Why You’ll Love This Campside Venison Fillet Steaks Recipe
When you cook these Campside Venison Fillet Steaks, you’ll discover a unique blend of flavors and textures that elevate your outdoor dining experience.
I love how the rich, gamey taste of venison pairs perfectly with the smoky aroma from the campfire. The simplicity of the preparation brings out the meat’s natural flavors, making each bite a delight.
Plus, cooking outdoors creates an atmosphere of adventure that’s hard to replicate at home. These steaks aren’t just a meal; they’re a memorable experience to share with friends.
Trust me, you’ll be craving them long after the fire’s out!
Ingredients of Campside Venison Fillet Steaks
When it comes to cooking outdoors, nothing quite compares to whipping up a delicious meal over an open fire.
And if you’re looking to impress your friends with a dish that’s both hearty and flavorful, these Campside Venison Fillet Steaks are just the ticket.
Imagine this: juicy venison fillets sizzling in a hot skillet, the aroma wafting through the trees, and the crackling campfire providing the perfect backdrop for a memorable evening.
It’s all about simplicity and quality ingredients. So, let’s gather what we need to make this amazing dish.
Ingredients for Campside Venison Fillet Steaks:
- 4 venison steak or filet mignon steaks, 1 1/2-inches thick
- 3 tablespoons kosher salt
- 3 tablespoons black peppercorns, freshly milled
- 1 1/2 cups beef suet, ground
- 4 teaspoons butter
Now, as for the ingredients, there are a few things to reflect on.
First off, if you’re not able to find venison, you can always substitute with beef filet mignon, but let’s be real, venison is where the magic happens.
It has that rich, gamey flavor that just screams “outdoor adventure.”
Also, when it comes to the spices, using freshly milled black peppercorns makes a noticeable difference in flavor.
And the beef suet? It’s not just a cooking fat; it adds a depth of flavor that will have your taste buds dancing with joy.
Just remember, the quality of your ingredients can make or break this dish, so don’t skimp.
Happy cooking, and may your steaks be perfectly tender and juicy!
How to Make Campside Venison Fillet Steaks
Alright, let’s get down to the delicious business of making those Campside Venison Fillet Steaks. First things first, you need to set up your cooking station. Imagine this: a skillet suspended about 8-12 inches above a roaring campfire, the coals glowing like a scene from a movie. It’s important to make sure it’s hot enough to sizzle those steaks to perfection.
While your fire is getting all cozy, don’t forget to season those beautiful 1 1/2-inch thick venison steaks. Grab your 3 tablespoons of kosher salt and 3 tablespoons of freshly milled black peppercorns—go ahead and rub that seasoning into both sides and edges of the steaks. This is where the magic starts, folks. The right seasoning can turn a good steak into an unforgettable one.
Now, when your skillet is nice and hot, toss in the 1 1/2 cups of ground beef suet. Wait for it to melt and, if you’re lucky, you might see a little steam start to rise (or is that just the anticipation?). Once it’s sizzling and just about to smoke, lay in those seasoned steaks. Here’s the key: don’t move them around. Just let them do their thing for about 4-5 minutes. Think of it as a spa day for your steaks.
After that time, flip them over gently with grabbers—no forks, please. We want to keep all that juicy goodness inside. Allow them to fry on the other side for another 4 minutes.
Once they’re done cooking, it’s time to elevate this dish even further. Remove the skillet from the heat, but don’t get too hasty—drain all that grease, leaving the steaks behind. Now, here’s where you can add a little bit of flair: top each steak with a teaspoon of butter—yes, butter. It’s like a warm hug for your taste buds.
Cover the skillet right away with a lid and let those steaks rest for 10 minutes. This resting period is essential; it allows all those delicious juices to redistribute, making every bite a flavor explosion. So, while you wait, maybe toast some marshmallows or tell ghost stories.
Campside Venison Fillet Steaks Substitutions & Variations
After you’ve mastered the art of cooking those Campside Venison Fillet Steaks, it’s time to think about substitutions and variations that can take this dish to new heights.
For a different flavor, try using elk or bison steaks instead of venison. You can also switch up the seasoning—experiment with smoked paprika or garlic powder for a unique twist.
If you want a richer taste, substitute duck fat for beef suet.
Finally, don’t hesitate to add fresh herbs like rosemary or thyme on top of the butter to elevate your steaks even further.
Enjoy the creativity!
What to Serve with Campside Venison Fillet Steaks
To elevate your Campside Venison Fillet Steaks, consider pairing them with complementary sides that enhance their rich flavor.
I love serving them with a revitalizing arugula salad, dressed simply with lemon and olive oil.
Roasted root vegetables, like carrots and parsnips, bring a sweet earthiness that contrasts beautifully with the steak.
For a hearty touch, a creamy potato gratin can add indulgence to your meal.
And don’t forget some crusty bread to soak up any delicious juices!
These sides not only complement the venison but also create a well-rounded, satisfying outdoor feast.
Enjoy your culinary adventure!
Additional Tips & Notes
While preparing your Campside Venison Fillet Steaks, keep in mind a few tips to enhance your cooking experience.
First, make sure your skillet is hot enough; a good sizzle means you’re ready. Don’t skip the resting period after cooking; it really helps the juices redistribute.
If you’re unsure about doneness, a meat thermometer can be handy—aim for 130°F for medium-rare.
Pair your steaks with a fresh salad or grilled veggies for balance.
Finally, don’t hesitate to experiment with different seasonings to find your perfect flavor.
Enjoy the process and happy cooking!