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Pan fried venison steaks

MNFarmHunter

Well-Known Member
Joined
Jun 6, 2021
Messages
1,898
Location
Minnesota
I was digging through my deep freezer last night and found a nice roast I had set aside to cut into jerky. Not wanting to go through the jerky process, I cut it into 1" thick steaks, seasoned with sea salt and fresh ground pepper then pan fried them in avocado oil, 3 minutes each side then rested for 6 minutes.

Pretty darn tasty though they could've gone 2.5 minutes each side.
 
This is how I have been doing most of my butt roasts the last 12 years! Only suggestion is if you have trouble cutting against the grain for any reason is to stab the crap out of it with a fork...
 
This is how I have been doing most of my butt roasts the last 12 years! Only suggestion is if you have trouble cutting against the grain for any reason is to stab the crap out of it with a fork...
My wife uses a meat mallet and pounds them pretty thin before frying. It’s German Schnitzel, and it’s way better than I made it in my bachelor days!
 
My wife uses a meat mallet and pounds them pretty thin before frying. It’s German Schnitzel, and it’s way better than I made it in my bachelor days!
I'll have to try that since I have a few cuts left of the roast.

I do my own processing from field to table. Every year, I learn something new, a new cut or method. Meateater website has given me alot of ideas. I know I've wasted meat over the years but every waste is a learning experience.
 
I have been preferring the hot cast iron over the grill for my steaks for a while now. If you don’t over cook it you can make a lot of those hind cuts into steaks.
 
I started cutting up some roasts into small steaks as well about a half an inch thick. Use a meat mallet to pound them to about a quarter of an inch thick. Throw the meat in a 1 gallon Ziploc baggie with marinade. 1/3 teriyaki, 1/3 Italian dressing, and 1/3 sweet barbecue sauce. Let it marinate for about three hours and then throw on the grill over medium heat for about 3 1/2 minutes per side. It is now my favorite way to prepare venison.
 
You can also use any of the slightly tougher cuts for baked steak. Slice it thin, tenderize it with a mallet, flour it and salt and pepper it, lightly brown it in a hot skillet and then put it in a baking dish, cover it in water and bake it at 350 deg. for 2.5-3 hours. When it's done t's so tender it's hard to pick up with a fork. My grandmother used to make it all of the time when she was alive, it was one of my favorite meals when I was young, and still is.
 
For pan frying and grilling venison I’ve come to rely on a meat thermometer. Using one ensures that it’s cooked enough and not too much, which is a very fine line.
 
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