I love this way to use venison. I discovered it one night when I had forgotten to start marinating the steaks until we were already getting hungry. It's great because it's quick and really, really good.
However, I have discovered that the cut is really important; venison steaks are just roasts (or other cuts) that have been cut into slices, so pay attention to which cut the steaks are coming from. This recipe is best with steaks from more tender cuts like the sirloin or eye of round, since there's no marinade to help the tenderizing.
Also, try a bit of worcestershire on the finished steaks and—this is important—use bacon grease instead of oil. Bacon makes it better \m/
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I love this way to use venison. I discovered it one night when I had forgotten to start...