Dargasonus
Sharpshooter
THANKS for the details!
No problem! Since I started doing this, it is the only way I will eat backstraps and inner loins. I also sear mine with butter, in a cast iron skillet.
THANKS for the details!
I can't figure out how to plug in my dutch ovenDO NOT overcook venison steaks... gotta keep some pink or red in the middle.
If overcooked to 'medium well' or 'well done', it takes on a liver-y flavor (my experience anyway).
Also, steaks are great but if you have a roast cut (neck or chuck) and s-l-o-w cook it a crock pot or dutch oven for several hours...
mmmmmmm, good. And it's pretty much fool-proof.
You can use any slow cook beef roast recipe and just substitute the venison.
I can't figure out how to plug in my dutch oven
This. HOT coals. Sear both sides quick then turn regular until cooked no more than medium rare. Also, trim off any fat you can first.I treat it just like a quality beef steak. I like mine medium rare. Seared over oak or hickory coals is best. However you like your steaks.
No but she sure gets mad! Moves to the couch.No electricity for Dutch Ovens.
Glad to help.