Al’s venison ‘golden rule’ is this: when cooking the finer cuts of venison such as the fillet or the back strap, never over-cook. Seared Venison Back Strap Recipe From Al Brown, Send this itinerary to our team to check availability and confirm pricing, Epic Fly Rods – The Spirit Of Craftsmanship, Hunting Season Off To A Great Start, March 2010, Epicurean Escape With Head Chef Steven Paterson, 250gm Portabella Mushrooms (rough chopped), 1.5kg Venison Back Strap (Fillet or similar). Cut the backstrap in half if using a smaller pan. Baking & Spices. 6 oz. Had to bring i, Growing at 7,000 elevation is tough. One side has been fully cooked when the chops will slide across the pan with a light shake. Over medium high heat add chopped bacon, garlic and butter to cast iron skillet. Cubed steaks, chicken fried steaks, pan fried steaks, or deep fried steak, whatever you prefer to call it, this recipe is a household favorite. Produce. Venison Backstrap Recipe. Cook venison chops without moving, as this will disturb the formation of the caramelization. It should take between 5 and 10 minutes oven time and be medium rare to medium in doneness. Add a little cooking oil, then carefully add the two bits of venison. Ingredients: 2 … For the venison, remove any visible silver skin and cut the back strap into two pieces. This is a great way to keep the mess of dredging to a minimum, and if you have OCD like me, this is the BEST way to keep your anxiety levels down. ¼ teaspoon garlic powder. Now I admit that I like to cook my elk, venison and antelope steaks in butter and sometimes in bacon fat. Poronui is located in the rugged center of New Zealand’s North Island, a 45-minute drive from the resort town of Taupo along the Napier-Taupo Highway. Experiment with the sauces! Venison Back Strap With Mushrooms & Red Wine Pan Sauce!! Campfire Cobbler Recipe . 1.8k. 19 Oct. My new favorite recipe is for venison tenderloin (or similar cut*). 90. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin Blogger’s note: Al doesn’t have a photo of this delicious dish, so if you make it, please take a photo and send it to me at marketing@poronui.com, and I’ll upload it. I also like to add a few chopped cloves of garlic to really enhance the flavor. Serve this elk venison backstrap recipe with a side of rosemary smashed potatoes and steamed asparagus. From hunting and fishing to foraging and gathering, our family brings sustainable cooking to a whole new level. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. It may even have you ranking venison at the top of your all-time favorite red meats. By soaking the venison in buttermilk overnight or at least for an hour, the meat becomes even more tender, and some say it even helps pull out any gaminess. If you do it right, you won’t increase the center temperature nor will you cook to much of the inside of the meat. Reverse Seared Venison Backstrap … Place the backstrap in a bowl of cold salt water and refrigerate for at least an hour. This is perfect for the hunters in my family.Thank you! The grilled venison backstrap recipe I’m sharing with you in this article reveals how I prepare and grill one of the best plates of steak you will ever have. Recipe by Cutco Cutlery. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. This recipe works for either delicious cut. Tag Archives: seared venison backstrap with balsamic reduction. For the Pan Sauce. Just because the weather is cooler, doesn’t mean you have to give up on perfectly cooked steaks until next Spring. Serves: 4 Prep time: 5 minutes Cook time: 15-20 minutes (+ 10 mins resting time) Method: Searing / Grilling . Buttermilk has high acidity levels that works to tenderize just about any meats you soak in it, including chicken. Two to three venison chops are appropriate, depending on the size of your frying pan. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. Dairy. Pan Seared Venison Backstrap Recipe Pan Seared venison backstrap is a delicacy among deer hunters the world over. Your email address will not be published. Seared Venison Tenderloin with Balsamic Glaze and Asparagus. This is a great recipe to use after the holidays to try to get rid of all of those leftovers. Let's Dig In →, Texas raised, Colorado grown, this mountain girl knows her way around the kitchen and the field. Venison is lean and won’t shrink that much, but cutting it at the same or slightly narrower than your bacon will allow the bacon to wrap around the sides of the backstrap as it cooks. From hunting and fishing to foraging and gathering, our family brings sustainable cooking to a whole new level. 4 tbsp Butter. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. As a child growing up in the South, my mother would make the most delicious pan fried venison steak recipe I’d ever tasted; of course, I was a child then and pretty much anything mom cooked was good, but this recipe has lasted quite a few generations, because it is just that good. Heat up a skillet or oven-proof pan on high heat. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Using cornstarch in this way is a trick to create an extremely dry surface area, allowing the steak to form a nicely seared crust without having to overcook meat. Cool then taste and season with Salt and Pepper accordingly. Venison is so lean that you'll need a little fat to make the chops release from the pan easily. Mix together then place the lid on the saucepan. When cooked properly, venison is as good as or better than beef. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! This leaves you with the majority of the meat cooked to a perfect medium rare. Pan Seared Elk Tenderloin. Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil. Leave it for about two to three minutes depends how think is the steak. It’s ready when all of the stock and butter has been absorbed in to the grated swede and it’s soft through the bite. 5 ingredients. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. If you don't have a paper grocery bag, you can use any big container with a lid. Ingredients. Soaking meat in milk is a Southern tradition that I’m more than happy to bring to any Colorado table. Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. Two to three venison chops are appropriate, depending on the size of your frying pan. But some prefer to double-dip the steaks - again in the milk mixture and again in the flour mixture - before frying them, because it adds an extra-thick batter. Sear on all sides until golden, then place in the oven to finish cooking. Place all the pan seared steak on plate and … Cover with plastic wrap and marinade for 30 minutes at room temperature. Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. May 24, 2020 - When cooked properly, venison is as good as or better than beef. Hi, my name is Kasy Allen. Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus. Hit it on each side just long enough to get it warm through the middle - but don't cook it through. 1 Salt and pepper. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. After the 24 hour milk-bath, rinse and trim your venison back straps (try to get all the silverseam off – it lends itself to gamey flavors). blackberries – fresh or frozen (I used a frozen package of fresh berries) 1 c. red wine (use your favorite, or if you don’t have a favorite, something that one liking red wine would happily drink. Medallions cook quickly on the stove in a hot frying pan. 90. Today, I am going to make your life a better place to live…. I can’t wait to try this recipe. your own Pins on Pinterest Raise heat to high and cook elk steaks 3-4 minutes on every side. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. 5 ingredients. Looks so good and easy, too, which I always appreciate! Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. ¼ teaspoon salt. Place on high heat then add all the rest of the ingredients. Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. Pan Seared Venison Steak Recipes. Season with Salt and Pepper and keep warm until required or refrigerate. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Well-prepared venison will have a meaty taste without too much gamey flavor. Spoon the mushroom fricassee over and around, likewise the gravy. My favorite way to cook high quality cuts of venison is a quick sear in a really hot cast iron pan. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. When asked what my favorite Wild Game dish is, I always seem to find myself rambling off dozens of recipes rather than picking just one. 1 Salt and pepper. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. December 9, 2018 January 14, 2019; Jason; Leave a Comment on Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus; Recipes; It’s always a treat when we get venison on our table, and especially when it is the prized backstraps. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. 1 Garlic powder. Required fields are marked *. Print Recipe. Pre-heat the oven to 180 degrees celsius. Then you quickly sear them in a pan, or on a hot grill, to get that charred outside you want. For the Pan Sauce. Pan Seared Venison Tenderloin. 1/2 in. blackberries – fresh or frozen (I used a frozen package of fresh berries) 1 c. red wine (use your favorite, or if you don’t have a favorite, something that one liking red wine would happily drink. Other. From field to table, I hope that my wild game recipes and foraging tips bring your taste-buds joy. Baking & Spices. Love this recipe! Spoon the warm pan sauce over the backstrap just before serving. The juniper berries help to season the crust of the pan-seared backstrap, as well as add flavor to the creamy (and easy-to-make) pan sauce. To plate, divide the buttered swede into the centre of pre-warmed plates. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. Step 1. Mar 12, 2018 - Venison medallions are easy to cook and look fancy on a plate with a salad and/or starch option. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. Turn the heat down to medium and cook the mushrooms out for 20 or so minutes, stirring occasionally until the liquid has been full absorbed. To accentuate the juniper flavor in the sauce even more, we add a bit of high-quality gin to the pan. Otherwise, adjust the temperature so that the outside doesn’t burn before the inside is cooked through. When cooked properly, venison is as good as or better than beef. Wild Game Recipes | Colorado Foraging & Gardening. Fold the paper bag over and shake, shake, shake to evenly cover the steaks. December 4, 2017 by Kasy Allen 6 Comments. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. Dairy. Try this backstrap recipe. Thank You Lord for the Back Straps! Mix the ingredients together, and let it sit for 5-10 minutes. After applying the cornstarch, rub the meat with the coarse black pepper, apply as much or as little as your taste buds desire. You could also use non-stick cookware, but you'll see less browning if you choose a non-stick pan. 3 tablespoons all-purpose flour. Method. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. 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. Cherry Relish Ingredients. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. While the venison is resting, heat up the buttered swede, mushroom fricassee and gravy. I like a little butter in the pan just before the meat goes in, but if the pan is seasoned well and hot you don't really need additional fat. This simple recipe results is tender and delicious filets. Oct 27, 2019 - How to cook venison recipe easy How to cook deer recipe Tips and tricks Harvest a deer this year and now your wife isn't excited about dinners? Pan-Seared Bacon-Wrapped Elk Medallions. Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. 1 section venison backstrap weighing about 2 to 3 pounds and trimmed and sliced into 1 ½-inch medallions. Even if you don't have a pellet grill, you can still try this with a conventional oven. Ok, I don’t typically post recipes but I shared this one with my FB friends and it was such a hit that I decided to share it on SBB as well. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. Pan seared venison tenderloin today com pan seared venison tenderloin steakhouse style pan seared backstrap with easy garlic er sauce realtree camo pan seared venison with rosemary and dried cherries recipe epicurious com Even if you don't have a pellet grill, you can still try this with a conventional oven. Method. Recipe by Cutco Cutlery. This simple recipe results is tender and delicious filets. Venison medallions are about 1/2 to 3/4 inches thick. – you are going to wish you had a freezer full of back straps. [CDATA[ (adsbygoogle = window.adsbygoogle || []).push({}); // ]]> I really have no idea, and feel that it’s probably just an old Southern tradition/old-wives tale, but in the South, they swear that milk can draw out the gamey flavor in wild game. Some would say this is the only way to fry up chicken fried steak (fried venison steaks), but I prefer to have a heavier meat flavor and lighter batter flavor. I used a similar technique when using a sous vide. If you hunt, specifically deer – Praise Jesus! Season with salt and pepper then cool and refrigerate until required. Growing up in rural areas around people passionate about the great outdoors, I've come to learn a lot about what it means to live off the land. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin Fry the steaks in the pan for 3-5 minutes per side or until golden brown. Enjoy The Harvest . My husband has always taught me that to get rid of gaminess, cut out as much silver skin as possible. Maybe this wi, Herb garden in the winter at 7,000 feet? Flip it over and do the same thing to allow a nice crust on the steak. As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another. A venison medallion is a cut of meat that comes from the backstrap area of a deer. I usually use the flat end first, remove the plastic, and then hit the steaks one more time with the tenderizer (spikey) end of the mallet. Follow these instructions to find out how I’ve changed the minds of sworn venison haters from all over the country! For a backup, you can always just use milk, or opt to make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Nov 9, 2020 - This Pin was discovered by Patty Doris. 1 cup milk. Want to ask a question about Poronui, personalise your vacation with bespoke itinerary options or find out about available dates? Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. Let's sta, These venison snack sticks are the perfect treat t, Black Friday is almost here, are you ready to shop, Our little. Venison Recipes More information Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe – Sass, Brass & Bullets
Ok, I don’t typically post recipes but I shared this one with my FB friends and it was such a hit that I decided to share it on SBB as well. Keep on low heat and stir every 5 or so minutes. Remove the lid after 20 minutes and finish cooking. Ingredients: 2 … To finish drizzle a little truffle oil over each plate and add a dollop of cherry relish. However, this year, we were lucky enough to more than fill our freezer, so I tried it with a backstrap. Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. Serve Pronto with generous amounts of red wine! Step 4 Cooking , Plating and Serving (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. According to The Kitcheneer, all you need is a really good cast iron pan, a little oil and some fresh rosemary. Heat the oil or butter in the pan before adding the chops so the surface of the meat will pick up a rich brown sear as soon as it hits the hot pan, and cook the chops only a few minutes per side. Refrigerate, will keep indefinitely. Slice across the grain of … your own Pins on Pinterest Place all the ingredients, except the salt and pepper, in a suitable heavy bottomed saucepan. Start by caramelizing the onions. Want to get maximum steakhouse flavor in just a few minutes from your venison? None of that cooking wine crap.) Slice the venison and top the swede with 3 or 4 pieces. ginger, peeled and halved 1 Tbsp. Ok, I don’t typically post recipes but I shared this one with my FB friends and it was such a hit that I decided to share it on SBB as well. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. Oh my, the flavor of the pan fried venison steaks were amazing! Cherry Relish Ingredients. Dec 28, 2019 - When cooked properly, venison is as good as or better than beef. See recipe above if you don't have buttermilk on hand. Print Recipe. Save my name, email, and website in this browser for the next time I comment. Other. Rub a little oil over the venison and liberally dust with the fresh herbs and season with salt and pepper. 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. Beer Cheese Sauce. When it's hot, add the onions and toss to coat. 1 cup beer. It’s like being a kid in a candy store, there are so many mouthwatering meals that it seems impossible to have to pick just one. This simple recipe results is tender and delicious filets. Danielle shows how she cooks whitetail deer backstraps with a red wine pan sauce. //