The most perfect melt in your mouth venison steak!

I've had some requests for this recipe since I posted the photo for my 365 project so I figured I would throw it up here really quick. This venison steak is melt in your mouth delicious.  I actually got this deer steak recipe from Field and Stream but I've added my own little tweaks to it. I think this tastes best with tenderloin because it's thicker.

I have hubby pull some tenderloin or steaks from the freezer and let them thaw for a few days.

Once they thaw I then put them in a marinade made of Worcestershire sauce, soy sauce, salt, pepper and steak seasoning for no less than 24 hours. I also beat them a few times with a meat hammer to make them a little more tender.

1. When I'm ready to cook I take the steaks and marinade out of the fridge about an hour before I'm ready to throw them on the skillet.  I let the meat rest on the counter until it comes to room temperature or close to it.

2. Place a 10-12 inch cast iron skillet in the oven and set the temperature to 450 degrees.

3. Using a paper towel, blot any surface moisture, blood and marinade off steak. Rub both sides with canola or vegetable oils. Sprinkle heavily with salt and cracked pepper, pressing the seasonings into the meat with your hand.

4. When the oven comes up to temperature, carefully remove the hot pan to a stovetop burner set to medium-high.

5. Place the steak in the pan and sear one side quickly, no more than 30 seconds. Flip the steak and transfer the pan back into the oven. Cook about two minutes per side for medium rare, but no longer than 3 minutes per side.

6. Remove the pan from the oven and transfer the steak to a plate. Let the meat rest for about five minutes before slicing. Use this time to deglaze the pan with a little red wine or stock to make a quick, easy pan sauce.

Once sliced your steak will look and taste as delicious as this......

Enjoy!


xxx

Ryan

Dreary weather equals recipe blog!

I've had this recipe since last week and I've been trying to make it for a few days now but we've had so many events that I haven't had the time!

Tonight I was finally able to get home from work and get this going and boy was it delicious! This recipe is called Unstuffed Cabbage Rolls. Growing up my Grandma and my mom always made regular cabbage rolls and they are so delicious. This recipe cuts down the carbs and is a new way to make an old favorite.

Day 97/365

Ingredients:

• 1 1/2 to 2 pounds of lean ground beef. (I used Venison)
• 1 tablespoon of olive oil
• 1 large onion, chopped
• 1 tablespoon of garlic, minced. (I buy the jars of pre minced garlic, so much easier)
• 1 small cabbage
• 2 cans (14.5 ounces each) of diced tomatoes
• 1 can (8oz) of tomato sauce
• 1/2 cup of water
• 1 teaspoon of ground black pepper
• 1 teaspoon of sea salt

Directions:

• In a large pot or deep skillet, heat olive oil over medium heat
• Add the ground beef/venison/turkey and onion and cook, stirring, until ground meat is no longer pink and onion is tender.
• Add the garlic and continue cooking for one minute
• Add the chopped cabbage, tomatoes, tomato sauce, pepper, salt & water
• Bring to a boil
• Cover and simmer until cabbage is tender. It took mine about 40 minutes

This recipe is SUPER easy and super delicious and it basically has half the calories of a traditional cabbage roll because you don't have all that rice. I think you could probably add some brown rice to this to make it more hearty but I prefer this version. 

Hope you have a chance to try this some time!

I'll catch up on the 365 tomorrow and update you all with our busy weekend!

xxx

Ryan

Day 2! It's a new recipe kinda day!

Hello friends!

As some of you know I LOVE to cook, bake and try new recipes and tonight I made a delicious dish and decided to blog about it and incorporate my 365 photo to it as well.

The dish is called One-Pan Venison Enchilada Pasta. Of course you don't have to use venison, but since I have a hearty supply here in my freezer thanks to the husbands hunting adventures, I rarely use any other type of meat. Plus it's so lean, I don't have to worry about all the fat and icky stuff that's in ground beef. Bleh.

Enough about that. Here is what you need:

Ingredients 

• 2 tablespoon of extra virgin olive oil
• 2 cloves of garlic, minced ( I was out so used a little garlic powder and garlic salt)
• 1 onion, diced
• 1.25 pounds of taco seasoned ground venison, turkey, or beef
• packet of low-sodium taco seasoning
• 2 cups of low-sodium chicken broth
• 1 19oz can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese 
  
  
• green onions
• black olives (optional I didn't use olives)

Instructions

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
2. Add ground meat and cook, breaking meat up with a wooden spoon until browned.
3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
4. Bring to a boil, then reduced heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
9. Garnish with black olives and green onions.

The end result looks like this (minus the matte Lightroom filter :-)

Please don't mind my old as dirt pan. I think if I'm going to start taking pictures of my cooking I should probably get some new pots and pans. But hey, if it's not broke, don't fix it right?

Thanks for checking out the recipe and day 2 of my 365 photo project! I'm going to try and do a recipe a week. Don't forget to follow my blog and "Like" my Facebook page! Click the link below and it will take you there!

Please "Like" my Facebook page :-)

Next time I will take more photos of the cooking process as well! It's hard to do when you're trying to entertain a 9 month old in a highchair and cook dinner at the same time!

xxxx

Ryan