Sunday, September 9, 2007

Venison Steak Done Right

I have had many guests comment that they could not believe the steak they were eating was venison. It is a comment I am used to hearing as I often serve game meat to guests in my home. There is no trick to great tasting game meats, it is simply to process and cook it properly.
Make sure and read how to take care of your game meat at this link

To understand how to prepare game meats one must examine the difference in venison and beef. Beef is a meat that is marbled with a white tasty fat. Venison fat is on the outside of the muscle and more yellow in color. While the white fat of beef adds flavor the yellow hard fat of game is often where the gamey taste comes from so you want to trim or peel all the fat off of venison. The other main difference is that since there is no marbling of fat in venison it dries out very quickly. There are two things you must do to overcome this. You must never cook a venison steak past medium doneness. The other is to provide fat to keep the meat juicy and moist.

Here is how I do it. I cut my venison steaks about an inch or thicker. I cook them over gas briquettes or wood coals with a hot fire. I season the meat with salt, course ground black pepper and garlic powder. Melt ½ stick of butter and add to ½ cup Worcestershire sauce, stir in ½ teaspoon of garlic salt. This mixture is to be brushed on the steak as soon as it is seared and often while cooking. I place the steaks on the hot grill and rapidly sear one side. When well seared turn to sear the other side and brush liberally with the butter mixture. I cook my steaks to medium rare as they will cook just a bit more as they rest. When the steaks are done to taste I pull them and put on a plate and pour some of the butter mixture over them. I place the place in a cold oven or microwave just to let them rest for about 10 minutes before serving. This will be some of the best eating you can imagine. Enjoy, Wild Ed

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