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Venison Steaks

Unknown
Unknown
edited November -0001 in EggHead Forum
My brother gave me a couple of Venison steaks last weekend that I would like to fire up on the Egg this weekend.
I have never cooked these before. Do they cook like beef steak? Any suggestions on marinades, rubs and cooking temps/settings would be appreciated. The steaks are about 1 one and half inches thick.
Thanks very much.
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Comments

  • Unknown
    Unknown
    Hopefully they are backstrap. If so wrap in bacon, add a little terryaki and your choice of seasonings then t-rex them. Do not cook past MR though, they will get dry real easy. Hope this helps.
    Tom
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  • stike
    stike Posts: 15,597
    i'm a fan of nuthin but salt for ten minutes before and during the sear. cracked pepper after.
    try not to bury it in stronger seasoning. i think venison should taste like venison. great stuff.

    likely very little fat, so go hot, fast, rare (or med-rare).

    you could also do them au poivre, but i'd pepper only one side i think. pan seared in the egg on high heat.
    ed egli avea del cul fatto trombetta -Dante
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  • Firetruck
    Firetruck Posts: 2,679
    I have done them twice since I got my egg. Both times they were great. My experience in the past was they turned out too dry and a little like shoe leather, but not on the egg. The first time was steak cut from one of the hine quarters. I bought a marinade from a local meat market that had some similarites to Dale's but not that salty. I got the egg up to 550 and cooked them about 2 minutes per side, then shut down the egg, basted once with a butter garlic sauce for another minute per side.
    102_1218.jpg

    The second was a backstrap that I butterflied and coated with EVOO and sprinkled with McCormicks Montreal steak over night. then cooked on the egg the same way.
    100_0093.jpg

    I will admit this was from a young deer and that may have had some bearing on why it was so tender and delicious.

    Good luck!
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  • Unknown
    Unknown
    Thanks for the advice folks!
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  • mikeb6109
    mikeb6109 Posts: 2,067
    it depends how you like it??
    a reverse sear works well for deer espacially if the steaks are thin. you can do a tea soak or a onion soup soak before cooking it. normally helps moisture content due to the fact deer is very easily over cooked and dries out very easy. good luck.
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