Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Stevo539 on April 23, 2009, 09:08:24 AM

Title: Venison steak
Post by: Stevo539 on April 23, 2009, 09:08:24 AM: Last night my wife cooked up some steaks that were awsome. She pounded fresh garlic into the steaks with a meat tenderizing hammer and then browned them and let them simmer in gravey for a couple hours. Man they were fork tender and good!

Steve
Title: Re: Venison steak
Post by: ICEMAN on April 23, 2009, 08:32:33 PM: :EAT:

Sounds great!
Title: Re: Venison steak
Post by: NW-GSP on May 25, 2009, 12:08:23 PM: I put my elk and venison steaks on the smoker for three to four hours at 160 then crank it to 200 to finish they are tender and full of flavor. I do love them with gravy though
Title: Re: Venison steak
Post by: Huntbear on May 28, 2009, 01:44:59 AM: I take venison steaks, bread them with egg and flour, season with salt, pepper, garlic and onion and fry them over a med. heat n a cast iron skillet till done. I then take the drippings, small chunks of meat, etc... and make a large portion of milk gravy. dang it, now I am hungry and have to go cook, lmao..
Title: Re: Venison steak
Post by: Skyvalhunter on May 28, 2009, 05:48:43 AM: Thanks for making the rest of us hungry also!!