Cube steak and roll in flour, brown ... add rest of ingredients. Farm-raised venison is an easy meat to like, a lean and flavorful alternative to beef that can be cooked in much the same way. See more ideas about venison, recipes, beef recipes. I pull my steaks from the grill or pan as soon as they reach 125-130F – … Season steaks with salt and pepper. Types of venison steaks include the flank steak, which is cut from the muscle of the belly. On the hind legs, cut the inner thigh skin from the crotch to the shin area. Like most things in life, there’s a passable way and a proper way to cut venison steaks. But it can be helpful to steak them up in advance if you’re giving the meat away to friends. You can make jerky out of any cut of meat that’s on a deer. of garlic powder and salt and pepper to taste in the small bowl. However, cubed steaks can be made from most cuts of boneless steak. You want all your steaks to be the same thickness so they cook in the same amount of time. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. Cut the steak into smaller pieces after you pound it, if you desire. Deer also makes a wonderful breakfast sausage. Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Big bucks, land management, rut reports, and tips for the whitetail obsessed. The best steak cuts from a deer come out of the hindquarters, also known as hams. Venison Rounds – Deboning. … They can contaminate your food with chemicals and make it unsafe to eat. Then, simply pull on the band of muscles with one hand and cut it free from the backbones with a sharp knife. Aug 10, 2018 - Explore James's board "venison cube steak and backstrap" on Pinterest. Instead, sprinkle the meat with salt, pepper, garlic powder or other spices you normally would use on beef. If you’re going to freeze these steaks, either wrap them in good freezer paper or use a quality vacuum sealer and bags to make sure they’re still delicious when you thaw them to eat. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Also, you can use any scrap meat to make a deer burger. Last night, since I had some leftover venison cubed steak from making "Dixie Creek Roll-Ups" over the weekend, I planned to cook fried deer steak.Fried venison is a great go-to recipe for cubed steak - delicious and simple to prepare. This is the most common cut of meat used for the American dish chicken fried steak. A flexible boning knife like the Meatcrafter by Benchmade is really nice for this. The proper form is to place the tip end of the knife on top of the muscle at your first cut point, then push forward and downward to break through the surface tension and cut smoothly through the meat. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. When it comes to roasting these joints, you might want to consider roe deer over red, simply because its smaller size is more user-friendly in a domestic setting. The best ways to cook venison steaks are on a hot grill, or in a very hot skillet on the stove. This is why backstraps and tenderloin are tender. Pour beef broth over … By searing, natural juices are retained within the steaks, which essentially steams the meat from the inside. You should reach the cutting board with these two clean slices. Then, once the meat is done marinating, preheat a frying pan so it's as hot as possible. Pound vigorously with meat mallet or other hard object. Grill the steak or cook it in a skillet. Required fields are marked *. Medium-rare is best: between 130- and 135-degrees Fahrenheit. That exposes less surface area to potential drying and freezer burn. But there’s icky stuff on there, you cry! We call this cross-contamination. Hanging the animal prevents the muscles along the spine from shortening. Which is fine if you want it to be more of a meat sauce, but then you might need to change the name of the dish… Don’t overcook it. Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. ), the top part of the leg is used for a Rump Roast, cubed for fondue, or can be left into Round Steaks. Take your time to really think about each cut. Nov 14, 2019 - Venison Cube Steak: For the carnivores among us, few dishes are as delectable as wild game. Pick Your Cut. This is by no means the only way to butcher and cook your cuts, but this is how I get the best results when using the whole deer. In a large skillet over medium-high heat, heat oil. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. With venison steaks, I marinate for at least 3 hours, but up to overnight. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly. Your email address will not be published. Procedure: Place venison steaks on hard surface or cutting board. You just slice them and place them in a vacuum-sealed freezer bag. Sawing creates more surface area and more knife nicks, which means that more meat is exposed to air and bacteria that can compromise the final product. Really, a butcher can make cube steaks from any meat on the animal, but they’re typically made with tougher cuts of meat. The bottom part of the leg is used for ground meat (burger, jerky, brats, sausage, etc. Venison Eye of Round – looks like a tenderloin, but you DON’T want to confuse the two! Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. Again, just no. Both are best cooked on the bone for flavour and succulence. Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA’s Food Safety and Inspection Service. There’s a lot of good meat in the ham, but the two particular muscles you’re looking for are the sirloin and the round. Your email address will not be published. You want a relatively long, sturdy blade. It's an affordable cut of … Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. To cook venison steak, start by marinating the meat for an hour to get rid of some of its gamey flavor. Bake at 350 degrees for 1 hour or until done. The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. New York Strips and tenderloin — also called filet mignon in beef — come from the … If you use a more tender cut, it will disintegrate as it cooks. Obviously, the best deer steaks are the backstrap and tenderloin. Unlike a lot of other venison cuts, however, they are tender and mostly free of sinew. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Buy pre-tenderized cube steak from the butcher or grocery store, or make your own by using a meat tenderizer to pound a thinly cut chuck steak or round steak. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. Even if we’re going to cook them as steaks, some of the MeatEater crew choses to freeze these muscles whole then cut them up right before they hit the grill. Roll in flour tortillas and enjoy. Like most venison meat, these cuts are lean. I like to season my steaks in advance then cook them low and slow over the barbecue. What cut of beef is cubed steaks made from? Once the skin is freed from the leg you can skin the hide off the meat, working from the rear of the animal towards the head. www.grouprecipes.com/69520/swampland-venison-cube-steak.html of lemon juice, 1/2 cup of honey, 1/2 cup of soy sauce, 1/2 tsp. Mix the marinade ingredients well with the wire whisk. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon. Reserve remaining dredge mixture. Easy Venison Steak Recipe Ingredients: 4-5 venison steaks, cut about ¾ inch thick 2 Tablespoons olive oil 2 Tablespoons butter 2 cloves garlic, minced flour. If there's a hunter in your tribe, honor the animal and … Prep time (Skillet): 20-25 minutes; Cook time: 6 minutes per steak; Total time: 25-40 minutes Bake at 350 degrees for 1 hour or until done. If you follow these steps, you’ll have a product that survives the freezer, cooks perfectly, and wows your guests who eat it. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. The proper form is to place the tip end of the knife on top of the muscle at your first cut point, then push forward and downward to break through the surface tension and cut smoothly through the meat. Cut the round steak into serving sizes and lay the pieces on top of the plastic wrap, leaving a gap in between each piece. We also make cube steaks, roasts, and loins out of cuts of meat from the deer. Step 3 Combine 4 tbsp. to chicken fried steak in that both are different kinds of ground beef (or ground beef pressed into patties) fried in a pan and served up with gravy on them. “Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. Either way, cutting a perfect steak all comes down to proper knife work. Flank steaks are flat and rectangular, and are not often single-person steaks. When rigor mortis sets in, the animal stiffens. To cook the loin for stunning medallions, remove as much silver skin as possible. Here are a few tips and guidelines for grilling the perfect venison steak. The name refers to the shape of the indentations left by that process (called “cubing”). Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Often we will save the back straps and cut them into steak which is an easy way to process the meat. My favorite way to prepare venison loins is a recipe called chicken fried steak. Venison cube steak should be tender enough to be cut with a fork. … Tuck in the tapered ends – if any – and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape. Mix flour and garlic powder in a large shallow plate and dredge steaks. 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