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Question by makikal000. Uploaded on June 08, 2009
This is Uncle Ted's recipe from his backstrap fever cookbook. Easy and awesome.
2 pounds venison steaks, fat trimmed and cut into thin strips
3 tablespoons (or more) butter
Fresh mushrooms, sliced
1/3 cup cooking sherry
1/3 cup water
1 envelope Lipton onion soup mix
Dash of garlic salt
Dash of curry powder
1 beef bullion cube
1 cup sour cream
Brown the venison strips quickly in a large skillet with the butter and mushrooms. Stir in cherry and water. Add the onion soup mix, garlic salt, curry powder, and bouillon cube. Mix well, cover, and simmer for 30 min., stirring every 15min. and adding liquid when necessary, until meat is tender. Just before serving, add sour cream, increase heat, and cook for 1 minute more. I serve over noodles or mashed potato.
Pound steaks thin as usual, marinate for one hour in a mixture of one bottle of Zesty Italian salad dressing mixed with one envelope of Lipton Dry Onion Soup Mix. This will do about two pound of meat. Turn meat in marinade so it coats evenly. Meantime, melt ¾ cup butter and mix in 2 teaspoons of black pepper. While the steaks are on the grill, brush the butter/pepper on them. DO NOT OVERCOOK, just sear them good. Outstanding!
Mine's easier! Just take your 1" thick steaks and marinate them in terriyaki marinade overnight. Then, the next day, put em on the grill at medium temperature (400-450) for 4 minutes on each side.
salt, pepper, onion powder, garlic powder. pan sear, med-high heat, in butter and olive oil. Serve med-rare to medium. yummy
I think meat preparation has as much importance as the recipe. I hang my deer for at least 5 days until the meat begins to break down. I cut away all of the fat and grisel and throughly wash all of the blood from the meat.
With steak I like it dipped in flour then fried in butter and onions. Salt and pepper to taste. Very simple but good.
Slow sautee in butter. Season to taste. I find garlic to help when people think the meat is "too gamey." The butter adds fat which helps with the gameyness. Don't over cook it, medium is ideal for venison.
I agree with buckhunter about preparing the meat well to begin. Although where I am from you can not let your deer hang for that long unless you own a huge frig. these days our deer season seems warmer and warmer each year. We hang as long a possible and the meat is washed very thouroghly before packaged.
Venison Steak Recipe:
melt butter in pan (i use cast iron)
Place deer steaks in butter
Place sliced onions, mushrooms, on top.
I also place on top a 1/2 can of mushroom steak sauce
(i don't know the brand right now I get it at the local IGA)
Cook on low with a tight lid.
When the blood surfaces, I turn over and put the stuff back on top and use the remainder of the can of mushroom steak sauce.
Cook on low until tender.
1 marinade over night in orang jucie
2season the meat with favorite seasonings
3 cook on grill or in a skillet [castiron is the best]
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