The spices in this recipe bring out the delicate flavor of the venison while hiding the gamy aspect of it. Quick and easy to prepare, marinated venison steaks go well with rice or mashed potatoes and any fresh green vegetable.
Instructions
1. Rinse the venison steaks. Use warm water, then place them in a container with tight-fitting lid. Rinsing gets rid of any lingering blood, which can contribute to the gamy flavor. This recipe works with any boneless cut of venison, even stew meat.
2. Sprinkle in dressing mix. One packet of dry Italian dressing mix is the key to this recipe. No matter what brand you use, the dressing mix has all the right spices to complement your venison.
3. Add canola oil. Fill one-quarter of the container with canola oil. It is important to add fat when cooking with venison. You can see by the appearance of the meat that venison has almost no fat in it. Cooking meat without fat is a recipe for shoe-leather.
4. Fill container with water. Pour water into the container, leaving about half an inch of empty space at the top. Water is the vehicle for circulating the spices to all areas of the meat.
5. Shake well. With the lid on tight, shake the container until the oil, water and spices mix and coat each piece of venison.
6. Put the container in the refrigerator. Allow the venison to sit for at least 20 minutes. The venison can continue to marinate in the refrigerator for up to 2 days.
7. Pan-fry the venison. Use some of the marinade to lubricate the pan. Use enough marinade to keep the pan moist, but avoid "boiling" the meat. You may have to add marinade to your pan several times during the cooking process.
Tags: container with, venison steaks
