What is this venison cut/how to cook? - The HuntingPA.com Outdoor Community
 3Likes
Reply
 
LinkBack Thread Tools
post #1 of 11 (permalink) Old 12-06-2016, 11:24 AM Thread Starter
New Arrival
 
Join Date: Sep 2016
Location: Bethlehem, PA
Posts: 21
Back To Top
What is this venison cut/how to cook?

Hello,

I was gifted some venison from a friend. I am not familiar with the cut I have attached a picture of, can someone help? I'm guessing this is from the leg?

Does anyone have any advice on preparation/cooking or this cut?

Thank you!
Attached Images
File Type: png IMG_2013.PNG (1.54 MB, 78 views)
ndgregor is offline  
Sponsored Links
Advertisement
 
post #2 of 11 (permalink) Old 12-06-2016, 11:39 AM
Regular Member
 
Join Date: Jan 2010
Location: NW PA 1B
Posts: 1,539
Back To Top
Those appear to be cross sections of the rear leg cut with a meat saw, bone in. You can do several things with them, I like them rubbed with olive oil, salted and peppered then grilled. My Wife makes salsbury steak out of them that is out of this world. If they haven't been frozen you can take the bones out, trim the fat and freeze them in meal sized portion., experiment a little too. I'm slicing steaks this afternoon. We vacuum seal ours and they last well into summer.

Sadly most of my life has been wasted, but the rest I spent hunting, fishing, and trapping...
RegularJoe is offline  
post #3 of 11 (permalink) Old 12-06-2016, 12:05 PM
The Man
 
Join Date: Jan 2008
Location: 2E
Posts: 6,291
Back To Top
What Regular Joe said.

Venison ham steak. Grill em!

If the flavor isn't appealing to you/yours, cube the meat off and make you some venison chili. Good eats.

William will you teach me how to write, Cassius will you show me how to fight.
Bates is offline  
Sponsored Links
Advertisement
 
post #4 of 11 (permalink) Old 12-06-2016, 12:21 PM
Regular Member
 
Join Date: Oct 2014
Location: Hollidaysburg, PA (4A)
Posts: 1,461
Back To Top
Jerky!

Previously JJ5C
JJ4D is online now  
post #5 of 11 (permalink) Old 12-06-2016, 12:37 PM
Frequent Contributor
 
Join Date: Dec 2002
Location: Newport
Posts: 561
Back To Top
3 Tried & True Recipes for Round Steak

Agree - round steak from the leg. Here are 3 family favorites and I typically do stew or the meat pie with mine but I added a steak version that is like BBQ and very good. Enjoy!




Venison Stew


1 1/2 - 2 pounds stew meat (cut up round steak)
1/4 cup all purpose flour
1 teaspoon dried marjoram
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1 can (16 oz) whole or diced tomatoes, undrained
1 cup water (omit if you use 24 oz. can tomatoes - I actually prefer this)
1/4 cup white wine
1 tablespoon vinegar
1 medium onion cut lengthwise and sliced thin
1/2 cup chopped celery
2 cloves garlic minced
1 bay leaf
2 medium baking potatoes


Combine flour, marjoram, salt, pepper in a food storagebag. Shake.
Add meat and shake to coat. Heat oil on medium-high heat until hot. Brown the meat in oil.


Add all remaining ingredients but potatoes. Heat to boil. Reduce to simmer for one hour stirring occasionally.
Cut potatoes into 1 inch chunks. Add potatoes. Heat to boil. Reduce to simmer for one hour stirring occasionally (test potatoes for doneness.)
Discard bay leaf before serving.






Baked Round Steak


2 pounds round steak 1 inch think is good
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon butter (for the oil)
2 tablespoons olive oil (or vegetable oil)
3 tablespoons chopped onion
Brown sugar
Ketchup
Dried basil
1 tablespoon butter cut up (to top steak when baking)
1/4 cup beef broth


Heat oven to 350. Trim meat to serving size pieces. Mix flour, salt & pepper on waxed paper. Coat steaks with flour mixture. Melt the 1 tablespoon butter in 2 tablespoonsoil on medium heat. Brown the steaks inbatches and add oil/butter as needed.


