Venison steak is a delicious low-calorie meat that contains little fat. As with most types of meat, there are several ways to prepare it. This recipe is especially good for cuts of meat that tend to be tough, such as round steak. The meat tenderises while cooking slowly in the oven. However, the recipe can be used for any type of venison steak.
Layer the serving-size pieces of steak in a large pot, bowl or pan. Cover with water and add 2 to 3 tbsp of salt. Allow the meat to soak in the salted water for 30 to 90 minutes. If soaking for longer than 30 minutes, drain the water and replace with fresh salted water after about an hour or when the water becomes discoloured. Soaking the meat in salted water draws some of the blood from the meat and helps to eliminate what some people refer to as the "wild taste" that is characteristic of some game.
Drain the water from the venison and rinse with clear water. Pat dry and set aside.
Prepare the steak for cooking. Salt and pepper each fillet and coat them with flour.
Brown the flour-coated pieces of steak in 1 cm of hot oil in the skillet. Don't completely cook the steak all the way through. Just brown it well on both sides. It will finish cooking in the oven.
Remove the browned pieces of steak from the skillet and drain on absorbent paper towels.
Repeat these steps until all the pieces of steak are browned.
Line a large oven pan with aluminium foil. Layer the browned pieces of steak in the foil-lined pan. Add 1/2 to 1 cup of water to cover the bottom of pan. Cover the pan with aluminium foil and seal all the edges. Cook in a 160C oven for 50 to 60 minutes.