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Hopes View Drop Down
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Joined: 06 August 2008
Location: Waikato
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    Posted: 05 December 2011 at 8:19am
I've got a very nice-looking slab of venison back steak out to thaw. Trouble is, I have no idea what to do with it once it has, it's not a cut I'm used to eating. I could just slice it up and fry it, but that seems a bit boring and DH isn't really a 'plain slab of meat' person - any other ideas?

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Hopes View Drop Down
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Joined: 06 August 2008
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Points: 4495 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hopes Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2011 at 4:53pm
Well, the cat got the steak So no hurry for suggestions! Although I would like to know what you do with them, I have a few more in the freezer.

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T_Rex View Drop Down
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Points: 2896 		Post Options Post Options   Thanks (0) Thanks(0)   Quote T_Rex Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2011 at 6:59pm
oh dear! i dont really know how to cook venison either, but maybe slowcooker with a plum sauce of some kind?
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Tissy View Drop Down
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Points: 332 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tissy Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2011 at 10:48pm
thinly sliced into rounds/slices. season with salt and pepper.
put a little butter in the pan, fry it and have it medium cooked (for the best flavour)
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caliandjack View Drop Down
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Points: 12487 		Post Options Post Options   Thanks (0) Thanks(0)   Quote caliandjack Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2011 at 7:28am
the back strap is the tenderest part - quick fry in the pan then finish off in the oven - have it with something like bacon and apples

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T_Rex View Drop Down
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Points: 2896 		Post Options Post Options   Thanks (0) Thanks(0)   Quote T_Rex Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2011 at 12:57pm
oh ignore me - i read that as a "NOT very nice looking steak" - they seem to be the bits my brother gives me

don't waste good steak in the slow cooker! (or on the cat )
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Points: 18 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Doublemama Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2011 at 1:19pm
That is one of my favourite cut's of venison. We slice about as thick as little finger and marinade for 30 mins, in a little of each on these...lemon juice, olive oil, ground pepper, fresh thyme (finely chopped) and about 6 rosemary leaves (finely chopped). Venison is best done meduim rare or medium (max). Then quickly pan fry or on the bbq. Only make enough marinade to just coat meat.
Let me know what you think when you try it
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