Deer Steaks

[seasoned ash]

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?

 

[mdboatbum]

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!

 

[seasoned ash]

Thanks. Think I will try a white whine brine on this.

 

[leah elisheva]

Delicious, delicious, delicious! I love venison! Lucky you! Cheers! - Leah

 

[mrh]

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!