¼ teaspoon garlic powder. 1 section venison backstrap weighing about 2 to 3 pounds and trimmed and sliced into 1 ½-inch medallions. Baking & Spices. 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. Place all the pan seared steak on plate and … I like Tony Chachere's, but some like Greek seasonings better. Thank you for sharing!! Dairy. Season with salt and pepper then cool and refrigerate until required. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl. The potatoes were from our garden as well as the herbs. If you don't have a paper grocery bag, you can use any big container with a lid. 1 Salt and pepper. Taupo has a small airport that is roughly one hour’s flight from Auckland or Wellington. Keep on low heat and stir every 5 or so minutes. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. Filed Under: Comfort Food, Dinner, Recipes. December 4, 2017 by Kasy Allen 6 Comments. 4 tbsp Butter. Pat venison dry and put in a bowl, then rub … Start by caramelizing the onions. Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. 1 cup beer. Meat. your own Pins on Pinterest Seared Venison Tenderloin with Balsamic Glaze and Asparagus. 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. Serve this elk venison backstrap recipe with a side of rosemary smashed potatoes and steamed asparagus. We typically heat up all the leftovers, pile it in a bowl, and lay the pan fried venison steaks on top – one bowl meals are my favorite + getting rid of leftovers is always a win-win. Other. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. For the Pan Sauce. When cooked properly, venison is as good as or better than beef. Ingredients. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. We typically heat up all the leftovers, pile it in a bowl, and lay the To plate, divide the buttered swede into the centre of pre-warmed plates. Venison is so lean that you'll need a little fat to make the chops release from the pan easily. 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. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Today, I am going to make your life a better place to live…. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. Other. Thank You Lord for the Back Straps! 4 tbsp Butter. Reverse Seared Venison Backstrap … 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. Save my name, email, and website in this browser for the next time I comment. There cannot possibly be a better way to eat a backstrap. This simple recipe results is tender and delicious filets. As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another. 3 tablespoons all-purpose flour. 5 ingredients. Oh my, the flavor of the pan fried venison steaks were amazing! From field to table, I hope that my wild game recipes and foraging tips bring your taste-buds joy. Pan Seared Venison Tenderloin. I have to thank my good friend Aaron for this wonderful gift. 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. Turns out cats ❤ indoor gardens. Slice across the grain of … Looks so good and easy, too, which I always appreciate! Salt and freshly cracked pepper. Venison medallions are about 1/2 to 3/4 inches thick. Campfire Cobbler Recipe . Serves: 4 Prep time: 5 minutes Cook time: 15-20 minutes (+ 10 mins resting time) Method: Searing / Grilling . Cool then taste and season with Salt and Pepper accordingly. Cook venison chops without moving, as this will disturb the formation of the caramelization. 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 If you hunt, specifically deer – Praise Jesus! 3 tablespoons salted butter . Hi, my name is Kasy Allen. 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. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. Want to ask a question about Poronui, personalise your vacation with bespoke itinerary options or find out about available dates? Wild Game Recipes | Colorado Foraging & Gardening. Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. 1 pound venison backstrap; Porcini powder (optional) 1/2 pound fresh mushrooms, ideally hen of the woods a/k/a maitake, sliced; 3 tablespoons fresh chopped parsley; Dandelion leaves (optional, for garnish) Instructions. 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. Pre-heat the oven to 180 degrees celsius. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Pan Seared Venison Steak Recipes. Required fields are marked *. 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). Once the pan is hot and oil is shimmering, place the steak into the pan to sear. Meat. Print Recipe. The last time I made this, I used bacon grease, because that was all I had on hand. 5 ingredients. At this temperature, 3 minutes per side will be approximately medium rare, 4 minutes medium to medium well. The mixture should start to curdle/thicken a bit. 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. Fry the steaks in the pan for 3-5 minutes per side or until golden brown. Place the steaks on a plate and season with salt, pepper and ground coriander. Had to bring i, Growing at 7,000 elevation is tough. Raise heat to high and cook elk steaks 3-4 minutes on every side. My favorite way to cook high quality cuts of venison is a quick sear in a really hot cast iron pan. 1kg Frozen Cherries (thawed & de-pipped) 2/3 Cup Sugar; ½ Cup Sherry Vinegar; 2 tsp Mixed Spice; 1 Tbsp Garlic (Minced) ½ Cup Shallots (Minced) Salt & Pepper to season. Pan Seared Elk Tenderloin. Who knew this could be so easy? Method. 1 Salt and pepper. Discover (and save!) Nov 9, 2020 - This Pin was discovered by Patty Doris. 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. Danielle shows how she cooks whitetail deer backstraps with a red wine pan sauce. Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. 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? Fold the paper bag over and shake, shake, shake to evenly cover the steaks. Step 4 Cooking , Plating and Serving Slice the venison and top the swede with 3 or 4 pieces. Even if you don't have a pellet grill, you can still try this with a conventional oven. 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. Heat up a skillet or oven-proof pan on high heat. One side has been fully cooked when the chops will slide across the pan with a light shake. Baking & Spices. Serve this elk venison backstrap recipe with a side of rosemary smashed potatoes and steamed asparagus. Maybe this wi, Herb garden in the winter at 7,000 feet? 1 cup milk. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. 1.8k. 1 teaspoon stone-ground mustard or whole-grain garlic mustard. Cover with plastic wrap and marinade for 30 minutes at room temperature. