Blackened Venison Steaks
YES!
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.
Cook steaks 2-3 at a time to prevent overcrowding the pan. You do not want the steaks to touch while blackening.
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.
Enjoy!
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XO,
CJ
| Servings |
steaks
|
- 6 venison steaks (or chops) 3/4 - 1 inch thick
- 1 tsp pepper black
- 1/2 tsp cayenne pepper
- 2 tbsp paprika
- 1 tbsp garlic granuels
- 1 tbsp onion powder
- 2 tsp Salt
- butter melted for dipping
- lard (or other fat) for frying
Ingredients
|
|
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. Cook steaks 2-3 at a time to prevent over-crowding the pan.
Cook steaks (or chops) in lard for 3 minutes on each side (or until desired doneness).
Let meat rest a couple of minutes after cooking so juices can redistribute.
