Venison steaks need to be cooked properly to prevent the meat from having a tough texture. Venison meat is low in calories, cholesterol and fat. Replace beef and pork with venison in recipes for a healthier diet. Brown venison steaks fast over high heat. Overcooking the deer meat will cause it to lose its flavor and texture.
Things You'll Need
Season the venison steak with your preferred seasonings. Seasonings like ground pepper or garlic bring out the meat's flavor. Avoid adding salt to venison because it will draw out the juices and prevent it from browning.
Melt 2 tbsp. of butter in a frying pan for each deer steak.
Place the deer steak on the hot frying pan. Avoid crowding the deer steaks in the pan.
Fry each side for 30 seconds or until the sides brown. Only turn the meat once. The University of Minnesota states that venison needs cooked to a safe internal temperature of 160 degrees F to prevent food-borne illnesses.
Reduce the heat for steaks thicker than 3/4 inch. Allow the meat to continue to cook over medium-low heat until it reaches 160 degrees F. Increase the temperature slightly if water seeps from the meat.
Cover steaks with 2 tbsp. of vinegar and 2 qt. of water and refrigerate for one hour before cooking to reduce the "gamey" flavor, advises Minnesota State University Extension
Always wash your hands and kitchen utensils with an antibacterial dish soap after handling raw meat to kill harmful bacteria. Freeze meat for at least 48 hours before eating or cook to 160 degrees F to kill any parasites that may be present.