Recipes HOW DO YOU MAKE A DEER STEAK WELL? The following text is from Nicola Fletcher's book "Ultimate Venison Cookery". What are the best types of meat for grilled or fried steak? The best type of deer is sirloin or sirloin and a leg. Do you need steak marinating? It is not necessary at all. Good deer has a distinct flavor of its own, and pickling sometimes changes the flavor of the meat. How do I avoid my steak drying out? Never fry a steak longer than medium rare, as the pink steak must not be dry. The best way to achieve this is quick frying, and then the so-called resting the meat to make it bloody or pink as long as the juices remain in the steak. (...) Fortunately, there is a very simple solution: fry the steak first, then set it from direct fire, but keep it in a warm place for a few minutes to let the meat rest, while preparing the sauce and vegetables. The advantage of this method is that you get a brown crust that has a delicious caramelized flavor, but the steak is not overcooked inside. During this short rest, the meat (and the cook) rests, the high temperature on the outside of the steak warms the center of the meat, and the juices from the slightly bloody center move out to the more rare portion. Then, after cutting the steak, How long does it take to prepare steaks ? It depends on the thickness and temperature of the steak, the temperature of the pan or grill, and how rare / rare you want your steak. So use your own judgment when judging frying times. If in doubt, it is better to choose a shorter frying time as you can always increase the rest time of the meat if necessary, or even fry it again in the pan. 'Cause you can never fix fried meat. The approximate preparation time (given below) also includes the rest time, on average, 1-2 minutes of frying per side, and then resting in a warm place for about twice as much. For example: for a 3 cm bloody steak, it takes two times 1.5 minutes to brown each side, then 3 minutes of reheating and 5 minutes of rest for a total of 11 minutes.Preparation time: 5 cm rare / medium rare - 15/18 minutes; 3 cm rare / medium rare - 11/14 minutes; 1.5 sm rare / medium rare - 7/8 minutes; 0.5 cm rare / medium rare - 3/4 minutes (you can skip the rest time here). How to prepare a venison steak? Plan your cooking first. Once the steak is cooked, it shouldn't be waiting on the plate, so make sure everything else (vegetables, sauce) is ready. There are three stages to preparing a steak: browning, reheating and resting . The thinner the piece of meat is, the more careful preparation it needs and the less time it needs to rest after browning. In fact, very thin pieces (such as a 0.5 cm steak) can be treated in such a way that the reheating and rest times practically disappear. To brown a steak : heat a frying pan or grill to a very high temperature. Use about 2 teaspoons of butter and the same amount of olive oil, or only olive oil if you prefer. Since no fat will come out of the meat, you have to use it a little to prevent it from sticking and more importantly to create a caramelized layer on the surface of the steak that determines the palatability. Preheat the pan until the butter melts and starts to turn brown. If you only use oil, warm it up very hard, but don't let it burn. Put the steak in the pan and fry quickly until brown. Aby dogrzać stek: obniż temperaturę patelni, chociaż cienkie steki nie potrzebują tego etapu. Grube steki i całe polędwice będą potrzebowały kilka minut dosmażania, w międzyczasie obracając parę razy aby rozprowadzić ciepło wewnątrz steku. Kiedy są prawie gotowe, nadchodzi trzeci etap odpoczynku. Odpoczywanie steku jest ważne z dwóch powodów. Po pierwsze, kiedy mięso jest smażone w wysokiej temperaturze, zewnętrzna i bardziej dosmażona część lekko twardnieje. Odpoczywanie steku pozwala białku mięśnia ponownie się zrelaksować, czyniąc je delikatnym. Po drugie, na tym etapie gotowania, stek jest niedosmażony w samym środku. Etap odpoczynku pozwala ciepłu z zewnętrznej części przemieścić się do wewnątrz, a soki ze środka wracają do części zewnętrznej, trochą na zasadzie gąbki. SUMMER STEAKS WITH WARM GINGER SAUCE 4x 180 g sirloin or ham steaks Butter and / or oil for frying Mixed leaves of lettuce and herbs For the sauce: Grated skin and lime juice 2 cm of ginger root 1 teaspoon of honey 3 teaspoons of water 1 teaspoon of balsamic vinegar or 2 teaspoons of wine vinegar 6 teaspoons of olive oil Salt and pepper Put the lime zest, chopped ginger, honey and water in a small frying pan and stew for a few minutes to evaporate, add this warm mass to the rest of the sauce ingredients. The sauce should be served with slightly warm steaks. Chilled, it can be kept in the refrigerator for several weeks. Fry the steaks very quickly in hot fat, then put them off the heat and let the meat rest. Place each steak on top of the lettuce leaves. Add the previously prepared sauce to the pan and combine with the caramelized butter, then pour the sauce over the steak and lettuce. Home About us Sale of meat Sale of animals Breeding Our farm Galleries contact Location News Links guestbook Miscellaneous Recipes Last updated: September 14, 2015 © Bomafar