venison backstrap recipes stove top

For this simple recipe you simply need two tablespoons of honey one tablespoon of olive oil two tablespoons of ground pepper and two tablespoons of salt. Bake for about 12-15 minutes or until a meat thermometer reads 130-135 degrees Fahrenheit for medium-rare to medium.

Marinated Venison Backstrap Farm Fresh For Life Real Food For Health Wellness

Sauté for about 5 minutes.

. Warm in microwave to melt the cheese. The cheese when melted on top holds the deer meat together. Place the venison slices into a shallow bowl and pour in the milk and hot sauce.

Preheat oven to 375. Good ol pan fried venison backstrap. Leaving this on makes the meat tough.

Chill the mixture in the refrigerator or freezer or you can add ice cubes to chill the brine more rapidly. Cut the venison into slices and liberally season both sides with salt pepper and garlic powder. Mix lime juice garlic worcestershire sauce thyme and oregano in a medium bowl.

At 125 degrees Fahrenheit the meat will be cooked medium-rare. Soak the meat for at least 6 hours and up to 24 hours. Add venison onions and garlic cover and allow to marinade for at least 30 minutes.

If you would like the meat to be cooked more bake it for longer. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135F.

Do not overcook the meat however as it will toughen. Stir to coat then cover and marinate for 1 hour. Using tongs remove the backstrap from the bag and place on the grill over direct heat.

Preheat the oven to 375F. Cook for 2-3 minutes on each side. Transfer the backstrap to another pan and place it in an oven preheated to 425F for around 3-5.

Melt butter in a regular skillet not non-stick over medium high heat. Over a high flame sear the meat on all sides for a few minutes per side. Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat.

Sprinkle with brown sugar. Pat dry a fully thawed room temperature venison backstrap with paper towels. Discard apple cider and return venison to the dish.

Remove marinated venison backstrap and season it with salt and pepper. Bake the meat for about 20 minutes. You could also do a dry rub if you prefer.

Heat butter and garlic in a large skillet on the stovetop. Wipe out any burned oil or spices from the pan with a paper towel. In a bowl mix together water and 2 tablespoon salt.

Heat vegetable oil in a skillet over medium heat to 325 degrees. Soak sliced deer meat in salt water overnight if youre able or at least an hour. Add onions garlic and rosemary.

Lay two slices of cheese on top. Season steaks well with salt and pepper. Rub meat with seasonings feel free to use a little olive oil and do just a sprinkling of each seasoning.

When you lay the thinly sliced backstrap on the plate make it about the size of the slice of bread you are using. Do not fully cook the onions. Set steaks out on the counter to come to room temperature pat them dry just before cooking.

Slice the onions and add to a skillet with butter over medium heat. Preheat oven to 400 degrees. May 15th 2012Check out what I had for lunch today in the Show Me State.

Depending on your tastes you can use 15 cups of Worcestershire sauce soy sauce or even BBQ as the marinade of your choice. Heat one-third of the olive oil over medium high heat. My favorite to use is my Lodge Cast Iron Skillet Remove deer meat from refrigerator and discard salt water.

Cover and refrigerate for 2 hours. Add remaining olive oil to pan. Transfer the oven-safe skillet with the venison backstrap into the preheated oven.

Remove and pat dry. Remove from the grill and place on a cutting board to rest for at least 10 minutes before slicing and serving. Dont worry if it hangs out the side of the sandwich a little.

Rub into meat and let marinate for 30 minutes. Add peanut oil and swirl around pan to evenly coat the surface. Place chunks of venison into a shallow baking dish and pour enough apple cider in to cover them.

Pour ingredients into skillet and cook about 3-4 minutes per side over medium heat for well done meat. Using a mortar and pestle crush the sage and thyme into almost a paste. Remove from heat and tent with foil.

While youre searing the venison preheat the oven to 375 degrees F. Add the beef suet and cook until slightly melted and crisp. Let meat come to room temperature 30 minutes.

Heat a cast iron skillet on medium-high to high until it just begins to smoke. Pan fry venison turning to brown until medium rare about four minutes total for a two-inch thick backstrap. Simply bring all the upper mentioned ingredients to boil to dissolve the salt.

Melt a pad or two of butter in the pan and spoon the butter over the meat basting it. If you try real hard you can almost smell i. Heat the vegetable oil in an electric skillet to 325 degrees F 165 degrees C.

Dice the venison into bite-sized chunks being sure to remove any of the silvery sinew tissue. Place venison in a greased oven-safe dish and bake for 20 minutes cook time may vary depending on thickness of. When the oil is hot allow the venison to saute for 5-7 minutes or until the edges start to brown.

Let rest for 5-10 minutes before slicing. As with all of the recipes here on the blog Ill give tidbits of how to make the dish throughout the photos in case youre a visual person but feel free to scroll to the bottom of this post for a straight-and-to-the-point recipe card where it lists the ingredients and instructions. Pour barbeque sauce over the chunks cover and refrigerate for 2 to 3 more hours.

How To Cook Venison Backstrap Castironskilletcooking