Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
JLadner, bubbleheadhunter775, Casper, Grandpa Jay, B bar W
60403 Registered Users
Top Posters
dogcatcher 77307
stxranchman 52092
RWH24 44568
rifleman 43776
BOBO the Clown 41081
BMD 40539
Big Orn 37484
txshntr 33682
bill oxner 32555
sig226fan (Rguns.com) 30554
facebook
Forum Stats
60403 Members
45 Forums
475480 Topics
6237590 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#5676754 - 03/30/15 06:40 PM Cooking venison steaks (Hind quarters or backstrap)
pedrov23 Offline
Outdoorsman

Registered: 11/14/13
Posts: 82
Looking for a good way to cook up these steaks. I have lots of them. Looking for a way other than wrapping in bacon on the grill, or pounding them and making chicken fry. In the winter I make stew, which makes the meat very tender. Tonight I cooked up some hind quarters that I had marinated over night in: red wine, garlic, onion, olive oil, honey. I braised them on the grill in the juice. Too tough even after braising. I had to douse them in Worcestershire sauce. Not bad, but fairly tough meat. Well, I've had worse, but I'm looking for the best. Suggestions, please.
_________________________
PeteV

Top
#5676927 - 03/30/15 08:20 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10665
Loc: Rockport, Tx.
Make a venison carne guisada, simmer until gravy is thick and meat is fork tender. Lots of recipes out there.

Make what I call "camp food". Prep meat & cube into bite sized pieces. Double layer heavy foil & lay your seasoned meat on the bottom. Cube up some golden potatoes and put on top of meat. Chop onion/garlic/couple serrano peppers and layer over potatoes. Can also shop a bell pepper or two. Pour a big can of Bush's Baked Beans (Original) on top of that. Add salt/ pepper/ Tony's or your choice. Fold up foil & seal tight. Cook low & slow 200-250 for 4-6 hours normally. If doing in oven put on a cookie sheet to catch juice.

Pan sear steaks. Season/marinate to your liking. Let steaks come to room temp & lay in a hot skillet w/butter only a few minutes per side. Remove/wrap with some drippings/let rest for 5 - 10 minutes. Target is no more than medium well. Any more than that it will get tuff. Can also use olive oil.

Biggest thing IMO is to trim anything white off of the meat-pure meat only/cut cross grain/& don't overcook.

Oh yeh, make a venison chili. No beans of course.
_________________________

Top
#5677075 - 03/30/15 09:06 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
stxranchman Offline
Obie Juan Kenobi

Registered: 08/04/10
Posts: 52092
I marinate in Balsamic Vinegar and Olive Oil. My HQ steaks are thin cut(1/2" after tenderizing) and tenderized. BS are butterflied. I will grill them for 1.5 minutes per side max and take off.
Another way I cook them is to dredge in flour and pan fry them with onion slices till steaks half way done and just starting to brown. I put the steaks and onions wrapped in tin foil and baked in the oven at 250 degrees for 3 hours. They will fall apart when you eat them.
_________________________


Top
#5677088 - 03/30/15 09:15 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: stxranchman]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10665
Loc: Rockport, Tx.
Originally Posted By: stxranchman
I marinate in Balsamic Vinegar and Olive Oil. My HQ steaks are thin cut(1/2" after tenderizing) and tenderized. BS are butterflied. I will grill them for 1.5 minutes per side max and take off.
Another way I cook them is to dredge in flour and pan fry them with onion slices till steaks half way done and just starting to brown. I put the steaks and onions wrapped in tin foil and baked in the oven at 250 degrees for 3 hours. They will fall apart when you eat them.


Bout like smothered chops. food food
_________________________

Top
#5677308 - 03/30/15 11:32 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
BradyBuck Online   content
THF Trophy Hunter

Registered: 10/18/07
Posts: 5116
Loc: Abilene, TX
_________________________
www.fromfieldtoplate.com
www.honest-food.net

32 - BWT
11 - GWT
2 - Black Bellied Whistlers
10 - Gaddies
1 - Mallard
1 - Pintail

Top
#5677573 - 03/31/15 08:22 AM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: stxranchman]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23348
Loc: Texas
Originally Posted By: stxranchman
I marinate in Balsamic Vinegar and Olive Oil. My HQ steaks are thin cut(1/2" after tenderizing) and tenderized. BS are butterflied. I will grill them for 1.5 minutes per side max and take off.
Another way I cook them is to dredge in flour and pan fry them with onion slices till steaks half way done and just starting to brown. I put the steaks and onions wrapped in tin foil and baked in the oven at 250 degrees for 3 hours. They will fall apart when you eat them.


new dinner idea... may add some mushrooms
_________________________
It's hell eatin em live

Top
#5678121 - 03/31/15 01:53 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
pedrov23 Offline
Outdoorsman

Registered: 11/14/13
Posts: 82
10-4, gents. Thanks for the cooking tips.
_________________________
PeteV

Top
#5701618 - 04/15/15 05:19 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
osofaraway Offline
Light Foot

Registered: 09/08/10
Posts: 27
Loc: San Angelo, Tx.
Try brining some for a couple of hours then season or marinade and grill to med/med rare. Ummmmmmm

Top
#5708650 - 04/20/15 12:06 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
oldoak2000 Offline
Veteran Tracker

Registered: 09/16/07
Posts: 2041
Loc: Denton, TX
Backstrap = steaks / medallions - tender when cooked med-rare.

Hind-Quarters; I bone most of it out as 'whole-muscle roasts' ; awesome cooked low+slow as a potroast with veggies added towards end.
Easy enough to cut across a roast if you want sinew-free steaklets for chickenfrying, etc.

Top
#5708687 - 04/20/15 12:28 PM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
DuckCoach1985 Offline
Pro Tracker

Registered: 10/09/13
Posts: 1411
Loc: SMTX
I cut them about an inch thick, marinade in Worcestershire and olive oil for 2 hours in the fridge, dust with garlic salt and Hot-Shot pepper. Sear them over high heat 2-3 minutes on each side. Tender and juicy as it gets, and better than a t-bone IMO!

Btw these steaks came from the biggest-bodied buck ever taken on our ranch this past December in the middle of the rut. I always used to grind the HQ but now this is my favorite part of the deer! Been missin out for years!!!




Edited by DuckCoach1985 (04/20/15 12:30 PM)
_________________________
Cut 'Em!!!

Top
#5709857 - 04/21/15 09:53 AM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: DuckCoach1985]
GUTIT Offline
Extreme Tracker

Registered: 10/08/08
Posts: 4369
Loc: Caddo Mills, Texas
Originally Posted By: DuckCoach1985
I cut them about an inch thick, marinade in Worcestershire and olive oil for 2 hours in the fridge, dust with garlic salt and Hot-Shot pepper. Sear them over high heat 2-3 minutes on each side. Tender and juicy as it gets, and better than a t-bone IMO!

Btw these steaks came from the biggest-bodied buck ever taken on our ranch this past December in the middle of the rut. I always used to grind the HQ but now this is my favorite part of the deer! Been missin out for years!!!




That looks great Sir!
_________________________
Stronghold Construction Group
Commercial and Residential Project Management
Managing all your construction needs
Kent@StrongholdConstructionGroupDOTcom



Top
#5711553 - 04/22/15 11:44 AM Re: Cooking venison steaks (Hind quarters or backstrap) [Re: pedrov23]
DuckCoach1985 Offline
Pro Tracker

Registered: 10/09/13
Posts: 1411
Loc: SMTX
It's unbelievable! Grilled some more up last night!
_________________________
Cut 'Em!!!

Top



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide