Monday, November 22, 2010

Pan-Fried Sitka Deer

Pan-Fried Sitka Deer
Basic Recipe
Thaw Venison on a colander sitting in a pan, stail juices drain away.

When ready to cook rinse venison quickly under cool water, and pat dry with a paper towel.

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.

Jazz It Up:
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.

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 flavor. Remove rosemary and fry steaks as in basic recipe.

Serve hot steaks with a pat of garlic butter on top, or butter seasoned with favorite 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.
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.

Grill Recipe 1
Season Venison Steak with garlic salt and black pepper. Grill over mature coals, turning and basting with butter every minute till you achieve desired doneness. Ballpark would be five to six minutes, depends on fire, distance of meat from fire, etc.

Grill Recipe 2
Marinade Salt Coarse, Ground Black Pepper,Green Onion Tops or Dried ChivesWorchestershire Sauce to cover
Sauce(Boil together)1 Cup Butter1/4 Cup Lemon Juice-more for a stronger lemon flavor
2 Teaspoons Salt
1 Teaspoon Pepper
2 Tablespoons Worchestershire Sauce
2 Diced Jalapeno Peppers

Marinate Venison Steaks for 30 minutes to 2 hours to absorb flavor. The longer the time, the stronger the flavor. Remove Venison Steaks from Marinade.

Apply sauce to marinated steaks before grilling on low coals till centers are hot and pink to taste. Baste with sauce during grilling and after removing from fire.

Chicken Fried Steaks
Before placing steaks in skillet in Basic Recipe, pat dry again, beat with a meat mallet or edge of a plate, and dust in flour. Dip in buttermilk. Dust again with flour, salt, and pepper. Fry in virgin olive oil until brown.
Make gravy after steaks have been removed from pan by...
adding one Tablespoon flour to skillet for each Tablespoon of oil left in skillet. As flour starts to brown, add 1 cup milk for each Tablespoon of flour already added. Stir contantly until thick and creamy. Add salt and pepper to taste.

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.

Cream, and Noodles
Pan-fry 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.

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