bacon drippings; cook over medium heat until tender-crisp. Add bacon pieces and remaining ingredients to Dutch oven; stir to blend. Return roast to Dutch oven. Cover and cook in 350 F oven until done, 1 1/2 to 2 1/2 hours. Serve juices with sliced meat.
Makes 6-8 servings.
May 29th, 2011 at 2:57 pm
always, always, always marinate your steaks in golden Italian dressing for 1 day before cooking, i have eaten this since i was very small and its always fork tender.