Grill the steak or cook it in a skillet. ), the top part of the leg is used for a Rump Roast, cubed for fondue, or can be left into Round Steaks. To harvest each one, cut along the spine starting by the scapula and working down to the last vertebra. When it comes to roasting these joints, you might want to consider roe deer over red, simply because its smaller size is more user-friendly in a domestic setting. www.grouprecipes.com/69520/swampland-venison-cube-steak.html Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Prep time (Skillet): 20-25 minutes; Cook time: 6 minutes per steak; Total time: 25-40 minutes A flexible boning knife like the Meatcrafter by Benchmade is really nice for this. Big bucks, land management, rut reports, and tips for the whitetail obsessed. The Cut: So, we know we need a tougher cut of meat. The name refers to the shape of … This is the most common cut of meat used for the American dish chicken fried steak. Cube steak and roll in flour, brown ... add rest of ingredients. Medium-rare is best: between 130- and 135-degrees Fahrenheit. Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. “Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. Last night, since I had some leftover venison cubed steak from making "Dixie Creek Roll-Ups" over the weekend, I planned to cook fried deer steak.Fried venison is a great go-to recipe for cubed steak - delicious and simple to prepare. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. Which is fine if you want it to be more of a meat sauce, but then you might need to change the name of the dish… By searing, natural juices are retained within the steaks, which essentially steams the meat from the inside. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. Procedure: Place venison steaks on hard surface or cutting board. The Round Steaks are the cuts taken from the middle part of the back legs, as shown in the video. Continue the process until you’ve rendered your whole sirloin and round into nearly identical steaks. Heat a large frying pan - large enough to hold 2 of the Cube Steaks with some room between … You can make jerky out of any cut of meat that’s on a deer. Here are a few tips and guidelines for grilling the perfect venison steak. … Nov 14, 2019 - Venison Cube Steak: For the carnivores among us, few dishes are as delectable as wild game. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. If you use a more tender cut, it will disintegrate as it cooks. https://community.legendarywhitetails.com/recipes/cubed-deer-steak-gravy The bottom part of the leg is used for ground meat (burger, jerky, brats, sausage, etc. These are the equivalent of ribeye and filet mignon in beef. Farm-raised venison is an easy meat to like, a lean and flavorful alternative to beef that can be cooked in much the same way. Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. When you reach the hilt, draw backward while still pushing down. We call this cross-contamination. Venison cube steak should be tender enough to be cut with a fork. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. When you reach the hilt, draw backward while still pushing down. However, cubed steaks can be made from most cuts of boneless steak. Sprinkle both sides of each Cube Steak cutlet with kosher salt and freshly ground black pepper. to chicken fried steak in that both are different kinds of ground beef (or ground beef pressed into patties) fried in a pan and served up with gravy on them. Your email address will not be published. In a large skillet over medium-high heat, heat oil. Preheat the oven to 350 degrees Fahrenheit. Pick Your Cut. Once you’ve removed those thick, meaty muscles, lay them on a flat, clean surface and make sure your knife is very sharp. Obviously, the best deer steaks are the backstrap and tenderloin. Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. Either way, cutting a perfect steak all comes down to proper knife work. My favorite way to prepare venison loins is a recipe called chicken fried steak. You want all your steaks to be the same thickness so they cook in the same amount of time. The best ways to cook venison steaks are on a hot grill, or in a very hot skillet on the stove. Also, you can use any scrap meat to make a deer burger. Wild venison is more problematic, in part because it's often tough and can have a strong, gamy flavor. Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA’s Food Safety and Inspection Service. Then, once the meat is done marinating, preheat a frying pan so it's as hot as possible. of garlic powder and salt and pepper to taste in the small bowl. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. Again, just no. The goal here is to make one, smooth cut cleanly through the muscle. … It is made with a thin, tough steak that is pounded flat to tenderize it, or else it is made with cubed steak. It's an affordable cut of … of lemon juice, 1/2 cup of honey, 1/2 cup of soy sauce, 1/2 tsp. Step 3 Combine 4 tbsp. You should reach the cutting board with these two clean slices. If you’re going to freeze these steaks, either wrap them in good freezer paper or use a quality vacuum sealer and bags to make sure they’re still delicious when you thaw them to eat. There’s a lot of good meat in the ham, but the two particular muscles you’re looking for are the sirloin and the round. To cook venison steak, start by marinating the meat for an hour to get rid of some of its gamey flavor. Types of venison steaks include the flank steak, which is cut from the muscle of the belly. Mix the marinade ingredients well with the wire whisk. The tenderizing process makes them have a rough texture that has little indentions in it. The name refers to the shape of the indentations left by that process (called “cubing”). Cut the round steak into serving sizes and lay the pieces on top of the plastic wrap, leaving a gap in between each piece. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles. With venison steaks, I marinate for at least 3 hours, but up to overnight. Tuck in the tapered ends – if any – and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape. Buy pre-tenderized cube steak from the butcher or grocery store, or make your own by using a meat tenderizer to pound a thinly cut chuck steak or round steak. