What is this venison cut/how to cook? - The HuntingPA.com Outdoor Community
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post #1 of 11 (permalink) Old 12-06-2016, 11:24 AM Thread Starter
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What is this venison cut/how to cook?


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!
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post #2 of 11 (permalink) Old 12-06-2016, 11:39 AM
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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.

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post #3 of 11 (permalink) Old 12-06-2016, 12:05 PM
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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.

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post #4 of 11 (permalink) Old 12-06-2016, 12:21 PM
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post #5 of 11 (permalink) Old 12-06-2016, 12:37 PM
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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
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.
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post #6 of 11 (permalink) Old 12-06-2016, 10:49 PM
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Cut the bone out, drop in grinder, make bologney!
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post #7 of 11 (permalink) Old 12-07-2016, 08:30 AM
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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.
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post #8 of 11 (permalink) Old 12-08-2016, 08:20 PM
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Originally Posted by ndgregor View Post

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.
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post #9 of 11 (permalink) Old 12-08-2016, 09:06 PM
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2 words ...marinate + grill

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post #10 of 11 (permalink) Old 12-14-2016, 02:36 PM
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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.

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