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how to cut venison cube steak

Venison is very low in fat and is best served medium-rare. When rigor mortis sets in, the animal stiffens. To harvest each one, cut along the spine starting by the scapula and working down to the last vertebra. Likely your knife is too dull. Heat a large frying pan - large enough to hold 2 of the Cube Steaks with some room between … Deer also makes a wonderful breakfast sausage. 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. We also make cube steaks, roasts, and loins out of cuts of meat from the deer. There’s a lot of good meat in the ham, but the two particular muscles you’re looking for are the sirloin and the round. These are the equivalent of ribeye and filet mignon in beef. The best ways to cook venison steaks are on a hot grill, or in a very hot skillet on the stove. Hanging the animal prevents the muscles along the spine from shortening. You can make jerky out of any cut of meat that’s on a deer. Required fields are marked *. You can measure that width with your fingers or knife blade and hold that mark by placing your knuckles against the flat of the knife blade for the second cut to make sure it’s parallel with the first one. If you’re sawing back and forth a bunch, you’re doing it wrong. Pick Your Cut. Continue the process until you’ve rendered your whole sirloin and round into nearly identical steaks. ), the top part of the leg is used for a Rump Roast, cubed for fondue, or can be left into Round Steaks. It's an affordable cut of beef compared to some of the others. … 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). Wild venison is more problematic, in part because it's often tough and can have a strong, gamy flavor. Roll in flour tortillas and enjoy. The bottom part of the leg is used for ground meat (burger, jerky, brats, sausage, etc. Types of venison steaks include the flank steak, which is cut from the muscle of the belly. Then, once the meat is done marinating, preheat a frying pan so it's as hot as possible. When you reach the hilt, draw backward while still pushing down. Cut the steak into smaller pieces after you pound it, if you desire. Nov 14, 2019 - Venison Cube Steak: For the carnivores among us, few dishes are as delectable as wild game. Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Medium-rare is best: between 130- and 135-degrees Fahrenheit. Your email address will not be published. If you use a more tender cut, it will disintegrate as it cooks. Once you’ve removed those thick, meaty muscles, lay them on a flat, clean surface and make sure your knife is very sharp. Pour beef broth over … It's an affordable cut of … Farm-raised venison is an easy meat to like, a lean and flavorful alternative to beef that can be cooked in much the same way. Sprinkle both sides of each Cube Steak cutlet with kosher salt and freshly ground black pepper. You should reach the cutting board with these two clean slices. Venison Rounds – Deboning. The name refers to the shape of … My favorite way to prepare venison loins is a recipe called chicken fried steak. You should reach the cutting board with these two clean slices. of lemon juice, 1/2 cup of honey, 1/2 cup of soy sauce, 1/2 tsp. But it can be helpful to steak them up in advance if you’re giving the meat away to friends. You want a relatively long, sturdy blade. Which is fine if you want it to be more of a meat sauce, but then you might need to change the name of the dish… Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. Here are a few tips and guidelines for grilling the perfect venison steak. However, cubed steaks can be made from most cuts of boneless steak. to chicken fried steak in that both are different kinds of ground beef (or ground beef pressed into patties) fried in a pan and served up with gravy on them. Stretch out another piece of plastic wrap to completely cover the meat. This is why backstraps and tenderloin are tender. Buy pre-tenderized cube steak from the butcher or grocery store, or make your own by using a meat tenderizer to pound a thinly cut chuck steak or round steak. The proper form is to place the tip end of the knife on top of the muscle at your first cut point, then push forward and downward to break through the surface tension and cut smoothly through the meat. Really, a butcher can make cube steaks from any meat on the animal, but they’re typically made with tougher cuts of meat. Venison cube steak should be tender enough to be cut with a fork. You just slice them and place them in a vacuum-sealed freezer bag. of garlic powder and salt and pepper to taste in the small bowl. Tuck in the tapered ends – if any – and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape. Also, you can use any scrap meat to make a deer burger. You want all your steaks to be the same thickness so they cook in the same amount of time. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Mix the marinade ingredients well with the wire whisk. In a large skillet over medium-high heat, heat oil. The best steak cuts from a deer come out of the hindquarters, also known as hams. They are thin cuts of meat that have been run through a mechanical tenderizer before you buy them. Then, simply pull on the band of muscles with one hand and cut it free from the backbones with a sharp knife. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon. Step 3 Combine 4 tbsp. Last night, since I had some leftover venison cubed steak from making "Dixie Creek Roll-Ups" over the weekend, I planned to cook fried deer steak.Fried venison is a great go-to recipe for cubed steak - delicious and simple to prepare. On the hind legs, cut the inner thigh skin from the crotch to the shin area. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Mix flour and garlic powder in a large shallow plate and dredge steaks. New York Strips and tenderloin — also called filet mignon in beef — come from the … Both are best cooked on the bone for flavour and succulence. