Venison steak, also called deer steak, is a delicious low-calorie meat that contains little fat. As with most types of meat, there are several ways to prepare it. This recipe is especially good for cuts of meat that tend to be tough, such as round steak. The meat tenderizes while cooking slowly in the oven. However, the recipe can be used for any type of venison steak. It's also good for beef round steak.
Instructions
1. Layer the serving-size pieces of steak in a large pot, bowl or 13-by-9 inch pan. Cover with water and add 2 to 3 tbsp. of salt. Allow the meat to soak in the salted water for 30 to 90 minutes. If soaking longer than 30 minutes, drain the water and replace with fresh salted water after about 1 hour or when the water becomes discolored.
Soaking the meat in salted water draws some of the blood from the meat and helps to eliminate what some people refer to as the "wild taste" that is characteristic of some wild game.
2. Drain the water from the venison and rinse with clear water. Pat dry and set aside.
3. Prepare steak for cooking. Salt and pepper each piece and coat with flour.
4. Brown the flour-coated pieces of steak in 1/8- to 1/4-inch of hot oil in the skillet.
Don't completely cook the steak all the way through in this step. Just brown it well on both sides. It will finish cooking in the oven.
5. Remove browned pieces of steak from the skillet and drain on absorbent paper towels.
6. Repeat Step 4 and Step 5 until all pieces of steak are browned.
7. Line a 13-by-9 inch pan with aluminum foil. Layer the browned pieces of steak in the foil-lined pan. Add 1/2 to 1 cup of water to cover the bottom of pan. Cover pan with aluminum foil and seal all edges. Cook in a 325-degree Fahrenheit oven for 50 to 60 minutes.
Tags: pieces steak, salted water, 13-by-9 inch, aluminum foil, browned pieces, browned pieces steak, Cover with
