PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

Venison Steaks Basic Recipes

Thaw Venison WorldŽ Axis Round Steak or Tenderloin in original, unopened plastic packaging. When ready to cook, remove plastic, rinse venison quickly under cool water, and pat dry with a paper towel. If desired, cut Round Steak into 3.5-4 ounce serving portions.

In skillet put 1-2 Tablespoons of virgin olive oil. Get pan very hot over high flame. Fry steak 45 seconds to 1.5 minutes per side, turning only once. Serve hot and juicy. Steak will have pink to barely pink center. Salt and pepper to taste.

4 ways to Jazz it up:

  1. Season steak in pan with sausage seasoning on each side. Steak will taste similar to a pork chop and is super in a biscuit sandwich, with eggs, with candied yam, with a baked sweet potato, with applesauce, or with long grain and wild rice.
  2. As virgin olive oil heats for basic recipe, toss in a pinch of rosemary. In a short time, the olive oil will absorb the rosemary oil and flavor. Remove rosemary and fry steaks as in basic recipe.
  3. Serve hot steaks with a pat of garlic butter on top, or butter seasoned with favorite herbs. Or put a dollop of warm sour cream and fresh chopped chives. Or even a dollop of warm Red Current Jelly on top, or on the side.
  4. Marinate steaks for 30 minutes in Worcestershire Sauce with a splash of Liquid Smoke. Salt and pepper. Fry as in Basic Recipe or fry in butter. Add onions and green peppers for stir fry, if desired.

Source: Venison World


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional