How To Prepare Venison Skirt Steak with Janis Putelis

Video: How to Prepare Venison Skirt Steak

The skirt steaks on smaller big game like whitetail deer and pronghorn aren’t very substantial cuts, but that doesn’t mean you should discard or ignore them. They’re a bit thin to cook whole and have too much silverskin to grind, but our friend Jesse Griffiths, owner of the renowned restaurant Dai Due in Austin, Texas, gave us a hot tip. Chunk up your venison skirts to make a silky, smooth, delicious stew. By braising for a long time at a low...

How to Perfectly Cook a Venison Steak

Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Their tenderness and shape yields excellent steaks, and every hunter should  know how to properly handle them. Here’s how to get a juicy, perfectly seared venison steak every time. Butterflies, Medallions, or Filets? Everyone has their favorite way of turning a backstrap into steaks. But before you start breaking them down, take a moment to consider a couple of...

Video: How to Properly Cut a Venison Steak

Like most things in life, there’s a passable way and a proper way to cut venison steaks. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable when making steaks. The best steak cuts from a deer come out of the hindquarters, also known as hams. Remove the hindquarters from the carcass and then...