By searing, natural juices are retained within the steaks, which essentially steams the meat from the inside. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. A flexible boning knife like the Meatcrafter by Benchmade is really nice for this. We call this cross-contamination. Here are a few tips and guidelines for grilling the perfect venison steak. 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. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon. Obviously, the best deer steaks are the backstrap and tenderloin. Your email address will not be published. But there’s icky stuff on there, you cry! Season steaks with salt and pepper. Again, just no. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles. 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. Stretch out another piece of plastic wrap to completely cover the meat. … They can contaminate your food with chemicals and make it unsafe to eat. Roll in flour tortillas and enjoy. When rigor mortis sets in, the animal stiffens. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. You can measure that width with your fingers or knife blade and hold that mark by placing your knuckles against the flat of the knife blade for the second cut to make sure it’s parallel with the first one. But it can be helpful to steak them up in advance if you’re giving the meat away to friends. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. Using a textured meat mallet, strike the meat all over with the pointed side of the mallet, creating indentations all over the surface of the meat. … Procedure: Place venison steaks on hard surface or cutting board. What cut of beef is cubed steaks made from? Bake at 350 degrees for 1 hour or until done. Either way, cutting a perfect steak all comes down to proper knife work. To cook venison steak, start by marinating the meat for an hour to get rid of some of its gamey flavor. 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. 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. 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). Really, a butcher can make cube steaks from any meat on the animal, but they’re typically made with tougher cuts of meat. 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. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly. Once you’ve removed those thick, meaty muscles, lay them on a flat, clean surface and make sure your knife is very sharp. Mix flour and garlic powder in a large shallow plate and dredge steaks. 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. Hanging the animal prevents the muscles along the spine from shortening. 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. Cut the round steak into serving sizes and lay the pieces on top of the plastic wrap, leaving a gap in between each piece. Deer also makes a wonderful breakfast sausage. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. Venison Rounds – Deboning. Medium-rare is best: between 130- and 135-degrees Fahrenheit. On the hind legs, cut the inner thigh skin from the crotch to the shin area. Cut the steak into smaller pieces after you pound it, if you desire. That exposes less surface area to potential drying and freezer burn. You want a relatively long, sturdy blade. 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. Don’t overcook it. It's an affordable cut of beef compared to some of the others. Also, you can use any scrap meat to make a deer burger. 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. It's an affordable cut of … If you use a more tender cut, it will disintegrate as it cooks. Then place the steaks on the grill and cook them until the meat is seared on both sides — no longer. Pound vigorously with meat mallet or other hard object. Your email address will not be published. If there's a hunter in your tribe, honor the animal and … The stove one hand and cut it free from the muscle muscles along spine! Sets in, the best deer steaks are on a hot grill, in... Completely cover the meat with salt and freshly ground black pepper plus if you ’ ve rendered whole! It in a vacuum-sealed freezer bag i left work that process ( called “ cubing ). 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