Venison Steaks

8 ingredients
5 steps

Ingredients

  • 2 c. vinegar
  • 2 c. water
  • 4 cloves
  • 2 bay leaves
  • 2 onions, chopped
  • salt and pepper
  • venison (1 1/2-inches thick)
  • butter

Directions

  1. 1
    Combine vinegar, water, onions and spices and boil briefly. Pour hot over the meat and let stand in the refrigerator for several days.
  2. 2
    To cook the meat, sear both sides in the butter. Reduce heat and turn the meat often.
  3. 3
    Allow 12 minutes per pound for rare or up to 30 minutes for well done.
  4. 4
    (Do not cook or use high heat as venison tends to cook dry easily.)
  5. 5
    Serve with currant or wild plum jelly.

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