Buttermilk Marinated Venison Steaks

Ready to sink your teeth in a grasser deer steak, tender and juicy? These marinated dairy products Deer steaks Change the game totally when it comes to enjoying a succulent slice of medium rare deer.

I shoot over the head of 2 plates with deer steaks, a sliced wedge, lemon and roasted broccoli.

These delicious deer steaks will receive a 5 -star evaluation from the whole family! If you are looking for the perfect abundant meal to serve during the coldest months, this recipe will shake your world!

The deer is one of those meats that we cannot enjoy enough. When they need it, people love experience or affirm that it has anGame taste‘So we wanted to see if we could create a deer recipe with a delicious flavor that also surprised the most skeptical critic.

That’s why we suggest marinating your meat in lacticello. This step is not mandatory, but it helps a lot! Especially if you have people who are against the deer. Because of its low acidity, it benefits the deer steak without making it become soft, like a marinade that is rich in acid. The lactic marinade will leave you with an incredibly juicy and tender cut of meat.

Plate with roasted broccoli and cooked deer steaks.

What is the deer?

Cervo meat generally refers to deer meat, although it also includes alci, antelope or any large playing animal with horns. In this case, we are using wild deer meat. The deer is a red meat that is slaughtered in cuts of meat similar to the cuts found with the meat.

If it is the first time that you try any of the wild meats, you could be surprised by the game flavor, but this deer recipe is a perfect introduction and you could end up being your favorite way to prepare your deer meat.

These deer steak holds are a good choice if you have deer meat at hand at hand that wants a abundant steak dinner. The key to obtaining this right recipe is in the marinade, a hot pan and, of course, not cooking the meat too much. You don’t want me to end too rubbery.

The deer is lean meat that benefits from adequate cooking methods. When it comes to cooking the wild deer, finding the delicious marinade will leave you with a perfectly tender and smooth cut of meat and will help you present your pallet to something new.

Like all proteins, when cooked on the right, the deer can easily become your new favorite meal. If you have excess deer meat on your hands, this deer steak recipe is a great way to use it. In addition, it is so simple to prepare and goes well with many outlines!

Ingredients for bontes of saat -marinated scattered deer marinades.

Ingredients for Cervo steak marinated lacticello

For the marinated deer steaks:

Buttermilk
Cervo Cervo steaks of deer medallions

For the scoria:

Oil – Any neutral kitchen oil works
Butter – We always use unbeaten butter
Salt – We always use Kosher salt
Pepe – We use ground black pepper

Service:

Butter
Lemon
Cipollina herb – or other fresh herbs

How to prepare lactic marinas marinated deer steak

Ready to create the perfect deer steak? Let’s immerse ourselves!

Marin the deer:

Take the deer steaks dried with a paper napkins and put them in a shallow dish or a bag that is compensable for marinating the deer in lacticello. Allow deer to marinate entirely covered for 3 hours.

Once the 3 hours have expired, remove the steaks from the marinade and dry again. You can discard the lactic marinade.

Then, place the steaks on a wire rack and allow them to dry the air in the refrigerator for another hour. A dry cut of meat and a adequately heated pan will help the Maillard reactionAka, how well your crust is formed.

Pan sear the deer steaks:

When you are ready to start cooking, preheat a large cast iron pan over medium-high heat with oil and butter. Free the deer freely with salt and pepper over each steak. Also make sure to also season the fund.

Add each piece of meat to the hot cast iron pan, working in lots, if necessary, do not overcome the pan.
Leave the steaks for 2-3 minutes until a thick crust is formed and the kitchen meat. Be careful not to pull, move or move the meat during this period or you can snatch the meat and ruin the crust. If the meat pulls or resists when it moves with cooking calipers, let it be for a moment.

Cervo steaks in a cast iron pan. — Sear.

Fry and fry for 2-3 minutes more until the steak reaches 125 degrees F with an instant reading thermometer.

Then, remove the grilled steak from the hot pan and place a small spoonful of butter on each. Keep the steaks with an aluminum sheet and let the meat rest for 5 minutes.

4 deer medallions, cooked, on a plate with butter on top of rest. — Professional suggestion: I always finish my meat with fat. This adds a depth and succulence to each bite.

Serve:

After the meat rests, place the steaks and garments with a sprinkling of shaky salt, a spritz of fresh lemon juice and chopped chives.

Serve the steaks with your favorite contours!

GirlCarnivore Pro suggestion: Do you want more flavor? Try to spray some of mine Ooomami dust on these deer steaks. Powder mushrooms really help improve the natural flavor of Umami!

First floor of the sliced deer steak showing the red center, medium rare.

Warehouse

If you are with a little remaining deer steak, put it in an airtight container and keep it in the fridge for 3-5 days. If you prefer a long -term conservation method, you can place the remaining steaks in freezer bags and keep your leftovers for a maximum of 3 months, but we feel once the steak is thawed and cooked, it is better to enjoy immediately.

Heating of leftovers

If you are working with a frozen deer, let it thaw before heating. To heat the steaks, you can place them in the oven at 350 f and bake until you reach an internal temperature of about 140 f with a meat thermometerEven if since they have already been cooked, you simply need them hot enough to have fun. This should take about 10-15 minutes unless you have a larger steak.

These lactic marinated steaks are an excellent option if you have a passionate family hunter. They are easy to prepare and even easier to eat. There are many different ways to enjoy the deer as a deer stew, deer roasted and even deer burgers. If you are looking for tastiest deer recipes, try our juicy deer bucking hamburgers! Let us know how your deer steaks went, leave a comment below!

Shooting of deer steaks on a dark plate with broccoli and garnished with chopped chives.

With what to serve

There is no lack of things that are combined well with the deer steak. We show it with roasted broccoli. Or try to serve your steaks marinated for deer meat with: with:

Faq

How do you cook the deer so that it is tender?

The deer tends to be a naturally thin cut of meat. Marin it, especially in something like lacticello, is the best way to obtain a tender and juicy steak.
Make sure not to cook too much cuts that require rapid scald, such as deer medallions or steaks, also helps. A little meat will have to be braised or wet, just like beef cuts, to help tendons and fibers collapse.

Why is the deer not sold in stores?

The deer is becoming available in several points of sale. The law prevents hunters from commercially selling their meat, but there are online stores that now sell a variety of deer cuts.
We have tested and reviewed different and we recommend Wild Fork foods and fossil farms for the supply of quality products.

Plate with deer medallions with cooked slices and broccoli.