Venison Shoulder Steaks – Low Fat Beef Alternative

venison steak

 

This week on the steak front is something completely new to us, venison.  I think this was the first time we have tried venison and based on todays dinner it won’t be the last. More expensive than flat iron but only about the same as a decent butchers beef rum steak. However we got ours from the reduced section at tesco so it was even cheaper, sometimes always being on the look out for a bargain pays off.

About the size of a good fillet steak, bigger than the plate with leftovers for the next 3 lunches they are not, but good things definitely come in small packages. I used my classic steak rub and treated it the same as beef, a little research said medium rare is the sweet spot, as it becomes tougher with more cooking, but as you probably know I only cook my meat rare so thats not a problem. Thick but small I cooked for about a minute and a half on each big side, then seared off the edges to brown all over, transferred to a warm plate and covered with a foil tent to rest for about 5-10 minutes.

Venison is much leaner than beef, with about half the calories, a third the total fat and about a sixth of saturated fat. It also has more vitamins and minerals. While all this make a big difference to Sophies calorie counting all that really matters to me is the taste, at first I thought it was going to be gamey but it wasn’t at all, much richer in flavor and definitely better for it. Very tender and as easy to cook as beef its a fantastic alternative.

My Verdict: I will definitely try and get venison into our food rotation, finding a lower in fat and slightly healthier red meat that Sophie can eat occasionally is a great find, and the fact that its very tasty and tender is a massive added bonus. It won’t completely replace beef for me though, as I love the marbling of a good rib-eye and it being so big it could feed a family.  Do give this a go if you find it on your next shopping trip and i’m sure you won’t be disappointed.

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