Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew.
My Beef and Butternut Squash Stew is so easy to cook and it's also Paleo, Whole 30, Gluten Free and Low Carb! Made from scratch in one pot with simple ingredients, a great tasting meal that your whole family will love!
GRILLED DEER BACKSTRAP: Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. a venison version of filet mignon. this is a heavenly use of the best part of a deer. for the bbq sauce, i prefer hickory flavored.
Venison Stroganoff Recipe venison 1 1/2 tsp salt 2 tsp pepper 3 tbs butter 1 tbs flour 1 cup Beef Consommé 1 tsp prepared hot mustard 3 tbs sour cream 1 onion (sliced) Egg noodles or wild rice. Slice venison 1/ 8" strips Season with salt and pepper Melt 1 1/2 tsp butter in a large skillet. Blend in flour, then add the Beef Consommé; boil; add mustard, sour cream, Using the rest of the butter and another skillet brown the venison and onion, then add to sauce. simmer for 20 minutes.