Arrange steaks in12x8 baking pan. Sprinkle with choppedonion. Top each steak with 1 teaspoonbrown sugar and 1 teaspoon ketchup. Sprinkle with basil and dot withbutter. Add beef broth to the frying pandrippings and cook for a minute loosening any browned bits. Add to the baking pan. Cover with foil.


Bake for 45 minutes then remove foil. If meat appears dry add a small amount more broth. Bake until browned on top about 15 minutes.






Venison Meat Pie


2 cups cut up cooked cubed venison (round steak)
1 1/2 cups thinly sliced potato
1/2 cup thinly sliced carrot
1/2 cup rutabaga cut 1/2 inch cubes (can omit but reallygood in there)
1 small onion sliced in rings
1 package prepared brown gravy but add 1/4 teaspoon salt and1/8 teaspoon pepper (can also used jar/canned gravy)
1 tablespoon cut up butter
1 box Pillsbury pie crust (contains two crust.) You can make your own but I fail at this. :-(


Spread crust in DEEP greased pie plate.
Layer meat, potato, carrot, rutabaga, and onion into the pastrylined dish. Pour prepared gravy overtop.
Dot the filing with butter. Roll out other crust to cover the pie and seal the edges cutting offexcess crust.
Cut several slits in top crust. Bake 1 hour at 375 on top of cookie sheet asit most likely will boil over a bit.
Let stand at least 10 minutes before serving.
Newport-Bill is offline  
post #6 of 11 (permalink) Old 12-06-2016, 10:49 PM
Hooked on HuntingPa
 
Join Date: Oct 2016
Location: southmountains
Posts: 380
Back To Top
Cut the bone out, drop in grinder, make bologney!
yorkadams is offline  
post #7 of 11 (permalink) Old 12-07-2016, 08:30 AM
The Man
 
steelhead125's Avatar
 
Join Date: Sep 2009
Location: Steeler Country 2D/2C
Posts: 8,950
Back To Top
Not my favorite cut right there. What I usually do is trim all the fat and cut them up into about one inch pieces. I will marinate them in whatever and then throw in a big skillet with olive oil and let them cook for a few minutes. Then I will throw in mushrooms, garlic, green and red peppers, and onions. Once every thing is cooked to my liking I will turn the heat down and layer pepper jack and provolone cheese on top until melted.


From there I slice a role of French bread and toast it. Then I will layer everything on it topped with lettuce and tomato and mayo.
nomad_archer likes this.

Darton DS-3800
Public Land Hunter
steelhead125 is online now  
post #8 of 11 (permalink) Old 12-08-2016, 08:20 PM
Regular Member
 
Join Date: Feb 2009
Location: Llewellyn, Schuylkill Co, 4C
Posts: 1,274
Back To Top
Quote:
Originally Posted by ndgregor View Post
Hello,

I was gifted some venison from a friend. I am not familiar with the cut I have attached a picture of, can someone help? I'm guessing this is from the leg?

Does anyone have any advice on preparation/cooking or this cut?

Thank you!
Well, aside from the tenders or backstraps, you got one of the best cuts gifted to you......Deer Steaks. You can cut it up for jerky, grind it into burger or just cook it strait up.


I salt and pepper both sides then toss it on a screaming hot grill. About 2 to 3 minutes per side....let it rest for a few then start eating....If you can cut it with a fork and there is pink juice on your plate, Ya done good.
Muzz and BlueMthunter like this.

Don't let the name fool Ya!
Sykotik is offline  
post #9 of 11 (permalink) Old 12-08-2016, 09:06 PM
Senior Member
 
YankeeHunter's Avatar
 
Join Date: Jul 2007
Location: Wayne Co., Pa
Posts: 10,279
Back To Top
2 words ...marinate + grill

Well, sometimes you eat the bear, and sometimes, well, he eats you, so the Dude must abide!
YankeeHunter is offline  
post #10 of 11 (permalink) Old 12-14-2016, 02:36 PM
Senior Member
 
Buckethead's Avatar
 
Join Date: Oct 1999
Location: Ima Clarkonian!
Posts: 19,940
Back To Top
I found a recipe last week on facebook for Chinese pepper steak done in the crock pot. I'm going to try it with some deer steaks soon.

I don't have ducks. I don't have rows. I have squirrels. And they're drunk.
Buckethead is offline  
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the The HuntingPA.com Outdoor Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in










Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome