You may think of venison, which includes deer, elk, moose, antelope and caribou, as tough meat with an unpleasant, gamey flavor. However, if the animal is young and the meat is properly cooked, venison is every bit as juicy and flavorful as beef. Additionally, venison is lean because the animals are constantly moving and carry little fat. A venison steak topped with caramelized onions is a mouthwatering main dish, but don't overcook the steak because this ultra-lean meat may become dry.
Heat equal amounts of olive oil and butter in a skillet or frying pan. As a general rule, use about 2 tablespoons of each. You can also use bacon grease.
Place thinly sliced onions in the hot oil and season them with salt and freshly ground black pepper. Cook the onions for about 20 minutes, stirring often, until they turn a deep golden caramel color.
Remove the cooked onions from the skillet. Keep them warm while you cook the venison steaks.
Place a small amount of flour in a shallow bowl or pie pan; season the flour with salt and pepper.
Lay the venison steak in the seasoned flour and flip the steak to lightly coat both sides.
Heat a little more oil and butter in the hot pan, using about a tablespoon of each.
Place the venison steaks in the hot oil and fry them for about 7 minutes on each side, or until the meat registers between 130 and 140 degrees Fahrenheit when you insert a meat thermometer into the middle of the steak. The meat will dry out quickly at higher temperatures.
Transfer the venison steak to a serving plate; top the steak with the caramelized onions.
Tent the steak with aluminum foil and let it rest for 10 to 15 minutes before serving.
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- The Best of Virginia Farms Cookbook and Tour Book; Cici Williamson
- University of the District of Columbia, Center for Nutrition, Diet and Health: Onions
- The Deluxe Food Lover's Companion; Sharon Tyler Herbst and Ron Herbst
- Turn venison steak with meat tongs. Don't use a fork because piercing the meat results in loss of juices.
- The easiest way to determine the temperature of venison steak is to insert the thermometer through the side of the steak in the thickest part of the meat.
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.