Tag: Venison

Venison Steaks with Butter

Cooking time will vary slightly due to steak thickness and how hot your pan is when you begin cooking. This got us 2 perfectly medium steaks that were only about 1/2 inch thick. You can also add more butter and rosemary after the flip, then spoon the butter over the steak, but I’m a big fan of the natural steak flavor.

  1. Heat a skillet over medium high heat until pan is preheated. Once preheated, add 2 Tbsp butter, melt and coat pan, then add your steaks and cook on that side for 3-4 minutes without touching.
  2. Flip the steaks and cook for another 2-4 minutes on the second side. Remove from pan and plate. Let rest for 5 minutes before serving.
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Meatball Stroganoff

If you don’t get steak very often, or can’t afford steak, this is a great alternative to the standard Beef Stroganoff. I made this similarly to how I made my previous stroganoff recipe, without sour cream. Josh grew up with this version of stroganoff just because ground beef is more versatile than steak is, also steaks were a meal when you get a deer and not an everyday luxury.

  1. Preheat oven to 400F. First, make meatballs and cook your meatballs: in a casserole dish, mix together 1/2 lb of ground burger, 1 egg, and 2 Tbsp worcestershire sauce. Mix together and form into meatballs. Space out and bake for 30 minutes.
  2. In a dutch oven, add 6 cups of water and 5 beef bouillon cubes. Bring to a boil and dissolve cubes. Add 4 Tbsp worcestershire sauce to the broth and 1 can of strained chopped mushrooms. bring to a boil. Add 3/4 a bag of egg noodles (12 oz), lower the heat to low, and boil for 10 minutes. Remove from heat.
  3. Once the meatballs are done, transfer into your pasta mixture. Add 1 cup of milk and add 6 Tbsp flour slowly to your mixture to limit clumping. Add 3 Tbsp worcestershire sauce. Bring back to a boil. Boil for 3 minutes. Remove from heat, then let cool for 5 minutes before eating.

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Stuffed Pepper Rice

When I was growing up, I really loved stuffed peppers. I had only had homemade stuffed peppers 2 times growing up, otherwise I always had to buy them frozen because they took too long to make. I first made this dish when I was in High School. I wanted the taste of stuffed peppers without the time that it took to make them. I decided to just chop up the peppers and add them to the rice, and so I did. That is how this dish was formed. I like to top my bowl with some shredded cheese to get that final stuffed pepper vide. I also only cook the peppers enough to get warm, because I don’t like the texture of the mushy peppers, and I don’t want them to dissolve into the rest of the dish. Finally, I also like the crunch that the lightly cooked peppers brings to the dish.

  1. Heat a large dutch oven over medium high heat. Dice up one medium onion (1 cup), and dice up 2 green peppers (1 1/2 cups). After 5 minutes, add 3 Tbsp of oil and add 1 lb of ground beef. Begin browning the beef, after 5 minutes, add onion and cook.
  2. In a side pan, add 1 1/2 cup rice, rinse until the water is clear, then add 1 1/2 cup water. Heat to a boil, then boil for 5 minutes, then remove from heat.
  3. Once beef and onion is cooked, add one jar of spaghetti sauce, and add 1 cup of water to jar, shake then add that also to the mix. Stir, turn heat to low, cover and let heat for 5 minute until hot. Add the green peppers and cook for 2 minutes. Then, add cooked rice stir and remove from heat. Wait 5 minutes before serving then top with shredded cheese.
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Sous Vide Venison Steaks

The sous vide is one of my favorite ways to cook meats perfectly. This recipe cooks steak to a perfect medium rare, and like my other sous vide recipe, it makes the meat tender like butter. These steaks also hold their steak texture, and are so juicy.

  1. Create your water bath, attach your sous vide, and set your temperature to 130 F.
  2. While that’s heating up, place each steak in it’s own zipper/freezer bag, do not add any of the meat’s thawing juices. Then use either a vacuum sealer or the water displacement method to remove as much pair as possible.
  3. Once the water bath reaches temp, add the steaks and cook for 2 hours. Weigh it down with a small plate/cutting board that doesn’t block water circulation.
  4. Once cooked, remove from bag and dry on paper towel. Heat a skillet to medium high heat, and once pan is hot, add 1 Tbsp of butter and your steaks. The steaks will only need about 30 seconds per side, long enough to add color only.
  5. Remove from heat, let rest for 5 minutes, then eat your perfectly medium rare steak.
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Cheese Steaks with Fried Onions

Cheese steaks are an easy dinner/snack that can serve a lot of people with little effort in cooking. If you plan to cook lot of steaks, I would recommend using a skillet, but otherwise a frying pan should be enough. you can also cook the steak and just place the cheese on your bread. This is one of the best sandwiches I’ve had in a while and I highly recommend.

This is a good option also for a sandwich buffet. Make up the onion and meat, then make a spread of cheeses, veggie toppings like lettuce, and tomatoes, dressings like mayo, ketchup, and ranch, and other sides like chips, pasta salads, and wings.

  1. Chop 1/2 an onion into slices. Heat a small frying pan to medium-low heat. Add 1 1/2 Tbsp of butter and onion. Stir occasionally.
  2. In a large frying pan, add 1 Tbsp of butter, melt, then cook steak pieces until browning appears on both sides.
  3. Add cheese to your bread, add desired amount of meat, onion, and additional toppings as desired.
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