Venison Steak Recipes Needed

While wrapping up venision from the processor yesterday I noiticed that they error and included a dozen round steaks -- I typically just keep the fillets and have the rest ground for my father.
 
I have no idea what to do with them.
 
If anyone has some good recipes, it would be greatly appreciated.  FYI -- my wife is not too wild about onions, so anything that has the steaks smothered in sauted onions probably won't fly in my household.
 
I thank you in advance.

If they are deboned, like dpms says, a little season salt, worchestershire sause and broil, 5 minutes, flip and 4 minutes. Dont overcook as they will still cook after you remove them from the heat. Time will vary a little as to the thickness of the cut. Great for the chops also , just cut the heat time down a little. Another good way is swiss steak style.On top the stove, some water in the skillet, can of tomato paste [ a little onion dont hurt her]and simmer for about 1.5 to 2 hours. Just check so the water doesnt boil out and move them around a little so they dont stick......WF

This is my favorite venison recipe. I found it on foodnetwork.com.

I stray from this recipe slightly. Any larger piece of venison that you can pound thin will work. The size mentioned in the recipe is hard to work with so I go with larger pieces. I also wrap the crab and asparagus with the vension and close it with string, otherwise the crab likes to find its way out of the venison. I serve it with hollandaise sauce spooned over it.

Venison Oscar
2007, Robert Irvine, All rights reserved

Prep Time:20 minInactive Prep Time:--Cook Time:25 minLevel:
IntermediateServes:
8 servings. Ingredients
•1/8 cup olive oil
•2 pounds sliced venison top round, cut into 2-ounce portions and pounded thin
•Salt and freshly ground black pepper
•16 asparagus spears, tips only
•4 tablespoons mayonnaise
•3 egg yolks
•2 teaspoons freshly squeezed lemon juice
•2 teaspoons crab boil seasoning (recommended: Old Bay)
•1/2 pound jumbo lump crabmeat
Directions
Preheat oven to 350 degrees F.


Heat olive oil in a skillet. Season venison with salt and pepper and sear both sides lightly. Arrange on a baking sheet.

Have a bowl of ice water handy. Blanch or steam asparagus tips until tender and shock cool in ice water.

Combine mayonnaise, egg yolks, lemon juice, and crab boil seasoning in a bowl and mix well. Stir in lump crabmeat, trying to avoid breaking up lumps. Spoon crab mixture onto each venison cutlet and place 2 asparagus tips criss-crossed on top. Bake in oven until crab is light golden brown.

in pan on stove...butter... onions...deboned meat, when meat is cooked add a can of potatos...laugh all you want guys...its the best!

+1

ORIGINAL: tull66

Marinade in italian dressing and grill to rare or med rare.

i knew Boone's Farm was good for something other than to get my wife to....well nevermind!

Thanks guys!
 
Venison Oscar tonight.
 
Cross your fingers --LOL.

ORIGINAL: DarDys

Thanks guys!

Venison Oscar tonight.

Cross your fingers --LOL.

Let me know how it turns out..

Emeril's texmex venison chili is on my menu tonight.

Any venison with Con Yeager spices is good !

great receipe...1/2 cup olive oil.....cup soy sauce to cover steaks...montreal steak seaoning..marinade over night...the best...grill the chops or steaks..