Steak Diane Recipe - Hank Shaw's Venison Steak Diane (2024)

FAQs

How to make venison steak more tender? ›

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

Because of this very important distinction between other types of meat (beef, pork, etc) that tend to be more “fatty”, venison is very easy to overcook. Overcooking any meat, especially meat that has little fat content will ultimately dry it out, making the meat tough and harder to chew.

Every hunter knows the master Cream of Mushroom soup recipe. Put your venison roast in a Crock-Pot. Maybe throw in a few onions. Dump in a can of Cream of Mushroom soup and let it cook all day long.

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

For the most tender venison, I recommend cooking to medium-rare or medium. If you're OK with a little pink in the center, you should avoid cooking venison steaks and backstrap to well-done, causing the meat to become dry and tough.

Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination.

Marinades and spices: A number of marinades and spices can be used to cover up “gamey” flavors, but they can also be used to tenderize and enhance the flavor of venison. The University of Minnesota Extension suggests using a high-acid liquid — lemon juice, tomato juice, vinegar or wine — to soften muscle fibers.

How do you make venison taste like steak? ›

Use ingredients like red wine, garlic, onion, and herbs such as rosemary and thyme to infuse the meat with flavors that are reminiscent of beef. Acidic components in the marinade also help tenderize the meat, making it more similar to the texture of beef.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

Contrary to an already lean and tender piece of meat, which needs a shorter cooking time and dry, high heat, a chuck roast needs to cook for several hours in moist heat. In other words, low & slow to break down fat and tenderize the meat for that fall-apart doneness a good pot roast is known for.