Recipes Using Venison Cutlets
“Thanksgiving here is about hunting rather than football, ” said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt.
You’ll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state’s history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes. —Sam Sifton
870 calories; 79 grams fat; 18 grams saturated fat; 1 gram trans fat; 51 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 1920 milligrams sodium
Fried Venison Cutlets With Cream Gravy Recipe By Texas Gourmet
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
The recipe says to cut into steaks, the accompanying photo shows a whole, grilled backstrap/loin sliced into portions after . Was this actually grilled or was it roasted?
My husband, who is a longtime member of RMEF and an avid hunter, keeps our freezer full of wild game, including venison and elk. Here is a marinade I often use: a few crushed dried juniper berries, a stalk of fresh rosemary, a few springs of fresh thyme, 3 garlic cloves crushed, s&p, 1 lemon halved and squeezed, and olive oil. Marinate overnight...lovely.
The Best Ways To Cook Venison With Recipes
We use similar marinade for Thanksgiving venison. Original recipe written for London broil -- add 1-2 bay leaves, add 1 rough chopped onion (discard w marinade), add bit of brown sugar. We don't add lemon nor dry mustard. Grill whole tenderloin to medium rare. it further or slicing it into medallions first will ruin it -- venison doesn't have enough fat. We still cook turkey - this is devoured way too quickly!!! Even by those who 'don't like venison.'
I advise cutting the salt in half. The venison ended up being so salty that we could not eat it. BUT, the marinade was indeed delicious and I will definitely make it again but with much less salt.
I would have to say that most certainly the entire backstrap or loin is marinated , then grilled, and cut to serve. if you exposed that much of the surface area of the meat to the marinade for 8hrs + it would be overpowering. Enjoy
Venison Steak Recipe
This marinade is delicious. The second time I made it I added a fresh bay leaf, 2 juniper berries and the grated rind of a fresh lemon picked from the garden. I will continue to use this recipe.
Great marinade. Sous vide is the best way! 2 hours at 130 degrees Fahrenheit. Then quickly sear on high heat for the crust. Perfectly medium rare. I am doing this with a Bourbon cream sauce tonight.
I bought a rack of venison and cut it into chops. I followed all of the instructions including the marinating time. I broiled them for about 5 minutes, flipping once, and they were perfectly rare and tender. The marinade was wonderful and was as good as anything I've had at a restaurant!
Rack Of Cervena Venison Cutlet, Porcini Mushroom Dust And Maple Roasted Pumpkin
Yes! Always leave the loin/backstrap whole while . Then the loin can be sliced into serving size portions. I find that this method keeps the loin nice and juicy and medium rare. Great flavor.
This marinade eliminated the wild flavor and give to the venison a delicious taste. I made the experiment with the same amount of venison, and I soaked it in milk before the marinade and wasn’t a big difference. I waste almost 2 liters of milk for nothing.
When reading the ingredients, I doubted that it would work. However I was totally wrong. It was perfect, absolutely perfect. Every ingredient was essential.
Venison Steaks With Wild Mushroom Sauce Recipe
I used a whole loin and grilled it on medium indirect on the propane grill. I had marinated it for about 8 hours. I turned out very well. I would recommend an au jus gravy because venison is lean and a bit on the dry side. Served it with winter squash and a salad to guests. Loved by all.
I multiplied the recipe by 4, and cooked about 10 small venison steaks. They marinaded in the fridge about 2 days, and I baked them in the oven at 500 degrees, for about 8 minutes on each side, flipping once. Then checking the internal temperature. They came out amazing! Almost like a pork tenderloin. Definitely a recipe to keep!!
I would cut the salt in half. The venison would end up being salty so you wouldn't be able to eat it.
Venison Steaks With Brown Gravy
The marinade works perfectly even though I didn't have the full 8 hours; it softened and flavoured the venison very well and we came out with a tender, tasty dish.
The marinade is very salty as written. I used low sodium soy sauce and cut the salt in half. Tasted great. One additional note: make sure you gauge your marinading and times based on your actual cut of meat. We were gifted six very small pre-cut steaks, 1/4 thickness. I cut the marinade time to 4 hours, which was plenty. Unfortunately, I didn't cut the cook time enough. Even 3 minutes each side on medium high was too much, resulting in well done steaks, when we were aiming for med rare.
Made the marinade as directed but cooked the venison sous vide at 129 degrees for 2 hours before searing (30 sec. per side) in a cast iron skillet. Came out just right.
How To Cook Venison Steaks On Bbq
Cooked whole tenderloin on BBQ in cast iron pan. Preheat pan until very hot, oil pan and then place meat. I had loins from Axis deer, which are very small, so I did it for 3-4 minutes a side to avoid over. Sliced and serve with polenta--delicious.
I've made this a couple times and comes out ABSOLUTELY DELICIOUS! Attention on the actual cook is key, medium rare will not disappoint! We love this!
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