Steak Diane Recipe - Hank Shaw's Venison Steak Diane (2024)

FAQs

Does venison get more tender the longer you cook it? ›

However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

"Diane" refers to the pan sauce made with mustard, Worcestershire sauce, cream, and cognac. Make it in under 30 minutes for a delicious date night in.

I like to cook venison on low heat because I am less likely to over cook it. Venison should only be cooked to about a medium doneness. Anything further will get really tough. I cook the venison on the top rack of my grill and turn it only once before it is done to perfection.

Hanging your meat, skin on, for about two weeks is the best option. Aging the meat allows the animal's natural enzymes to break down the connective tissues and mellows the flavor. Cihelka said this is the reason his venison is so tender.

Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Recipe blog One Good Thing notes that the vinegar in Worcestershire sauce tenderizes steak, its sugar and molasses bring both sweetness and sheen, and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor.

While its exact origins remain a topic of debate, it is believed that Steak Diane got its name from the Roman goddess Diana, the huntress. The precise birthplace of Steak Diane is a matter of contention among food historians, but it is often associated with French cuisine.

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

How is venison steak best cooked? ›

Oil the meat well and season with salt and pepper and/or steak rub. Place the venison steaks on a hot oiled BBQ plate or grill, searing the outside to trap the tasty juices in the meat. Cook for 3 minutes on each side for medium-rare. Rest the venison steaks for five minutes before slicing and serving.

Marinades are one of my favorite ways to tenderize venison. For an excellent marinade, you will need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and herbs and spices of your choice.

Every hunter knows the master Cream of Mushroom soup recipe. Put your venison roast in a Crock-Pot. Maybe throw in a few onions. Dump in a can of Cream of Mushroom soup and let it cook all day long.

There's really very little fat in venison, so it's a pretty tricky meat to cook quickly. Most wild game cooks recommend medium-rare because if too much moisture is cooked out of the meat, it'll become tough and chewy.

I've found that the best temperature for braising is 350 degrees. It's hot enough that you're not waiting until midnight to serve dinner, but low enough to prevent braising liquid from evaporating too quickly. Most venison roasts will become tender in 2 to 3 hours at this temperature.

Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. And the longer meat is cooked, the more liquid it loses and the tougher it becomes.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.