How to Cook Deer Meat Steaks on Top of a Stove
Whether you hunt your own deer or purchase steaks at the supermarket, venison is naturally low in fat and calories and high in protein, vitamins and minerals. Panfrying is an effective way to cook tender venison steaks. Fry venison quickly over high heat and take care not to overcook it.
Whether you hunt your own deer or purchase steaks at the supermarket, venison is naturally low in fat and calories and high in protein, vitamins and minerals. Panfrying is an effective way to cook tender venison steaks. Fry venison quickly over high heat and take care not to overcook it. Because the meat is lean and has little fat to provide moisture, overcooked venison tends to be tough and dry.
Step 1
Place the venison steaks in a resealable plastic bag. Put the steaks on a solid surface and use a meat mallet or hammer to pound the steaks to a thickness of about 1/4 to 1/2 inch.
Step 2
Remove the steaks from the bags. Brush the steaks with melted butter, then sprinkle them with salt and pepper. For healthier steaks, use canola oil or olive oil instead of butter.
Step 3
Preheat a heavy skillet or frying pan. Add olive or canola oil to the hot pan, then allow the oil to heat for about 30 seconds.
Step 4
Place the venison steak in the skillet. Cook the venison for 2 to 3 minutes, then flip the steak with tongs and cook the other side for 2 to 3 minutes. Don't flip the steaks with a fork because piercing the venison causes loss of juices.
Step 5
Test for doneness with a meat thermometer. To ensure venison steaks cook to a safe temperature but don't dry out, the meat should register at least 130 degrees Fahrenheit but no more than 150 degrees Fahrenheit. If the meat isn't done, lower the heat to medium and continue to cook until the steaks reach the desired temperature.
Step 6
Transfer the venison steaks to a serving plate. Allow the venison to rest for 5 to 10 minutes so the hot juices settle into the meat. Serve the venison hot.
Tip
If your venison has a wild, gamey flavor, soak the steaks in buttermilk or milk before cooking.