Wednesday, December 14, 2005

Oh dear, I actually like deer

Big Game Baked Round Steak
Dressing and Cooking Wild Game Copyright 2000

2 to 3 pounds boneless deer, antelope, elk or moose round steak, 1 inch thick
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon pepper
1 to 2 tablespoons butter or margarine
2 to 3 tablespoons olive oil or vegetable oil
3 tablespoons finely chopped onion
Brown sugar
Dried basil leaves
1 tablespoon butter or margarine, cut into pieces
¼ cup venison or beef stock

Heat oven to 350 degrees. Trim meat; cut into serving-sized pieces. Pound to ½-inch thickness with meat mallet. On a sheet of waxed paper, mix flour, salt and pepper. Dip steaks in flour mixture, turning to coat. In large skillet, melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat. Add coated steaks; brown on both sides. Fry in two batches if necessary, adding additional butter and oil. Arrange browned steaks in 12x8-ich baking pan. (I just used my Dutch oven for both the stove-top and oven steps in this recipe.) Sprinkle with onion. Top each steak with 1 teaspoon packed brown sugar and 1 teaspoon catsup. Sprinkle with basil. Dot with 1 tablespoon butter. Add stock to drippings inb skillet. Cook over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan. Cover with aluminum foil. Bake for about 45 minutes. Remove foil. If meat appears dry, add a small amount of stock or water to pan. Bake until browned on top, about 15 minutes longer.

6 to 8 servings

I don’t know what has happened to me, but I liked this venison recipe too. I thought the chili might have been a fluke but I didn’t have any problem eating this steak either. It could be the deer, it could also be the butcher. I don’t know, but this venison is very mild tasting. I’m amazed at how lean it is, yet it doesn’t get tough like lean beef tends to do.

The person who asked for diabetic and vegetarian recipes probably ran screaming from the room upon seeing this recipe but hopefully someone out there will enjoy this.

1 comment:

Anonymous said...

The secret to mild deer is to trim as much fat as possible. The flavor of beef is in the fat, and the wild taste of venison is also in the fat.
For tenderizing, try the blade type tenderizers. They are a little more expensive, but work great, especially when marinating.