Stuffed Venison Backstrap with Walnuts, Thyme & Cremini Mushroom

Pin on Meat, Grilling & BBQ Recipes

Ingredients. Venison Backstrap: The backstrap I used was right at 2 pounds. Cooking Oil: Both olive oil and canola oil are my top choices. However, you can use whatever oil you have on hand. Dry Rub: For the dry rub, we are using a combination of sea salt, ground black pepper, smoked paprika, dried rosemary, garlic and onion powder, cayenne pepper, and just a touch of turmeric powder.

BaconWrapped Venison Backstrap Roast Grits and Gouda

Set the chops on a cleaned and oiled grill over low heat and cook for 1 minute. Flip the chops and brush with the glaze. Flip and glaze three to four times every 2 minutes for rare to medium-rare.

Smoked Venison Backstrap Recipe How to Smoke Venison Hank Shaw

Smoke the Backstrap. Once the meat has marinated for a minimum of 8 hours, pull it out of the refrigerator and out of the marinade. Place it on paper towels on a plate in order to absorb the majority of the excess moisture. Preheat the smoker to 200°F. Place the room-temperature backstrap directly on the smoker grates.

Stuffed Venison Backstrap with Walnuts, Thyme & Cremini Mushroom

Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135°F. Remove from the grill and place on a cutting board to rest for at least 10 minutes before slicing and serving.

Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

Instructions. Heat a cast iron pan over medium-high heat. Season steak all over with salt and pepper. Add lard to pan and swirl to coat pan. Add in steak and cook for 5-6 minutes per side or until internal temperature reaches 120°F for medium rare. Remove steak to a plate to rest. Turn heat down to medium.

Easy Recipe For Venison Tenderloin Dandk Organizer

Follow the simple instructions below for this fool-proof venison recipe! Step 1: Let steak rest at room temperature for 30-60 minutes before cooking. Pat the steak dry with paper towels. Step 2: Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.

The Best Venison Stew You'll Ever Have A Simple Stovetop Recipe

Place 12-inch skillet over medium heat with 1 tbsp of butter and onion slices. Saute onion until halfway cooked. Place the venison backstrap in the skillet with the onions and sear all around for roughly 3-5 minutes. After pre-heating the oven to 375F, place the entire skillet with the steak into the oven for just 5 minutes.

Venison Backstrap with Blackberry Sauce Jess Pryles

Try incorporating a couple smashed cloves of garlic and a few fresh sprigs of rosemary or thyme. When the butter bubbles, tilt the pan over so that the liquids pool to one side. Use a spoon to scoop up the melted butter, then pour it over the meat. Repeat this process several times to butter-baste the venison.

Main Dish Recipes Healthy Main Dish Recipes

Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.

BaconWrapped Venison Backstrap Roast Grits and Gouda

Step 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.

How to Cook Venison Backstrap (3 Ways + Marinade Recipe) Cooking Frog

5. Butter or Olive Oil: These fats are perfect for cooking venison as they add richness and prevent it from drying out. 6. Vegetables: Pairing your venison with vegetables, such as potatoes, carrots, celery, onions, and garlic cloves, not only adds color to your plate but also complements its earthy flavors.

Pin on Venison Recipes

How to make homemade sausage. Basic instructions on making sausage, smoked or fresh, from the grind to the finish, including storage. Ducks and Geese. This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply. Fish.

Venison Backstrap Recipes Rosemary Steak with Fresh FigsLaura's Wild

Instructions. Slice venison into 1 inch thick slices. Heat cast iron or other heavy pan over medium-high heat. Add butter, rosemary, and olive oil to heated pan and place steaks into the oil mixture, spacing evenly. Sear for 1 - 2 minutes , then flip and add garlic to butter. Spoon butter over steaks as they fry.

Easy Grilled Venison Backstrap Recipe Deer backstrap recipes

Add to a bowl with oil, garlic, salt, and pepper. Stir well. Coat all sides of the backstrap with the wet rub. Cut the backstrap in half to fit in the skillet. Nestle the backstrap in the cooked onions searing on both sides for 2-3 minutes per side. Transfer to the oven and cook for 5 minutes.

Bacon Wrapped Venison Tenderloin A Ranch Mom

14. Seared Venison Backstrap with Blackberry Sauce. Tender and juicy venison is seared to perfection, then topped with a sweet and tangy blackberry sauce that perfectly complements the rich flavor of the meat. Whether you're a seasoned chef or a beginner in the kitchen, this dish is sure to impress.

Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

Simply rub the steaks or backstrap chunks with olive oil (remember how lean it is) and liberally sprinkle some salt and pepper on it. Or as Michael mentions in the video, add some Montreal steak seasoning for that perfect steakhouse flavor profile. Sear the steaks quickly over a hot grill.