sounds good ,mite have to try it

Couldn’t take it any longer. Fried venison onions and bacon.

I have learned this to be very true. I like my deer steaks about any way I can get them but ever since I started to cook them on my pellet grill. I sure haven't used the skillet much. Hard to beat the juice flavor off the grill.

AMEN!!!
Get your grill as hot as possible (I like a grill with lid), slather some olive oil on the steaks, place on grill and close lid for 2 minutes, maybe a little less, flip steaks and close lid for another minute and a half.

Steaks should still be rare to very rare. If you don't think you like very rare meat, just close your eyes and try it, you will be amazed.
Put you favorite steak sauce on it if you like.

If you put steak sauce on anything cooked under medium....

My favorite way to cook venison is to slice/cut venison back strap or tenderloins into 1" or so cubes, flour well, drop into "smoking" hot cooking oil, deep fry about 45 - 50 seconds, remove promptly, put them on a bed of paper towels, pat dry, salt/season to taste. I then use some of the hot cooking oil and make a pan of brown gravy and a pot of rice. The deep fried meat comes out medium rare and is delicious. I was taught early that the longer you cooked venison, the tougher it will be.

I usually age my venison in/on ice for 20 days before freezing.

Dave

Marinade in olive oil with a bunch of spices and put them on the flame of the pellet grill ...sooooooo good

deer steaks going on the grill right shortly here

Yumm

I do like venison steaks grilled as much as pan fried. For grilling I salt and pepper them. 3 minutes a side then remove and brush with seasoned butter. Let rest 5 minutes and down the hatch.

I've never heard of that. I just pull it out of the freezer and let it thaw in the fridge for a while.

Its basically wet aging. Which is what you get when you buy meat at the store.

I virtually do not fry venison any more. I cook it on a super hot grill. The trick is to cut it in thick steaks, 1 inch minimum. Season to taste and coat with olive oil or melted bacon grease, then grill and eat as rare as you can stomach. You will not be disappointed. My seasoning of choice is garlic salt, pepper, and a light touch of cumin.

Try one of these - a bacon wrapped blackstrap stuffed with cream cheese, minced onions and chopped bacon pieces. A little dry rub on the outside and throw it on the smoker at 350 for about 25 minutes till medium rare. Easy to make and pretty dang tasty...