Steak Diane Recipe - Hank Shaw's Venison Steak Diane (2024)

FAQs

Does venison get more tender the longer you cook it? ›

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

"Diane" refers to the pan sauce made with mustard, Worcestershire sauce, cream, and cognac. Make it in under 30 minutes for a delicious date night in. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Whenever I pull a package of venison from the freezer, I always make a point to remember to match the method to the meat. That means cooking tender cuts like steaks and chops with high heat, fast and dry, such as grilling or pan-frying.

When hot, lay the venison into the pan and season with salt and pepper. Brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Recipe blog One Good Thing notes that the vinegar in Worcestershire sauce tenderizes steak, its sugar and molasses bring both sweetness and sheen, and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor.

While its exact origins remain a topic of debate, it is believed that Steak Diane got its name from the Roman goddess Diana, the huntress. The precise birthplace of Steak Diane is a matter of contention among food historians, but it is often associated with French cuisine.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

Incorporating fat into venison is key to mimicking beef. This can be achieved by wrapping the venison in bacon or barding it with beef fat before cooking. Alternatively, cooking venison in beef stock or adding a bit of beef fat during the cooking process can also impart a richness closer to that of beef.

Why is my venison steak chewy? ›

In the middle of these muscles are a big wade of fat and gland which also alters the flavor of the meat. This fascia is what makes the meat chewy, taste gamey, and makes the muscle contort out of shape when it cooks. The result of trying to cook these muscles as one steak is a tough, chewy, gamey, piece of meat.

Soaking the meat in milk or buttermilk for a couple of hours before cooking helps. Store bought tenderizers can work too, just be careful of the flavors it can add. One thing that specifically helps is not to over cook your venison.

Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

Cook all venison thoroughly and serve hot or very cold. Venison should be cooked to at least 165° to ensure harmful bacteria are killed. The color of the meat is not a reliable indicator of when the venison is fully cooked. Use an accurate, calibrated thermometer for monitoring the cooking temperature of the venison.

There's really very little fat in venison, so it's a pretty tricky meat to cook quickly. Most wild game cooks recommend medium-rare because if too much moisture is cooked out of the meat, it'll become tough and chewy.

So, how do you cook venison roast so it's tender? The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.