Looking into the Freezer

As I may have mentioned before, we have been eating out of the stored foods since the grocery shelves have been strangely and intermittantly out of some items. I decided to finally use the last venison steaks. They were delicious. There are lots of people who would never ever in a million years eat venison. These are not the same people who are vegetarian or vegan (although the vegans and vegetarians wouldn’t either). Anyway I wanted to share with you the recipe for venison steak so that if you are ever so inclined you could try it. It would of course also work with beef…

Venison Pan Steaks
Ingredients:
4 venison steaks cut 1″ thick
1 pint buttermilk
1 t. cinnamon
3 T. black pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 sweet onion chopped
1 c. beef broth
6 T. butter (yes real butter) divided
1/4 t. sugar
3 T. red wine
1/2 c. red wine
2 T. capers – rinsed
1 t. flour and 2 T. broth

Directions:
Rinse the venison and remove any “silver skin” from the meat (this is similar to preparing lamb). Place the venison steaks in deep sealable dish and pour the buttermilk until the meat is submerged completely. Cover and refridgerate overnight. Turn the steaks once about 4 hours before you will begin the meal preparation. Place 3 T. butter in a saucepan and melt. Add the chopped onion and cook until translucent and slightly golden. To the onion add the broth, sugar and 3 T. red wine and cook until it is reduced by half. While the onion broth cooks, rinse the milk from the steaks and discard any remaining milk. The buttermilk removes the “gamy” taste from the meat and also tenderizes it. On a sheet of waxed paper or plastic wrap, sprinkle the cinnamon, pepper, garlic and onion powder and mix and spread across the surface. Gently press the steaks into the spices on each side and place them on a platter. Melt the other 3 T. butter in a skillet on medium heat. When the butter is melted and bubbling place the steaks in the skillet to cook. Cook about 4 – 6 minutes on each side (depending on how rare or well-done you like your steaks) turning only once. When the steaks are done, return them to the platter and keep them warm. Into the skillet pour the red wine and bring to a boil scraping any bits from the bottom of the skillet. Once the wine is boiling, pour the onion broth into the skillet and stir well to mix and return to a boil. Mix the flour and broth until the flour is dissolved and no lumps are present. Once the liquid in the skillet is boiling rapidly add the flour mix, stirring continuously to thicken. As soon as the liquid has thickened, turn off the heat and add the steaks back to the skillet. Spoon the sauce over the steaks and top with the capers. The entire cooking and prep time is about 30 minutes (minus the overnight soak in buttermilk).

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The first photo shows the steaks in the skillet (there were 4) and the second shows the plated meal – we had loaded baked potatoes and Sparky added an arugula and kale salad.

76 thoughts on “Looking into the Freezer

            1. Hmm. Only the Disney version. In real life they eat everything! We have to plant our daffodils and tulips under chicken wire or the deer dig them up and eat them. They will strip a young tree of leaves, twigs and the bark off the trunk (especially in winter). They will chew through corn and bean fields… And they are tick infested. Cute in theory but not in practice especially when the population exceeds the normal food sources. This is because Indiana does not have any top predators left.

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              1. well you have enlightened me, rabbits are an introduced plague here and there may be more rabbits than deer but they have smaller stomachs and create much damage! I honestly had never thought of that aspect … the same reason they cull roos

                Punam thought you were an aussie, that’s coz you’re alright mate πŸ™‚

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                1. Rabbits are tasty too! Of course I’d probably like the taste of roo. And someone thinking I’m an aussie is the nicest thing that has happened to me since the lockdown. I’m so tickled that both of you think I’m alright!!!

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                    1. The rabbits Mr. Fudd provided were shot with a rifle. He took pride in being a really good shot and usually it was a clean head shot. He always ate what he hunted and wanted to maximize his meat. He also hunts squirrels but because his family really liked them he didn’t share…

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  1. My mother used to make venison “phaal” (fried meat) which was out of this world. I have tried to make it several times, but it is never that tasty or appealing. So I have given up making venison. Your recipe and the photos look so good Val.

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    1. Venison done right is delicious. The key is the removal of the facia/silverskin/fell and then soaking in buttermilk. It requires a little more preparation than most meats… Maybe you should give it another try!

