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Old 02-18-2018, 08:47 PM   #1
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Default venison steaks-two ways

thawed out 6 venison steaks and tenderized 4. chicken fried the 4 and chicken fried em. they were great. could almost cut em with a fork. got the other two marinating in a red wine/worcestershire mix, will sear and bake em tomorrow night.
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Old 02-18-2018, 10:05 PM   #2
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Dang good eats ! Well done sir!
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Old 02-19-2018, 07:45 AM   #3
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Yepper, cubed is the way I love em!!!
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Old 02-19-2018, 09:38 AM   #4
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I just season the cube steaks like any other steak, then toss them on a hot grill about 2 mins per side. Like most things good, they should be pink in the middle.
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Old 02-19-2018, 06:40 PM   #5
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Mmmmm... Chicken Fried Venison Steaks!

Hell yeah.
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Old 02-19-2018, 07:33 PM   #6
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seared the other two steaks tonight and blasted them in the oven at 450 for 3 min. everything was good except the texture. had taste, smell and even cut good, but it was just a bit chewy for me. i guess venison is just too lean to get real tender cut. no marbling at all. i'm not giving up though. i'll try another technique next time.
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Old 02-19-2018, 10:00 PM   #7
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A fav way of mine is to fry the steaks just like you did but only brown both sides. Pour most of grease out, saute some mushrooms and onions ad a little chicken stock, a pack of Lipton onion mushroom soup and make a runny gravy. Pour over the fried deer meat in a casserole dish, cover with tinfoil, bake about 30 to 40 mins, serve over mashed taters or white rice, pretty tasty
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