Intro: The Most Amazing Venison Steaks
This is my famous recipe for venison. Believe it or not, the most desired meal in my house is this specially prepared venison steak recipe with homemade mashed potatoes and steamed broccoli. It is so simple, but so amazing. My venison recipe amazes everyone who tries it, and they are often in disbelief that venison could be so tender and delicious. This recipe will work with other wild game meats. My favorites to use are deer, duck, and rabbit.
Step 1: Ingredients
Unlike beef or pork, venison has little to no fat content, and because of this, it must be prepared differently in order to keep it tender. You can use any cut of venison meat and make it tender without having an over powering game taste. The secret is in the preparation. Remove all sinew, fat, and slimy membrane from the meat. This can be done easily with a fillet knife. To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). The fork and white wine vinegar tenderizes and infuses the meat with oil and seasoning.
- Venison 2 lb
- Olive Oil
- White Wine Vinegar
- Tony Chachere's The Original Creole Seasoning
- Seasoned Salt
- Italian Seasoning
- Black Pepper
Step 2: Meat Preparation
Take the raw piece(s) of meat and remove all the sinew, fat, and slime. Then cut into 1/4-1/2 inch thick steaks. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). Once that is done, you are ready to marinate!
Step 3: Marinate
Place the steaks in a glass bowl and add in the all the seasonings.
- 1 teaspoon of black pepper
- 1-2 tablespoons of Italian seasoning
- 1/2 teaspoon of seasoned salt
- 1/4-1/2 teaspoon of Tony Chachere's The Original Creole Seasoning
- About 2 tablespoons of white wine vinegar
- About 1/2 cup of olive oil
Mix everything together in the glass bowl and let it sit for 10-30 minutes. While it is marinating, this would be a great time to start the grill and set on low heat.
Step 4: Cook
I like to cook venison on low heat because I am less likely to over cook it. Venison should only be cooked to about a medium doneness. Anything further will get really tough. I cook the venison on the top rack of my grill and turn it only once before it is done to perfection.
Step 5: Enjoy
This venison steak is loaded with flavor and is so tender. It is hands down the best venison I have ever had!
Runner Up in the
Oil and Vinegar Challenge