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      1. Maybe, but if your guest asks what’s for dinner, and you are serving steak, you do not say “steak from a cow”, you just say “steak”, so if you are serving venison, are you lying if you answer the question with “steak”?

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  2. Looks yummy. Wrangler can’t eat sausage because it causes problems. In biscuits and gravy and spaghetti I use venison when I have it. I love it in chili also. We are already scouting for fall.

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    1. Yay! I have a venison meatloaf recipe that is delicious. I wish I had some more ground venison as I like it in spaghetti and chili too! Hope you can fill the freezer! (I’m only a little jealous – okay maybe more than a little)…

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        1. Only 2? My friend “Mr. Fudd” has a limit of 1 buck and 6 does. But that’s Indiana – I saw 6 deer killed on the road (a 25 mile stretch from my house to saintvi’s). We have a little overpopulation problem!

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            1. He puts in for a lottery to hunt in specific areas to do population reductions. So far in the last 10 years he has won the lottery all but one year. Even so he has 3 kids who all want to get in on the kids pre-season hunt. His oldest has gotten a deer several times and his youngest is elegible this coming season. I hope you are successful!

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                  1. I had a tag. But my brother took my gun the year before to use and never returned it. So we had to buy me a different one and trying to find one took a while and I missed the season.

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                    1. I took responsibility to help mom out. My sister acted out. My brother is 5 years younger than my sister so he had a lot of mom and him time and he got his way.

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                    1. hunting private land is the deal! Mr. Fudd has a buddy with 20 acres who lets him hunt… The deer are all corn fed since he farms all the surrounding land.

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  3. I’m not shy about eating game meats and would totally try this if I had venison steaks. Thanks for the buttermilk tip. I have found bison steaks at the market. They are much leaner than commercial beef steaks and turn to shoe leather if you cook them too much. Luckily, we are both “mid-rare” people. The extra fat in butter and gravy would help, too. Your pics remind me of thinly pounded chicken-fried steak served with gravy, except the capers, which are a fanciful touch and nice flavor counterpoint, if you have some in the fridge. πŸ™‚

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    1. I’m glad to hear that you like the venison. I got the capers around the first of the year and made lemon chicken with capers and had a goodly amount left. So when I was trying to decide on how to fix the steaks I perused my wild game cookbook and found this recipe. As a bonus it called for capers! The buttermilk is a real “game changer”! (hehehe I make myself laugh sometimes)

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    1. They were excellent! But since I’ve retired I’ve lost my venison supplier! The last year I worked Mr. Fudd got 3 deer and didn’t have room in his freezer for all of it – I paid for the processing for a deer and he gave me half the meat. Now I’ve got to see if there are any hunters out there whose wives don’t want any venison in their freezers!

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  4. I once had a mate who loved to hunt. Now, I imagine that hunting in states that have woods, and streams, and grass, might produce edible game; but Southern California deer are not very appetizing. The scrawny beasts he brought home were tick infested and tasted worse than liver. That said, I’m sure they would have been improved by your loving ministrations.

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    1. Cooking wild game is a lost art… then again there are some critters that taste bad no matter what you do to them! This might explain all the out of state hunters we get though I think the west coast heads for CO or NE or even the Dakotas…

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    1. It is delicious if you can find it! Hunters can’t legally sell it (so you have to have a friend). Of course I paid for the processing so that wasn’t selling me the meat it was helping a friend and in thanks he gave me meat….

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  5. I have never tasted venison. It is not really available here and is expensive if it is. I have often wondered what it tastes like. The recipe sounds lovely.

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    1. It tastes a lot like beef. Though it is very very lean and a bit darker red than what most people associate with beef. The flavor cam ge strong if it is not prepared properly – kind of the difference between lamb and mutton…

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      1. Ah. I see. I am not about to try it but was interested to know what it tastes like. It sounds quite good.

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    1. It was! I thought they were the last ones in the freezer but I found one small package if butterflied chops (probably only 2 in the pkg). I may attempt to have Sparky try them on the grill!

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    1. You are very welcome! I really wish we had a place that sold elk and venison. I’m very fond of venison… maybe this winter Mr. Fudd will get very lucky and all the kids will get a deer and so will he so that his freezer overflow into mine!!

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