With Thanksgiving just around the corner we thought we would give you a break and cook something new and exciting! With your new Venison and Game playlist started we wanted to start you off with Venison Steaks! We are cooking Venison Round Steaks today, a very lean meat and full of flavor without the fat content!
Yes Venison is deer and lots may be turned off by this playlist or video but we also know there are a lot of people that depend on it to feed their families. There are a lot of hunters that support their families this way and hunting is perfectly legal, and has been around since people have been eating meat. There are a few family members of our team that hunt. All follow safe guidelines and all use the meat when the hunt is over. None of them just hunt for sport and leave the animal. With a lot of people upset about hunters the team has a general feeling that if you hunt to feed others, yet enjoy the sport of it that isn't a big deal. Hunting also allows the animal to be free in the wild. Most will speak badly about hunters then go buy beef where the cow was raised and then killed with no chance of even escape.
A few of the team members have been raised on Venison for since they were children. Our very own chef comes from a line of hunters in his family. However he doesn't currently hunt himself he gladly takes in the meat to feed his family, team and others. He also knows how lean the meat is and how flavorful it can be. Since Venison and Game animals live in the wild they don't need to be pumped with, well what ever people do to make animals that way. There are no antibiotics as well in the animal so animals like deer are all natural.
We really hope we get some good feed back about this play list and want to show you more meals you can prepare with all different animals we may have come along.
Serves: 4
Ingredients:
1 Package of Venison Round Steak. Should contain about 4 pieces.
Pinch of Salt
Pinch of Pepper
Pinch of Garlic powder
1 Table spoon course seasoning. (Like your basic Montreal steak seasoning)
1 Table spoon butter
1 Table spoon oil, per side of each steak.
1/4 Cup Beef Broth
1/4 Cup Red Wine
Few Leaves of Rosemary
Few Leaves of Thyme
Mashed Potatoes. Homemade or instant, we don't judge. (We can't, they were instant in the video!)
Directions:
Lightly season each side of the steaks with fine salt, pepper and garlic powder.
Let sit out for about 1/2 hour.
Then sprinkle the course rub on and pat in let sit another 10 minutes.
Drizzle about 1 tablespoon of canola oil over each side.
Heat your oven to 400 Degrees
Heat an oven safe pan up to high heat.
Heat up the butter.
Lay the Steaks on the pan and let cook for about 15 seconds, this will sear the meat and give that nice crust.
Flip and let sear on the other side again for 15 seconds.
Place the pan in the over for about 5-10 minutes, depending how cooked you like your steak.
Remove and place the meat on a plate to let rest.
Add the beef broth, wine and leaves to the drippings in your pan.
On medium heat let cook for about 5-10 minutes then turn off.
Cut the meat in thin strips and place over the mashed potatoes.
With a spoon drizzle the pan sauce lightly over the meat.
Lay a few pieces of Thyme leaves over top for garnish.
Serve hot and add a vegetable if you would like as a side.
We think you will really enjoy this meal and one thing to remember, Venison is not very thick per how it is usually prepared so because the meet will be thinner the cook times are thinner. If you were to have a 1.5 to 2 inch steak, the searing and cooking times would be very different.
So if you like medium rare watch the meat carefully, and check it in the oven about 5 minutes in. Also remember when the meat is resting on the side after you remove it, the temperature will rise and meat will cook some more.
We really hope you enjoyed this post and the video is below so please check that out. If you haven't subscribed yet please do! Remember in life and in cooking always try new things! You may really enjoy them. Like chef said, Venison is very lean and a healthy substitute to other meats. Also one thing he loved was he paid about $40 for the deer he received. It was all packaged and processed and there was about 2 large boxes. He said it was such a deal. If you find a hunter that has extra or will only charge you for the processing of the meat, look into it! The price is so much cheaper, and many hunters like to hunt anyway so they probably will only charge your for the processing.
We do hope you enjoyed the video, and chef says please note, try Venison before you buy it! This way you are not stuck with all that meat and nobody will eat it. If you know someone who has it ask to try some. See what you think before you invest!
Please have a safe and Happy Thanksgiving, if you are not from the states please be thankful everyday. We are blessed to have all we do and sometimes we want what others have but we need to remember how much we have in our own lives. We here at The Cooking Corner are very thankful for all we have and for our amazing viewers! YOU! Thank you for watching our show, subscribing and helping us do what we love. Showing you how to make very easy and amzing meals!
A VERY BIG THANK YOU TO YOU ALL!
Remember,
Cooking should be FUN, have FUN doing it!
The Cooking Corner
~Blog Team
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