I bought these fabulous venison steaks from one of my local butchers who cut them from a piece beautifully deep, rich red in colour which the knife went through like butter.
Like all good butchers he asked me if I’d cooked venison before (which I had) to make sure I knew not to cook it for too long as, having pretty much no fat content, it can quickly turn tough and rubbery; and that would be a crying shame as these really were beautiful steaks.
When I got them home I season the steaks well and fried them over a high heat for about 3 or 4 minutes each side. They really were absolutely delicious and so flavoursome. If you haven’t tried venison I urge you to. Buy the best quality you can and make sure you cook the cut appropriately; quick frying for leg or loin steaks and long, slow cooking for cuts such as the shoulder or shin (similar to beef cuts). If in doubt ask your butcher for advice, which any good butcher will be more than happy to give.
We like to wrap the sides in bacon, then marinate for 30 minutes in red wine, shallot and juniper berries. It works for elk, too. I’ve never seen venison in an American butchers — must be because we have so many hunters, there’s no real call for it.
Venison is a delicious meat, and those are two beautiful steaks! I have a fondness for classic venison stew.
Will give it a go!
They look fabulous – and so quick!
PS: Thanks for the link add.
We were talking about venison steaks last night! Was trying to decide what to cook on our anniversery this weekend and fancy trying as saw them in the butchers recently, though am worried about over cooking – I like my meat pink but the other half is a well done man, worry they would be wasted on him, lol!
Alanna – that sounds amazing.
Anne – what a coincidence! Many congratulations on your anniversary x
What a great looking cut of meat. My husband used to live in Alaska, and he is dying for some venison! He’d flip if I made these. The recipe looks awesome!
Thanks for posting!
That meat is extremely good quality. You can seem the texture in the meat. Beautiful.
Venison is a superb alternative to beef, and not as expensive as it used to be. Good farmed venison is widely available now, and affordable.
I tend to cook venison very quickly and simply, and often don’t bother with a sauce, although a thin drizzle of the pan juices let down with a splash of marsala or Madeira wine is astonishingly good.
Very decadent food.