Search thousands of recipes reviewed by home cooks like you.

Cracked Black Venison

Cracked Black Venison

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Mark

Mark

Tasty and spicy, this is a simple venison steak dish that is easy to make.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
  2. Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LillyJ
22

LillyJ

1/5/2004

We like venison steaks as well as beef and they have less fat. I'm glad to see that not everyone thinks venison must be soaked or marinated. The only thing I do different is add more spices, such as garlic and red pepper. You do not need the marinades IF your venison has not been in the freezer a long time. The sooner it's prepared, the tastier it is. One note...be careful not to overcook venison. Depending on the size of your steak, you will not need to cook it this long. Ours were smaller and didn't require the full 10 minutes on each side to be cooked to medium well-well done (no blood). Overcooking venison completely changes the taste and, in fact, gives it a powdery consistency.

DREGINEK
21

DREGINEK

7/23/2003

I don't really consider this a recipe because its just frying up some meat with basic S&P and butter BUT it is good! However, to keep the meat tender, you need to add a couple TBLS of water. I have also used beer in place of water and sprinkled all-season salt over it. Very good and easy...for breakfast, lunch or dinner.

kilanath
8

kilanath

1/2/2009

I give it five stars only because it doesn't require the steaks to be grilled and I love fried venison. I honestly cook all steaks and chops this way most of the time. It's faster and easier. I add garlic and onion much of the time. I also add water as necessary to prevent over-drying the meat. As a suggestion, check the steak frequently as 10 minutes is too long for most steaks.

More reviews

Similar recipes

ADVERTISEMENT