RSS

Pecan Crusted Venison Steaks with Mustard Sauce

24 Apr

More muffins 4-11-13 012I was so excited when I came up with this recipe the other day.  It turned out well enough that I’d be willing to serve it to guests.  Once again, while it’s relatively simple, it requires the ability to “think outside the box” regarding what can be done with wild game.  I was particularly pleased that it didn’t require backstrap or tenderloin.  For this recipe, I used the large,oblong muscle from a hind quarter.  See my January entry entitled “Bacon-Wrapped Garlic Venison Roast” for a tutorial on processing out a hind quarter.

OLYMPUS DIGITAL CAMERA

Pecan Crusted Venison Steaks

More muffins 4-11-13 009

5 or 6 pounded venison steaks

fresh ground pepper & kosher salt

1/3 cup canola oil

1/4 cup pecan oil (if you can find it)

3 eggs

1 1/3 cups flour, divided

2/3 cup ground pecans

1. Pound out 5 or 6 venison steaks from a hind quarter muscle.  I always pound out my steaks in a plastic bag.  It’s less messy and the steaks seem to hold their shape better without becoming torn up.

DSC_0055

 Of course you could prepare this recipe with backstrap but I was pleased to find another recipe that lends itself so nicely to the use of the lesser used cuts of meat.

2. Season steaks with kosher salt and fresh ground pepper.

3.  Pour about 2/3 cup of flour onto a paper plate.

4.  On another paper plate, mix remaining 2/3 cup of flour with ground pecan meal.

5.  Lightly whisk eggs in a pie plate.  I always wrap a rubber-band several times around the handle of the fork that I use, near the end, to whisk eggs even for things like french toast.  It prevents the fork from sliding into the mixture.

6.  Pour canola and pecan oils into heavy cast iron skillet.  If you can’t find the pecan oil, the recipe can be prepared with just canola or cooking oil.  I happened to have the pecan oil and it seemed to add a depth of flavor to the steaks.

7.  Create a work station for dredging steaks in plain flour, dipping in egg, dredging in flour/pecan meal mix and setting aside to rest before frying.

More muffins 4-11-13 011

8.  Dredge each steak in plain flour, egg (allow to drip), flour and pecan mixture, then return to cutting board to rest for several minutes before frying. I find that allowing the steaks to rest with the coating on helps keep a nice crust on the meat.  Before I fried the steaks, I patted a little extra flour & pecan mixture on each.

9.  Heat oils to medium high. Fry steaks in skillet until golden brown on each side but be careful not to overcook.  Remember that this is venison and that it is better cooked medium rare. Place in an ovenproof dish and set in a warm oven until sauce is prepared.

Mustard Sauce

More muffins 4-11-13 008

1/4 cup beef stock

1/4 cup plain Greek yogurt

2 heaping tbsp. course ground mustard

salt & pepper to taste

1. Place beef stock, yogurt, and mustard in a blender.  Mix, taste, add salt & pepper if needed.

2.   Pour into a saucepan.  Warm on stovetop. Usually, I use the Plochmann’s Coarse Ground Mustard.  Since I couldn’t find it at the market, I bought the Grey Poupon Course Ground.  It worked just fine except that it definitely has a saltier taste.  I didn’t need to add any salt to the sauce.

3.  Serve over pecan crusted steaks.  I served mine with quinoa and sauteed spinach with bacon and caramelized red onions.  Enjoy!

 

 
2 Comments

Posted by on April 24, 2013 in Hunting, Recipes, Venison

 

Tags: , , ,

2 responses to “Pecan Crusted Venison Steaks with Mustard Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
AnxiousHunter

"Faith is the bird that feels the light when the dawn is still dark." {Anxious Hunter Blog}

qui est in libris

a very particular book blog

My Favourite Pastime

Food, Travel and Eating Out

Carnivore Confidential

Tips, tricks information and insights about MEAT, FISH and POULTRY

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Grilling Fanatic

Grilling Makes Me Happy

Hunt/Fish/Play

A blog by avid beginners.

Doing manly things (mostly)

Fatherhood, Food, and Fun

feedsfromveronica

for the love of family, friends, food & travel.

Patrons of the Pit

Two Men, Two Pits and a Blog

Girly Camping®

It's Not Just For Boys...

The Books of Lost Knowledge

an ongoing work of fantasy

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

Always 1895

~And it is always eighteen ninety-five~

%d bloggers like this: