Posts Tagged ‘venison recipes’
Deer Diane
Picture the waiter with the fancy outfit and the snotty attitude preparing a flaming steak Diane tableside at a white tablecloth restaurant. Now imagine the same guy screaming as he runs away with his mustache on fire. Know why? He wasn’t paying attention when he cooked with brandy and an open flame. Follow the directions…
Read MoreCubed Steaks with Black Pepper and Tomato Sauce
If you have your animals processed by a pro, there’s a good chance you’ll end up with a fair amount of cube steaks. Tougher cuts are run through a tenderizer, or “cuber.” If you process several of your own deer, consider a hand-operated or electric home cuber. They’re pretty handy.
Read MoreBlackened Venison Backstrap
The key to blackening is to use a heavy skillet, preferably cast iron, and screaming-hot heat. Restaurants that serve blackened meats and fish keep a white-hot skillet over a burner at all times. I highly recommend that you open the doors and windows and provide as much ventilation as possible. Done properly, there’s plenty of…
Read MoreMustard-Fried Venison Cubed Steaks with Chimichurri Sauce
I’m always on the hunt for new and interesting mustard blends. Dijon, whole grain, blended with wine, herbs and spices — they’re all great accompaniments for a seared piece of deer meat, provided you like mustard. If mustard doesn’t honk your horns, you’ve probably already moved onto another recipe. Chimichurri sauce has its garlicky roots…
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