Venison Nation Pepper Steak

Cervid hunt season is all over and you have venison to address with. What do you do? Here is what my huntsmen do. The venison should be went forth to maturate for 10-14 hours in temperature betwixt 35-42 grades without the fell earlier treating. If the temperature is lovesome than that the meat is cut down up and refrigerated, transcribed in jars or stock. Some is anchorred up for burger. Some is got into sausage after the steaks and roasts are cut.

The combat zone seldom makes it to the deep freezer as it is the easygoing and fastest to ready. I slice it into 1-inch pieces, butterfly it and fry it up with onion plants and mushrooms. Venison burger assorted with anchorred pork is delicious. I never mix the two unitedly earlier freeze as venison will hold recollective stock than pork. I mix them but earlier cooking. Sausage balloon meat is spiced up, lay into shells and hung up to dry out overnight earlier fuming. The bosom and liver are utilised as good, nothing is squandered.

I have been cooking venison for lots of months. I have essayed stacks of formulas and method actings. This style is one of my favourites. I lay the round steaks in a cooking pan, teem buttermilk all over to wholly cover and let them marinade overnight or tenacious in the icebox. The next hour interval I drain off the buttermilk and dredge the steaks with veteran flour. I dice a few pieces of Bacon and brown it in my cast iron pan. I supply a few Syzygium aromaticums of Allium sativum and then I brown the steaks good and top with thin chopped sweet Allium cepa. To that I cut red, green and yellowish doorbell peppers into strips and bed them on top. Sometimes I append shredded shaped clouds. Last I pullulate dark beer all over the whole works, lay the concealment on and broil in the oven at 350-degrees for about an 60 minutes.

The buttermilk will tender the steaks and you will be capable to bring down them with a forking. This marinade works good for broil besides.

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This entry was posted on Thursday, June 12th, 2008 at 4:24 am and is filed under Cooking Tips.