Venison Steaks Recipes --Indescribably Delicious

Venison steaks recipes satisfy the hungry. . .

Oven-Broiled Venison Steak

Preheat the broiler. Read directions for your range to give best broiling results. All electric ranges call for broiling with door slightly ajar. In a gas range, broil with door closed.

Remove outer skin and slash edges of fat in several places. This will prevent curling. Place steaks on broiling rack so that the surface of meat is about 3 inches from heat. Follow broiling schedule below for your chosen broiling time. Turn only once. Season before serving. Steaks are best when served on hot platter and hot plates.

Broiling Schedule (at thawed refrigerator temperature) for Venison Steaks:

Thickness-----Time per side
1"--------6 minutes--medium
1"--------7 minutes--well done
1 1/2"----9 minutes--medium
1 1/2"----11 minutes--well done
2"--------12 minutes--medium
2"--------15 minutes--well done

Hawaiian Venison Steak Recipe

Ingredients: 1 pound boneless venison steak
1/4 cup flour
2 Tablespoons butter
1/2 cup boiling water
1 teaspoon salt
2 or 3 green peppers
1/2 cup pineapple chunks

Sauce Ingredients:

2 1/2 Tablespoons cornstarch
1/2 cup pineapple juice
1/4 cup vinegar
1/4 cup sugar
1 1/2 tablespoons soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all sides in hot butter. Add water and salt. Simmer gently until meat is tender. This may take awhile depending on the age of the deer. As a general rule, take your time. The longer and slower you simmer, the more tender the cubes become.

Clean green peppers and cut into 1-inch squares. Boil 10 minutes and drain. Add pepper squares and pineapple chunks to browned meat.

For the sauce: Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce. Cook until sauce thickens. Pour sauce over meat mixture and simmer 5 minutes. Serve over Chinese noodles or cooked rice.

Serves two.

TOP of Venison Steaks Recipes Page
Discover Startling Roast Venison Recipes
HOME to Grassfed Recipes--Health Never Tasted So Good!

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.