Prairiepredator Posted October 12, 2009 Report Share Posted October 12, 2009 I was just wondering how you guys like to cook your deer steaks? We do not have the steaks that often so I would like to hear some of your favourite recipes (If they are a secret or special family recipe, then you don't have to bother telling me!) Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted October 13, 2009 Report Share Posted October 13, 2009 Just about anyway is good with me but I especialy like them rolled in flour and fried in extra virgin oliv oil. They work cut into strips and used for fajitas to. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 13, 2009 Report Share Posted October 13, 2009 Define "steaks" lol. If you're just talking about tenderized steak, then you can fry them like mentioned above. You can also chicken fry them by dipping in egg/milk batter before flour. If your talking about sliced backstraps and tenderloins, you can fry, or check out recipes in this room for backstraps and bacon wrapped bites on the grill. Quote Link to comment Share on other sites More sharing options...
MichiganHunter Posted October 13, 2009 Report Share Posted October 13, 2009 (edited) my fav way is to use the steak in a ven stew. what ya need 1 large fry pan/skillet 1 large pot 2lbs of steak 3-5 potatos 1 white onion med 5-7 stalks of celery 4-6 large carrots pealed 16 to 18 oz bag frozen pea's 2 pkts of stew seasoning 2 cans of beef broth 2 small stewing onions 1 pk of bacon (normal store size, any kind) 4-5 cups of pancake mix 1-3 cups of water steps 1. cook bacon in fry pan to medium crispy..(not rock hard) 2. trim fat from steaks and roll in pancake batter. 3. pan fry the battered steaks in the the bacon oil (just brown on either side not fully cooked) 3a. than cut steaks into small bite sized pieces 4. add two cans of beef broth, 2 pkts of stew seasoning, 1-3 cups of water ( i usally end up with almost 2 cans, just use the empty beef broth cans) directly into the deep pot along with remaining oil and black and brown bits from bacon pan. 5. bring to a slow boil/simmer and alow to cook for 40 minuets while 40 min boil 6. cut carrots, celery, potatos into bite sized pieces and set aside 7. cut 1/2 to hole white onion depending on size of onion and personal taste into small pieces (mince) 8. cut stewing onion in half perpinduclar to the ends and cut off the tips of the onions so you have a halfed onion with it's root ends nipped off. Than on the side of the onion that was once the middle cut an x deep into the onion so it almost falls apart. after 40 min boil Next add all cut veggies (NOT FROZEN PEA'S) and potatos to pot, add more water if some has cooked off, maybe 1 to 1.5 can of water. bring back up to a slow boil and let simmer covered for another 40 min to 1hr wile boiling chop bacon in to bacon bit's (bite sized pieces) after 1hr boil if to thick for your taste you may again add 1 to 1.5 cups of water. 5 minuets before serving add pea's and stir in then just before you serve sprinkel the bacon bits over the top of the stew and alow to absorbe moisture from the stew. NO CHEESE on top of this...thats a sin Edited October 13, 2009 by MichiganHunter Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 13, 2009 Report Share Posted October 13, 2009 We do steaks a couple different ways. Couple favorites here with steaks that I cut out of the hams to thinly sliced steaks; one is to marinate in zesty italian dressing overnight then throw the steaks on the grill, the other with thin strips marinate in fajita seasoning and olive oil and again grill them. Got to be careful not to overcook the steaks. Have bacon wrapped and grilled steaks on several occasions too. Key is to marinate so the steaks do not turn out dry. Quote Link to comment Share on other sites More sharing options...
backwoods07 Posted October 13, 2009 Report Share Posted October 13, 2009 ; one is to marinate in zesty italian dressing overnight then throw the steaks on the grill Tried that the other night. Best backstraps I may have ever eaten and so simple!!! Quote Link to comment Share on other sites More sharing options...
bgcorn Posted November 5, 2009 Report Share Posted November 5, 2009 2 TBS Olive Oil 2 TBS Water 1 TBS Balsomic vinegar 1 TBS Canadian Steak Seasoning I usually double recipe place deer steaks and mariande in a zip lock bag for at least 4 hours over night is better. Trow them on grill turn once. dont over cook them. Delisious!! Quote Link to comment Share on other sites More sharing options...
TN Bucknasty Posted November 11, 2009 Report Share Posted November 11, 2009 I like to bleed it in salt water really well, beat some seasoned meat tenderizer, cheyenne pepper, and a little garlic powder into the steaks. Then I vacuum seal them in a bag with some Worcestershire sauce in it. I'll freeze it, rethaw it, and grill it medium rare. Quote Link to comment Share on other sites More sharing options...
TN Bucknasty Posted November 11, 2009 Report Share Posted November 11, 2009 Tried that the other night. Best backstraps I may have ever eaten and so simple!!! I used to do that quite a bit with whole tenderloins but, I got burnt out on the taste of the dressing after a while. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 11, 2009 Report Share Posted November 11, 2009 Planning to do some stir fry with deer steaks sometime this week, will post results and maybe some pics if I can. Quote Link to comment Share on other sites More sharing options...
TN Bucknasty Posted November 11, 2009 Report Share Posted November 11, 2009 Planning to do some stir fry with deer steaks sometime this week, will post results and maybe some pics if I can. Works great. I do it for fajitas. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 11, 2009 Report Share Posted November 11, 2009 Works great. I do it for fajitas. Like these http://www.realtree.com/forums/showthread.php?t=74956 . Quote Link to comment Share on other sites More sharing options...
redkneck Posted November 12, 2009 Report Share Posted November 12, 2009 That did look good William (I got one of them fajita skillets too) Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted November 13, 2009 Report Share Posted November 13, 2009 We do the italian dressing like others have mentioned and then grill them. They are delicious. My all time favorite though is frying them in bacon grease and having about 4 large onions fried up as well to eat them with. I can't wait to get out to deer camp to enjoy them. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 13, 2009 Report Share Posted November 13, 2009 The sweet and sour(stir fry) steaks turned out quite well. Finally found Mr Yoshidas that Anthony(Adjam5) recommennded at Sams club. Marinaded the thin sliced steaks for probably 24 hours and then browned them on an olive oil coated griddle pan until just done. Quote Link to comment Share on other sites More sharing options...
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