Cracked Black Venison Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 2, 2009
I give it five stars only because it doesn't require the steaks to be grilled and I love fried venison. I honestly cook all steaks and chops this way most of the time. It's faster and easier. I add garlic and onion much of the time. I also add water as necessary to prevent over-drying the meat. As a suggestion, check the steak frequently as 10 minutes is too long for most steaks.
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Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009
At the advice of other reviewers, we used garlic powder with this recipe. We also used some extra bold indian peppercorns, (coarsely ground) which added a lot of nice flavor. I thought this was delicious, and the venison was not gamey. Simple and tasty.
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Reviewed: Oct. 27, 2002
I don't really consider this a recipe because its just frying up some meat with basic S&P and butter BUT it is good! However, to keep the meat tender, you need to add a couple TBLS of water. I have also used beer in place of water and sprinkled all-season salt over it. Very good and easy...for breakfast, lunch or dinner.
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Reviewed: Nov. 21, 2002
What I did was marinate steaks in the beer and worchester sauce then BBQ'd them. Very Good
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Reviewed: Jan. 1, 2004
We like venison steaks as well as beef and they have less fat. I'm glad to see that not everyone thinks venison must be soaked or marinated. The only thing I do different is add more spices, such as garlic and red pepper. You do not need the marinades IF your venison has not been in the freezer a long time. The sooner it's prepared, the tastier it is. One note...be careful not to overcook venison. Depending on the size of your steak, you will not need to cook it this long. Ours were smaller and didn't require the full 10 minutes on each side to be cooked to medium well-well done (no blood). Overcooking venison completely changes the taste and, in fact, gives it a powdery consistency.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 1, 2004
Very tasty, without hiding the venison taste to it.
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Cooking Level: Intermediate

Home Town: Frascati, Lazio, Italy

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Reviewed: Mar. 25, 2006
EXCELLENT WAY TO PREPARE VENISON STEAKS OR CHOPS.. VERY EASY...
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Brampton, Ontario, Canada

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