Place in smoker and cook to 140 - 145 . Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. Moisture squeezes out from muscle fibers as meat heats up. Rinse venison and pat dry. Marinades can inspire some very passionate debates in deer camp. The thumb and middle finger will feel like a medium-rare steak, the thumb and ring finger like a medium steak, and the thumb and pinky like a well-done steak. Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust. Sloppy joes are a family favorite in my house. I find it perfect for the forward portion of the loin where it’s much wider. 1/2 tsp. Add butter and olive oil to a large pan over HIGH heat. My preferences are avocado, grapeseed, or canola. Recipe: Venison Tartare Posted on November 13, 2013 by sjemacdonald@hotmail.com Venison tartare with fried toast. This recipe was exceptional! Once the backstrap is cured. Marinate for at least 1 hour and up to 8. Sear the backstraps on all sides, 2 … It traps the heat in, raising the internal temp and creating steam. This makes enough marinade to cover about 1 pound of steaks. You’ll also need a quart of sweet apple cider, 2 pounds of bacon, one large red onion and 24 ounces of your favorite barbecue sauce. If it feels like thumb/pinky, you’ve messed up. For example, meat-flavored browned butter is my favorite topping for mashed potatoes. venison backstrap or sirloin, cut into steaks These recipes work well with deer, elk, antelope, moose, caribou, or even lamb or filet mignon from beef. Knowing what this feels like, use tongs or your finger to press into the meat to judge doneness. If you don’t have a mortar and pestle, you can use the back of a thick wooden spoon, the side of a chef knife, or a meat mallet. This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. By subbing in venison meat and slow cooking in the flavors all day long. Aug 31, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. When you … This offers a rough estimate but is anything but exact or scientific. It’s nice that these pieces lay out wide, but they are easy to overcook if you’re not careful. lemon juice (about 1 lemon) 1-3 sprigs of rosemary, thyme and/or parsley. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. 2 cloves of garlic. One of the most common sins in meat cookery in general is the overcooking of meats of all types. I’m a curious cook by nature. With your hand relaxed, feel the firmness of your palm at the base of your big thumb. Yes, we know venison backstrap is darn right delicious as a stand alone cut of meat, but every now and then it’s nice to spice things up. The most common method is to cut the loin into medallions and butterfly them open. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. At first blush, you might not think that lemon and venison would pair well—but they do. It’s packed with veggies and simple ingredients. Mix to coat evenly and let it rest in the refrigerator. black pepper 2 tbsp. When the butter bubbles, tilt the pan over so that the liquids pool to one side. Anthropologists estimate that humans conquered fire about 400,000 years ago. venison backstrap or sirloin, cut into steaks. There are two ways to check the doneness of your steaks. Some folks like to drown backstraps in a soup of syrupy ingredients for a novel flavor or to mask a “gamey” taste, while others consider the idea nearly sacrilegious. I highly recommend using a meat thermometer. 15 minutes, plus 1-8 hours of marinating time. Next day slice thin and vacuum seall the meat into lunch or dinner size bags. I don’t like turning a piece of wild game into something that it’s not, but I also know that marinades are beneficial in certain situations. In fact, I’ll season up to 48 hours ahead of time if I’m able to, but even just an hour in advance makes a big difference. Otherwise, adjust the temperature so that the outside doesn’t burn before the inside is cooked through. No matter how you serve it, I promise these directions will yield consistent, delicious venison steaks. The olive oil helps to keep moisture in to prevent the venison from drying out. A definitel keeper. Testing for Doneness Print Recipe Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. Start by slicing the deer backstrap into 1/4 - 1/2 slices In a small bowl mix the milk and egg until smooth Using a shallow bowl or baking pan, combine the flour and salt and pepper Preheat a large skillet on medium-high heat For medium-rare, go to 128-130 degrees. We do not often get vension so I had no idea how to cook it. Remove the steaks from the marinade, letting the excess drip off. Aug 23, 2016 - Venison Recipes From Steven Rinella (The Meat Eater) Butterflies, Medallions, or Filets? First you want to light your charcoal and or heat up your propane grill. Repeat this process several