Back steak
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Category: Fun Stuff
Forum Name: Food and Recipes
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URL: https://www.ohbaby.co.nz/forum/forum_posts.asp?TID=41128
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Topic: Back steak
Posted By: Hopes
Subject: Back steak
Date Posted: 05 December 2011 at 8:19am
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I've got a very nice-looking slab of venison back steak out to thaw. Trouble is, I have no idea what to do with it once it has, it's not a cut I'm used to eating. I could just slice it up and fry it, but that seems a bit boring and DH isn't really a 'plain slab of meat' person - any other ideas? -------------   
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Replies:
Posted By: Hopes
Date Posted: 05 December 2011 at 4:53pm
Well, the cat got the steak  So no hurry for suggestions! Although I would like to know what you do with them, I have a few more in the freezer.-------------
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Posted By: T_Rex
Date Posted: 05 December 2011 at 6:59pm
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oh dear! i dont really know how to cook venison either, but maybe slowcooker with a plum sauce of some kind? ------------- http://lilypie.com">  http://lilypie.com">
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Posted By: Tissy
Date Posted: 05 December 2011 at 10:48pm
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thinly sliced into rounds/slices. season with salt and pepper.
put a little butter in the pan, fry it and have it medium cooked (for the best flavour) ------------- http://www.fertilityfriend.com/home/ABCD1234" rel="nofollow - My Ovulation Chart |
Posted By: caliandjack
Date Posted: 06 December 2011 at 7:28am
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the back strap is the tenderest part - quick fry in the pan then finish off in the oven - have it with something like bacon and apples ------------- http://lilypie.com" rel="nofollow">   [/url] Angel June 2012 |
Posted By: T_Rex
Date Posted: 06 December 2011 at 12:57pm
oh ignore me - i read that as a "NOT very nice looking steak" - they seem to be the bits my brother gives me 
don't waste good steak in the slow cooker! (or on the cat  )------------- http://lilypie.com"> http://lilypie.com">
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Posted By: Doublemama
Date Posted: 08 December 2011 at 1:19pm
That is one of my favourite cut's of venison. We slice about as thick as little finger and marinade for 30 mins, in a little of each on these...lemon juice, olive oil, ground pepper, fresh thyme (finely chopped) and about 6 rosemary leaves (finely chopped). Venison is best done meduim rare or medium (max). Then quickly pan fry or on the bbq. Only make enough marinade to just coat meat.
Let me know what you think when you try it 
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