Venison Steak

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Venison Steak

Forget the venison steak that the local processing house does, for great venison steak - you should be processing your own meat. The backstrap of the deer provides the absolute best steaks and having them cut 1/4" thick is a waste of premium meat.

So that said, cut the backstrap into 1 - 1 1/2" medallions. Season either with coarse ground pepper or salt-free steak seasoning.

In a hot skillet, add 2 tablespoons of good quality vegetable oil (or fry a few pieces of bacon to get your grease).

Add venison medallions and sear on both sides. Remove from heat and keep on a heated plate (in a low oven) until all meat is cooked.

Serve with baked potatoes, rice or the sides of your choice.

The number one thing that ruins the taste of venison is overcooking - the best venison is served med-rare or less.