A steak is a large piece of meat fried on both sides. Its preparation is a real art in which there are many important subtleties. Typically, steaks are usually made from beef. The classic option involves the use of meat of young gobies no older than one and a half years. As a rule, these are representatives of the Angus and Hereford breeds. Nevertheless, the venison steak, according to experts, is no worse than beef. You can do it in many ways. For example, it is worth considering several original recipes.
Grilled steak
Experienced chefs believe that it is best to cook venison steak on the grill. Indeed, as you know, in an open fire, meat is better fried. But before that, it is advisable to keep it in the refrigerator for 2-3 days. During this time, muscle tissue as a result of fermentation will become more loose and will be easier to process. Sometimes this process is replaced by pickling. As a result, the meat also becomes more tender, and in addition also aromatic. Here it is worth considering one very interesting recipe for which you will need:
- deer ham;
- 100 ml of apple and table vinegar;
- 4 g of mustard;
- black pepper;
- 1 head of garlic;
- salt;
- 50 g cane sugar;
- 0.5 cups of apple cider and olive oil;
- 400 ml of tomato sauce;
- 2 tbsp. l chopped chili peppers;
- aromatic herbs (basil, oregano).
To properly prepare venison steak, you must:
- Cut the ham into portions. It is better to make them thin so that the meat is well marinated.
- Billets slightly beat off. So they will be less rigid.
- Prepare the marinade from the remaining products.
- Pour them meat and refrigerate for at least a day.
- Get steaks half an hour before work. They should be at room temperature.
- Salt preparations and sprinkle lightly with pepper.
- Fry for 3 minutes on each side. The surface should be properly browned. Every 60 seconds, the meat must be turned over, lubricating the surface with olive oil. So it’s better fried.
The result is a tender, juicy and unusually tasty venison steak. As a side dish, almost any vegetables are suitable for it.
Steak with mushrooms in a pan
Today there are many gourmets who, of all types of meat, like venison. The steak recipes that are described in this article will help them learn how to cook several options of the world famous dish from their favorite product. And to do this will be quite simple. For example, steaks can be fried in a pan with mushrooms in a creamy sauce. To do this, you will need to take the following ingredients:
- 600 g of venison;
- 25 g butter and dried porcini mushrooms;
- 150 ml of fat cream (preferably 20% fat content);
- salt;
- 50 ml of dry white wine;
- 100 g shallots (or leeks);
- black pepper (ground);
- 25 ml of balsamic vinegar and the same amount of any vegetable oil.
It takes a little time to prepare such a dish:
- The first step is to soak the mushrooms. To do this, they should be put in a bowl, pour hot water (100 ml) and leave for 10 minutes.
- At this time, the pan with vegetable oil must be put on the stove. It should warm up well. In just a couple of minutes, put butter on it.
- Gently cut the meat across the fibers into three parts. Get steaks weighing 200 g each. After this, the workpiece should be salted and sprinkled with pepper.
- Finely chop the onion separately.
- As soon as the oil boils well and begins to foam, put pieces of meat in a pan and fry them on both sides for 2 minutes.
- Put the prepared steaks on a plate and cover with a napkin. They should not be airy.
- Strain the mushrooms and chop coarsely.
- In a still frying pan, first lightly fry the onions for 2 minutes.
- Add mushrooms to it. Process the products together for approximately another 3 minutes.
- Pour vinegar and wine into the pan, and after 30 seconds add cream. The mass should boil a little.
- As soon as the sauce begins to bubble, the pan must be removed from the heat.
- Transfer the meat into it and cover.
Such meat is best served in portioned plates along with stewed vegetables and mashed potatoes.
Scottish Steaks
Deer meat is considered a little harsh, so it is most often cooked with various sauces. To make steaks more tender, fresh fruit is sometimes added to the aromatic gravy. And using juniper, you can give the dish a pleasant resinous aroma, characteristic for baking on an open fire. In Scotland, they make venison steak in their own way. The recipe provides for the following main components:
- 300 g deer fillet (4 pieces);
- 150 ml cream;
- 2 apples (it is better to take sweet and sour varieties);
- 5 juniper berries;
- 30 g butter;
- 12 g of honey;
- salt;
- a couple of tablespoons of whiskey;
- ground pepper.
The Scottish steak cooking technique includes the following steps:
- Rinse the meat, dry thoroughly with a napkin, and then fry in boiling oil until golden brown on both sides. Put still hot steaks on a plate and put in a warm place.
- Cut the apples into slices, after removing the core with seeds. Fry them in the same pan in the remaining oil.
- Combine the remaining ingredients together and mix well.
- Pour apples over them and bring the mass to a boil. After this, the pan must be immediately removed from the heat.
- Put the steaks on a dish and pour hot sauce.
For flavor, you can sprinkle the dish with chopped herbs from a mixture of parsley and rosemary. Such steaks are usually served with crispy toasts.
Venison in berry sauce
Depending on the composition of the sauce, the taste of the finished dish may vary. In some cases, it can even make the meat itself less stiff. Fans of original flavors will surely love the recipe, which details how to cook venison steak in cranberry sauce. For this option, you must:
- 400 g of fresh venison;
- 200 g of fresh cranberries;
- salt;
- 100 g of oil (any) and onions;
- ground pepper and spices.
To cook such a dish, you must step by step:
- First, the meat should be divided into pieces, and then each of them sprinkled with pepper and salt.
- Lubricate the workpieces with plenty of oil. If desired, you can use any fat.
- Fry steaks in a pan for 4 minutes on each side until golden brown. The meat must not be forgotten from time to time to turn. Set processed foods aside and cover with a napkin.
- To prepare the sauce, add finely chopped onions and berries to the stewpan. Add a little water to them and bring to a boil.
- Extinguish the mixture under the lid for about 10 minutes, and then grind it in a blender.
- Transfer the resulting mass to the stewpan again. Add the remaining ingredients and simmer over low heat until the consistency of the sauce becomes as uniform as possible. It must be ensured that the mixture does not burn.
Still warm steaks can only be poured with fresh sauce and you can safely serve them to the table.