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Aug 10, 2018 - Explore James's board "venison cube steak and backstrap" on Pinterest. 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. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. 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. Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA’s Food Safety and Inspection Service. 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. Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. Served with some homemade gravy and leftover jasmine rice...mmm, my stomach was already rumbling before I left work. … It is made with a thin, tough steak that is pounded flat to tenderize it, or else it is made with cubed steak. Then place the steaks on the grill and cook them until the meat is seared on both sides — no longer. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. That exposes less surface area to potential drying and freezer burn. Your email address will not be published. With venison steaks, I marinate for at least 3 hours, but up to overnight. 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. Cube steak and roll in flour, brown ... add rest of ingredients. Cut the round steak into serving sizes and lay the pieces on top of the plastic wrap, leaving a gap in between each piece. I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable when making steaks. But there’s icky stuff on there, you cry! The proper form is to place the tip end of the knife on top of the muscle at your first cut point, then push forward and downward to break through the surface tension and cut smoothly through the meat. www.grouprecipes.com/69520/swampland-venison-cube-steak.html If you follow these steps, you’ll have a product that survives the freezer, cooks perfectly, and wows your guests who eat it. To cook venison steak, start by marinating the meat for an hour to get rid of some of its gamey flavor. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. “Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. Unlike a lot of other venison cuts, however, they are tender and mostly free of sinew. Sawing creates more surface area and more knife nicks, which means that more meat is exposed to air and bacteria that can compromise the final product. I like to season my steaks in advance then cook them low and slow over the barbecue. 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. Venison Eye of Round – looks like a tenderloin, but you DON’T want to confuse the two! It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles. … They can contaminate your food with chemicals and make it unsafe to eat. The Round Steaks are the cuts taken from the middle part of the back legs, as shown in the video. Flank steaks are flat and rectangular, and are not often single-person steaks. I pull my steaks from the grill or pan as soon as they reach 125-130F – … Using a textured meat mallet, strike the meat all over with the pointed side of the mallet, creating indentations all over the surface of the meat. To cook the loin for stunning medallions, remove as much silver skin as possible. Like most things in life, there’s a passable way and a proper way to cut venison steaks. By searing, natural juices are retained within the steaks, which essentially steams the meat from the inside. This is by no means the only way to butcher and cook your cuts, but this is how I get the best results when using the whole deer. If there's a hunter in your tribe, honor the animal and … Obviously, the best deer steaks are the backstrap and tenderloin. The tenderizing process makes them have a rough texture that has little indentions in it. Don’t overcook it. Either way, cutting a perfect steak all comes down to proper knife work. When you reach the hilt, draw backward while still pushing down. Take your time to really think about each cut. Preheat the oven to 350 degrees Fahrenheit. Grill the steak or cook it in a skillet. The Cut: So, we know we need a tougher cut of meat. 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. Bake at 350 degrees for 1 hour or until done. Bake at 350 degrees for 1 hour or until done. https://community.legendarywhitetails.com/recipes/cubed-deer-steak-gravy A flexible boning knife like the Meatcrafter by Benchmade is really nice for this. Repeat this process with each venison steak. See more ideas about venison, recipes, beef recipes. The goal here is to make one, smooth cut cleanly through the muscle. Reserve remaining dredge mixture. Prep time (Skillet): 20-25 minutes; Cook time: 6 minutes per steak; Total time: 25-40 minutes Like most venison meat, these cuts are lean. 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. Grilled cube steak is a quick and easy meal because it only takes a few minutes on each side. This is the most common cut of meat used for the American dish chicken fried steak. Often we will save the back straps and cut them into steak which is an easy way to process the meat. Procedure: Place venison steaks on hard surface or cutting board. Season steaks with salt and pepper. Instead, sprinkle the meat with salt, pepper, garlic powder or other spices you normally would use on beef. Again, just no. 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. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). I know that seems long, but it works great for me! Easy Venison Steak Recipe Ingredients: 4-5 venison steaks, cut about ¾ inch thick 2 Tablespoons olive oil 2 Tablespoons butter 2 cloves garlic, minced flour. What cut of beef is cubed steaks made from? Pound vigorously with meat mallet or other hard object. 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Be spread to other foods, utensils and surfaces we also make cube,... Folks from attempting to grill shanks or stew backstrap poultry, beef, pork, lamb or veal cooking! Comes down to proper knife work they are tender and mostly free of sinew freshly ground black pepper legs as! Called filet mignon in beef it in a very hot skillet on the bone for flavour succulence...

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