Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Combine all ingredients except venison steak in a large bowl. Tenderize venison steak and place on foil in a shallow baking dish.
Pour mixture over steak and seal foil.
Bake for 2 hours in a preheated 350\u00b0 oven.
he mushrooms and cut the venison steak into thin strips.
Melt
Cut venison steak into small pieces.
Roll in flour.
Put into crock-pot; add the 1 cup water.
Cook on high 4 to 6 hours.
Add the mushroom soup to make the gravy.
edium bowl.
Add steak strips into marinade and let soak at
Place all ingredients into a bowl and whisk until combined. Place venison steaks in a ziploc bag and pour in marinade. Seal and place in fridge for 4 hours. YUMMY!
Mix oil and vinegar.
Marinate steak for 4 to 6 hours.
Remove from marinade and saute in hot skillet in additional cooking oil. Remove browned steaks to foil-covered cookie sheet.
Place about 1/4 cup stuffing on each steak and flatten.
Cover with 1 to 2 tablespoons spaghetti sauce and top with Mozzarella cheese. Sprinkle with Parmesan cheese.
Cover loosely with foil.
Bake at 300\u00b0 for 1 hour.
Cut venison steak into 1/2-inch pieces.
Press the flour, salt and pepper into the meat.
Melt butter in skillet, add steak slices.
Brown on all sides.
Simmer onions and green peppers in small amount of butter or oil, until tender.
Add meat to onions and peppers, cover and simmer for 5 minutes.
Trim excess fat from venison.
Cut venison into serving sized pieces.
Pound venison to 1/4-inch thickness.
Combine flour, salt and pepper.
Dredge venison in flour mixture.
Cube the venison steak (1/4 inch cubes); dice
Soak venison in salt and vinegar water for several hours or overnight before cooking.
Rinse with cold water.
Mix flour, salt, garlic powder, hickory salt and pepper.
Dredge venison in seasoned flour.
Brown in small amount of fat in skillet over high heat.
Place in casserole.
Combine remaining ingredients in saucepan; cook for 5 minutes.
Pour over venison and cover.
Bake at 300\u00b0 for 2 1/2 hours, adding water as needed.
Put 1 tablespoon pepper on wax paper in shape of steak.
Put steak on pepper and sprinkle second tablespoon of pepper on steak.
Melt butter in heavy large skillet and saute onions.
Remove onions when done and move to serving platter.
Saute peppered steak in remaining butter, in skillet, over medium heat for 3 minutes.
Turn steak over and cook for 2 more minutes.
Serve.
dd pepper.
Pat the venison with a kitchen towel (paper
eparate pan and fry the venison steaks for 3-4 minutes
Season steak with salt and pepper.
Bake in iron skillet or baking dish.
Combine soup and water.
Pour over steak.
Cover with foil and lid sealing tight.
Preheat oven to 350\u00b0.
Bake for 2 hours.
Do not stir or uncover!!!
Steak and gravy will be ready for table.
Rub the steak with a mixture of salt and pepper.
Dip in flour or cracker crumbs; saute in hot fat until browned on both sides. Place on a hot dish; cover to keep warm.
Dredge 2 teaspoons of flour into fat in bottom of pan; stir until brown.
Dissolve 1 tablespoon of currant jelly in 1 cup boiling water.
Add to gravy and stir.
Strain, pour over the meat and serve.
Melt margarine in cast-iron frying pan after thawing steak in cold water for 2 hours. Put steak in hot margarine; turn heat to moderate temperature. Cover lightly with seasonings. Cover and simmer until tender; turn 2 or 3 times. Increase heat and brown on one side. Pour about 3/4 cup water into pan to make gravy.
If venison is strong, marinate in salad oil and lemon juice for 2 hours.
Before cooking, brush generously with oil; place on preheated broiler rack and broil 7 to 10 minutes on each side at 550\u00b0.
Season with salt and paprika and serve on a hot platter garnished with mushrooms, parsley and watercress.
Serves 4.
Cut venison steak into small cubes. Saute chopped onions, meat, garlic, and season salt into 1 tablespoon butter until meat becomes brown. Pour mixture of 1/2 cup flour and hot water into skillet to form gravy. Salt and pepper to taste. Cover and simmer for 1 hour or until meat becomes tender.
Brown meat in oil, drain off any fat (not necessary with venison).
Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
Cover tightly and cook slowly for 15 minutes.
Combine water and cornstarch; add to pan.
Cook about 5 minutes.
Serve over rice or noodles.
Top with sesame seed if desired.