Anyone know of any good recipes for deer steaks?

I found some on the internet but you can never tell how they'll taste if no one has tried them.Anyone know of any good recipes for deer steaks?
Here's a good one:


6 (4 ounce) boneless venison steak or 2 venison tenderloins (or any other red meat)


1/2 cup white vinegar


1/2 cup ketchup


1/4 cup vegetable oil


1/4 cup Worcestershire sauce


4 cloves garlic, minced


1 1/2 teaspoons ground mustard


1/2 teaspoon salt (Kosher is best)


1/2 teaspoon pepper





Place venison in a large Ziploc bag.


In a bowl, combine all of the remaining ingredients.


Pour half over the venison; seal bag and turn to coat.


Refrigerate overnight.


Refrigerate remaining marinade.


Drain and discard marinade from the steaks.


Broil steaks 3-4 inches from the heat for 4 minutes.


Turn; baste with reserved marinade.


Broil 4 minutes longer.


Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.


I prefer to grill venison to medium-rare at most so that it remains tender.


Serve steaks with more of the reserved marinade.Anyone know of any good recipes for deer steaks?
********Venison Barbeque





INGREDIENTS


1 (16 ounce) bottle Italian-style salad dressing


4 (1/2 pound) venison steaks


DIRECTIONS


Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.


Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.





********VENISON STROGANOFF


4 c. meat cut in 1/4x1/4x1 1/2 inch strips


1c. chopped onions


2 c. sliced undrained canned mushrooms


2 cans beef stock or consomme


2 tbsp. flour


1 tsp. salt


Dash of nutmeg


2 c. sour cream


butter


Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.


Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.





******** SWISS STEAK


4 strips of bacon


2 tsp. butter


1/2 lb. fresh sliced mushrooms


1 1/2 lb. venison steak


1/2 tsp. celery salt


1/2 tsp. garlic salt


1/8 tsp. pepper


1/2 c. flour


2 (15 oz.) cans tomato sauce


1 (10 3/4 oz.) can cream mushroom soup


1 tsp. Worcestershire sauce


1/2 c. water


1 med. sliced onion


1 med. pepper, cut into 1 inch pieces


Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.


Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).


In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).


Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.


Serve on bed of steamed rice. Serves 4.
the best thing to do with venison is just fry it quickly in a pan with butter. Be sure not to over cook it, or it will be tough.
This is how I make venison (deer steak) for my family and it is the only way I like it. First, soak the meat in buttermilk or milk overnight to get a lot of the game flavor out. After you have done that cut it into chunks.





On a plate put enough flour to cover all the meat. Season it how you would like. (I use garlic salt, season salt and pepper.)


Just make sure it is mixed all together.





In a pan melt 1/2 stick of butter, add onion (however much you would like.)


Also, add chopped garlic. You can buy this in a grocery store in a little jar, that will last a long time.





Roll the chunks of venison generously in the seasoned flour and fry on medium-high heat until no longer pink.





If the meat starts to stick, add more butter.





Everytime I make venison this way I get many compliments. Plus it is the ONLY way I like it.
I assume you mean some farm-raised venison, such as red deer meat from Iowa. The venison you'll receive will be much less tough in texture, and have a much milder flavor, than wild venison.





However, venison is still venison. For a quality-cut of steak (a NY strip style, ribeye, etc) just season it in whatever way you like, and cook it (grilling is preferred) as you would a beef steak. I don't recommend marinating quality steaks; save that for the lower cuts. Guidelines for ';doneness'; (internal temperature of the cooked meat) are identical to beef; in other words, 135-140 degrees internal would be rare-to-medium.





Venison (even farm-raised) still has a stronger flavor profile than beef, and it will stand up to more aggressive seasoning. I'm sure you will find quality recipes for seasonings and rubs on the website where you purchased the steaks.





EDIT: So far, everyone here seems to be forgetting that you've purchased farm-raised venison. Any ';gamey'; flavor will be greatly diminished by the fact that farm-raised animals---including deer---are fed a regular, standardized diet.





Think about turkey: wild turkey has a much stronger flavor than a store bought ';Butterball'; turkey. A wild turkey's diet is much more varied, which leads to more potent flavor. The same thing applies to deer.
I put flour on both sides of the steak and fry it in the pan.
No I really would not waste my money on deer meat, I have tried everything to get it tender and taste good, and well it stinks - that my opinion.