… They can contaminate your food with chemicals and make it unsafe to eat. Sawing creates more surface area and more knife nicks, which means that more meat is exposed to air and bacteria that can compromise the final product. Venison Eye of Round – looks like a tenderloin, but you DON’T want to confuse the two! Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly. See more ideas about venison, recipes, beef recipes. Cube steak and roll in flour, brown ... add rest of ingredients. We also make cube steaks, roasts, and loins out of cuts of meat from the deer. In a large skillet over medium-high heat, heat oil. The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. When you reach the hilt, draw backward while still pushing down. This is why backstraps and tenderloin are tender. Again, just no. What cut of beef is cubed steaks made from? of lemon juice, 1/2 cup of honey, 1/2 cup of soy sauce, 1/2 tsp. Types of venison steaks include the flank steak, which is cut from the muscle of the belly. Cut the steak into smaller pieces after you pound it, if you desire. Procedure: Place venison steaks on hard surface or cutting board. Venison is very low in fat and is best served medium-rare. To harvest each one, cut along the spine starting by the scapula and working down to the last vertebra. 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 bottom part of the leg is used for ground meat (burger, jerky, brats, sausage, etc. 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. That exposes less surface area to potential drying and freezer burn. My favorite way to prepare venison loins is a recipe called chicken fried steak. When you reach the hilt, draw backward while still pushing down. New York Strips and tenderloin — also called filet mignon in beef — come from the … Here are a few tips and guidelines for grilling the perfect venison steak. Venison cube steak should be tender enough to be cut with a fork. Mix the marinade ingredients well with the wire whisk. Unlike a lot of other venison cuts, however, they are tender and mostly free of sinew. The tenderizing process makes them have a rough texture that has little indentions in it. Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA’s Food Safety and Inspection Service. Deer also makes a wonderful breakfast sausage. ), the top part of the leg is used for a Rump Roast, cubed for fondue, or can be left into Round Steaks. Heat a large frying pan - large enough to hold 2 of the Cube Steaks with some room between … Required fields are marked *. Sprinkle both sides of each Cube Steak cutlet with kosher salt and freshly ground black pepper. The Round Steaks are the cuts taken from the middle part of the back legs, as shown in the video. Stretch out another piece of plastic wrap to completely cover the meat. Bake at 350 degrees for 1 hour or until done. I pull my steaks from the grill or pan as soon as they reach 125-130F – … to chicken fried steak in that both are different kinds of ground beef (or ground beef pressed into patties) fried in a pan and served up with gravy on them. Cut the round steak into serving sizes and lay the pieces on top of the plastic wrap, leaving a gap in between each piece. Then place the steaks on the grill and cook them until the meat is seared on both sides — no longer. I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable when making steaks. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. You just slice them and place them in a vacuum-sealed freezer bag. The name refers to the shape of the indentations left by that process (called “cubing”). With venison steaks, I marinate for at least 3 hours, but up to overnight. The most common cuts of meat used to make cubed steak are top sirloin and top round. I like to season my steaks in advance then cook them low and slow over the barbecue. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Preheat the oven to 350 degrees Fahrenheit. Easy Venison Steak Recipe Ingredients: 4-5 venison steaks, cut about ¾ inch thick 2 Tablespoons olive oil 2 Tablespoons butter 2 cloves garlic, minced flour. Flank steaks are flat and rectangular, and are not often single-person steaks. 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. “Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. This is the most common cut of meat used for the American dish chicken fried steak. The goal here is to make one, smooth cut cleanly through the muscle. The Cut: So, we know we need a tougher cut of meat. The best ways to cook venison steaks are on a hot grill, or in a very hot skillet on the stove. Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. 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. Also, you can use any scrap meat to make a deer burger. Step 3 Combine 4 tbsp. 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. 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. Instead, sprinkle the meat with salt, pepper, garlic powder or other spices you normally would use on beef. Continue the process until you’ve rendered your whole sirloin and round into nearly identical steaks. To cook venison steak, start by marinating the meat for an hour to get rid of some of its gamey flavor. Farm-raised venison is an easy meat to like, a lean and flavorful alternative to beef that can be cooked in much the same way. