https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Cut the loin into medallions but then “reassemble” it to serve. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.). This grilled venison backstrap gives filet mignon a run for its money for sure. Alex Foster is a QDMA Wildlife Cooperative Specialist in Missouri. ©2021 Outdoor Sportsman Group. If you must cook it tonight – you can. This Venison Backstrap Recipe is Too Good Not to Share | NDA The Perfect Venison Backstrap Roast Recipe Marinated in a fine red wine sauce and roasted to perfection, this venison backstrap recipe is elegant yet simple. You will not even know you are eating venison. This recipe works for either delicious cut. We believe it is our responsibility to ensure the future of wild deer, wildlife habitat and hunting. Too many times, I have heard people say venison is too dry, it’s too gamey, it’s bland, and the list goes on. I promise you will get enjoyment from doing so. Haynes Shelton and Dr. James Kroll talk about how to supply your deer herd with key minerals, and how to avoid the most common mistakes. Watching and studying the bucks of summer could lead to great success in this fall! Venison Wellington. First, put your back straps in a bowl (or zip-top bag) and cover the meat with milk. 10 Awesome Venison Recipes for Deer Hunters | Realtree Camo The following simple recipe will help you properly prepare and enjoy the choicest of game meat. Yield: 1 venison backstrapPrep time: 10 minutesCook time: 8-10 minutes. Learn how to properly prepare venison for the grinder and other tips on grinding your own wild... Give a Gift   Many people have the mistaken notion that mature bucks have one area where they spend their... You can generally take as many does as bucks in a healthy heard, how many is too many? We wouldn’t want to lose a potential advocate for conservation and hunting to a poorly cooked meal. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The saying “less is more” applies to this. We like to thaw the backstrap in the refrigerator for two to three days prior to grilling. Let the meat sit for another 15 minutes before you start the cooking process. The Backstrap … Place on a warm platter and immediately cover with tin foil to rest on the counter with a towel on top for 10 to 15 minutes. Scouting Deer Bedding Areas: Locating, Creating and Observing, Choose the Right Load for Your Muzzleloader, Know Your Bullet Drop and Range When Hunting Whitetails, How to Control Predators on Deer Hunting Property, Deer Herd Health and Antler Development with Mineral Supplementation. Fabulous, wonderful beef tenderloin. So, so, so delicious. All Rights Reserved. It took a bit of convincing, but he has finally agreed to share with you his recipe for “Rondog’s Deer Loin,” so you too can share a wonderful meal of venison with a family member, friend, hunter, or non-hunter. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Cooking Venison Steaks Grill the steak or cook it in a skillet. More commonly referred to as the backstrap, this cut offers tremendous cooking potential. Venison is simmered with shiitake mushrooms, onions, herbs, and bacon in red wine and a splash of cognac if you like. I used a similar technique when using a sous vide. Add bay leaves, thyme, … I have been reading about a technique called a "reverse sear," where you cook your meat at a lower temperature to get the meat's internal temperature where you need it, then finish the meat by searing it on a grill or in a pan. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. (Never cook any red meat that’s cold. Enjoy! Mike Clerkin is hunting the alternative weapon whitetail season in Missouri with his S&W revolver. Medallions cook quickly on the stove in a hot frying pan. A venison medallion is a cut of meat that comes from the backstrap area of a deer. You can find other venison backstrap recipes, but they won't be nearly as good as this one. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Here at QDMA, we are expanding our mission and have created several new goals for the next five years. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. On this edition of "Deer Factory," Dr. James Kroll and Pat Hogan discuss tactics for establishing warm-season food plots. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. Preheat your grill to 450-475 degrees. Having a big bowl of horseradish cream sauce at the ready helps to make this one incredible main dish. ... Heat butter and garlic in a large skillet on the stovetop. Be prepared to take care of the carcass and cape after downing your trophy buck. Heat the olive oil on the stove top over high heat. If it was a beef NY Strip, I'd grill or roast it to rare. We trim any connective tissue, cut each backstrap into three to four sections and vacuum seal them individually. One of these efforts is sharing. Then season lightly with each of the other ingredients in the list above, again on both sides. If I understand correctly, this is the NY Strip equivalent on a deer. Fill your quiver with the right ammo this season. This age-old recipe calls on the unique flavor of juniper … Isn’t it amazing that a single serving of “wow” can have 26 grams of protein but only 2.7 grams of fat in one 3-ounce serving? of olive oil into an oven-safe skillet. (Photo courtesy of Chef Derek St. Romain). For more tenderloin recipes, try this herb-seasoned tenderloin or this roasted beef tenderloin. DIRECTIONS. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. My hunter friend gave me a venison backstrap that is thawing right now. Measure 2 tbsp. This dish tastes like beef tenderloin. Dr. James Kroll and Pat Hogan discuss ways to help control predators on deer hunting property. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. I am also lucky to be able to call this same gentleman my father, Ron Foster. In a cast-iron skillet (or on a grill), turn on high heat for 3 or 4 minutes before placing the meat in the pan. