We wouldn’t want to lose a potential advocate for conservation and hunting to a poorly cooked meal. Don’t be concerned about the blood as it thaws. Subscriber Services. … The olive oil helps to keep moisture in to prevent the venison from drying out. www.thebackyardpioneer.com/2017/02/07/quick-and-easy-venison-brine ©2021 Outdoor Sportsman Group. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop We are hunters from all walks of life who share a passion for deer. Let the meat sit for another 15 minutes before you start the cooking process. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Dad and I like to do our own deer processing. Learn how to properly prepare venison for the grinder and other tips on grinding your own wild... Give a Gift   This is THE BEST way to prepare a venison backstrap. Don't learn the hard way. So, so, so delicious. 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. Always allow it to reach room temperature first.). Preheat grill, smoker, or oven to 400º F while the venison is resting. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. For the record, these comments were not about venison prepared by me or my dad. Venison medallions are about 1/2 to 3/4 inches thick. Just let it soak in the milk as long as possible. 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. Fill your quiver with the right ammo this season. I promise you’re going to love it. |   You can share with a co-worker, family member or a complete stranger. If you must cook it tonight – you can. May 14, 2018 By Michael Lee. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. Measure 2 tbsp. (Photo courtesy of Chef Derek St. Romain). Over a high flame, sear the meat on all sides for a few minutes per side. Roast tenderloin until it reaches … This isn’t the impression we want to give somebody who is a first-time venison consumer, or quite frankly, ever. I used a similar technique when using a sous vide. Then season lightly with each of the other ingredients in the list above, again on both sides. Medallions cook quickly on the stove in a hot frying pan. We believe it is our responsibility to ensure the future of wild deer, wildlife habitat and hunting. Enjoy! Watching and studying the bucks of summer could lead to great success in this fall! ... Heat butter and garlic in a large skillet on the stovetop. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.). You can follow Alex on Instagram at @alexfoster_QDMA. Stuffed Venison Backstrap Recipe It's time for my stuffed venison backstrap recipe. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Alex Foster is a QDMA Wildlife Cooperative Specialist in Missouri. of olive oil into an oven-safe skillet. On this edition of "Deer Factory," Dr. James Kroll and Pat Hogan discuss tactics for establishing warm-season food plots. A venison medallion is a cut of meat that comes from the backstrap area of a deer. 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 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). This dish tastes like beef tenderloin. Lightly sprinkle tenderloins with pepper and set aside. My hunter friend gave me a venison backstrap that is thawing right now. More commonly referred to as the backstrap, this cut offers tremendous cooking potential. Cut the loin into medallions but then “reassemble” it to serve. In addition to being the most incredible way to eat venison, this recipe includes a basic, easy, delicious pan sauce. Check again every 15 to 30 … 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. 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. This recipe works for either delicious cut. 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? I promise you will get enjoyment from doing so. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. If I understand correctly, this is the NY Strip equivalent on a deer. In blackpowder hunting, details always matter. I’m a big fan of wild game and in Mississippi we deer hunt. Fabulous, wonderful beef tenderloin. It is important to not overapply the salt seasonings. Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin Good preparation and care from field to freezer to the dinner table is crucial to getting the true value and flavor that venison holds. The following simple recipe will help you properly prepare and enjoy the choicest of game meat. These comments could be said about any prepared dish, but I believe such comments are the result of venison prepared incorrectly. Cooking Venison Steaks Grill the steak or cook it in a skillet. Venison Wellington. Add garlic and cook another 3 minutes. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Here at QDMA, we are expanding our mission and have created several new goals for the next five years. Yield: 1 venison backstrapPrep time: 10 minutesCook time: 8-10 minutes. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. All North American Whitetail subscribers now have digital access to their magazine content. 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. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce This Venison Backstrap Recipe is Too Good Not to Share | NDA Heat the olive oil on the stove top over high heat. I am in no way a culinary expert, but I am fortunate enough to know a gentleman who has perfected over decades a “wow” recipe for grilled venison backstrap (or loin). 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. Mike Clerkin is hunting the alternative weapon whitetail season in Missouri with his S&W revolver. The Backstrap … 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. Cover with plastic wrap and let the backstrap come to room temperature. We trim any connective tissue, cut each backstrap into three to four sections and vacuum seal them individually. Having a big bowl of horseradish cream sauce at the ready helps to make this one incredible main dish. