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deer steak
- Thread starter boolit
- Start date
6mm Remington
Ammo Smith
- Feb 27, 2006
- 5,255
- 626
I'm not a marinade guy bullet, but try this!
Thaw a package of deer steaks, elk steaks, antelope steaks, or any other kind of steak.
Mix up about 6 eggs in a glass bowl. Metal bowl imparts a flavor to the meat. Mix in some milk with the egg.
Put your thawked steaks into the egg and milk mixture and make sure they are covered in the egg mixture and then cover your bowl with a piece of plastic wrap. Then put the bowl into the fridge and let sit for a couple hours if you have the time, but not necessary.
Take a tube of Ritz Cracker's out of the box and crush the crackers in the tube without taking the crackers out. You don't make such a mess and can crush them up pretty darn good that way. Then put the crushed cracker crumbs on a plate.
When you are ready to cook, take a large pan and heat some oil in it up to about medium heat or just a little higher. Take a steak and make sure it's rolled around in the egg solution and then quickly pull it out and put it on the cracker crumbs first on one side then the other. Then put the steak into the pan. Repeat with the others.
Cook until the egg cracker breading is starting to brown nicely and then flip. After a little practice of doing it a couple times, you will be able to tell when one side is done. Try and keep the steaks just a little pink in the middle, not rare, but just a little pink. Salt and pepper as you are cooking. They are awesome!
As a change of pace, instead of just using Ritz crackers (my favorite), you can use seasoned break crumbs. They make several different flavors of them that work very well as something different to try. Another good way to fry steaks is to just roll them in flour and fry them up in some heated oil. You can put flour into a gallon plastic bag and add a punch of garlic or other seasonings you might like, then shake it up so it mixes in with the flour. Then take and put your steaks into the bag and keep air in the bag and just close the top with a few twists. Shake the heck out of it, and this lightly flours the meat. Take them out and fry them up. Some of the browned flour pieces and juices in the pan left after the steaks have been pulled can then have some water added and brought to a boil. A little flour and milk mixed together and stirred into the boiling water and simmered until it thickens makes a great gravy as well! ENJOY>
Guess I'm going to have to try some fo the marinades myself and expand my horizons :!: :mrgreen: :grin:
David
Thaw a package of deer steaks, elk steaks, antelope steaks, or any other kind of steak.
Mix up about 6 eggs in a glass bowl. Metal bowl imparts a flavor to the meat. Mix in some milk with the egg.
Put your thawked steaks into the egg and milk mixture and make sure they are covered in the egg mixture and then cover your bowl with a piece of plastic wrap. Then put the bowl into the fridge and let sit for a couple hours if you have the time, but not necessary.
Take a tube of Ritz Cracker's out of the box and crush the crackers in the tube without taking the crackers out. You don't make such a mess and can crush them up pretty darn good that way. Then put the crushed cracker crumbs on a plate.
When you are ready to cook, take a large pan and heat some oil in it up to about medium heat or just a little higher. Take a steak and make sure it's rolled around in the egg solution and then quickly pull it out and put it on the cracker crumbs first on one side then the other. Then put the steak into the pan. Repeat with the others.
Cook until the egg cracker breading is starting to brown nicely and then flip. After a little practice of doing it a couple times, you will be able to tell when one side is done. Try and keep the steaks just a little pink in the middle, not rare, but just a little pink. Salt and pepper as you are cooking. They are awesome!
As a change of pace, instead of just using Ritz crackers (my favorite), you can use seasoned break crumbs. They make several different flavors of them that work very well as something different to try. Another good way to fry steaks is to just roll them in flour and fry them up in some heated oil. You can put flour into a gallon plastic bag and add a punch of garlic or other seasonings you might like, then shake it up so it mixes in with the flour. Then take and put your steaks into the bag and keep air in the bag and just close the top with a few twists. Shake the heck out of it, and this lightly flours the meat. Take them out and fry them up. Some of the browned flour pieces and juices in the pan left after the steaks have been pulled can then have some water added and brought to a boil. A little flour and milk mixed together and stirred into the boiling water and simmered until it thickens makes a great gravy as well! ENJOY>
Guess I'm going to have to try some fo the marinades myself and expand my horizons :!: :mrgreen: :grin:
David
- Thread starter
- #3
- Thread starter
- #8
jmad_81":34e4qhqo said:I've never used rits on steak, might have to try that. I have always used flour mixed with steak seasonings.
If you are looking to buy a marinade the Jack Daniels is some pretty good stuff as well.
I keep passing that by.... the JD.... next itme I'll give a whirl. I just made a roast tonight with a rotisere.. VERY good.... VERY tender, almost like prime rib. Started on 400 for about 40 minutes, then finished it at 300.
jmad_81":36wh68qb said:LOL Not the whiskey, Jack Daniels makes a marinade, as well a BBQ sauce.
Rgr, got it. Still sounds pretty good. I need to get to the commissary more I guess. I usually write things on a dry erase white board and they appear in the cupboards a little later!
I am a Jameson's guy anyhow! Scotty
6mm Remington
Ammo Smith
- Feb 27, 2006
- 5,255
- 626
boolit,
This is the only marinade I have tried. A buddy has made this before and it was very good when he's cooked it. I've never made it myself but it does taste good. Now that I have the recipe, I might have to try it myself. It's nice to change things up once in a while, but I sure like the chicken fried steaks! mmmmmm good!
Herbed Steak
1 1/2 pounds venison or elk steaks
2 Tbsp. olive oil
1/2 tsp. garlic granules
2 Tbsp. dried chives
2 Tbsp. dried parsley
1 Tbsp. granulated onion
1 tsp. basil
3/4 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. thyme
2 Tbsp. red wine vinegar
1/2 tsp. lemon juice
Place steaks in a large, shallow baking dish or (we mix up the marinade and put them in a gallon ziplock)
Combine olive oil, garlic granules, chives, parsley, granulated oniion, basil, salt, cayenne pepper, oregano, thyme, red wine vinegar and lemon juice in an ample size mixing bowl; stir well and pour over steaks.
Cover steaks and marinate in refrigerator 4-6 hours, swishing/turning occasionally.
Drain excess marinade from steaks; reserve.
Grill or broil steaks to desired doneness, heat up marinade and drizzle over steaks or add more ingredients to it and do another batch!
This is the only marinade I have tried. A buddy has made this before and it was very good when he's cooked it. I've never made it myself but it does taste good. Now that I have the recipe, I might have to try it myself. It's nice to change things up once in a while, but I sure like the chicken fried steaks! mmmmmm good!
Herbed Steak
1 1/2 pounds venison or elk steaks
2 Tbsp. olive oil
1/2 tsp. garlic granules
2 Tbsp. dried chives
2 Tbsp. dried parsley
1 Tbsp. granulated onion
1 tsp. basil
3/4 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. thyme
2 Tbsp. red wine vinegar
1/2 tsp. lemon juice
Place steaks in a large, shallow baking dish or (we mix up the marinade and put them in a gallon ziplock)
Combine olive oil, garlic granules, chives, parsley, granulated oniion, basil, salt, cayenne pepper, oregano, thyme, red wine vinegar and lemon juice in an ample size mixing bowl; stir well and pour over steaks.
Cover steaks and marinate in refrigerator 4-6 hours, swishing/turning occasionally.
Drain excess marinade from steaks; reserve.
Grill or broil steaks to desired doneness, heat up marinade and drizzle over steaks or add more ingredients to it and do another batch!
