Venison Steaks and Chops
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If these are from young animals. The chops will need no marinating. The meat should hang for 2 or 3 weeks and then be properly cut by your butcher.
If they are leg steaks or steaks from older animals, then marinate them in buttermilk with added meat tenderizer. Wash thoroughly before cooking.

Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sauteed.

Pan Saute
Saute the steaks or chops in butter or olive oil with salt, pepper and a tsp. of sugar. Turn them often so they cook evenly from both sides. When they are done, Deglaze the pan with sherry or white wine to make a natural wine sauce.

Broiling When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! Game will become tough or dry with long broiling or frying. Salt & pepper to taste.

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