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VENISON, MOOSE, OR ELK STEAKS AND CHOPS




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If these are from young animals. They need no marinating. The meat should hang for 2 or 3 weeks and then be properly cut by your butcher.
To cook young steaks or chops, heat a heavy skillet until quite hot and add half butter and half oil. Saute the meat, turning it frequently to brown to taste. If you like, flame the meat with cognac just before serving.

Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sauteed.

When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! Game will become tough or dry with long broiling or frying. Salt & pepper to taste.

To saute young chops or steaks, melt butter in a heavy skillet. Add meat to the hot skillet and saute it by turning it often on both sides so that it will brown without charring. Salt and pepper to taste.