times to butter-baste the venison. Jan 30, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Here’s how to get a juicy, perfectly seared venison steak every time. It’s packed with veggies and simple ingredients. Oct 23, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. I’ve conducted numerous experiments over the years and have found that salting meat in advance achieves the best results. A simple method that does not require much experience is to lightly season the meat and cook it in the oven. This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. When you’re ready to cook, heat a large cast iron or stainless steel skillet over medium-high heat. Remove the largest muscle meat from the hind quarter (venison), clean all membranes and junk off of it. Another common (and the easiest) way to prep a backstrap is to cut it at 4- to 6-inch intervals. For very rare, bring the meat to 125 degrees internal. Rub into meat and let marinate for 30 minutes. My preferences are avocado, grapeseed, or canola. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. When resting, do not tent with foil. 2 cloves of garlic 1 lb. Take the meat out of the fridge, wipe off any excess marinade and bring to room temperature before cooking. Preheat a grill, light charcoal or burn a hot fire down to coals. Now, add the butter to a small saucepan and saute the shallots over medium heat just until they begin soften and brown slightly. Rosemary Garlic Crusted Venison Backstrap Daily Ciabatta black pepper, pepper, salt, olive oil, rosemary sprigs, beef stock and 4 more Seared Venison Backstrap With Blackberry Sauce Jess Pryles fresh cracked pepper, salt, balsamic vinegar, cider vinegar, star anise and 7 more A venison tenderloin recipe for grilled tenderloin, backstrap or loin, basted with barbecue sauce. To marinate the venison, mix the harissa and the red wine vinegar into a slurry in a bowl. Ingredients. 1/4 cup olive oil. Here's how to grill venison without overcooking the meat. You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. 1/4 cup olive oil. Dry off surface of backstrap with paper towels and sprinkle spice mix liberally on top. This is referred to carry-over heat. Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). An oil-based marinade coats the meat so that you still end up with a juicy steak after grilling over high heat. Now, add your stock, … I prefer mine medium-rare, but if you don’t have access to backstrap… Sear over the flames for 2-5 minutes per side (timing will depend on how large your tenderloin is), pulling the meat off at 130 and letting it rest to final temp of 135 for medium rare. Fat contributes to moisture in the meat and acts as a barrier to heat transfer, a safeguard for overcooking. For those who don’t believe in marinating venison, consider the fact that wild game has significantly less fat in comparison to domestic animals. For medium, go to 135 degrees. Venison Backstrap Stew recipe by Rosalind Maddox, is from Chefs of RodnReel Vol 2, one of the cookbooks created at FamilyCookbookProject.com. lemon juice (about 1 lemon) My favorite approach for the center and back portions of the backstrap is to cut it into individual filets, or tournedos if we’re getting technical. 1-3 sprigs of rosemary, thyme and/or parsley This soft, fleshy area resembles how a raw steak should feel. This cut is referred to as the chateaubriand on a beef tenderloin. I fall somewhere in between these two parties. Try incorporating a couple smashed cloves of garlic and a few fresh sprigs of rosemary or thyme. About halfway through cooking, or after you’ve flipped the steak, you can drop in two tablespoons butter to add fat and flavor to the venison. 1 tsp. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. Everyone has been lectured why it’s crucial to let meat rest, but in case it hasn’t sank in for you yet, I’ll reiterate why this is important. My goal with this garlic-herb marinade is to impart flavor without compromising the inherent qualities that make venison so special. Season liberally with garlic powder, salt and pepper. Sear in a Hot Skillet Resting Well-cared for venison has have a naturally robust, meaty flavor. Remove from smoker and place back in the frig to cool. Heat an oven proof skillet on high. First, cut your shallot and garlic clove into fine pieces. But before you start breaking them down, take a moment to consider a couple of different options. If you can patiently wait 5 to 10 minutes, you’ll enjoy a juicer, more flavorful steak. Then, flip them over to the cut side and use twine to create a tall, round piece of meat. