• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Deer Steaks

seasoned ash

Joined May 31, 2011
A friend of mine gave me some deer steaks and I've never made deer steaks before. Can I get a little help with this?


Master of the Pit
OTBS Member
Joined Apr 22, 2011
Venison is a lot leaner than the steaks you might be used to eating. Depending on the cut, they'll either be really lean or REALLY, REALLY lean. A brine will help a little with moisture and to reduce the gamey flavor somewhat. If it's loin or backstrap, hot and fast to medium rare works well, just like a good beef steak. If it's from the ham or leg, you might want to consider low and slow as it'll have a good bit of connective tissue. In any case, you're in for a treat. Venison is really tasty!


Meat Mopper
Joined Dec 24, 2006
Just don't overcook them that makes a huge difference! Just ran a bunch thru the tenderizer tonight from the back quarters.  Real tasty done chicken fried with a mushroom gravy!
Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.