Published: 15-Sep-2012 (18:43); Viewed: 1988; Difficulty: 2 out of 10
Many farms nowadays are grown deers. Deer's meat, called venison is lean, rich in proteins and flavours. In terms of tenderness, the venison is similar to beef, the same part of the body of a bull and a deer have the same properties and should be cooked reasonably similar. In this recipe we will prepare round, or hind leg steak. This steak venison sellers are usually call "1 minute frying steak" or "quick frying steak", and they are right. This steak should be cooked to blue or rare doneness. Unfortunately, this recipe is not suitable for the restaurants, because some customers will order medium, or even well-done version of this steak, which is the waste of such beautiful venison cut. These steaks are so interesting in their taste, that I hardly can think about any side dish for it, and I do recommend to enjoy this steak without anything, only with fork and knife.
Thin Hind leg venison steak (or Round leg venison steak). The steak should be farmed one with health marks, related with it hygiene status. For game venison, cooking techniques should be different!
Black or mixed peppercorns
Remove all the films and tendons from the meat surface.
Sprinkle each side of meat with very finely grinded pepper and salt. Add few drops of olive oil and leave for couple of minutes to marinade.
Preheat frying pan to medium hot. It is not necessary to use heavy casting iron frying pan, the standard non-stick pan will do the job. Place venison steaks and fry them for 1 – 1½ minutes, no longer!
Turn steaks upside-down and fry for another 1 – 1½ minutes. If you will fry them longer, do not tell that you've read it here.
Place steaks on the warm (not hot!!!) plate, and keep them for 2-3 minutes to rest. Serve and enjoy.
tips and tricks
Do not use this recipe for wild deers, only for farmed one.