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NitroX
.700 member

Reged: 25/12/02
Posts: 39896
Loc: Barossa Valley, South Australi...

Venison steak and chops - need recipe help???
#30081 - 26/04/05 03:17 PM

I need some good recipes for venison steaks and chops. I have nearly three freezers full of them, yes life is tough

, and so far have just been grilling them. Sometimes with some nice Italian or Provence herbs and spices. Cranberry jelly is a great addition, as is some gravy.

But even so they can get boring after a while.

Any innovative recipes out there?

I had five T-bones yesterday

. As I said life can really be tough sometimes.

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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vapodog
.300 member

Reged: 28/12/04
Posts: 237
Loc: Nebraska USA

Re: Venison steak and chops - need recipe help??? [Re: NitroX]
#30333 - 01/05/05 07:53 AM

When it comes to whitetail steaks and chops I like them "as is" pan fried in butter.....but one can also marinate them in a lemon and pepper sause and grill on the barbie....also Italian dressing makes a delightful marinate as well.....marinate overnight and rinse the surface of the steaks clean.

--------------------

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AspenHill
Sponsor

Reged: 08/01/03
Posts: 1528
Loc: Vermont, USA

Re: Venison steak and chops - need recipe help??? [Re: NitroX]
#30536 - 05/05/05 05:49 AM

Mesquite seasoning, or hickory <---- To die for

Get some

Oh and tons of garlic

I'll send you some of these fine seasonings in trade of a water buff hunt.

--------------------
~Ann

Everyday spent outdoors is the best day of my life.

Aspen Hill Adventures

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rgp
.333 member

Reged: 17/06/04
Posts: 373
Loc: TX & VIC

Re: Venison steak and chops - need recipe help??? [Re: AspenHill]
#31313 - 17/05/05 03:40 PM

When home in the USA, I like to smoke venison (and most other red meats) over a mixture of 80% pecan wood and 20% mesquite wood at a temperature of 200F or so with the base of the fire in the pit being 27 inches below the grill, with a covered top about 12" above the grill. Time required varies depending on the meat but it takes a lot longer than doing it on gas or charcoal type barbeque pits.

Before putting it on the pit it gets sprinkled with salt and black pepper and paprika, and in season may have diced jalapeños, cayennes, or serranos, or garlic or onions thrown on top.

Richard.

PS...
Note to native Australians on the forum, don't try this.
Note to native Texans, Mexicans, anyone from South America or the Southwestern USA on the forum: this is mild and you may want to have side dishes with more peppers.

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ChuckWagon
.275 member

Reged: 09/02/04
Posts: 90
Loc: USA

Re: Venison steak and chops - need recipe help??? [Re: rgp]
#31376 - 18/05/05 06:47 AM

You might try this marinade. I do not typically marinade such good cuts but if you have an abundance of venison this works very well for the grill. It's always nice to add some wood on the BBQ for that smokey flavor. I also use this same recipe for Skewered red meat.

4 cloves crushed fresh garlic
1/4 extra virgin olive oil
1 Tablespoon oregano
Fresh sqeezed juice from 1 medium lemon
2 tablespoons of balsamic or red wine viniger
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Mix this all together and let marinate at least two hours in the fridge.
Enjoy with a good Cabernet.

--------------------
Life is more like a jar of Jalapeno's than a box of chocolates. What you do today might burn your butt tomorrow !

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NitroX
.700 member

Reged: 25/12/02
Posts: 39896
Loc: Barossa Valley, South Australi...

Re: Venison steak and chops - need recipe help??? [Re: ChuckWagon]
#31407 - 18/05/05 02:09 PM

They all sound nice. I will be trying them soon.

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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Taylor416
.300 member

Reged: 25/11/04
Posts: 161
Loc: Central West, New South Wales....

Re: Venison steak and chops - need recipe help??? [Re: NitroX]
#45531 - 02/01/06 02:31 PM

Try this marinade, I use it on venison and buffalo steaks, it is a beauty.

1 measure of Maggi Seasoning sauce
2 measures of Sesame oil
1 measure of sherry or brandy

dip the steaks in the marinade and lay in a bowl, if you run out of mix take the steaks out and dip the remainder in the run off. The meat only has to be coated, Leave for 2 hrs to overnight depending on the quality of the meat.
I some times add 1 measure of lemon, great on Fallow.

cheers

--------------------
Love to hunt!

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tinker
.416 member

Reged: 12/03/05
Posts: 4835
Loc: Nevada

Re: Venison steak and chops - need recipe help??? [Re: NitroX]
#46140 - 09/01/06 09:05 AM

I start with nice cuts of venison and rub them down with Garam Marsala and let them set for a half hour or so.

Then take a large seasoned iron skillet and sprinkle salt, heat the iron till the heat juuust makes the salt loose it's white look and start to go clear-amber, then lay the meat down to sear it on the hot salted iron. The salt is more of a temperature indicator than anything, we're going for really danm hot without screwing up the coating of the seasoned iron skillet.
Once the meat is seared it leaves the pan and sits aside on a plate while a half to two thirds a bottle of port is reduced in that same pan down to a nice syrup. It's good to mind the reduction while it's coming down so's not to burn the pan. Once it's near done it goes pretty quickly.

The seasoned, seared meat goes back into the skillet, simmering in the port reduction till the exposed side starts to bleed. It'll take but a few minutes per side.
The meat will be tender and tasty.
You can substiture the port with balsamic vinegar.

I'll usually serve this with chantrelles and shallots in cream and butter alongside small potatos roasted in herbs and butter and oil.

In a different saucing pan reduce the remaining port (or balsamic) and add raspberries and spoon over fresh vanilla ice cream with a mint leaf or two as garnish for dessert. The mint leaves will give the impression of having had something green with the meal.

--Tinker

--------------------
--Self-Appointed Colonel, DRSS--

"It IS a dangerous game, and so named for a reason, and you can't play from the keyboard. " --Some Old Texan...

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mikeh416Rigby
.450 member

Reged: 24/02/03
Posts: 6051
Loc: The beautiful Oley Valley, PA....

Re: Venison steak and chops - need recipe help??? [Re: NitroX]
#48809 - 01/02/06 02:58 PM

NitroX, I mainly just pan fry them quickly in seasoned butter, then I make a green peppercorn sauce. There are some really good mixes available in our local supermarkets. I think the best are made by Knorr Swiss. If you can't find them in Oz, let me know, and I'll get some for you.

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