OUTDOOR LIFE
I absolutely love steak, regardless if it’s from the back strap of a whitetail or loin of grain-fed beef but there are vast differences in the way each is cooked, or I might say the way each should be cooked.
I’m referring to grilled steaks here, not chicken fried.
Tenderness and fat or marbling is the primary difference between venison and beef. Beef are fattened but deer use all their muscles for survival and their meat is naturally not as tender. All fat must be removed from that thick cut venison back strap steak. Fat is what gives venison that gamey flavor some folks complain about. Remove all fat from venison, regardless of how you plan to prepare it.
On the other hand, fat is a good thing with beef, it’s what keeps the steak moist when cooking and adds a great deal of flavor.
I must add a disclaimer here in the beginning: I like steaks — all type of steaks — well done. Not charred but cooked to the point there can only be a trace of pink in the center of the steak. I fully understand why the majority of hunters want their grilled back strap steaks cooked medium rare of even rare. Without the fat to marble the venison steak when cooking over a very hot fire of charcoal or wood, it becomes as tough as a boot, yes even the back strap or inner loin steaks which are the most tender cut of the deer would become tough if cooked well done directly over coals.
A couple weeks ago, I bought several pounds of sirloin steak at a very good price. My wife loves grilled steak and so do I, but I happen to have a supply of venison back strap in the freezer that I wanted to cook along with the sirloin. As most know, sirloin is not the most tender cut of beef. Oh, it’s tasty when grilled over coals but also a bit chewy.
I have a method of grilling less than tender cuts of beef or venison back strap that makes both not only well done and flavorful but tender as well. I cut my venison steaks about three quarter inch thick and dust them liberally with garlic powder, salt and coarse ground black pepper. The sirloin beef steak is seasoned the same and both are placed into a freezer bag in the frig for a couple days to marinate. I add a bit of Louisiana Hot Sauce to help distribute the dry seasonings.
I like a bit of smoke flavor on grilled steaks and put the steaks over a charcoal or wood embers until almost done to my liking. If cooking with wood, make sure and let the fire burn down to embers before putting the steaks on to cook, this will avoid getting too much smoke on the steaks.
Next, I finely chop several garlic cloves and heat some cooking oil and butter in my cast iron skillet. Butter alone will scorch when exposed to high heat and the oil seems to allow the steaks to finish cooking without charring. I’ll begin at medium temperature and sear the steaks on both sides then add the diced pieces of garlic and flip the steaks to insure garlic is thoroughly distributed on both sides.
When the steaks are seared on both sides, it’s time to place a lid on the skillet and turn the heat down very low. Let the meat simmer for 20 minutes or so, this will further help tenderize it. After this slow cooking period, remove the lid, turn the heat buck up and again sear each side of the steak.
I always reserve a bit of the garlic butter to drizzle over the steak before serving. I’m not saying steaks cooked in this manner are as tender as a choice ribeye, but they are very flavorful and much, much more affordable. Obviously, If you like your steaks rare or medium rare, this is not the method for you.
Slow cooking in moisture is the key to making tougher cuts of meat tender and this method uses butter and a bit of oil to do the trick. The finished product is a well-done and tender steak. Through the years, this is the only way I’ve found to tenderize grilled venison. But if you like venison rare, simply pull your steak off the grill when it reaches the desired doneness.
I’ve watched many of my friends cook their venison at camp in this manner. Ole’ Luke always has his cast iron skillet handy with some butter and garlic and after the steak gets a bit of wood smoke flavor, off the grill and into the skillet it goes.
I also love chicken fried venison and use the same marinade as when I’m grilling. A couple days marinating in the fridge works wonders on venison regardless if you’re using ham steak or back strap.
I always tenderize steak I use for the chicken fry method. This can be accomplished many ways, everything from scoring with a sharp knife to running the meat through a tenderizer works. Some cooks dip the steak in egg and milk then into flour twice before frying but I prefer a lighter batter. I simply lightly season flour and thoroughly coat each of the side of the steak. The trick, just like when frying fish, is to have the oil really hot but not smoking. It only takes 6 or 8 minutes to chicken fry a venison steak to the point that the crust is crunchy and the meat well done.
Chicken fried venison is the perfect candidate for a liberal amount of cream gravy and rice served on the side. After the steaks have been cooked, remove most of the cooking oil but not all, leave enough to moisten a few tablespoons of flour and be sure to leave the little bits of browned flour, they add a lot of flavor to the gravy. Stir the flour constantly for a few minutes to make the roux or gravy. I like to season with a bit more coarsely ground pepper and salt to taste then stir in milk or water to finish the gravy.
If you’re at camp, canned milk is much easier to work with and the flavor is excellent. Served with some hot homemade biscuits, this is a meal fit for a king or queen, regardless if cooked at camp or home.
Email Luke through his website www.catfishradio.org and check out his radio show on many radio stations across the state or listen to his weekly podcast Catfish Radio with Luke Clayton and Friends wherever podcast are heard.
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