Disclaimer: All information on this site is for informational purposes only. Before using any alternative remedy, begin any new exercise routine or otherwise start trying any of the recipes included on these pages, check with your primary health provider. Many herbs, foods, and exercises can conflict with medications you are taking or have unknown side effects.
All Pages Are
Kat and Kevin Yares
Use of any of these works without written
is prohibited by law.
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.
For Rural and City Living