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Venison steaks

Cpt'n Cook
Cpt'n Cook Posts: 1,917
edited November -0001 in EggHead Forum
I have a couple of Deer steaks marinating in the fridge. I was thinking of doing Venison au Poivre with them in wickid hot cast iron.[p]Anyone have a better idea, what temp should I pull them?[p]Any suggestion appreciated.[p]Cpt'n
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Comments

  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    My only advice is not to cook them past MR, they will get dry & tough if you do.
    Tom
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  • Fidel
    Fidel Posts: 10,172
    I would echo exactly what Tom said - 130 or so internal max. I would almost think a hot tub approach would be good for this. You could quick sear them after the internal is up and avoid burning your pepper to badly.

    Go a little easy on the black pepper as it will overpower the venison.
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  • Haggis
    Haggis Posts: 998
    Cpt'n Cook,[p]I did Steak Diane with venison many years ago - was quite good. Recipe (for beef) in any good cookbook.
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
    Cpt'n Cook,
    The venison came out very well. I threw it in the spa for an hour and grilled it direct to an internal of about 135, was a little afraid the wife would think it was to rare but she liked it. Turned out tender and juicy, amazingly enough she would eat it again.[p]Thanks for the help![p]Will try and ge on th new forum tomorrow,
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