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

FAQs

How to make venison steaks more tender? ›

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

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.

For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Because of this very important distinction between other types of meat (beef, pork, etc) that tend to be more “fatty”, venison is very easy to overcook. Overcooking any meat, especially meat that has little fat content will ultimately dry it out, making the meat tough and harder to chew.

Venison silver skin, fat, ligaments, and other undesirable parts of a deer that aren't muscle don't taste very good. Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

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.

Can you buy steak diane sauce? ›

Diane Steak Sauce (80g) - Order Online - Owton's Butchers.

Brandy or Cognac: A key ingredient in Diane sauce is brandy or cognac. If you don't have either on hand, you could substitute dry white wine. If you want to leave the alcohol out altogether, use fruit juice, water, or extra beef broth.

Areas for working muscles include the shoulder and leg muscles. Working cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat.

Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

On an older deer, there will be more connective tissue and it will be twice as tough. Don't cut the steaks too thickly, and then tenderize them using a needle tenderizer for the best results. If you don't have one, use a meat mallet.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Second, dry brining helps to keep the meat juicier on the inside as the salt breaks down the muscle proteins, tenderizing the meat and locking in the moisture. Finally, dry brining helps to create a delicious crust on the outside of your steak.