Monday, June 21, 2010

Tasty Tuesdays! GF Venison Steak

What a fun packed and HOT weekend it was this last Father's Day.  I hope all the dads had a great one! I know I did.  I am currently camping with my boys on the river in my old hometown and let me tell you it is hotter than I can ever remember for the first official days of summer.  It could have quite a bit to do with the fact that I'm camping in the 3rd week of June and perhaps the fact that I am accustomed to quite a bit more AC than I am getting out here in God's country.  Or it could be the refreshing daytime highs of 98 degrees with humidity of about 99%!!  This relaxing sure is a lot of work...............But I wouldn't miss it....

This week for Tasty Tuesdays! I wanted to make an easy recipe that I grew up on as a kid and eat every chance I get as an adult.  It is one of the leanest and healthiest meats out there and to my knowledge it is rarely mentioned (if ever) in the blogging world and certainly under-appreciated.  I am talking about venison.  When prepared correctly, it is incredibly delicious, unlike any meat you have ever eaten. I get hungry just thinking about it.... 

Enough talking for the moment, lets get to the recipe!  The ingredients are as follows:

2 lbs venison steaks

GF All purpose flour

Olive oil

Mixed vegetables

Whole Advocado

GF Bread of Choice (Try our GF Sourdough Biscuits)

Medium to large skillet


I prepare my own venison steaks from start to finish, so I like to take a little extra time to do it my own way.   When the meat is thawed in preparation for cooking, I will place it in a large bowl of salt water overnight before the meal.  This removes any strong tastes or flavors that can be present in wild game.  I know many people that didn't like a particular meat because it had a "wild" taste.  This eliminates that issue.  

With a cutting board and very sharp knife, carefully trim any small bits of fat or gristle from the meat.  Your steaks will generally be around 4 - 6 oz pieces and many that will be very small but still very much useable.  Even the tiny pieces are delicious and often the most tender.








After your steaks are trimmed, tenderize the meat with a large profile meat tenderizer as pictured.  Tenderize on both sides before moving on to the next step.  Venison is extremely lean and because of this, it must be tenderized before cooking.  This will break the fibers of the steaks and make a wonderful meat that much better.






After this is done, take the steaks and coat them completely in the GF flour.  This will make a crispy exterior and you can also use your favorite seasoning for an added kick. 







Place the steaks in the skillet using liberal amount of olive oil making sure that your skillet is over medium-high heat and the oil is hot.  There should be a nice sizzle when you put them in........







Turn them one or more times as needed to achieve the crispy texture as seen here.  Make sure that your fire is hot enough to keep them crispy (and not soggy) but not so hot as to pop and burn the oil or cook the venison unevenly.
 

Place on paper towels to absorb any excess oil.



Add your fresh advocado, mixed vegetables, and bread of choice.  You can even end this with a GF blueberry cake for dessert.



Again this is one of our favorite meals and it is difficult to imagine my life without it.  I know many people that conjure up visions of Bambi and the like when they hear me talk of venison and they ask "How could you eat such an innocent and beautiful animal!?!?" I often ask them how could they eat pork, beef, or chicken and there is a moment of silence as they search for a reasonable answer. 

To me it is no different than any other meat, fruit or vegetable for that matter, it is to be eaten and enjoyed.  If you haven't tried venison, I urge you to at the earliest opportunity.  You will be most definitely pleased.  You can check out my other GF recipes in the archives to the right.  I will also be posting more Dutch Oven recipes as time allows. 

Enjoy!!



This post is part of the following blog carnivals.............Go check out these great sites!!!

Mouthwatering Mondays
Slightly Indulgent Tuesdays
Tempt My Tummy Tuesday 
Gluten Free Wednesday 
Real Food Wednesday
Pennywise Platter Thursday
Fight Back Friday

The following two blog carnivals are unique.  Thumbnail pictures instead of just links.  Check them out too!
Tuesday Twister  

14 comments:

Alex@amoderatelife said...

Jason! Thanks so much for sharing the real food love on the Two for Tuesday recipe blog hop! This recipe brings back such memories from childhood when my aunty would get a hunting license every year and we got to have some venison steaks! Would love to find a local source of this delicious lean meat! Happy fathers day to you! Alex

girlichef said...

I love venison, but I've never had it this way. It looks delicious! Thanks for linking to Two for Tuesdays this week =)

Butterpoweredbike said...

Mmmmm, this is one of my all-time favorite meals! My dad used to make it when I was a kid, and now I make it every chance I get.

J L Health said...

Alex it is truly one of my favorite meals. I don't know if you can buy it anywhere but I always hunt every year on family land for my supply.

J L Health said...

There are a ton of ways to prepare venison girlichef but this is one of the easiest and best ways I know of.....

J L Health said...

I feel the exact same way Butterpoweredbike....Thanks for stopping by!

the country cook said...

Sounds excellent! I bet it would go well with my GF peanut butter lava cookie for dessert!!! - www.delightfulcountrycookin.com

J L Health said...

They look great country cook! Thanks for stopping by....

Bethany said...

You are so right - Venison is under-appreciated! It's such a yummy meat. Thanks for bringing the venison love to Two for Tuesdays blog hop this week!

gfe--gluten free easily said...

Folks who don't eat venison (or who have had venison that was poorly cooked), don't know what they are missing for sure. Your steaks look wonderful. I know how good they taste, because I make a similar dish with venison tenderloin. It's melt in your mouth good. :-)

Shirley

J L Health said...

Shirley, I couldn't agree more! I have a tenderloin recipe that I will put up soon....Thanks for the comment and for stopping by!

Linda said...

My dad has always enjoyed deer hunting, so I grew up eating venison and still enjoy it. My sister, however, could never get over the fact that the meat came from a beautiful deer. It had nothing to do with how it was prepared or tasted. Yours looks delicious.

Lisa@BlessedwithGrace said...

My husband would love this. He grew up eating venison, too. Thanks for the recipe and linking to Tempt My Tummy Tuesday.

J L Health said...

Thank you to Linda and Lisa.......