Seared Venison Steak

It's true, it can be hard to cook a good peice of wild game if you don't know how. I've eaten many a tough deer roast or steak after cooking for too long without adequate marinating or liquid. This spring however, Ryan began doing all our steaks, roasts, and thicker cuts of meat with a super tasty technique that keeps the juices in the meat and with a watchful eye- and doesn't over do it! 

The searing technique is very easy but is requires that you pay attention and that you love butter! This meat makes excellent sandwiches for our daughters lunch- tender and tasty!  

Montana Venison before

Montana Venison before

Easy steps:

  1. Preheat oven to 500 degrees.
  2. Choose a fresh or unfrozen peice of venison, wash and apply to stainless steel cooking rack. This will sit on top of a glass baking dish to catch fluids while cooking.
  3. The steak can either be marinated or not- this works both ways.
  4. Apply spices of liking to entire cut of meat, and then apply slices of butter to top.
  5. Once oven is hot, add meat on rack and baking dish, and cook for 10-12 minutes. (It could be a few minutes longer with a thicker cut) 
  6. When the timer goes off, turn off oven completely, and then allow meat to cook in oven for another 20 minutes. Continue to check on it, and if you like it rare or medium rare it will take less than that. 
  7. Once done, remove, and slice while hot.

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After searing 

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Makes excellent sandwiches with sunflower sprouts!