Lemon Venison Steak Recipes

VENISON STEAK

Steps:

• Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste.
• If you're marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time.
• Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren't fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it's more pleasing to you.
• When you're ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking).
• Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. If you haven't used a marinade, pat them very dry and season them all over with salt and pepper.
• If you used my marinade recipe, there's no need to add more oil for the grill. If you didn't mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional.
• If you're using a grill to cook, preheat it to medium-high, about 450-500F. If you're cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it's very very hot.
• Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it's very important not to overcook venison.
• Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
• Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!

LEMON VENISON STEAK

Steps:

• Fry bacon in a large skillet.
• Remove slices, leaving 2 tbsp drippings in skillet, but reserving remaining drippings.
• Add onion to skillet and sprinkle with sugar, cook about 3-5 minutes until onion is tender.
• Remove onion and return reserved bacon drippings to skillet.
• Place venison cutlets in skillet, squeeze a small amount of lemon juice on each cutlet and season with lemon pepper.
• Cook about 5 minutes on each side, until center is still slightly pink.
• Top cutlets with crumbled bacon and onion and reheat.
• Serve immediately.