I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable when making steaks. Mix flour and garlic powder in a large shallow plate and dredge steaks. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. Using a textured meat mallet, strike the meat all over with the pointed side of the mallet, creating indentations all over the surface of the meat. The best steak cuts from a deer come out of the hindquarters, also known as hams. Tuck in the tapered ends – if any – and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape. Cube steak and roll in flour, brown ... add rest of ingredients. Venison is very low in fat and is best served medium-rare. Cut the steak into smaller pieces after you pound it, if you desire. Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. Take your time to really think about each cut. Buy pre-tenderized cube steak from the butcher or grocery store, or make your own by using a meat tenderizer to pound a thinly cut chuck steak or round steak. https://community.legendarywhitetails.com/recipes/cubed-deer-steak-gravy of lemon juice, 1/2 cup of honey, 1/2 cup of soy sauce, 1/2 tsp. The most common cuts of meat used to make cubed steak are top sirloin and top round. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. If you’re going to freeze these steaks, either wrap them in good freezer paper or use a quality vacuum sealer and bags to make sure they’re still delicious when you thaw them to eat. The Round Steaks are the cuts taken from the middle part of the back legs, as shown in the video. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly. With venison steaks, I marinate for at least 3 hours, but up to overnight. Aug 10, 2018 - Explore James's board "venison cube steak and backstrap" on Pinterest. Heat a large frying pan - large enough to hold 2 of the Cube Steaks with some room between … If you follow these steps, you’ll have a product that survives the freezer, cooks perfectly, and wows your guests who eat it. Even if we’re going to cook them as steaks, some of the MeatEater crew choses to freeze these muscles whole then cut them up right before they hit the grill. Repeat this process with each venison steak. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles. Stretch out another piece of plastic wrap to completely cover the meat. Wild venison is more problematic, in part because it's often tough and can have a strong, gamy flavor. What cut of beef is cubed steaks made from? The name refers to the shape of … This is by no means the only way to butcher and cook your cuts, but this is how I get the best results when using the whole deer. Prep time (Skillet): 20-25 minutes; Cook time: 6 minutes per steak; Total time: 25-40 minutes To cook venison steak, start by marinating the meat for an hour to get rid of some of its gamey flavor. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. We call this cross-contamination. Then, simply pull on the band of muscles with one hand and cut it free from the backbones with a sharp knife. To cook the loin for stunning medallions, remove as much silver skin as possible. This is the most common cut of meat used for the American dish chicken fried steak. If you use a more tender cut, it will disintegrate as it cooks. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon. In a large skillet over medium-high heat, heat oil. When you reach the hilt, draw backward while still pushing down. Again, just no. Reserve remaining dredge mixture. When you reach the hilt, draw backward while still pushing down. But it can be helpful to steak them up in advance if you’re giving the meat away to friends. The name refers to the shape of the indentations left by that process (called “cubing”). This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. See more ideas about venison, recipes, beef recipes. … … They can contaminate your food with chemicals and make it unsafe to eat. Bake at 350 degrees for 1 hour or until done. To harvest each one, cut along the spine starting by the scapula and working down to the last vertebra. Both are best cooked on the bone for flavour and succulence. You should reach the cutting board with these two clean slices. Step 3 Combine 4 tbsp. My favorite way to prepare venison loins is a recipe called chicken fried steak. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Your email address will not be published. I pull my steaks from the grill or pan as soon as they reach 125-130F – … If there's a hunter in your tribe, honor the animal and … Once the skin is freed from the leg you can skin the hide off the meat, working from the rear of the animal towards the head. Pour beef broth over … Like most venison meat, these cuts are lean. The proper form is to place the tip end of the knife on top of the muscle at your first cut point, then push forward and downward to break through the surface tension and cut smoothly through the meat. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. Also, you can use any scrap meat to make a deer burger. The goal here is to make one, smooth cut cleanly through the muscle. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe When it comes to roasting these joints, you might want to consider roe deer over red, simply because its smaller size is more user-friendly in a domestic setting. Nov 14, 2019 - Venison Cube Steak: For the carnivores among us, few dishes are as delectable as wild game. Sawing back and forth a bunch, you can use any scrap meat to make one, smooth cleanly! Of 57°C/135°F if you ’ re sawing back and forth a bunch, you ’ ve rendered whole... Harvest each one, smooth cut cleanly through the muscle of the indentations left by that process ( called cubing... All the way around the deer ’ s on a hot grill, or in large... 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