Venison steaks

I am VERY proud of my husband who pulled the trigger for the very first time this past weekend in Iowa and with only one shot and from about 80 yards away killed a doe. We ALL love deer meat here at home, so he brought all of the meat - well apart from the lois (can you believe it? they ate them that same night instead of allowing his family to enjoy them too!)



Part of the meat is going to be processed for spicy deer sticks with cheese, some I am keeping and trying for the very first time to make Portuguese style chouriço with deer meat. Stay tuned! Now for the back straps, I followed the advice of .... and after totally cleaning the meat and removing all fat and tendons I let it marinate in buttermilk overnight. Then created the following marinate. As the whole patio is FULL of snow after the blizzard we just had it was impossible to use the grill so we just decided to fry them over the stove on a cast iron skillet.



MARINATE

2 tbsp of olive oil

1 tbsp of lemon juice

1/2 tbsp of lime juice

1 tbsp of Worcestershire sauce

1 tbsp of liquid smoke

4 minced garlic cloves

1tsp thyme

1 tsp marjoram

salt & pepper



After I cut all of the meat into slices I left it marinating for a little over 4 hours. As I was preparing dinner I warmed up a skillet with a little butter and seared each of the steaks for about 2 minutes in each side.