Blackened Venison Steaks
You must make this.
I love blackened dishes.
Blackened fish. Blackened chops. Blackened steaks.
I’ll take one of each.
“Blackened” doesn’t mean it’s burnt to a crisp – it is a word describing a style of cooking.
Blackening: When a dish is highly seasoned (usually Cajun style) and cooked in a castiron skillet over high heat. The blackening process sears the outside of the meat creating a spicy, caramelized coating.
If you have some venison stored in the back of your freezer because you don’t know what to do with it – get it out now so it can thaw.
This can be made with the traditional venison steak from your butcher, venison chops, or a backstrap sliced into steaks. I am using a venison backstrap.
First, prepare the blackening seasoning.
Combine all the spices together in a shallow dish and stir. Set aside.
If you are using a backstrap, wash and slice the backstrap into 3/4 – 1-inch thick steaks.
Pat dry. Dip the steaks in the melted butter first.
If you do not want a lot of spice, simply sprinkle the steaks with the seasoning. For a more blackening, set the steaks into the spice mix.
Flip to coat both sides.
Set seasoned steaks on a platter. Continue coating each steak in blackening until all steaks are seasoned.
Heat a cast iron skillet over medium-high heat on the stovetop. Drop 2 tbsp lard (or other fat) into skillet.
If the pan is too crowded the steaks will steam (and turn gray) instead of blackening (browning & carmelized – Mmmm).
Cook steaks (or chops) in lard for 3 minutes on each side (or until desired doneness).
WARNING: When the steaks hit the pan they may look like they are bleeding orange goo. It’s the butter & blackening causing the spill. It looks weird – but is completely normal and they are going to taste fantastic.
Let the meat rest a couple of minutes after cooking so juices can redistribute.
For dozens of more recipes, consider a membership. (: