Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). I know that seems long, but it works great for me! The tenderizing process makes them have a rough texture that has little indentions in it. My favorite way to prepare venison loins is a recipe called chicken fried steak. However, cubed steaks can be made from most cuts of boneless steak. Stretch out another piece of plastic wrap to completely cover the meat. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). You should reach the cutting board with these two clean slices. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. Procedure: Place venison steaks on hard surface or cutting board. Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. When it comes to roasting these joints, you might want to consider roe deer over red, simply because its smaller size is more user-friendly in a domestic setting. Cube steak and roll in flour, brown ... add rest of ingredients. of lemon juice, 1/2 cup of honey, 1/2 cup of soy sauce, 1/2 tsp. The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. The most common cuts of meat used to make cubed steak are top sirloin and top round. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. On the hind legs, cut the inner thigh skin from the crotch to the shin area. Bake at 350 degrees for 1 hour or until done. If there's a hunter in your tribe, honor the animal and … Nov 14, 2019 - Venison Cube Steak: For the carnivores among us, few dishes are as delectable as wild game. See more ideas about venison, recipes, beef recipes. Big bucks, land management, rut reports, and tips for the whitetail obsessed. We also make cube steaks, roasts, and loins out of cuts of meat from the deer. Prep time (Skillet): 20-25 minutes; Cook time: 6 minutes per steak; Total time: 25-40 minutes I like to season my steaks in advance then cook them low and slow over the barbecue. Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. Mix the marinade ingredients well with the wire whisk. This is why backstraps and tenderloin are tender. You just slice them and place them in a vacuum-sealed freezer bag. Either way, cutting a perfect steak all comes down to proper knife work. ), the top part of the leg is used for a Rump Roast, cubed for fondue, or can be left into Round Steaks. When rigor mortis sets in, the animal stiffens. Preheat the oven to 350 degrees Fahrenheit. If you use a more tender cut, it will disintegrate as it cooks. Once the skin is freed from the leg you can skin the hide off the meat, working from the rear of the animal towards the head. Even if we’re going to cook them as steaks, some of the MeatEater crew choses to freeze these muscles whole then cut them up right before they hit the grill. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. If you’re going to freeze these steaks, either wrap them in good freezer paper or use a quality vacuum sealer and bags to make sure they’re still delicious when you thaw them to eat. In a large skillet over medium-high heat, heat oil. Venison Rounds – Deboning. I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable when making steaks. Hanging the animal prevents the muscles along the spine from shortening. Pick Your Cut. Here are a few tips and guidelines for grilling the perfect venison steak. We call this cross-contamination. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly. The name refers to the shape of the indentations left by that process (called “cubing”). Required fields are marked *.