Venison steaks are delicious and melty in your mouth as long as you know how to cook them! I have had some TERRIBLE steaks but I will tell you how to make them right. *You can use this on regular steaks as well*
First, Pull your Venison out of the freezer or fridge. (This recipe is for 4-5 medium steaks so you may need to adjust measurements if you are making more than 5)
Soak the meat to pull some of the blood out and soften up the steak first- this will take away the “Gamey” taste. You don’t have to do this but, it makes a tender steak.
- Put all 3 ingredients in a bowl and mix well. Place your steaks in the bowl and let them soak for 20 min.
- Do this 1-2 times. I generally soak them 2 times. Rinse steaks and place them in the marinade.
Sweet and Savory Marinade
2 tsp Sugar Free meat spices (any) or just mix up some Garlic, sea salt, thyme, pepper and rosemary. We use Chef Leo’s Game and Meat Rub
1 tsp Honey
1 tsp Molasses
1 tsp Sea Salt
1/2 Chili Powder
- Pull steaks out of fridge and pour some of the marinade.
- You can cook the steaks on a grill or in a skillet.
- Tonight we did them in a skillet.
- Pour some of the marinade in the skillet to coat the bottom.
- Turn the temperature to medium heat.
- When marinade starts to bubble, put the steaks in.
- Cook 6 minutes on each side for medium well or 8 minutes on each side for well done. You may need to adjust times based on your temperature. As steaks are cooking continue to pour the marinade over top of the steaks.
*The key here is to watch your steaks cook and cut them in the middle when you think it is finished to check the “doneness”. Do not burn them or overcook them- this will result in tough, dry steaks.
Buttery String Beans
Place beans in a pot with 3/4 cup water.
Cover and Bring the beans to a full boil.
Turn Temperature down and let beans simmer covered for 6-8 minutes.
Add Salt, Pepper and 1 TBS butter (Grass- Fed if Paleo)
Plate and Enjoy!