Venison is undoubtedly one of the leanest and with the most intense flavor. Although, at times, it is quite expensive, it is an excellent idea for important dinners. In this article, you will find a very simple method of cooking it, which still leaves a lot of room for your personal variations. Enjoy your meal!
Ingrediants
- Venison steaks (about 1.5 cm thick)
- Shallot
- Garlic
- Raspberry vinegar (15 ml)
- Olive oil (15 ml)
- Salt and pepper
Steps
Part 1 of 2: Prepare the Meat
Step 1. Shop carefully
You have to choose the best quality meat available. As with all meats, the final flavor of a venison steak also fundamentally depends on its origins. Ask the butchers questions, and if all you find is supermarket meat, make sure it's at least organic.
Regardless of the size of the steaks, buy those about 1.5 cm thick
Step 2. Prepare the marinade
When cooking game, marinating is a fundamental step. When choosing spices and flavorings, be inspired by regional and local cuisines.
- For example, to give the steak a traditional flavor, you can prepare a marinade with a spoonful of shallot, one of garlic and one of high quality raspberry vinegar mixed with extra virgin olive oil.
- Cut the shallot and garlic as finely as possible (brunoise). Transfer them to the olive oil and raspberry vinegar vinaigrette together with a generous pinch of salt and pepper.
Step 3. Coat the meat with the marinade
Massage the meat to let the aromas penetrate - this is a mandatory step!
Step 4. Let the meat rest
Wait for the steak to absorb the flavors of the marinade for about an hour.
Part 2 of 2: Cook the Meat
Step 1. Be prepared for venison steaks to be rare
Most people have some fear when it comes to consuming meat that is still a little red. Don't be scared of bloody juices. In the mouth a chemical process takes place whereby the juices of the meat become delicious, take advantage of it!
Step 2. The pan or metal grill must be hot
They must get to the point of emitting a wisp of smoke!
Step 3. Arrange the steaks on the hot pan or grill and press them firmly with the help of a fork
Black lines must form on the meat, the juices must be "sealed" and concentrated within the muscle fibers.
Note: If the oil content of the marinade is correct, the steaks will not stick to the pan
Step 4. Cook the meat for less than a minute, then turn it over to seal the other side
Finally remove it from the heat.
Step 5. Let the meat rest for at least 8 minutes
If you don't, the steaks will be as tough as "shoe soles". The rest period is imperative, so don't ignore it.
If you seared the steaks the right way, you will notice at the time of cutting that the thickness of the brown part of the meat will be about 1 mm on both sides. In the center, however, it will be bright red
Step 6. Enjoy your meal
You can accompany the steaks with a salad in the summer and with steamed potatoes in the winter, both of which are perfect side dishes for your venison steaks.
Advice
- Venison can be cooked in many ways, but some of these deprive it of its distinctive flavor. When choosing your marinade, you should try to enhance the natural characteristics of the ingredients, not mask them.
- If you love medium or well done steaks, increase the cooking times to a maximum of 5 minutes per side.