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. This is why backstraps and tenderloin are tender. But there’s icky stuff on there, you cry! Your email address will not be published. The best steak cuts from a deer come out of the hindquarters, also known as hams. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. … They can contaminate your food with chemicals and make it unsafe to eat. Bake at 350 degrees for 1 hour or until done. Season steaks with salt and pepper. Sawing creates more surface area and more knife nicks, which means that more meat is exposed to air and bacteria that can compromise the final product. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon. Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Repeat this process with each venison steak. Then place the steaks on the grill and cook them until the meat is seared on both sides — no longer. Like most venison meat, these cuts are lean. Both are best cooked on the bone for flavour and succulence. Then, simply pull on the band of muscles with one hand and cut it free from the backbones with a sharp knife. See more ideas about venison, recipes, beef recipes. Instead, sprinkle the meat with salt, pepper, garlic powder or other spices you normally would use on beef. Deer also makes a wonderful breakfast sausage. Really, a butcher can make cube steaks from any meat on the animal, but they’re typically made with tougher cuts of meat. I know that seems long, but it works great for me! Once the skin is freed from the leg you can skin the hide off the meat, working from the rear of the animal towards the head. But it can be helpful to steak them up in advance if you’re giving the meat away to friends. You can measure that width with your fingers or knife blade and hold that mark by placing your knuckles against the flat of the knife blade for the second cut to make sure it’s parallel with the first one. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly. However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. The proper form is to place the tip end of the knife on top of the muscle at your first cut point, then push forward and downward to break through the surface tension and cut smoothly through the meat. Bake at 350 degrees for 1 hour or until done. Cut the steak into smaller pieces after you pound it, if you desire. I like to season my steaks in advance then cook them low and slow over the barbecue. Reserve remaining dredge mixture. When rigor mortis sets in, the animal stiffens. New York Strips and tenderloin — also called filet mignon in beef — come from the … Hanging the animal prevents the muscles along the spine from shortening. What cut of beef is cubed steaks made from? Likely your knife is too dull. Pour beef broth over … Easy Venison Steak Recipe Ingredients: 4-5 venison steaks, cut about ¾ inch thick 2 Tablespoons olive oil 2 Tablespoons butter 2 cloves garlic, minced flour. Even if we’re going to cook them as steaks, some of the MeatEater crew choses to freeze these muscles whole then cut them up right before they hit the grill. You should reach the cutting board with these two clean slices. Using a textured meat mallet, strike the meat all over with the pointed side of the mallet, creating indentations all over the surface of the meat. Venison Eye of Round – looks like a tenderloin, but you DON’T want to confuse the two! On the hind legs, cut the inner thigh skin from the crotch to the shin area. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. The most common cuts of meat used to make cubed steak are top sirloin and top round. I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable when making steaks. Like most things in life, there’s a passable way and a proper way to cut venison steaks. We also make cube steaks, roasts, and loins out of cuts of meat from the deer. You just slice them and place them in a vacuum-sealed freezer bag. Take your time to really think about each cut. Don’t overcook it. Required fields are marked *. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. I pull my steaks from the grill or pan as soon as they reach 125-130F – … Often we will save the back straps and cut them into steak which is an easy way to process the meat. Aug 10, 2018 - Explore James's board "venison cube steak and backstrap" on Pinterest. Mix flour and garlic powder in a large shallow plate and dredge steaks. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. The proper form is to place the tip end of the knife on top of the muscle at your first cut point, then push forward and downward to break through the surface tension and cut smoothly through the meat. Pound vigorously with meat mallet or other hard object. Roll in flour tortillas and enjoy. Flank steaks are flat and rectangular, and are not often single-person steaks. You want a relatively long, sturdy blade. This is by no means the only way to butcher and cook your cuts, but this is how I get the best results when using the whole deer. If you follow these steps, you’ll have a product that survives the freezer, cooks perfectly, and wows your guests who eat it. To cook the loin for stunning medallions, remove as much silver skin as possible. Venison is very low in fat and is best served medium-rare. That exposes less surface area to potential drying and freezer burn. If you’re sawing back and forth a bunch, you’re doing it wrong. Stretch out another piece of plastic wrap to completely cover the meat. If there's a hunter in your tribe, honor the animal and … Venison Rounds – Deboning. Unlike a lot of other venison cuts, however, they are tender and mostly free of sinew. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. It's an affordable cut of beef compared to some of the others. Then place the steaks, roasts, and that is especially valuable when making steaks down! When it is in rigor mortis sets in, the best steak cuts from a deer come out cuts! Lot of other venison cuts, however, they are tender and mostly free of sinew tougher cut of is! York Strips and tenderloin steaks, roasts, and tips for the American dish fried., cook more evenly, and are not often single-person steaks s icky on! 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