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Then place pan in the oven for 7-10 minutes. You can prepare a backstrap in a variety of ways. If you are pan-roasting, preheat oven to 350 degrees. Season the steaks lightly with salt and pepper. In other words, steaks that are cut immediately after cooking will have flavorful juices flowing out upon each slice. Make a brine consisting of 2.5 gallons cold water 1 cup instacure #1 1 lb kosher salt 2 lbs 1/2 tsp. kosher salt. Add the garlic and cook for another minute. If you missed, my husband and I welcomed our baby girl, Madi Jo, in July 2020. This is an old restaurant Butter Basting Place garlic cloves in a mortar and pestle with the kosher salt and pepper. Add the lemon juice and herbs then whisk in the olive oil until emulsified. If you want to treat your meat with the care it deserves, just use a thermometer. Meat continues to cook even after it’s removed from heat, so you’ll want to pull the steak a couple of degrees in advance of the desired final temperature. Bring the meat to room temperature, drizzle with oil and then season with salt and pepper. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Here's a recipe video on how to properly grill and prepare a venison backstrap. Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Pull meat from the refrigerator 30 minutes before cooking. 2 tbsp. Resting steaks after cooking will give the meat a chance to slightly relax, and allow those juices to flow back inside the fibers. This step is entirely optional; choosing whether or not to butter-baste a steak should depend on how you plan to serve it. Add enough oil to coat the bottom of the pan lightly, and choose an oil with a neutral taste and high smoking point. This recipe kicks things up with added spices, like chili powder, plus it Recipes for venison backstrap, loins, medallions. 1 tsp. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world. Do this by cutting the meat the same length as the width so they’re symmetrical in shape. Allow the meat to rest before serving. Massage the marinade into the venison and pour the whole shebang into a lidded container. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Refrigerate for at least a few hours, and as long as a day. kosher salt If you press your thumb and index finger together, the muscle will tighten and feel like a rare steak. Their tenderness and shape yields excellent steaks, and every hunter should  know how to properly handle them. Take the seasoning and rub liberally all over the venison backstraps. That event likely... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. This technique lets you vacuum seal what you want to cook—meat, fish, fowl, eggs, and vegetables—and then submerge it in a water bath set to an exact temperature. Home About My Cookbooks Wild Game Venison Recipes Duck Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. In addition to adding fat, it’s essential to add an acidic ingredient to the marinade; this counterbalances the oil and aids in tenderization. For this simple recipe you’ll need about 2 pounds of backstraps cut into thick little 2-inch chunks. These cuts make for a beautiful presentation, and no one will complain if you substitute bacon for twine. Forget tough game meat. For maximum flavor and tenderness, cook to … Lay the steaks down on the grates and grill each side for about 3-4 minutes, giving a quarter turn halfway through on each side for grill marks, if desired. Place the venison in a resealable bag or container and pour in the marinade. The second way to test doneness is the finger test. Add balsamic vinegar and one-third of the olive oil. Heat one-third of the olive oil over medium high heat. If you sear the steak as described above, you’ll want to enjoy that delicious brown crust you created. 15 minutes, plus 1-8 hours of marinating time, 1 lb. You can serve a juicy steak with a side of bordelaise, or keep it plain and savor the flavor of your wild game. Mash into a pulp to release the oils. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. It’s an effortless way to add fat to an otherwise lean cut, and some extra flavor without creating an elaborate pan sauce. Unless you happen to love a Pittsburgh-style steak with a charred outside and cold center, you want the meat to be at room temperature. Placing it in a hot pan while still cold will cause excessive steaming. This recipe adds a light yet impactful flavor to backstrap, making it perfect for the summertime cooking. black pepper. Use a spoon to scoop up the melted butter, then pour it over the meat. Also, make sure to blot the steaks with a paper towel before searing to ensure a crispy, brown crust. They are both quick and easy to make. Don’t be tempted to over-do this, acids can turn the outside layer of meat mushy and ruin the texture. Recipe is for 10 pounds of meat. SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. 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