Venison Steak

[GaryProtein]

Originally Posted by JJinID

I like the stew idea also Doug - make a simple vegetable/venison stew and slow cook it for 8-12 hours. Cut up the meat into 1" cubes. Flour/brown the venison, add vegetables and beef broth, and whatever spices you like (I like to do a bay leaf or two along with basil, garlic/onions, oregano, black/red pepper), and just for kicks, throw in a 1/4 cup of whiskey/bourbon (nothing high end). That should work itself out into something you would like!

I'm coming over for this!

[Pider]

Originally Posted by Doug Lax

It is thawing in the fridge. When I can see if it is steaks or a roast I will. I know what to do with the steaks but if it is venison roast

When i was working in the NWT, we'd simply dig a pit, fill it with dry wood, let it burn down to embers, then throw the moose meat in, sometimes cover it with green leaves, sometimes not. Best friggin meat I've ever had on this planet. Usually a roast cut, which I think you have. If you had a BGE, I'd be tempted to use that.

[Pider]

Originally Posted by JJinID

I like the stew idea also Doug - make a simple vegetable/venison stew and slow cook it for 8-12 hours. Cut up the meat into 1" cubes. Flour/brown the venison, add vegetables and beef broth, and whatever spices you like (I like to do a bay leaf or two along with basil, garlic/onions, oregano, black/red pepper), and just for kicks, throw in a 1/4 cup of whiskey/bourbon (nothing high end). That should work itself out into something you would like!

Great suggestion, too.

[magoo]

If it's in one piece, treat it as a Chateaubriand, pan sear then oven roast to finish, make a sauce with either red wine or port, shallots, a little orange zest and a teaspoon of red currant jelly ......our national treasure Delia's recipe here;

Cumberland Sauce - Sauce - Recipes - from Delia Online

add salad & fries (or whatever takes your fancy).......

[Doug Lax]

Thanks everyone !

[Doug Lax]

It is a bunch of 3/4 to 1 inch Steaks!

[-E-]

Hrmmm, if steaks...

Definitely grill to rare/med rare with s&p and evoo only.

Then I'd make some sort of rich demi-style-sauce that had a little sweetness to it (probably some fresh cherries).

[Doug Lax]

Sounds good.....I think in michigan I can lay hands on a few Cherries