Venison Steak
Ingredients
Directions
Prepare
Remove all bones and nerves from the venison.
Sear and make the bouillon
In a kettle, heat a little lard over high heat.
Sear the venison steaks in the hot lard until browned.
In a separate kettle, boil the bones and nerves in a little grease for 10 minutes.
Add a few quarts of bouillon and simmer for 3 hours.
Finish
Use the bone bouillon to cover the venison steaks, adding the gravy from roasting.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Venison
- Forms the main body of the dish, cooked by searing and then moist simmering.
- Lard
- Conducts high heat for browning the steaks and adds richness to the pan.
- Bouillon
- Adds liquid and savory flavor, keeping the venison moist as it cooks.
The step that matters
Sear the venison steaks in the hot lard until browned. Searing over high heat drives the Maillard reaction, creating browned flavor on the surface. Crowding the pan or using lard that is not hot enough steams the meat instead, leaving it grey and bland.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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