| From: wmb238
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| Date: 24-Oct-14 |
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I process my own venison, but I'm looking for another use for the flanks (skirt steaks). I have made jerky and have ground them. Is there another good use? Thanks, Martin
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| From: woodshavins
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| Date: 24-Oct-14 |
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I too usually grind it, but you could maybe use it for a rolled/stuffed dish. Like a Brioche.
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| From: dire wolf
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| Date: 24-Oct-14 |
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Marinate them in olive oil and vinegar ( refrigerated) for four days.. A few sliced onions won't hurt either..:)
Then rub them with salt, pepper and perhaps some cajun..and then grill them HOT..but not too long..Sear and char each side but leave the interior hot..pink..( cooked)
Slice thin like london broil with a good side of okra, squash..green beans sliced tomatos..or corn on the cob..:) ..
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| From: dire wolf
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| Date: 24-Oct-14 |
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OR..Get the cast iron out and sautee some onins with oil..( or bacon grease..:) Set them aside and while the pan is still hot.. Slice that venison in index finger sized strip..flour it..and then fry it like you'd do liver & onions..Salt & pepper..
Venison has little or no fat..( deer fat is bad stuff)..so for taste..esp on the flank cuts..you need to add a bit..which is why I save bacon grease and use olive oil for much cooking..( and salads).. Don't just grind up the less desireable parts of you game.. There are many fine ways to cvook the cuts up nicely and very tastefully..Jim
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| From: tjulian
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| Date: 24-Oct-14 |
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You could try swiss steak style. Cook in the crock pot all day.
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| From: Pip
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| Date: 24-Oct-14 |
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Can them in a pressure canner. Pip
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| From: Tradarcherychamp
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| Date: 25-Oct-14 |
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Cut medallions 1/2 thick, pound them to 1/8 inch, season with salt, pepper, garlic powder and coat with progreso italian brad crumbs, fry quickly in hot olive oil, YUM ! My husband said he really didn't like venison until he ate it this way. Called paillards.
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| From: Pip
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| Date: 25-Oct-14 |
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I have to agree with Tradarchery, we don't use the shanks though and we call it smashed deer steaks, We smash them, flour, salt, pepper, garlic powder, and deep fry them only takes a minute and there done. Buns, mayo and your favorite hot sauce and you won't believe how good it is. Pip
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| From: Crimsonarrow
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| Date: 25-Oct-14 |
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Slow cooker until they fall apart then add barbecue sauce pulled venison sandwiches
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| From: RymanCat
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| Date: 25-Oct-14 |
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Flank steak roll them up after you have stuffed them with any number of favorite things. They be great if you don't just add into the grind up for burger or make steak sandwiches like mentioned above with onions and peppers.Ummy.
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