Montana Venison Steak Rub

Montana Venison Steak Rub

(Serves 4)
4  8oz. Steaks (all silver skin removed) & rubbed w/ olive oil
3 Tbls Maple Syrup
1 Tbls Chili Powder
1 Tbls Black Pepper
1 Tsp Cumin
1/2 Tsp Ground Coriander
1/4 Tsp Ground Cloves
3 Minced Garlic Cloves

Grill steaks on high heat for 3 minutes on each side
Mix the ingredients in a bowl
Rub steaks with mixture from bowl
Cook another 2 minutes per side

What To Do With All Your Venison?

Are you wondering what to do with all of your venison? Maybe looking for some new creative recipes to try, share with family and friends? Look no further, “From Forest To Fork” is here to assist!

Katie captures the Adventure of putting Wild Game on your table fresh, simple, and delightful recipes!

Viewing this site, just might make you want to go out and get some more varietals of venison!

Give it a look for yourself, here!

Venison Steak w/ Port Sauce

Venison Steak w/ Port Sauce

Venison Steak w/ Port Sauce

 

(Serves 4)

8oz. Steaks (all silver skin removed)
Salt & Pepper
2 Tbs Olive oil
1/4 Cup Ruby Port
1 Tbs Butter

Heat 2 Tbl of olive oil in frying pan on High heat > lightly season all sides of meat with salt & pepper.
Brown meat in pan 2-3 mins per side > remove meat and put on cutting board
Reduce heat to Medium > Deglaze pan by adding Port, scrapping bottom of pan (1 min)
Add juice from meat on cutting board > add butter
Place meat on heated plates > pour Port sauce on meat

Venison w/ Balsamic Vinegar & Onions

1-1 ½ lbs of tenderloin (all silver skin removed)
Salt & Pepper
3 Tbs Olive oil
1-1 ½ Cups of Red Onion sliced thin
1/4 Cup Balsamic Vinegar
1/2 Cup of Beef Stock or Water
4 Tbs Butter

(Serves  4)

Heat 2 Tbl of olive oil in frying pan on High heat > lightly season all sides of meat with salt & pepper.
Brown meat in pan 4-6 mins per side > remove meat and put on cutting board
Add remaining olive oil into pan and saute onions until golden brown
Add vinegar > cook until pan is dry
Add beef stock or water and bring to boil > scraping and stirring the glaze from bottom of pan
Add 2 Tbls butter to sauce and whisk > remove from heat
Slice meat 1/8-1/4 cross gran of loin
Place meat on heated plates > pour sauce on meat

Monsen Mountain Mashers

I found this useful little recipe that I found on BowCast. They are a great little pick me up when you need one on the mountain. They don’t require any special storage.  It doesn’t matter if they get mashed.  They are not that bad for you and best of all they taste great and are less filling…Wait, isn’t that a beer?

But it is approximately:

  • 3 cups powdered milk
  • 1/2 cup ground flax seed
  • 1/2 cup ground wheat germ
  • 1 cup old fashioned oats
  • 1-1 1/2 cups peanut butter
  • 1-1 1/2 cups honey

Read the full article here.