One of the Simplest & tastiest ways to cook venison
Oct 27, 2016 8:13:37 GMT 10
Peter and hd1340 like this
Post by token on Oct 27, 2016 8:13:37 GMT 10
Firstly, if you like steak, you should 'love' venison.
Age you venison in the fridge if possible. Let the outer crust go black (this is just drying, nothing to worry about), cut it off and the meat underneath should be soft, red and pink.
Venison fat is not desirable, and any lines of tendon or whitish tissue type stuff can make it chewy when cooked so remove them.
Cut into thin (5mm) small glorified 50c piece size medallions.
Cracked salt and pepper over the top, (dont over do it, just light) press into the meat and fry in a hot pan with a nob of butter.
Wait till the upside bleeds a tad, then turn it over and only 1-2 minutes per side depending on how you like your meat.
Set aside to rest on a plate for 1 minute.
Serve this over a bed of steamed white rice and if you dont love it i will be assured that you are from another planet lol
Age you venison in the fridge if possible. Let the outer crust go black (this is just drying, nothing to worry about), cut it off and the meat underneath should be soft, red and pink.
Venison fat is not desirable, and any lines of tendon or whitish tissue type stuff can make it chewy when cooked so remove them.
Cut into thin (5mm) small glorified 50c piece size medallions.
Cracked salt and pepper over the top, (dont over do it, just light) press into the meat and fry in a hot pan with a nob of butter.
Wait till the upside bleeds a tad, then turn it over and only 1-2 minutes per side depending on how you like your meat.
Set aside to rest on a plate for 1 minute.
Serve this over a bed of steamed white rice and if you dont love it i will be assured that you are from another planet lol
