5 Simple Tips for Preparing the Perfect Venison Backstrap Steaks and Leg Steaks
From The Head Chefs at Minaret Station
Tip 1: Cook from room temperature
Having your meat at room temperature before cooking will ensure that the venison is cooks evenly throughout. For cuts such as back steaks that will be cooked quickly, this step is important to ensure optimal results.
Tip 2: Season before cooking
It’s important to season you venison prior to cooking (salt, pepper, oil etc). If you oil the pan first, this will increase the temperature of the pan causing the oil to burn which then changes the flavour. Make sure you season both sides before placing into the pan.
Tip 3: Ensure your pan is hot
Once the pan is slightly smoking gently place the venison steak into the pan. You can then add a touch of butter to help with the caramelisation. Also feel free to add herbs such a thyme into the pan to add additional flavour. Cook for about 10 - 15 seconds each side then place into an oven proof pan or oven tray and drizzle remaining butter on top.
Tip 4: Heat in oven
Place the venison into the oven at 180 degrees celsius for 10 minute per 500 grams. This will give you perfect rare - medium rare results which is ideal for a back steak.
Tip 5: Rest for 10 minutes
Remove from oven dish and place onto plate to allow the juices to evenly disperse. This will prevent the venison from bleeding too much when cutting, rest for 10 minutes. Once rested slice against the grain and present on plate.