Smothered Venison Steak Recipes

MARINATED VENISON STEAKS

Marinated Venison Steaks image

"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

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

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.

Smothered Round Steak (or Venison)-An Old and Reliable Recipe. image

Categories Side Steak Venison Simmer

Yield serves 6 to 8

Number Of Ingredients 6

Ingredients

One 2-pound round steak or venison backstrap (about 1/4-inch-thick)
Ground white pepper to taste
2 teaspoons olive oil
2 medium white onions, sliced
1 to 1 1/2 cups water
1 beef bouillon cube

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

Smothered Deer Steak image

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

Ingredients

1 1/2 lbs deer tenderloins
flour
2 beef bouillon cubes
1 1/2 cups water
white minute rice

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

Grilled Venison Steaks image

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

Ingredients

1 pound 1/2-inch-thick venison steaks
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
½ cup olive oil, or more to taste
¼ cup balsamic vinegar
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh parsley, roughly chopped
4 leaves fresh basil, roughly chopped
salt and ground black pepper to taste

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

Peppered Venison Steak With Spiced Smothered Onions image

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

Ingredients

1 -2 tablespoon olive oil
2 onions, finely sliced
2 -4 garlic cloves, minced (depending on your fondness for garlic)
150 g tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon white vinegar or 1 tablespoon wine
1/2 tablespoon sambal oelek (or any chilli paste)
1/2 tablespoon brown sugar
1/2 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup chicken stock
4 thin venison steak (180g)

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

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