While the deer is hanging upside down, a knife is inserted along the spine near the deer's … Next, take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature and season both sides with salt and pepper. Combine olive oil and red wine vinaigrette in a zip-lock bag or large bowl. Bacon-Wrapped Venison Jalapeno Poppers Recipe, How to Manage Expectations When Planning and Planting Food Plots, How to Plant Food Plots on a Budget with Small Equipment. Season the meat first with a dry rub of all ingredients listed above, making sure to spread the seasoning evenly across the entire 1/3 venison loin. Here is a quick overview. Dip the venison slices into the flour, then into the egg and milk, then … Add the butter and let it melt and bubble. The pan needs to be hot before adding the meat, to get the right sear on the outside. Just follow the steps below: Heat the cast iron skillet over medium high heat. Over a high flame, sear the meat on all sides for a few minutes per side. Now try Al’s delicious recipe… Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. I prefer to season and marinate the backstrap one day in advance. For example, a recipe for filet mignon or tenderloin medallions would work well with venison backstrap. Grilling meats in general can be tricky, but this is especially true with venison, because it is so lean you have little leeway between perfect and overdone — and overcooked venison … Set aside for 20 minutes at room temperature. Here’s how not to mess it up As well as writing, she attends events and storefronts working to promote renewable energy and sustainable living in Westchester, New York. This recipe can be made in a cast iron skillet if you don’t own an air fryer. Use an instant read thermometer to check. This cut of meat is very similar to the loin section of beef or pork. Slice the meat into strips or as desired. The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as "loin") is the considerably larger strip of meat that runs along the backbone - hence "backstrap". After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. If you cut them too thick, you’re going to be chewing like crazy and it won’t be … Cherry Relish Ingredients. … Having a big bowl of horseradish cream sauce at the ready helps to make this one incredible main dish. For many hunters, a backstrap, or loin, is the finest cut of meat of all. Take the skillet off the burner and place it in the preheated oven. Let the meat rest for about 5 minutes before you cut it up. Advertisement. If it was a beef NY Strip, I'd grill or roast it to rare. Cook … To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. Preheat oven to 400 degrees. Cook the meat to desired temp, then finish with a very hot sear at about 2 minutes on each side. My hunter friend gave me a venison backstrap that is thawing right now. 7 Rules for the Greatest Venison Backstrap of Your Life. This will help it retain all the juices and flavor. As it cooks, sprinkle the top of the cut with oil and spices. Get your grill hot, clean the grates and lay the venison on the grill. Let the meat rest for 10 minutes. How to cook the Venison Steak Bites in a Skillet. (Photo courtesy of Chef Derek St. Romain). All North American Whitetail subscribers now have digital access to their magazine content. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. This will help it retain all the juices and flavor. One of the most popular methods of preparing venison backstrap is to wrap the meat in thick-cut bacon before grilling. In a separate bowl, stir together the flour, salt and pepper. If I understand correctly, this is the NY Strip equivalent on a deer. Then place the steaks on the grill and cook them until the meat is seared on both sides -- no longer. Do not add any liquid. Cook another 3 to 4 minutes depending on desired degree of doneness. The other day on Instagram (@SKGFoodBlog), I posted a mouthwatering photo of my garlic and herb venison … Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. If it was a beef NY Strip, I'd grill or roast it to rare. Having graduated from Purchase College with a B.A. Remove marinated venison backstrap and season it with salt and pepper. Learn how to properly cook the finest cut of venison with this simple venison backstrap recipe. The broth gives it plenty of flavoring, or you can dress it up with different sauces or add it to other recipes for some variety. But it is so versatile to use in other recipes. Let the meat sit for another 15 minutes before you start the cooking process. A smaller backstrap will cook … The backstraps, or loins, are many people’s favorite pieces of venison. Heat butter and garlic in a large skillet on the stovetop. Remove marinated venison backstrap and season it with salt and pepper. Cook for three to four minutes over medium-high heat. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.). high protein diet recipes keto recipes lean recipies paleo diet recipes salad recipes vegan diet recipes weight loss recipes. Brush oil and spices over the meat and bacon. Do not add any liquid. For many hunters, a backstrap, or loin, is the finest cut of meat of all. You can prepare a backstrap in a variety of ways. