Venison Steaks/Chops
Venison if of finer texture. Much leaner but more watery than beef. When cooking the more tender cuts; from the upper hind legs and along the backbone, the key to juicy tender steaks and chops is to hold the water in the meat. To do so, cut pieces no thicker then ¾ inch, fry quickly in a liberal amount of fat and do not crowd in the pan.
Venison if of finer texture. Much leaner but more watery than beef. When cooking the more tender cuts; from the upper hind legs and along the backbone, the key to juicy tender steaks and chops is to hold the water in the meat. To do so, cut pieces no thicker then ¾ inch, fry quickly in a liberal amount of fat and do not crowd in the pan.
- Heat a heavy frying pan until sizzling hot.
- Add 2 tablespoons butter.
- Place meat in hot pan. Sear on both sides turning only once.
- Remove to warmed platter while meat is still pink just before it seems done.
- Serve with lemon butter.
