I need help.......................I have some deer steaks someone gave me, that I want to grill. Does anyone have any good ways to prepare them ?
I should have added, I've never cooked deer steaks. All I know if not done right, they will have a gamey taste and be tough 
Venison Barbecue
3 pounds boneless venison chunks
1 large onion
1/2 cup chopped green pepper
Water
2 teaspoon instant beef bouillon
1 can tomato soup - (10 to 11 oz)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon paprika
2 tablespoons brown sugar
Buns
Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook in crock pot until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid.
Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.
Spoon over toasted bun halves to serve.
Peppered Venison Steak
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
Deer marinade
Yield: 1 servings
1 each Lemon, juice of
1/2 cup Vinegar, wine
1/4 tsp Tarragon
2 each Onions, sliced
1 tsp Chili powder
1/2 cup Water
2 tsp Salt
2 each Bay leaves
1/4 tsp Pepper, black
1/2 cup Tomato catsup
1 each Garlic clove, crushed
Mix ingredients in a large bowl.
Place meat therein and turn several times.
Cover.
Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor.
Save marinade for soups, gravies, or later use with another meat.
Crockpot Venison
1 pound venison -- cut into small chunks with fat removed
1 can beefy mushroom soup
1 can beef noodle soup
8 ounces fresh or canned mushroom pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
Garlic powder -- to taste
Worcestershire sauce
Heat 2 to 3 tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to crock pot. Season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook in crock pot on LOW for four to five hours. Tastes great served over rice.
3 pounds boneless venison chunks
1 large onion
1/2 cup chopped green pepper
Water
2 teaspoon instant beef bouillon
1 can tomato soup - (10 to 11 oz)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon paprika
2 tablespoons brown sugar
Buns
Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook in crock pot until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid.
Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.
Spoon over toasted bun halves to serve.
Peppered Venison Steak
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
Deer marinade
Yield: 1 servings
1 each Lemon, juice of
1/2 cup Vinegar, wine
1/4 tsp Tarragon
2 each Onions, sliced
1 tsp Chili powder
1/2 cup Water
2 tsp Salt
2 each Bay leaves
1/4 tsp Pepper, black
1/2 cup Tomato catsup
1 each Garlic clove, crushed
Mix ingredients in a large bowl.
Place meat therein and turn several times.
Cover.
Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor.
Save marinade for soups, gravies, or later use with another meat.
Crockpot Venison
1 pound venison -- cut into small chunks with fat removed
1 can beefy mushroom soup
1 can beef noodle soup
8 ounces fresh or canned mushroom pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
Garlic powder -- to taste
Worcestershire sauce
Heat 2 to 3 tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to crock pot. Season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook in crock pot on LOW for four to five hours. Tastes great served over rice.
Venison Collops
Venison, the meat of the Red Deer, is a traditional Scottish dish, but it must be well hung to bring out its full flavour and make it tender. Prince Charles Edward ate many a similar dish during his time in the Highlands.
Ingredients:
Pinch of ground mace
2 lb fillet of venison
1/2 pint brown gravy or rich beef stock
2 tablespoons butter
1 tablespoon flour
1/2 pint water
Salt and black pepper
1 teaspoon red currant jelly
Method:
Cut venison into thin slices and fry in hot butter until a rich brown on both sides. Remove meat and stir flour into butter. Add stock and water. Season with salt, pepper and mace. Put venison back into pan, cover and simmer very gently until tender. Skim the sauce. Add teaspoon
of red currant jelly and pour over collops.
I don't eat venison - but my friends can live on it - here's one of hers -
We like to cook venison very simply in our houshold.
Our favorite way is to pound the venison steaks very thin then dredge in a little flour that is seasoned with salt, pepper, and garlic powder. The key is to pan fry these in butter for the best taste. Serve with smashed potatoes and milk gravy that you make using the extra flour from dredging and the pan scrapings.
Deer in Mushroom Sauce
1 to 2 lbs. deer meat
1 can cream of mushroom soup
1 cup sliced, canned, mushrooms
1 package brown gravy mix
1 cup water
1-2 Tablespoons of DeJon mustard
pepper to taste
Mix
Place in 9x13 pan, cover with foil, cook at 375 degrees until tender
Venison Teriyaki
2 lb Venison
1/2 c Soy Sauce
1/3 c Grated Onion
1/4 c Water
2 tb Sugar
1 ts Ground Ginger
1 Clove Garlic, minced
Prepare venison to serve in one of the following ways: bite size
pieces, steak, or finger steaks.
