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just a little messing around in the kitchen this am, had some venison back strap and tenderloins. figured i would try a little different approach on these and see if i could come up with something postworthy to share...
first i took my backstrap, and made butterflied steaks about 3/4" thick... left the tenderloins whole as they were from a smaller management deer. apparently np pics but we all know what raw meat looks like eh...
butter in a pan, sliced up an onion and started to caramelize them.
steaks you didnt get to see earlier with a shake of rub on them.
brown first side and flip, use higher heat so it dont take long, also use a big pan so i have portion of it off the burner and that is where i have the onions setting now.
add a can of drained mushrooms.
can of cream of celery, splash or two soy sauce for salt and color.
mix the soup,soy,onions,and shrooms all together and what i did was then lift the steaks out and set back in atop the mixture hoping to keep the steaks from getting too done. let it simmer til sauce came together nice, what i should have done was remove the steaks and plated, did the sauce by itself then in the pan and poured over steaks...
slap together on a plate with some zaterans rice and black bean thingy...
and as you see, not my typical pink center, miscalculated the cooking over the sauce mix and got a lil done for me, still juicey and tender. but not as good as med /med rare to me... but go over well at meathunters i bet... still dang good eats.
thks for cking in... will try and do something new with venison from time to time and share. urging others to do the same. dont grind it all up as there is some super great meat to be had. will say it again but them french chefs use venison in thier top dishes for a reason... beef does not cut it thats why. ttyl E
first i took my backstrap, and made butterflied steaks about 3/4" thick... left the tenderloins whole as they were from a smaller management deer. apparently np pics but we all know what raw meat looks like eh...
butter in a pan, sliced up an onion and started to caramelize them.
steaks you didnt get to see earlier with a shake of rub on them.
brown first side and flip, use higher heat so it dont take long, also use a big pan so i have portion of it off the burner and that is where i have the onions setting now.
add a can of drained mushrooms.
can of cream of celery, splash or two soy sauce for salt and color.
mix the soup,soy,onions,and shrooms all together and what i did was then lift the steaks out and set back in atop the mixture hoping to keep the steaks from getting too done. let it simmer til sauce came together nice, what i should have done was remove the steaks and plated, did the sauce by itself then in the pan and poured over steaks...
slap together on a plate with some zaterans rice and black bean thingy...
and as you see, not my typical pink center, miscalculated the cooking over the sauce mix and got a lil done for me, still juicey and tender. but not as good as med /med rare to me... but go over well at meathunters i bet... still dang good eats.
thks for cking in... will try and do something new with venison from time to time and share. urging others to do the same. dont grind it all up as there is some super great meat to be had. will say it again but them french chefs use venison in thier top dishes for a reason... beef does not cut it thats why. ttyl E
for sure if I had any to give to you.
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