Recipes & Ideas For Venison

Venison Pan Fried

When ready to cook, remove packaging, rinse venison quickly under cool water, and pat dry with a paper towel. If desired, cut Round Steak into 120 gram serving portions.
In skillet put 1-2 Tablespoons of virgin olive oil. Get pan very hot over high flame. Fry steak 45 seconds to 1.5 minutes per side, turning only once. Serve hot and juicy. Steak will have pink to barely pink center. Salt and pepper to taste.
The give it a bit more zest, season steak in pan with sausage seasoning on each side. Steak will taste similar to a pork chop and is super in a biscuit sandwich, with eggs, with candied yam, with a baked sweet potato, with applesauce, or with long grain and wild rice.
OR try as virgin olive oil heats for basic recipe, toss in a pinch of rosemary. In a short time, the olive oil will absorb the rosemary oil and flavour. Remove rosemary and fry steaks as in basic recipe.
OR EVEN TRY serve hot steaks with a pat of garlic butter on top, or butter seasoned with favourite herbs. Or put a dollop of warm sour cream and fresh chopped chives. Or even a dollop of warm Red Current Jelly on top, or on the side.
ANOTHER VARIATION marinate steaks for 30 minutes in Worchestershire Sauce with a splash of Liquid Smoke. Salt and pepper. Fry as in Basic Recipe or fry in butter. Add onions and green peppers for stir fry, if desired.

Venison Steaks in Mustard Sauce

Saute 1/2 finely chopped medium onion or equal shallots in 2 Tablespoons virgin olive oil. When nearly done, add steak to skillet and brown quickly on both sides. Reduce heat, pour in 2/3 cup dry white wine. Cover and simmer for ten minutes. Turn steaks at five minute mark. Remove meat and keep warm. Boil cooking juices until about 3 Tablespoons left in pan. Add 6 Tablespoons heavy cream, 2 Tablespoons strong mustard, salt and pepper. Boil over high heat one minute until thick. Pour over meat and serve immediately.

Venison, Cream, and Noodles

Pan-fry Venison steaks as in Basic Recipe. Set aside on warm tray. Saute in butter or margarine, 5-8 sliced mushrooms, 1/2 diced medium onion, and 2 cloves crushed garlic. Add 1/2 teaspoon curry powder, 1 teaspoon Kitchen Bouquet. Saute until onions are clear. Reduce heat and add 1/2 cup heavy whipping cream. Stir until thickened. If desired, add 1 teaspoon Red Current Jelly, Jalapeno Jelly, or Mint Jelly. Serve steaks with cooked wide noodles. Pour sauce over top of meat.