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon. Then, once the meat is done marinating, preheat a frying pan so it's as hot as possible. Once you’ve removed those thick, meaty muscles, lay them on a flat, clean surface and make sure your knife is very sharp. But it can be helpful to steak them up in advance if you’re giving the meat away to friends. If you’re sawing back and forth a bunch, you’re doing it wrong. You can measure that width with your fingers or knife blade and hold that mark by placing your knuckles against the flat of the knife blade for the second cut to make sure it’s parallel with the first one. Don’t overcook it. A flexible boning knife like the Meatcrafter by Benchmade is really nice for this. of garlic powder and salt and pepper to taste in the small bowl. Both are best cooked on the bone for flavour and succulence. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe 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. If there's a hunter in your tribe, honor the animal and … Your email address will not be published. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. We call this cross-contamination. Pour beef broth over … Nov 14, 2019 - Venison Cube Steak: For the carnivores among us, few dishes are as delectable as wild game. These are the equivalent of ribeye and filet mignon in beef. Either way, cutting a perfect steak all comes down to proper knife work. Which is fine if you want it to be more of a meat sauce, but then you might need to change the name of the dish… However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. Venison Rounds – Deboning. www.grouprecipes.com/69520/swampland-venison-cube-steak.html You should reach the cutting board with these two clean slices. 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. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles. By searing, natural juices are retained within the steaks, which essentially steams the meat from the inside. Then, simply pull on the band of muscles with one hand and cut it free from the backbones with a sharp knife. Repeat this process with each venison steak. Medium-rare is best: between 130- and 135-degrees Fahrenheit. … Big bucks, land management, rut reports, and tips for the whitetail obsessed. 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. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. If you use a more tender cut, it will disintegrate as it cooks. Hanging the animal prevents the muscles along the spine from shortening. Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. Pound vigorously with meat mallet or other hard object. Season steaks with salt and pepper. Take your time to really think about each cut. 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. The best steak cuts from a deer come out of the hindquarters, also known as hams. Obviously, the best deer steaks are the backstrap and tenderloin. Prep time (Skillet): 20-25 minutes; Cook time: 6 minutes per steak; Total time: 25-40 minutes Reserve remaining dredge mixture. Mix flour and garlic powder in a large shallow plate and dredge steaks. Often we will save the back straps and cut them into steak which is an easy way to process the meat. Last night, since I had some leftover venison cubed steak from making "Dixie Creek Roll-Ups" over the weekend, I planned to cook fried deer steak.Fried venison is a great go-to recipe for cubed steak - delicious and simple to prepare. The name refers to the shape of … 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. You should reach the cutting board with these two clean slices. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. I know that seems long, but it works great for me! Aug 10, 2018 - Explore James's board "venison cube steak and backstrap" on Pinterest. It's an affordable cut of beef compared to some of the others. Grill the steak or cook it in a skillet. On the hind legs, cut the inner thigh skin from the crotch to the shin area. 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). It's an affordable cut of … https://community.legendarywhitetails.com/recipes/cubed-deer-steak-gravy However, cubed steaks can be made from most cuts of boneless steak. Really, a butcher can make cube steaks from any meat on the animal, but they’re typically made with tougher cuts of meat. Your email address will not be published. There’s a lot of good meat in the ham, but the two particular muscles you’re looking for are the sirloin and the round. To cook the loin for stunning medallions, remove as much silver skin as possible. If you follow these steps, you’ll have a product that survives the freezer, cooks perfectly, and wows your guests who eat it. Likely your knife is too dull. 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. Wild venison is more problematic, in part because it's often tough and can have a strong, gamy flavor. … It is made with a thin, tough steak that is pounded flat to tenderize it, or else it is made with cubed steak. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. Bake at 350 degrees for 1 hour or until done. When rigor mortis sets in, the animal stiffens. But there’s icky stuff on there, you cry! Roll in flour tortillas and enjoy. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. You want a relatively long, sturdy blade. You can make jerky out of any cut of meat that’s on a deer. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. You want all your steaks to be the same thickness so they cook in the same amount of time. Pick Your Cut. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Like most things in life, there’s a passable way and a proper way to cut venison steaks. 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. 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. 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