As most hunters do, we always have a tonne of venison in the house. And with Rod’s recent trip to Victoria, we had some fresh sambar cuts we were dying to try! After first wet ageing the backstraps, we grabbed them out of the fridge and in less than 10 minutes we were eating deliciously tender sambar steaks!
As always, if you don’t have venison, you can substitute for any red meat (although it won’t be anywhere near as tasty!). Let us know in the comments below if you try it out.
Ingredients:
- 2 x sambar backstraps
- Duck fat (or any animal fat)
- Salt for seasoning
Method:
- Cut silver skin off backstraps.
- Cut backstraps into inch thick steaks.
- Season both sides of steak with salt.
- Add duck fat to hot pan. Be sure not to heat pan to the point of burning the fat.
- Once duck fat is bubbling, add the steaks to the pan.
- Sear meat on both sides and cook until medium rare. (Be sure not to overcook your venison – this ruins the natural taste and makes the meat tough)
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See also
Wallaby biltong
Learn how to make delicious South African biltong with an Australian twist using wallaby legs and Vegemite.
8 reasons why deer meat tastes bad
Have you ever wondered why venison tastes bad? Do you find the meat too tough? Is the flavour too gamey? Chances are that you’re making one of these 8 mistakes when processing your venison.
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