Peppered Venison Steak Recipes

VENISON STEAK WITH PEPPERS AND ONIONS

Steps:

• In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
• Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
• Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

PEPPERED VENISON STEAK

Steps:

• For The Sauce (make 1st) Heat a suitable pot over medium heat and add the olive oil. Add the shallots, garlic and ginger and saute until you smell the aroma. Add the chili, cinnamon, anise, black beans, tomato, veal stock and both wines and bring to a boil. Reduce the heat to a slow simmer and cook until the liquid is reduced by one quarter. Remove from the fire, add the butter, soy sauce and sesame oil then season to taste and keep warm until ready to serve. Stir in the cilantro just before serving. Prepare Potatoes (make 2nd) Wash the sweet potatoes then steam them in a steamer for 30 minutes or until a fork easily pierces the center. Allow them to cool then peel the skins off and put the potato through medium plate of a food mill. For The Sweet Potato Puree In a suitable pot, combine the pureed potatoes with the milk and coconut milk. Place the pot over medium heat and stir the ingredients together. Adjust the consistency with additional milk. Season to taste with salt and pepper and keep warm until ready to serve. Prepare the Venison Check to see that all fat cover and bone fragments are removed from the venison loin. Brush the meat lightly with olive oil. Combine the potato flakes with the black pepper and ginger and roll the meat in this mixture to evenly coat. Heat a saute pan over medium-high heat and add the olive oil. Sear the venison on all sides until golden brown. Transfer the pan to a 400 degree F. oven and roast until medium rare or to desired doneness, between 5 and 8 minutes. Complete The Dish and Plate After cooking the venison, allow it to rest at room temperature for about 5 minutes. Spoon the potato puree into the center of each plate. Slice the venison into 16 slices and place four over each mound of potato puree. Ladle the sauce around the puree and garnish with sprigs of cilantro.

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

PEPPERED VENISON STEAK WITH SPICED SMOTHERED ONIONS

Steps:

• Heat the oil in a heavy-based (preferably non-stick) pan and, stirring, gently sauté the onions and garlic until they have browned and acquired a nutty flavour.
• Add the tomato ketchup, Worcestershire sauce, and vinegar or wine; stir well and add the sambel oelek, brown sugar, mustard, parsley and a good pinch of salt; stir again and gently cook for 5-10 minutes, adding a little stock if needed.
• Generously season the venison steaks with sea salt and freshly ground black pepper, brush the steaks with oil and briefly cook on a very hot, preheated ridged grill (or BBQ) to medium-rare at the most.
• To serve, place a steak on each plate and spoon a good dollop of the smothered onions alongside as a relish.
• NOTE: Any steaks can be used in place of venison.

LEMON VENISON STEAK

Steps:

• Fry bacon in a large skillet.
• Remove slices, leaving 2 tbsp drippings in skillet, but reserving remaining drippings.
• Add onion to skillet and sprinkle with sugar, cook about 3-5 minutes until onion is tender.
• Remove onion and return reserved bacon drippings to skillet.
• Place venison cutlets in skillet, squeeze a small amount of lemon juice on each cutlet and season with lemon pepper.
• Cook about 5 minutes on each side, until center is still slightly pink.
• Top cutlets with crumbled bacon and onion and reheat.
• Serve immediately.

VENISON STEAK WITH PEPPERS & MASHED POTATOES

Steps:

• Mix 1/4 cup oil & 1/4 cup vinegar with the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight or 8 hours. Cook potatoes with skins on until tender, drain & set aside. Cook the garlic & green onions with 2 tablespoons butter. While the potatoes are cooking, drain the marinade from the venison and heat a heavy skillet over medium high heat. Cook the venison for 6-7 minutes and then add the onion and peppers. Cook until the onions are clear, moving everything around the skillet. Turn the heat down and set aside. Add the garlic & green onions to potatoes and mash adding sour cream and enough broth for good consistency. Serve venison and veggies over potatoes and garnish with cheddar cheese.

GRILLED VENISON STEAKS

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.