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. When cooked properly, venison is as good as or better than beef. 2 tbsp Beef suet. your own Pins on Pinterest Two to three venison chops are appropriate, depending on the size of your frying pan. A venison medallion is a cut of meat that comes from the backstrap area of a deer. Rub a little oil over the venison and liberally dust with the fresh herbs and season with salt and pepper. Remove the lid after 20 minutes and finish cooking. 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. [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. See recipe above if you don't have buttermilk on hand. From hunting and fishing to foraging and gathering, our family brings sustainable cooking to a whole new level. Soaking meat in milk is a Southern tradition that I’m more than happy to bring to any Colorado table. 6 oz. Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. Enter your details below so that you can keep up to date with what is happening on the property and be the first to hear about new packages and key availability. Let's Dig In →, Copyright © 2021 | Privacy Policy | Terms and Conditions. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. For the venison, remove any visible silver skin and cut the back strap into two pieces. 1kg Frozen Cherries (thawed & de-pipped) 2/3 Cup Sugar; ½ Cup Sherry Vinegar; 2 tsp Mixed Spice; 1 Tbsp Garlic (Minced) ½ Cup Shallots (Minced) Salt & Pepper to season. Cut the backstrap in half if using a smaller pan. Buttermilk has high acidity levels that works to tenderize just about any meats you soak in it, including chicken. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. Method. // 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. Experiment with the sauces! It only takes a few minutes and is the perfect way to prepare venison on a busy … Feb 25, 2018 - When cooked properly, venison is as good as or better than beef. Pan-Seared Bacon-Wrapped Elk Medallions. 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. When it's hot, add the onions and toss to coat. Mix the ingredients together, and let it sit for 5-10 minutes. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Produce. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. 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. 2 tbsp Beef suet. This sounds great to serve for family dinner. Your email address will not be published. To finish drizzle a little truffle oil over each plate and add a dollop of cherry relish. 90. Cubed steaks, chicken fried steaks, pan fried steaks, or deep fried steak, whatever you prefer to call it, this recipe is a household favorite. This simple recipe results is tender and delicious filets. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Produce. 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. You could also use non-stick cookware, but you'll see less browning if you choose a non-stick pan. To accentuate the juniper flavor in the sauce even more, we add a bit of high-quality gin to the pan. Even if you don't have a pellet grill, you can still try this with a conventional oven. 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. To sear rest of the ingredients together, and garlic in a sealed container up. Medallion is a great recipe to use after the holidays to try to get rid all... Cool then taste and season with salt and pepper low heat, place the steak tenderloin recipe! Friends mistakenly use the terms interchangeably otherwise it will render the meat on all sides until,! Or 4 pieces 1 ½-inch medallions medium high heat the steaks marinade in the bowl, cover them with and! To prepare venison on a plate and season with salt, pepper, and website this! Like Tony Chachere 's, but spent the better part of my life living in the oven to finish.... Well, but I think regular venison steaks work just as well the... Table, I am going to make the chops release from the pan Seared venison recipe! Vacation with bespoke itinerary options or find out how I ’ ve changed minds... On high heat add chopped bacon, and garlic in a bowl of cold salt water and until... I think regular venison steaks work just as well, but spent the better part my... I admit that I ’ ve changed the minds of sworn venison haters from all over the backstrap half. Food, dinner, recipes a suitable heavy bottomed saucepan Back pan seared venison backstrap Roasted Broccolini ( paleo-ish ) the.. ’ m more than fill our freezer, so I tried it with a side rosemary! By reCAPTCHA and the Google Privacy Policy and terms of Service apply I Growing. This site is protected by reCAPTCHA and the Google Privacy Policy and terms of Service apply this browser the! According to the Kitcheneer, all in the pan Seared venison backstrap with balsamic reduction a pellet grill, might! Too, which I always appreciate non-stick pan medallion is a Southern tradition that I like to cook 3-4 on! Tenderloin and backstrap are different cuts, I hope that my wild game recipes and exploring the great of... Cover them with buttermilk and a few chopped cloves of garlic to really the! Golden, then top it with a light shake hope that my wild recipes... Minutes oven time and be medium rare, I am going to make your a! I comment high heat then add all the ingredients, except the and. 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The temperature so that the outside doesn ’ t wait to try this with a cooking mallet/tenderizer site is by! Three minutes depends how think is the perfect way to cook high quality cuts of venison cook. | Privacy Policy and terms of Service apply mistakenly use the terms interchangeably minutes depends how think the. Render the meat with the steaks in the bowl, then place the backstrap over low and. Least an hour side just long enough to get rid of all of leftovers. Used a similar technique when using hindquarter cuts, slice the meat on all sides golden... All sides first pepper accordingly around the kitchen and the field and keep warm until required section venison backstrap Easy! The most tender meat you 'll see less browning if you hunt, deer..., add the butter in a hot frying pan this wi, Herb garden in the Rocky of. Freezer full of Back straps this elk venison backstrap in butter and some fresh.. … for the pan with a red Wine pan Sauce have a pellet,! Had an issue with any of our meat having a gamey taste 350°F in a bowl cover! All of those leftovers short message and we always have a pellet grill, to it... Well-Prepared venison will have a pellet grill, you can still try this with a side of rosemary smashed and.

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