Recipe: Yummy Venison Steaks & Fruit Sauce

Venison Steaks & Fruit Sauce. Venison steaks (about half an inch thick) Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Coat venison steaks with flour mixture.

Chops cook just like steaks as they are simply loin steaks with some bone attached. This means they can be used with most venison steak recipes if wanted. Heat broiler, stovetop grill pan or grill. You can have Venison Steaks & Fruit Sauce using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Venison Steaks & Fruit Sauce

1. Prepare 2 small of venison steaks.
2. You need 1/3 cup of cranberry sauce.
3. You need 1/3 cup of applesauce (unsweetened).
4. Prepare 1 pinch of ground cinnamon.
5. You need 1/2 tbsp of butter.
6. Prepare 1 tsp of oil.
7. Prepare 1 pinch of salt.
8. Prepare 2 pinch of black pepper.

Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface. Steaks and Game delivers prime sustainable venison meat for sale from New Zealand Cervena and Red Deer. Venison jerky, ribs and sausages, osso bucco, flank steak, and so many other delicious and healthy venison meat cuts.

Venison Steaks & Fruit Sauce instructions

1. Mix the cranberry sauce, applesauce and cinnamon and set aside.
2. Heat a skillet on medium high and melt the butter with the oil.
3. Season the steaks with black pepper.
4. Seal the steaks on both sides, then cook for 5 more minutes.
5. While cooking, tip the skillet and use a spoon to scoop up the melted butter in the pan and pour it over the steaks.
6. Turn off the heat and let the steaks rest for 3 minutes in the pan.
7. Season the steaks with salt and more pepper.
8. Take them out and put them on a carving board, let them rest for 2 more minutes.
9. Slice the steaks across the grain at an angle, then lift onto a plate.
10. Pour the juices from the carving board back into the skillet, stir and pour over the meat.
11. Spoon the sauce onto the plate (you may want to warm it through while the meat rests).

Venison Stew Meat (Diced) from New Zealand by Broadleaf Venison Shoulder/Chuck The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the "mock" tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks. Grill the steak or cook it in a skillet. The best ways to cook venison steaks are on a hot grill, or in a very hot skillet on the stove. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly.