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How should I prepare Venison steaks and chops?

r
RosemaryHoney Jan 20, 2009 11:23 AM

I just got a few venison steaks and chops from my neighbor who hunted them himself. I'm not sure how to prepare them. I've had venison steak with cranberry-port reduction at a French restaurant, and it was fabulous, so I'm hoping to go in this direction, rather than using it in a stew. Any ideas?

Oh - and no grilling please. We have over 3' of snow on our deck...

Thanks!

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  1. l
    LJS RE: RosemaryHoney Jan 20, 2009 11:49 AM

    For the steak: as long as you know how to cook a regular not-so-great beef steak, you can cook venison steaks.But the trick is you don't know the pedigree so you have to do a test-cook.

    I would try a good standard marinade first (try somethng gingery) and then quick-fry up in a cast-iron skillet with onions. You won't really know what you've got to work with until you test-fry the first one. If its really tender, you can treat it more gently next time.

    For the chops: I'd be inclined to stew, but others may chime in.

    1. HaagenDazs RE: RosemaryHoney Jan 20, 2009 12:12 PM

      Be aware that venison tends to have ZERO fat on it, so do not over cook it. It will cook faster than most regular beef steaks that you're used to for instance. Also, you might need some clarification on what exactly these cuts are. "Steaks" is rather vague.

      As for a recipe, the one you mentioned sounds great. Go for it.

      And sorry to sound harsh LJS, but stewing chops is probably the worst idea ever. Venison chops (think lamb chops) are one of the most prized parts of the animal. Why you would try to cook them into oblivion in some sort of stew or braise is beyond me...

      In any case, this meat is going to be different from your restaurant experience. Animals for restaurant sales are farm raised, this one was wild. As a result, it will be a little stronger tasting, but you should like it. For the chops, you will want to aim for a medium rare, or no more than medium cooking temp. Any more than that and you will enter livery shoe leather territory, so pay attention to the food while it's cooking.

      4 Replies
      1. re: HaagenDazs
        l
        LJS RE: HaagenDazs Jan 20, 2009 12:23 PM

        I bow to your superior knowledge when it comes to the chops, HD...

        My experience has been from a few tough old white-tail (only shot during a culling and therefore often old as they have no natural predators in our area). The chops on these animals are fatted with a yellow fat, because of their age and they need de-fatting and tenderizing and marinating to use as chops, just easier to stew at that stage. But I did suggest others should chime in!

        I hope that RosemaryHoney gets back to us to let us know how it went.

        1. re: LJS
          HaagenDazs RE: LJS Jan 20, 2009 12:27 PM

          Yikes, that poor old deer doesn't sound very appetizing, but I see exactly why you suggested that now. The deer we get here in N. Georgia don't have much in the way of natural predators either (unless you count car bumpers) but I've never seen deer meat streaked with fat like you're mentioning.

          1. re: HaagenDazs
            l
            LJS RE: HaagenDazs Jan 20, 2009 12:31 PM

            I think it is the cold winters that make the difference: Nova Scotia is my home though I was brought up in Newfoundland...don't even get me started on how to wrestle moose meat into tender submission!

            1. re: LJS
              HaagenDazs RE: LJS Jan 20, 2009 12:46 PM

              Yeah - cold makes everything fatty. Sometimes good (salmon) sometimes bad (venison).

              Moose, huh?! Should we call you LJSP? (Palin) Only kidding. ;-)

      2. Marge RE: RosemaryHoney Jan 20, 2009 12:34 PM

        I have made this many times and it is delicious--the recipe calls for tenderloin, but you can certainly adapt it to steaks or chops.
        http://www.epicurious.com/recipes/foo...

        1. Kaya_n_Austin RE: RosemaryHoney Jan 20, 2009 12:36 PM

          My father & husband are both hunters. I've got a freezer full of venison to cook, just like last year. If the steaks are thin, you're good. If they aren't thin (think milanesa) then you'd want to tenderize them before cooking. Because venison is so lean the meat tends toward toughness. I'd go with seasoning them with salt, ground pepper and any other spice you'd use on a beef steak and a quick pan fry before topping with either the cranberry-port reduction (sounds fab) or old school brown onion gravy, if you want to be more casual.

          I usually chicken fry the chops but then I'm in Austin where a good chicken fried steak, chop, chicken, etc is prized. When served with garlic mashed potatoes and asparagus, my family is happy. Everyone has their favorite ways to prepare venison cuts, though.

          1. oana RE: RosemaryHoney Jan 20, 2009 12:45 PM

            This is a recipe from the French Laundry. It is someones rendition of it but I could not find the original online for you. A little laborious but so so yummy! :)
            Happy eating :), Oana

            http://carolcookskeller.blogspot.com/...

            1. t
              TNExplorer RE: RosemaryHoney Jan 20, 2009 01:04 PM

              We are fortunate to have hunter friends who keep us stocked with venison, and steaks have become one of our favorite cuts. Ours are usually about 1/2 inch thick. I like to marinate them in red wine with crushed juniper berries, a little garlic, rosemary, and black pepper. I've marinated for as little as 1/2 hour after work and as much as overnight -- the shorter time works fine. I heat an iron skillet with a little olive oil until hot, and then sear the steaks, then turn down a bit and cook about 5 minutes to a side. Then I remove the steaks, add the marinade, scraping up bits and reducing to more of a gravy. This approach is based on a recipe from an older English game book, but it seems to be a common preparation. Serve with noodles or mashed potatoes and/or roasted winter vegetables for a good and easy winter meal. And I agree that you should honor the chops in a similar way. I've had elk encusted in pistachios, served with a dried cherry-demi glace sauce that was fantastic.

              1. h
                Harters RE: RosemaryHoney Jan 20, 2009 02:49 PM

                I'd pretty much treat it as you would beef - but cook it less. It really does lend itself to rare.

                Cranberry/port is good. In the UK we can buy a cranberry sauce already laced with port and orange. I add red wine and mustard. It's basically a Cumberland Sauce (which is usually served cold and with ham) - here's a recipe to play with - http://www.deliaonline.com/recipes/cu...

                1. r
                  RosemaryHoney RE: RosemaryHoney Jan 21, 2009 10:37 AM

                  Wow - fantastic suggestions, everyone. Thanks! I'm going to cook some this weekend, and I'll certainly report back on what I did and how they turned out. I have to take a closer look at what we have for thickness, fattiness, etc. We are in Western New York, and the deer were hunted in mid-December...so we'll see how much fat they'd acquired.

                  1. sarah galvin RE: RosemaryHoney Jan 21, 2009 10:49 AM

                    Bishop's in Vancouver has a great recipe for Medallions of Venison with Savoury Chocolate Raisin Sauce. I'll paraphrase if you are interested. It's great.

                    1. r
                      RosemaryHoney RE: RosemaryHoney Jan 26, 2009 09:34 AM

                      Ok - I cooked the chops this weekend, and they were delicious.

                      Once I defrosted and opened the package, I realized they were small (2oz), boneless loin chops that were about 1" thick. I seasoned them with a little olive oil, s&p, and seared them in a hot cast iron skillet for about 3 minutes on each side. They were perfectly cooked, medium rare with nice crusty outsides, and very tender.

                      I served them with a homemade Blueberry BBQ sauce (found it on tastespotting.com) and roasted carrots, parsnips, green beans, and fingerling potatoes.

                      Thanks for your input everyone!

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