The Deerslayer's Wife
Embracing the Hunting Lifestyle
Pecan Crusted Venison Steaks with Mustard Sauce
I 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.
Pecan Crusted Venison Steaks
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.
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.
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
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!
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