How should I prepare a deer steak?

I was just wondering if anyone out there had any specific advice as to how to prepare a deer steak. Maybe any sort of marinade or anything along those lines you recommend I use, or how long to cook it. Thanks!How should I prepare a deer steak?
Some say to soak it in vinegar but I always soak mine in salt water then in clear water. Rinse well and hack it until tender. I flour and pepper and fry in butter until done.





It's wonder cooked that way.








BEBHow should I prepare a deer steak?
We don't hunt personally, but we are given Elk steaks by friends who do %26amp; we get venison also.


What I do is salt %26amp; pepper the steak, add a little garlic powder %26amp; then dredge it in flour %26amp; fry it. That is how our family likes it.


As for the length of time, depends on the thickness, just like any other steak. Thin, then just a few minutes on each side, until the flour is browned. We like ours a little under done.


Also, do not crank up the heat. A medium-high heat is fine, like start at 5 or 6. If it is burning or cooking to fast %26amp; hot, turn it down a bit.





It's perfect with mashed potatoes %26amp; milk gravy made from the pan drippings.
I`d tenderize it with something you can use on beef and cook it like beef,rare,medium,and well done depending on your taste.
why would you eat a deer


and why would you kill one
We've always tenderized the meat by pounding it, then you can marinate in a bit of wine. This helps bring out the flavor of the meat. Pan fry or grill for a great steak. Bon Appetite!!!
Depends on the cut of deer steak.





Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 130掳 to 140掳 F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.








Basic Dry Game Marinade





Ingredients


1 teaspoon kosher salt


1 tablespoon white peppercorns, crushed


1 teaspoon dry mustard


1 teaspoon dried thyme


1 teaspoon dried oregano


1 teaspoon ground ginger


1 teaspoon freshly grated nutmeg


1/2 teaspoon ground cloves


1/2 teaspoon ground allspice


1/2 teaspoon cayenne pepper


3/4 teaspoon juniper berries


1 bay leaf





Combine all ingredients and crush thoroughly in a mortar with a pestle or with a spice grinder. Rub on meat at least 30 minutes prior to cooking to allow flavors to penetrate.





American Game Cooking by John Ash %26amp; Sid Goldstein

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