Cutting venison steaks across the grain after frying decreases toughness.
Venison responds to pan-searing similar to beef, but must cook to a higher temperature. Venison steaks must reach a minimum of 145 degrees Fahrenheit, or medium, whereas ground venison must heat to 165 degrees Fahrenheit, or well-done. Other cuts of venison, such as roasts, are typically too large and contain too much connective tissue to produce adequate results with pan-searing. Even the best-trimmed venison has a touch of gaminess, which you can mask with spices. Piquant spices, such as freshly ground black pepper, paprika and mild chili powder, successfully negate small amounts of gamey flavor in venison.
Instructions
1. Remove the venison steaks or patties from the refrigerator and allow them to reach room temperature.
2. Heat 3 tbsp. of canola or olive oil in a saute pan over medium-high heat for five minutes. Pat the venison dry with paper towels.
3. Season the venison to taste with kosher salt, freshly ground black pepper and the spices of your choice. Place the venison in the pan. If pan-searing more than one steak or patty at a time, leave a minimum of 1/4 inch of space between them.
4. Sear venison steaks for approximately 6 minutes on each side or until they reach a minimum internal temperature of 145 degrees Fahrenheit. Pan-sear ground venison for 7 minutes on each side or until they reach a minimum internal temperature of 165 degrees Fahrenheit.
Tags: degrees Fahrenheit, reach minimum, black pepper, each side, each side until, freshly ground