Blend all marinade ingredients thoroughly and marinate meat for 2-4
hours. Grill or broil to desire degree of doneness. Baste
occasionally with marinade. The bite-sized pieces cook quickly so
watch carefully.
If you take the time and expend some effort venison can please everyone.
It is important to remove every bit of visable fat from venison to remove the gamey taste that turns off so many folks.
Then you need to either use a sharp knife to push all the way through the meat from side to side and push bacon or other fat through these openings ( this is called larding ), or completely cover the meat in bacon or fat if roasting. when making ground venison use beef or pork fat.
This will fool even the most critical eater.
Peppered Venison Steak
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Instructions
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
Venison, the meat of the Red Deer, is a traditional Scottish dish, but it must be well hung to bring out its full flavour and make it tender. Prince Charles Edward ate many a similar dish during his time in the Highlands.
Ingredients:
Pinch of ground mace
2 lb fillet of venison
1/2 pint brown gravy or rich beef stock
2 tablespoons butter
1 tablespoon flour
1/2 pint water
Salt and black pepper
1 teaspoon red currant jelly
Method:
Cut venison into thin slices and fry in hot butter until a rich brown on both sides. Remove meat and stir flour into butter. Add stock and water. Season with salt, pepper and mace. Put venison back into pan, cover and simmer very gently until tender. Skim the sauce. Add teaspoon
of red currant jelly and pour over collops.
I don't eat venison - but my friends can live on it - here's one of hers -
We like to cook venison very simply in our houshold.
Our favorite way is to pound the venison steaks very thin then dredge in a little flour that is seasoned with salt, pepper, and garlic powder. The key is to pan fry these in butter for the best taste. Serve with smashed potatoes and milk gravy that you make using the extra flour from dredging and the pan scrapings.
Deer in Mushroom Sauce
1 to 2 lbs. deer meat
1 can cream of mushroom soup
1 cup sliced, canned, mushrooms
1 package brown gravy mix
1 cup water
1-2 Tablespoons of DeJon mustard
pepper to taste
Mix
Place in 9x13 pan, cover with foil, cook at 375 degrees until tender
Venison Teriyaki
2 lb Venison
1/2 c Soy Sauce
1/3 c Grated Onion
1/4 c Water
2 tb Sugar
1 ts Ground Ginger
1 Clove Garlic, minced
Prepare venison to serve in one of the following ways: bite size
pieces, steak, or finger steaks.
Blend all marinade ingredients thoroughly and marinate meat for 2-4
hours. Grill or broil to desire degree of doneness. Baste
occasionally with marinade. The bite-sized pieces cook quickly so
watch carefully.
If you take the time and expend some effort venison can please everyone.
It is important to remove every bit of visable fat from venison to remove the gamey taste that turns off so many folks.
Then you need to either use a sharp knife to push all the way through the meat from side to side and push bacon or other fat through these openings ( this is called larding ), or completely cover the meat in bacon or fat if roasting. when making ground venison use beef or pork fat.
This will fool even the most critical eater.
Peppered Venison Steak
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Instructions
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
I grew up in a hunting family, Rick... and although I never hunted while living in Alaska- I did help many a hunter-buddy haul his kill and butcher the meat (moose, caribou, musk ox). One thing I learned about gaminess is that it usually results from the manner inwhich the critter was killed. If the animal is caught off-guard and killed quickly and easily, there often wasn't much of a gamey taste. But if the animal was spooked and afraid and ran like the dickens- like a deer chased by dogs or some such... then the animal's adrenaline rushed and the muscles tensed in fear and that was always what kinda caused the gamiest taste, ever. (that's one reason why deer hunters never use dogs- the dogs are known for scaring the deer and chasing them for miles, prolonging the kill-shot) So, although specific recipes and cooking technique can certainly mask flavors- or cover-up gaminess, sometimes wild game isn't necessarily all that "gamey" at all. I remember finding this all quite interesting when I learned it...
In restaurants, common flavors used w/ venison are rosemary, juniper berries and red wine. Marinate the meat in these for an hour or two- even overnight. Then rub with a bit of oil and cook.
In restaurants, common flavors used w/ venison are rosemary, juniper berries and red wine. Marinate the meat in these for an hour or two- even overnight. Then rub with a bit of oil and cook.