Well, venison and roasted fingerlings, to be specific. Since we're moving at the end of the year, the time is right to start using up everything in the freezer. And one thing we definitely don't want to go to waste is the venison we have in there. I put D to work on cooking up the venison steaks and I cooked up the roasted fingerling potatoes (recipe coming tomorrow). Long story short, it's a fairly simple meal that's full of flavor.
Venison Steaks (printer-friendly version)
makes 2 servings
2 6 oz venison steaks
2 tablespoons olive oil
fine sea salt
freshly ground black pepper
1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat.
3. Season the steaks liberally with salt and pepper.
4. Sear each side of the steak in the heated skillet for two minutes per side.
5. Place the skillet into the oven and cook for an additional six minutes.
6. Place the steaks on a cutting board and let rest for five minutes.
7. Cut each steak against the grain into slices and serve.
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