Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: chamookman on July 08, 2014, 05:34:52 am
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Just like Beef, I want My Venison Steak to Bleat at bit when I stick it with a fork >:D! Rare - Rare - Rare. I don't understand why People think they have to cook the dickens out venison and ruin it. On the grill or done in a cast iron pan with some salt, fresh cracked black pepper and some garlic powder - quick and hot, MMMMMMMMMMMMMM ! Just pulled some out of the freezer to thaw - My tummy is growling now :laugh:. Bob
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I like mine well done.
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You got it Bob!
Tracy
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Medium rare for me. Depending on the thickness a few minutes on a HOT open flame or cast iron skillet. As soon as it seared enough to loosen itself from the cooking surface it get's flipped, seared and ready to chow down usually along with some good old Ranh Style beans. MMMMMgood.
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Med rare to med for me, my wide on the other hand likes to burn hers
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Put it this way, I have to eat my salad quick or else my steak will start in on it!
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Beef,knock his horns off and wipe his behind, ;) ;D ;D venison,slow cooked and pretty much done in most cuts. ;)
Pappy
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Med-well for me I like it hot all the way through
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medium is the way i like it. does everyone know the trick to telling what stage the steak is at with out cutting in to it?
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If it's not reddish pink then it is too done...One thing important when eating venison is to have your plate warmed also. if you place it on a cold plate it will cool the meat quickly. Venison is so lean it needs to be hot when eaten. My favorite is cooked over an open fire and as it gets done a 1/4 to 1/2 inch deep, then slice it off sideways and eat it. Absolute best way to eat venison... ;D
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medium is the way i like it. does everyone know the trick to telling what stage the steak is at with out cutting in to it?
*shoots BOWMAN53 the "ok" sign and a wink*
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yup, the ok sign. index rare, middle med rare, ring med, pinkey well done.
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Hey JDub - is salad that green stuff next to the taters and gravy >:D ? Bob
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I like it all the way from rare to well-done, but prefer it closer to rare. Its more important to me that the steak is well seasoned and tender.
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As a cook years ago I was introduced to Blued steak (cooked long enough on each side to burn lines in). It is a bit too rare for my taste. I like rare, or medium rare. I have found through the years that like spices, cooking any type of meat only adds a certain flavor, the meat itself is great. Texture is the only issue that I have with certain raw meats.
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As I am processing my deer there are two shallow bowls on the counter top near at hand. One has a high quality light soy sauce and the other has Worcestershire Sauce. Now and then a paper thin wafer of venison falls into one bowl or the other and gets eaten. L'Bambi Tartare!
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Wrapped in bacon and cooked very hot till the bacon is crispy.
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Medium rare. Red inside, just hot in the middle. About 2 1/2 minutes searing on each side usually will do it right.
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venison steaks n burgers med rare.
the rest slow cooked till falling apart.
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Somewhere between medium and still moving.Ron
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Sliced thin and grilled hot and fast. Don't really like thick steaks. Medium well and with just the right amount of salt/spices. Would rather eat it raw than with too much seasoning.
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Quite honestly I have cooked meat in the Fry pan , baked in the oven, BQ and there is nothing like cooking on the open fire. I have lived almost 60 years and the best I've had bar none is ribs on the open fire. Pork chops are good also. BQ's almost always have the same flavor, everybody seems to smother everything with the Kraft Bottled BQ Sauce.
My favorite BQ sauce is a little Kraft original Bottled BQ, wine, Honey, salt, pepper, onion powder and some other spices.
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I am leaning in on the Texas bbq style, dry rubbed, slow cooked, and left the heck alone. Sauce has really taken a back seat for me these days. Too many sauces are too dang sweet.
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I am leaning in on the Texas bbq style, dry rubbed, slow cooked, and left the heck alone. Sauce has really taken a back seat for me these days. Too many sauces are too dang sweet.
Ditto... tooo dang sweet.......
DBar
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I am leaning in on the Texas bbq style, dry rubbed, slow cooked, and left the heck alone. Sauce has really taken a back seat for me these days. Too many sauces are too dang sweet.
Ditto... tooo dang sweet.......
DBar
You and me already too dang sweet for most ladies...
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Count me in on that dry rub! I experimented around throughout the summer and I have become a fan, the sauce is now biding it's time in the fridge waiting for the expiration date...
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Idc what anyone says, I like it well done! it doesn't ruin it for me that's for sure
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Ribeye, I like the fat to catch on fire and get crusty black/brown and a pink center well salted! Knife and fork and please keep your hands and fingers at a safe distance... >:D
Don