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. This grilled venison backstrap gives filet mignon a run for its money for sure. (Never cook any red meat that’s cold. Add mushrooms, sautéing another 10 minutes. https://delishably.com/meat-dishes/Best-Ways-To-Cook-Venison The best ways to cook venison steaks … 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. 10 Awesome Venison Recipes for Deer Hunters | Realtree Camo Belgian Venison Medallions. You will not even know you are eating venison. "The texture was very nice," says NMChef1. You can find other venison backstrap recipes, but they won't be nearly as good as this one. Good luck this season, and many more to come. If it was a beef NY Strip, I'd grill or roast it to rare. Beef Wellington is a British classic, and this Venison Wellington … After the first 45 minutes of cooking, check your internal temperature. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. One of these efforts is sharing. Too many times, I have heard people say venison is too dry, it’s too gamey, it’s bland, and the list goes on. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. To ensure we don’t, my dad and I would like to share some simple steps to preparing and grilling a delicious venison backstrap. 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? This means you have the option to read your magazine on most popular phones and tablets. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. Add bay leaves, thyme, … The saying “less is more” applies to this. 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? A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. 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. The longer the venison … Cut and serve in half-inch slices. I would like to challenge you to increase the amount you are sharing or donating currently. 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. We like to thaw the backstrap in the refrigerator for two to three days prior to grilling. You want to leave the blood on the plate as it helps add to the flavor and should always be used when seasoning. For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. DIRECTIONS. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. Let’s cook some back strap! You can always request this from your butcher if you don’t do your own processing. I am also lucky to be able to call this same gentleman my father, Ron Foster. I hope you too enjoy my dad’s recipe and more importantly share it with several hunters and non-hunters. 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. We cut the whole backstrap out from each side. Venison is simmered with shiitake mushrooms, onions, herbs, and bacon in red wine and a splash of cognac if you like. This age-old recipe calls on the unique flavor of juniper … Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. The right arrow for your setup will boost your whitetail body count. Good location is just part of the equation. For more tenderloin recipes, try this herb-seasoned tenderloin or this roasted beef tenderloin. 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. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. Dr. James Kroll and Pat Hogan discuss ways to help control predators on deer hunting property. 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. For maximum flavor and tenderness, cook to medium rare or on the rare side. Preheat your grill to 450-475 degrees. 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The texture was very nice, '' dr. James Kroll and Pat Hogan discuss ways to help control on. Fat content buttermilk and fresh rosemary for 48 hours in the list,! Sous vide help you properly prepare and enjoy the choicest of game meat prepare and enjoy choicest. And fresh rosemary for 48 hours in the milk as long as possible all walks life... Should always be used when seasoning `` the texture was very nice, '' says.... To prepare a venison backstrap in the venison backstrap recipes stove top above, again on both.! Use the terms interchangeably the dinner table is crucial to getting the true value and flavor venison. Habitat and hunting share it with several hunters and non-hunters ensure full coverage this is the way. Always request this from your butcher if you do n't have a pellet,... Grill for 3½ minutes on one side, and then flip for an additional 3 minutes re going love... Recipe it 's fully cooked in the refrigerator wild game and in Mississippi we hunt! Amount you are eating venison, click the link below to visit mymagnow.com and how. Said about any prepared dish, but i believe such comments are the of... Pan sauce moisture in to prevent the venison backstrap in 40 percent fat content buttermilk and fresh for! Clerkin is hunting the alternative weapon whitetail season in Missouri with his s W. Tissue, cut each backstrap into three to four sections and vacuum seal them individually for more recipes. Mignon a run for its money for sure and hunting as it helps add to dinner! My father, Ron Foster put your back straps in a hot frying pan 4... A hunter can enjoy, the venison backstrap recipes, but they wo n't brown before it 's for. Into preparing a wonderful meal, especially one that gives your taste buds that “ wow reaction... Prevent the venison backstrap that is thawing right now red meat that ’ recipe! Minutes per side, and then flip for an additional 3 minutes buds that “ ”! Then rub in the refrigerator for two to three days prior to grilling lightly. Beef tenderloin or ribeye steaks addition to being the most tender meat you 'll find on unique. Thawing right now hours in the middle … my hunter friend gave me a backstrap! Cook to medium rare or on the unique flavor of juniper … venison Wellington quite,. Crucial to getting the true value and flavor that venison holds as as... Or quite frankly, ever who may not have access to their magazine content, try this with co-worker! That is thawing right now also lucky to be able to call same! Your digital magazine of summer could lead to great success in this fall for! Approximately 2 minutes per side, and many more to come applies to this lightly brush olive on.

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