Post if you have a good way.

Cubed (ie, beaten) and crock-potted is a good way to cook venison, given the natural toughness and low fat content. Cream of Mushroom (or another base) + whatever spices you like. Might want to add-in a little fat, pseudo-healthy like evoo or pseudo-unhealthy like bacon or something similar. The sinewy-ness gets broken down a bit. Keeps it from drying out.

I second the crockpot method! Line the bottom with chopped potatoes, then onions (chopped) toss the Deer meat on top of that. Then my own personal touch is: I douse the meat with spicy brown mustard. Add lots of salt, lots of pepper about 1/2 cup of water, 2 tablespoons of oil, a nice dose of worcestershire sauce, a squirt of hot sauce and all chopped veggies you please.


Otherwise I must say that venison works great cut into small cubes and tossed in a stir fry.

I second the crockpot method! Line the bottom with chopped potatoes, then onions (chopped) toss the Deer meat on top of that. Then my own personal touch is: I douse the meat with spicy brown mustard. Add lots of salt, lots of pepper about 1/2 cup of water, 2 tablespoons of oil, a nice dose of worcestershire sauce, a squirt of hot sauce and all chopped veggies you please.


Otherwise I must say that venison works great cut into small cubes and tossed in a stir fry.

I will try this in the winter.

But I have done crock many times, I know how to do it. I like it 2-3x in the winter months. Here I want to find a GREAT way to cook a steak. I've done some reading on it, but marinades are totally new to me.

I like crock, the problem is it always tastes the same to me. I do deer with red potatoes, onions, gravy and/or french onion soup mix, garlic, carrots. It's good, but I get tired of the taste. It seems like whatever spices I throw in it always comes out tasting the same. That's my objection to crocking. And I love salt, pepper, Worcestershire sauce, steak sauce. I'm not really sure what spicy brown mustard is. I like the German style mustard, can't think of the name.

Lots of good recipes for deer here.
http://allrecipes.com/Recipes/Meat-and-Poultry/Game-Meats/Venison/ViewAll.aspx
I have had variations of chili, soups, stews and loin steaks over the years.

I kinda like the gamy flavors, otherwise I'd just eat beef.


This one looks very good and has great reviews on the site.
http://allrecipes.com/Recipe/Gordos-Good-Venison/Detail.aspx

Gordo's Good Venison
Ingredients:
1 (2 pound) venison roast
1 1/2 cups water
1 cup chicken broth
1/2 cup olive oil
3 tablespoons butter
3 cloves garlic, minced
1 teaspoon Louisiana-style hot sauce

1 tablespoon distilled white vinegar
1/4 cup chopped fresh parsley
3 leaves fresh basil, chopped
2 tablespoons fresh rosemary
1 teaspoon ground cumin
1/2 teaspoon paprika
salt and pepper to taste

Directions:
1. Slice venison roast into thick 1 inch steaks.
2. In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.
3. Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.
4. Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.
5. Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.

Post if you have a good way.

Funny you should ask this question. I have a couple of venison steaks in the refrigerator thawing out. General Lee gave them to me last year. Will probably pan fry them on low with some olive oil, onions, and lots of fresh, diced garlic.

Funny you should ask this question. I have a couple of venison steaks in the refrigerator thawing out. General Lee gave them to me last year. Will probably pan fry them on low with some olive oil, onions, and lots of fresh, diced garlic.

That's pretty much what I've done before. What I've learned is if you cook them on high, they are tougher than fuck. If you cook them low and slow, they come out ok. I'm trying to find a way to make them better than that, positively good rather than merely not bad. Research says you basically have to do some kind of marinade. So today I'm making my first attempt at that. Posted here to see if someone had a clever idea. A tenderloin you can simply throw in the oven at 350 but a deer steak takes some preparation and care or it is very tough.

That's pretty much what I've done before. What I've learned is if you cook them on high, they are tougher than fuck. If you cook them low and slow, they come out ok. I'm trying to find a way to make them better than that, positively good rather than merely not bad. Research says you basically have to do some kind of marinade. So today I'm making my first attempt at that. Posted here to see if someone had a clever idea. A tenderloin you can simply throw in the oven at 350 but a deer steak takes some preparation and care or it is very tough.

Lots of those powder marinades have tenderizer in them. Meat tenderizer is a natural papaya enzyme (papase) so its not bad for you.

After a full night of marinading the steaks your best bet is to toss them on the grill. I have had great success with them on the grill.

That's pretty much what I've done before. What I've learned is if you cook them on high, they are tougher than fuck. If you cook them low and slow, they come out ok. I'm trying to find a way to make them better than that, positively good rather than merely not bad. Research says you basically have to do some kind of marinade. So today I'm making my first attempt at that. Posted here to see if someone had a clever idea. A tenderloin you can simply throw in the oven at 350 but a deer steak takes some preparation and care or it is very tough.

Cook them at fairly high heat to give them a sear on both sides and then turn the heat way down and slow cook them in the oven to finish them off.Now if you put a little liquid (not enough to take the edge off the sear) and some onions and bay leaves in the pan in the oven......