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Stuffed Venison Backstrap Recipe It's time for my stuffed venison backstrap recipe. www.thebackyardpioneer.com/2017/02/07/quick-and-easy-venison-brine Hunters and non-hunters can sometimes have their differences, but what better way to form a connection than sharing a well-prepared meal of venison? Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. Good luck this season, and many more to come. We cut the whole backstrap out from each side. A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce My dad has done a great job mentoring me through the entire process of deer hunting from field to fork, and he has taught me to thoroughly appreciate the butchering and cooking process. Sauté onions in 1 tablespoon butter. You can always request this from your butcher if you don’t do your own processing. Over a high flame, sear the meat on all sides for a few minutes per side. Don’t be concerned about the blood as it thaws. Cover the bowl with a lid or some plastic wrap and stick in the refrigerator overnight. You can share with a co-worker, family member or a complete stranger. I’m a big fan of wild game and in Mississippi we deer hunt. He has mentored me from a very young age through the whole process from habitat management, hunting techniques, processing deer, to eventually what ends up on the dinner table. The olive oil helps to keep moisture in to prevent the venison from drying out. It is important to not overapply the salt seasonings. In blackpowder hunting, details always matter. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Just let it soak in the milk as long as possible. All North American Whitetail subscribers now have digital access to their magazine content. |   On the day you’ll be grilling, you’ll need these ingredients handy: Placed the thawed backstrap on a ceramic dish and season with garlic and onion powder on both sides (just a light dusting). Venison Stew in a slow cooker: Dredging the meat in flour, salt, and pepper before browning makes sure this slow cooker venison stew is thick and delicious. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. Add mushrooms, sautéing another 10 minutes. For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. Venison medallions are about 1/2 to 3/4 inches thick. Always allow it to reach room temperature first.). Even if you don't have a pellet grill, you can still try this with a conventional oven. Jack Stack Barbecue All Purpose KC Barbecue Rub (or other desired steak rub), Here at QDMA, we are expanding our mission and have created, several new goals for the next five years, Hunt & Gather: Venison Burger with Wild Watercress Potatoes and Dandelion Salad, Hunt and Gather: Venison Roast and Wineberry Cobbler, Hunt and Gather: Fix-Ahead Venison Cube Steak and Grimes Golden Applesauce, Hunt and Gather: Venison Pastitsio and Crabapple Nut Bread, Hunt and Gather: Baked Venison Burgers & Wild Blackberry Pie, 10 Essential Tools for Home Deer Processing. Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. Good location is just part of the equation. Lightly sprinkle tenderloins with pepper and set aside. This isn’t the impression we want to give somebody who is a first-time venison consumer, or quite frankly, ever. For the record, these comments were not about venison prepared by me or my dad. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. The longer the venison … Good preparation and care from field to freezer to the dinner table is crucial to getting the true value and flavor that venison holds. This means you have the option to read your magazine on most popular phones and tablets. Cover with plastic wrap and let the backstrap come to room temperature. As the authority on all things deer, we blend the art of hunting with the science of management to create better deer and better deer hunting. Check again every 15 to 30 … In addition to being the most incredible way to eat venison, this recipe includes a basic, easy, delicious pan sauce. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin May 14, 2018 By Michael Lee. The best ways to cook venison steaks … Roast tenderloin until it reaches … This is THE BEST way to prepare a venison backstrap. Don't learn the hard way. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. Subscriber Services. You can follow Alex on Instagram at @alexfoster_QDMA. Let’s cook some back strap! "The texture was very nice," says NMChef1. You want to leave the blood on the plate as it helps add to the flavor and should always be used when seasoning. Cut and serve in half-inch slices. Add garlic and cook another 3 minutes. These comments could be said about any prepared dish, but I believe such comments are the result of venison prepared incorrectly. I promise you’re going to love it. I would like to challenge you to increase the amount you are sharing or donating currently. https://delishably.com/meat-dishes/Best-Ways-To-Cook-Venison We would like to ramp up venison sharing to 20 million meals, or 5 million pounds of venison, with friends, family and others not residing in the donor’s household. Beef Wellington is a British classic, and this Venison Wellington … I hope you too enjoy my dad’s recipe and more importantly share it with several hunters and non-hunters. Belgian Venison Medallions. After the first 45 minutes of cooking, check your internal temperature. For maximum flavor and tenderness, cook to medium rare or on the rare side. To ensure we don’t, my dad and I would like to share some simple steps to preparing and grilling a delicious venison backstrap. We are hunters from all walks of life who share a passion for deer. … The right arrow for your setup will boost your whitetail body count. Dad and I like to do our own deer processing. 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