VENISON STEAK
It's easy to cook a venison steak so that it's juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key.
Provided by Miss AK
Categories Main Dish
Number Of Ingredients 4
Steps:
- Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste.
- If you're marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time.
- Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren't fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it's more pleasing to you.
- When you're ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking).
- Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. If you haven't used a marinade, pat them very dry and season them all over with salt and pepper.
- If you used my marinade recipe, there's no need to add more oil for the grill. If you didn't mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional.
- If you're using a grill to cook, preheat it to medium-high, about 450-500F. If you're cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it's very very hot.
- Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it's very important not to overcook venison.
- Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
- Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!
Nutrition Facts : ServingSize 6oz. serving w/ marinade, Calories 288 calories, Sugar 0 g, Sodium 1247 mg, Fat 8 g, SaturatedFat 0 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0 g, Protein 51 g, Cholesterol 0 mg
VENISON STEAK LONDON BROIL
Nice flavor. Watch the thickness of the meat the thinner it is the faster it will cook. Be sure to rest the meat on carving board covered with foil for at least 10 minutes for thin cuts and 15 for thicker cuts.
Provided by barbara lentz
Categories Wild Game
Time 5m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients together for marinade. Place meat in marinade and marinate overnight.
- 2. Remove steak from marinade and dry the meat off.
- 3. You can grill, fry, bake or broil meat until internal temp is 130 for medium basting with marinade. Discard remaining marinade and serve
- 4. I pan fried this in butter on stove top
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
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).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
TENDER VENISON LOIN (LONDON BROIL STYLE)
Have friends who think they don't like wild game? This venison recipe will convert them. Marinating overnight allows the venison to soak up the sweet, spicy, and salty marinade. Follow the roasting instructions and the meat is perfectly cooked. A delicious wild game recipe.
Provided by Dan Hammond
Categories Wild Game
Time 50m
Number Of Ingredients 8
Steps:
- 1. Thinly slice the garlic and mix all ingredients together in a bowl.
- 2. Use venison backstrap (filet) whole or you may substitute moose, sheep or even beef. You may also use any roast cut. You will note in the photo that I show one filet unsliced next to the sliced one.
- 3. Place meat in a resealable plastic bag and add marinade mix. Refrigerate for a minimum of 8 hours but preferably overnight, turning occasionally.
- 4. Place meat on broiler pan and discard marinade. Insert meat thermometer.
- 5. While this recipe uses the oven to bake the dish, you may also broil the meat in the oven (still using the meat thermometer). Or you may also use a grill. However, I have found that using an oven is the best insurance policy with cuts of wild game because the grill or broiler can quickly over-cook with uneven or too hot a temperature.
- 6. Bake at 350 until the thermometer reads 10 degrees before the desired level: 130-135 for rare, 135-140 for med rare but never more than 145 degrees (for beef, 120-130 rare, 130-135 med rare, 135-140 med). Let meat rest for 5 minutes upon removal from oven... it will cook another 5-10 degrees while resting and juices will flow back throughout the meat.
- 7. Taken out at 120 degrees, allowed to sit 5 minutes it will reach 125 -130 degrees and will produce a very nice, rare cut in venison and 145 degrees is beyond the edge of medium rare and will be at or above medium to well. Remember with this type of wild game it should always be served rare or medium rare. You must watch your thermometer closely because the meat's internal temp will escalate quickly and can get away from you. For those in the well-cooked crowd please have faith that the rare cut is delicious and letting it rest brings the juices back throughout the meat. If unsure about cooking temp try it first at 130 (120 for beef)... you can always pop it back in the oven if too rare for your taste.
- 8. After resting (don't cheat... let it rest 5 minutes), slice thin, about 1/8th inch slices and serve. Slicing thin is another secret to unlocking the flavor and texture.
- 9. Great with a hearty red wine, salad and other veggies. Enjoy!
More about "venison steak london broil recipes"
MARINATED VENISON STEAK RECIPE • THE RUSTIC ELK
From therusticelk.com
4.4/5 (78)Total Time 8 hrs 20 minsCategory Wild GameCalories 273 per serving
- Whisk together olive oil, Worcestershire sauce, lemon juice, coconut aminos, garlic, black pepper, thyme, and parsley in a bowl.
- Place steaks in a shallow dish (I use a 9X13 baking pan with a lid). Pour marinade over steaks, cover and place in the refrigerator.
- Marinate steaks in the refrigerator for at least 8 hours, and up to 24. Flip steaks over once in the marinade.
SLOW COOKER VENISON STEAKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO BROIL DEER STEAKS IN THE OVEN | LIVESTRONG
From livestrong.com
PERFECTLY TENDER LONDON BROIL - THE RECIPE CRITIC
From therecipecritic.com
BROILED VENISON TENDERLOIN - THE SPORTING CHEF
From sportingchef.com
HOW TO COOK A VENISON STEAK TO PERFECTION | DOWNFIELD FARM
From downfieldfarm.com
Estimated Reading Time 3 mins
RECIPE OF THE WEEK: BROILED VENISON STEAK
From survivalblog.com
Estimated Reading Time 1 min
LONDON BROIL MARINADE | BEST BEEF RECIPES
From bestbeefrecipes.com
CATALINA LONDON BROIL | RECIPE | BEST BEEF RECIPES, VENISON RECIPES ...
From pinterest.com
CLASSIC LONDON BROIL - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
SMOKED LONDON BROIL IN 2 HOURS [STEP BY STEP RECIPE]
From meateatingmilitaryman.com
TENDER VENISON LOIN (LONDON BROIL STYLE) | RECIPE | DEER MEAT …
From pinterest.com
TENDER VENISON LOIN (LONDON BROIL STYLE) | RECIPE | VENISON RECIPES ...
From pinterest.ca
TENDER VENISON LOIN (LONDON BROIL STYLE) | RECIPE - PINTEREST
From pinterest.com
VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW YOU WANT
From venison.com
GRILLED LONDON BROIL RECIPE (JUICY AND TENDER) PLATING PIXELS
From platingpixels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love