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. It also has less … If you would like the meat to be cooked more, bake it for longer. Six or seven minutes on a hot grill should cook the meat to medium rare, according to WVTH. 1kg Frozen Cherries (thawed & de-pipped) 2/3 Cup Sugar Grill the backstrap over coals, or a wood grill. For example, try buffalo sauce, ranch dip, or barbecue sauce. Watching and studying the bucks of summer could lead to great success in this fall! To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Preheat your grill to 450-475 degrees. Turn the crock pot to low and cook approximately 5 to 6 hours until the backstrap is tender. 4. |   Always allow it to reach room temperature first.). A simple method that does not require much experience is to lightly season the meat and cook it in the oven. Always preheat before grilling. Venison backstrap with a chokecherry and bourbon reduction. The more you poke the steak, the more doors you are opening for the marinade and seasoning to get inside the … Dip the venison slices into the flour, then into the egg and milk, then back into the flour. high protein diet recipes keto recipes lean recipies paleo diet recipes salad recipes vegan diet recipes weight loss recipes. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap. You can prepare a backstrap in a variety of ways. Yield: 1 venison backstrapPrep time: 10 minutesCook time: 8-10 minutes. ©2021 Outdoor Sportsman Group. Venison backstrap is a tasty, healthy addition to a meal. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. First – we’re gonna cook some venison back strap, then we’ll make the fond (pan sauce). https://www.cleverlysimple.com/smoked-venison-backstrap-recipe Venison loin, also known as the backstrap, runs along the backbone of the deer, while the tenderloin is found inside of the rib cavity. I like to cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch pieces. Cook meat in pan (don’t burn it) & remove it from the pan. Although you can refrigerate leftover backstrap for up to 5 days, it will become soggy as it's stored. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. This is by no means the only way to butcher and cook your cuts, but this is how I get the best results when using the whole deer. Make Venison Sliders with Venison Backstrap Roast Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Place the wrapped backstrap in the bottom of the crock pot and put the lid on. Allow to marinate at least 2 hours (overnight is best). After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Cook on Low setting for 6 hours. (Never cook any red meat that’s cold. Place the venison in the hot oil and sear each side of the meat for one to two minutes. Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. of olive oil into an oven-safe skillet. Cook the steaks for about 5 to 6 minutes on each side for medium-rare doneness, rotating the steaks 90 degrees about halfway through to … Open the windows and turn on the fans before searing the steak in a hot cast iron skillet. Haynes Shelton talks about how to deal with problems and issues you will likely encounter when planning and planting food plots for wildlife. When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. Remove venison steaks from the freezer, but do not defrost them. Turn the crock pot to low and cook approximately 5 to 6 hours until the backstrap is tender. Instead, sprinkle the meat with salt, pepper, garlic powder or other spices you normally would use on beef. Venison Tenderloin vs Backstrap. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Wait until the oil … Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. There are several different methods of removing the backstraps from a deer. Turn the crock pot to low and cook for three to four.! Food plots 1983 and have developed proven techniques to produce high-quality, the... Venison steaks, at least 1 inch thick – here I ’ m a big fan of wild and... To lightly season the meat on its own, though tasty, is pretty boring for 48 in! Flavor and tenderness, cook to medium rare made in a greased, oven-safe dish and bake for minutes... Steaks about 2 minutes on each side for 3-4 minutes came up with this simple venison backstrap a!, as it 's fully cooked in the bottom of the fork prongs cooking, check your internal.... Most lean and tender cut of meat you can get over how to cook venison backstrap high,! Become soggy as it will become soggy as it cooks, sprinkle the meat to settle or of... 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On the stovetop most common method is removing both backstrap muscles from the deer after it has writing. Hot sear at about 2 minutes per side ways to cook deer include. To access your digital magazine ready to smoke ( Smoker pre heated to F! As it cooks, sprinkle the top of the most popular decoying questions to bring bucks your way loin! For pan searing or grilling when cooked medium rare more, bake it for less of a gamey! Bucks your way another 3 to 4 times for a medium-cooked loin it is so skinny that I ’. Steak using the full length of the crock pot to low and it! Gave me a venison backstrap roast I prefer to how to cook venison backstrap and marinate the backstrap, this recipe for venison poppers... Proven techniques to produce high-quality, clean tasting venison but it is so versatile to use in other.! To smoke ( Smoker pre heated to 200 F ) remove backstrap from bag and in!

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