Venisons steaks

[Russinating]

Bought a 250g venison steak on a whim from Ocado as they were reduced. The label is fairly basic but says that it may contain shot so I assume it's from a wild roe? If that's the case is there anything I should do the counteract the likely toughness?

Other than that I was just going to fry them as I would a regular steak, unless anyone can suggest otherwise.

Will be eating it tonight so rapid responses appreciated

 

[FrenchTart]

Try marinading it in a bag with some beer or with 1 tbls spoon soy, 1 teaspoon oil and 1 teaspoon vinegar. You should add a tiny pinch of sugar and salt to either.

Either of those will help tenderise it and even just 30 mins of it will make a difference.

 

[Maccapacca]

It's pretty dry, best in pies and stews imo compared to beef.

Marinade and make sure you have a sauce with it or something like creamy mash.

If you're worried about the shot have a look for any tissue damage and follow it through with your fingers.

 

[monkentage]

What cut is it? The last steaks I bought were melt in the mouth tender and anything but dry. I treated it like beef fillet.

 

[HeadlessChicken]

It's pretty dry, best in pies and stews imo compared to beef.

Marinade and make sure you have a sauce with it or something like creamy mash.

If you're worried about the shot have a look for any tissue damage and follow it through with your fingers.

Totally depends IME. A decent venison steak (wild or farmed) is as good if not better than a beef steak, and should be treated as such. Seconds cooking, rest and eat.

 

[Russinating]

Success . Was lush. Marinated it in ale for an hour beforehand then just fried as a steak - minute each side and rested for 10 whilst frying the veg in the same pan. Would definitely buy it again, especially at £4 for two people.

 

[FrenchTart]

Awesome. Glad it worked out for you

 

[Platinum Pete]

I love venison. If you know where to shop loin is significantly cheaper than decent prime beef and very tender/ tasty, but only when super rare. Op looks like you treated it well. If you can get it, rump with a decent fat cap is amazing. Venison fat is so delicious but pretty unusual.

 

[~>Dg<~]

Russinating looks gooood except sweetcorn

 

[UltimateChef314]

I've never known how to cook a good venison - please can someone give me a good recipe??

 

[Nightglow]

I've never known how to cook a good venison - please can someone give me a good recipe??

It all depends on the cut, how long you cook it, some cuts need to be long & slow.
This links show you the what to use each cut for.

http://www.scottish-venison.info/index.php?page=all-about-butchery

 

[DB_SamX]

That looks delicious. I love venison, especially burgers that can be found at farmers markets, not supermarket ones. High meat content, much more flavoursome, barely any fat and not very expensive. /drool...

 

[Nightglow]

Try some Venison sausages then.

 

[DB_SamX]

The farmer at the market I bought the burgers from didn't sell them, and Tesco ones are rubbish.