Falstaff Steak Recipes
FALSTAFF STEAK
This marinated steak recipe came from the Boar's Head restaurant in Cedar Rapids, Iowa (long since closed). My aunt talked it out of the chef.
Provided by Anne Deguc
Categories Steaks and Chops
Time 2h15m
Number Of Ingredients 9
Steps:
- 1. Melt butter and mix all ingredients.
- 2. Marinate Sirloin steak at room temperature for 2 to 3 hours, coating both sides.
- 3. Grill steak slowly, basting with marinade several times.
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- Roasted. The dinner party show stopper! Haunch or saddle of venison are the choicest cuts for this style of cooking, ideally kept on the bone to maximise flavour and succulence.
- Braised. A cold winter’s evening calls for the comforting embrace of a slow cooked stew. It’s also the perfect way to melt sinewy but flavourful cuts like shank, from the lower leg.
- Cured. If your freezer is already bursting at the seams then curing venison is an excellent way to prolong its shelf life. Bresaola, that salt cured, air dried northern Italian speciality, may be most commonly associated with beef, but venison makes a very acceptable alternative.
- Curried. Muntjac, sambar, chital: the Indian sub-continent and south-east Asia boast plenty of native deer species so it’s no surprise they have worked their way into many of the vibrant cuisines from this part of the world.
- Barbecued. Whether it’s a showpiece butterflied haunch, loin steaks or kebabs, barbecuing venison adds a gloriously smokey element to this rich, gamey meat.
- Ragù. Italians have perfected the art of a deeply flavoured, rich ragù, perfectly supported by broad ribbons of pappardelle. Every nonna will have her own secret preparation tip or ingredient, but patient simmering is key.
- Smoked. For picnic lunch inspiration or an elegant starter, smoked venison is a delicious way to prepare deer. Just imagine a thinly sliced, perfectly pink loin, its tender texture and gamey flavour lifted to another level by a smoky infusion.
- Fried. A venison steak or dainty cutlets, seared and seasoned on the outside yet perfectly pink on the inside, is a truly succulent treat. Choose a wine that will bring plenty of flavour but not excessive tannins: Pinot Noir is a natural choice here, especially one that balances bright red fruit with a savoury touch of forest floor that would play nicely with the venison’s gamey edge.
- Raw. When you know your venison is very fresh and good quality then tartare is a beautiful way to use the prime, tender loin. As for what to drink with it, don’t forget to consider the other ingredients in this dish: capers, cornichons, shallots and mustard all bring plenty of sharpness.
- Offal. So highly prized that it’s often kept back as the stalker’s perk, deer liver can be tricky to track down, especially as freshness is key here.
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