I'm lost - adding fat to lean meat

(Debbie) #1

I’ve been wanting to cook some venison steaks, but protein is so high and fat is so low, so I have avoided it. Today I bought some salt pork so that I can cook some venison and get my fat numbers up. But I am at a loss of how to cook this. I plan on having canned green beans on the side, thought maybe I could add the salt pork to that. Any suggestions?

(Ron) #2

I eat a lot of wild elk and some things I will do is cook in butter with a cup of melted butter to dip each bite in.
Sometimes I will smother with butter after cooked and then spread with crushed macadamia nuts.
A high fat side dish will also balance it out some.
It is ok to go over your macro’s occasionally on protein,
Bacon is also added to bites on occasion.

I grind my own elk burger and add about 40% beef and pork fat to the grind as well.
Just some suggestions I use.

(Ken) #3

If you find venison to have a strong taste, you can make it like beef stroganoff. The sour cream will also provide you with additional fat. I usually trim all the deer fat away as that is most of the unpleasant taste and give it to the dogs. I do add cubed beef fat in, but pork fat will work as well. I also add mushrooms and scallions, they don’t have enough carbs to be concerned with. A little red wine helps as well. No noodles, but you can put it on cauliflower rice if you want to.

If you have thick steaks, you can make filet mignon. I always use several layers of bacon, and wrap addional layers on top.

The simplest method for what you have is to wrap the steaks in bacon and add the pork to the beans. I suggest you add some chopped onion to the green beans. Plan on simmering the beans at least for 45 minutes if you put fat in’em.

(Debbie) #4

Dipping venison in a bowl of butter sounds awesome. That just might be my new favorite. Lol. Thank you for the great idea.

(Debbie) #5

I think the sour cream will work good for me, it’s always been one of my favorites, bacon and onions in the beans, sounds great. Thanks for the help.

(Wendy ) #6

We love dear and elk and my husband makes a great ground steak with melted butter added!!
It is so delicious!!

#7

Shiritaki Noodles

(Rob) #8

As others have said, sauces are your friend with lean meats.

I’d cook up mushrooms in what is left from cooking the venison (or if it’s a really big pan and not so much meat), kinda simultaneously and add heavy cream at the end plus some herbs/spices to taste to get a lovely creamy mushroom sauce. I do this for using up pre-cooked chicken breasts from a whole chicken (after you’ve eaten all the yummy dark meat and skin). Less tasty than venison, but same lean meat logic applies.

(Sheri Knauer) #9

My mom was a southerner and she always cooked string beans (canned) with salt pork for at least 6-8 hours at a low heat on the stove top. I love them that way and usually make a batch once a year for Thanksgiving.

(Raj Seth) #10

Don’t fret about the fat content of the meat. That said, I cook the steaks low and slow (200dF for 1.5 hours) and sear them in a blazing pan after dipping them in butter to create a steakhouse crust :+1:
Then, for fat content, I make a creamed spinach which is a fat bomb.

I would find the taste of the meat hidden if the steaks themselves were smothered in sauce.

My creamed spinach recipe - 2 lbs of spinach, 1/2 lb butter, pint or two of cream, onions and garlic, cup of grated Parmesan and a cup of cheese (mozzarella or cheddar) each serving is a delicious fat bomb.

But then I’m a steak purist