Thursday, October 2, 2008

Best Ever Venison Steak Recipe

I have this recipe that everyone seems to rave over. It's the type of recipe that makes you want to kiss the cook and turns the venison nah sayers on their checks. Try this recipe and let me know how it turns out for you.

You will need:

As much venison as you will need to feed your peeps
1 Cup of soy sauce
1/2 cup oil
3 tbsp molasses
1 tbsp ground ginger
2 tbsp ground mustard
2 tbsp garlic powder

Mix ingredients in a bowl and then pour into a large freezer bag. Put the meat in the bag and let it marinade for between half an hour to an hour. Then place on the charcoal grill (for best results) or on any grill. Cook to your liking. I enjoy my meat medium rare and can highly recommend it. Deer meat is very lean and will dry out quickly once it is past medium. Keep that in mind while cooking.

For best results do not defrost venison in the microwave and cut all traces of tendon and fat away from your meat before cooking. I trim my meat until there is nothing but muscle tissue left behind. I believe when you do that you take away any gamy taste that may be inherent to the meat. I never taste gaminess in my meat.

Happy hunting and God bless,
Sean

11 comments:

Kevin Sandbek said...

This recipe was AWESOME. We bagged two this year and was really wanting to prepare the meat so everyone would like it and not be shewed away by gaminess. I did alter a little and took a tip from another recipe by soaking the steaks in buttermilk and meat tenderizer for 24 hours then washing. After that I followed your recipe and the steaks were absolutely mouth-watering and delicious. Very nice recipe.

Sean said...

Thanks for trying the recipe. I am glad that you like it. Do me a favor. Resist the urge to soak your meat. Try it one time... Take your fresh meat and follow the recipe.

I never use tenderizer or buttermilk and my meat is as tender and delicious as any steak that I have ever had. I never detect a hint of gaminess either. I am careful not to leave any hair on the meat and I never defrost it. I think that this is the key to conquering the gaminess.

Blessings,
Sean

Kevin Sandbek said...

I came back tonight to get the recipe again and saw you post, however I've already done the soaking in the buttermilk/tenderizer. I promise next time I'll try it without.

I adopted this marinade tonight to use for a stir-fry. This time i cut the steaks into stir-fry pieces then soaked in the marinade for only 5-7 minutes. By the time the marinade was done the soak I already had a bag of stir-fry vegies all stir-fried and waiting for the meat/sauce. I used a slotted spoon to get the meat from the soak bowl, and the sauce that adhered to the meat on the way out is what i used for the stir-fry sauce.... I didn't need to use the rest of the sauce, but could have. A quick stir-fry of the meat/sauce and vegies (about a minute) tendered an excellent result. I believe one could probably not tell it wasn't beef sirloin. Served over rice.

Kevin Sandbek said...

Oh, and you want to hear something really sad? Got a 7-pointer a few days ago in the mountains with a muzzleloader; I was so excited. But upon closer examination found he was already shot and had developed gang-green :( DNR said I shouldn't harvest him, and I had to leave a 180 lbs deer in the woods. Think of all the dinners. :(

Jarrett said...

Sean, just wanted to say thanks a million for the recipe, as well as your helpful preparation tips, hands down best deer steak I've ever had. I didn't soak the meet but for an hour and it was as tender as ever. I'll definitely be making this again soon.

sean.porter09 said...

Jarrett,

I am so glad that you enjoyed the recipe. Hope to have more on here soon.

Sean

Janelle said...

We were blessed with some venison steaks from our neighbor. Since they are hard to come by, I do not want to screw this up tonight. After marinading, do I cook these steaks like beef steaks or is the cooking different for this lean of meat? Thanks for any suggestions you can offer.

Jess B said...

We made these a couple weeks ago and I have to say they were PERFECT. We all loved them, even the kids! Thanks so much!

Paul said...

The recipe says, "do not defrost venison in the microwave" which made me think that I should just let it thaw normally in the refrigerator.

In the comments section you say, "I never defrost it" which makes me think you are marinating a rock-solid frozen block of meat for 30-60 minutes before sticking it on the grill.

Is this the case? I bagged my first doe this year and haven't cooked venison steaks before, so I want to make sure that I have this exactly right.

Anonymous said...

OMG, I have been cooking deer for more than 20 years, and this recipe had the ENTIRE family, even my 2 year old, eating all they got and asking for more. That was fabulous. Thank you!!!

Anonymous said...

Outstanding recipe! Most marinades take several hours. This is quicker and way tastier than all the others. My wife is not a venison fan, but she had to have seconds with this one. Thanks Sean.