Medallions cook quickly on the stove in a hot frying pan. 1 section venison backstrap weighing about 2 to 3 pounds and trimmed and sliced into 1 ½-inch medallions. Seared Venison Tenderloin with Balsamic Glaze and Asparagus. Heat up a skillet or oven-proof pan on high heat. Let's Dig In →, Texas raised, Colorado grown, this mountain girl knows her way around the kitchen and the field. There cannot possibly be a better way to eat a backstrap. Feb 25, 2018 - When cooked properly, venison is as good as or better than beef. Taupo has a small airport that is roughly one hour’s flight from Auckland or Wellington. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. 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. You could also use non-stick cookware, but you'll see less browning if you choose a non-stick pan. Venison medallions are about 1/2 to 3/4 inches thick. Step 1. Ingredients. 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. Step 4 Cooking , Plating and Serving Fold the paper bag over and shake, shake, shake to evenly cover the steaks. I have a freind that gives me venison each year and I can’t wait to try out your recipe, it looks ah-mazing! Spoon the warm pan sauce over the backstrap just before serving. Thank you for sharing!! 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. Flip it over and do the same thing to allow a nice crust on the steak. ginger, peeled and halved 1 Tbsp. Nov 9, 2020 - This Pin was discovered by Patty Doris. 1 Salt and pepper. Campfire Cobbler Recipe . Just because the weather is cooler, doesn’t mean you have to give up on perfectly cooked steaks until next Spring. Two to three venison chops are appropriate, depending on the size of your frying pan. This sounds great to serve for family dinner. This simple recipe results is tender and delicious filets. Place on high heat then add all the rest of the ingredients. Pre-heat the oven to 180 degrees celsius. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin Even if you don't have a pellet grill, you can still try this with a conventional oven. Method. Required fields are marked *. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. 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. Buttermilk has high acidity levels that works to tenderize just about any meats you soak in it, including chicken. 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. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. 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 served in restaurants as well, but probably under the name venison tenderloin. Who knew this could be so easy? Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. 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. Produce. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Filed Under: Comfort Food, Dinner, Recipes. Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. Ingredients: 2 … Season with Salt and Pepper and keep warm until required or refrigerate. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. Now try Al’s delicious recipe…. Remove the lid after 20 minutes and finish cooking. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. This pan seared elk and smashed rosemary potato dinner was a hit Friday night. 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. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. When it's hot, add the onions and toss to coat. 1.8k. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. Because of this, I’ve never had an issue with any of our meat having a gamey taste. by Michael Pendley | Jun 2, 2017 | LIFESTYLE, RECIPES | 0 comments. Slice across the grain of … Baking & Spices. 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. Discover (and save!) Looks so good and easy, too, which I always appreciate! Thank You Lord for the Back Straps! 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. 1 Garlic powder. This will draw any excess blood from the cuts. For the Pan Sauce. Slice across the grain of … Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. 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. This simple recipe results is tender and delicious filets. If you would like to have mushrooms in your pan sauce, it is a good idea to cook them ahead of time so you can just add them to your sauce at the end. When cooked properly, venison is as good as or better than beef. Pan Seared Venison Tenderloin. 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. Add a little cooking oil, then carefully add the two bits of venison. 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. Dairy. If you don't have a paper grocery bag, you can use any big container with a lid. This recipe works for either delicious cut. This recipe works for either delicious cut. [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. Enjoy The Harvest . Pat venison dry and put in a bowl, then rub … 1/2 in. Cherry Relish Ingredients. Pan Seared Elk Tenderloin. Two to three venison chops are appropriate, depending on the size of your frying pan. My husband has always taught me that to get rid of gaminess, cut out as much silver skin as possible. 4 tbsp Butter. In a large saucepan add the butter and some cooking oil. Cook over low heat until reduced into a jam-like consistency. Let's sta, These venison snack sticks are the perfect treat t, Black Friday is almost here, are you ready to shop, Our little. Tag Archives: seared venison backstrap with balsamic reduction. Other. This is a great recipe to use after the holidays to try to get rid of all of those leftovers. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. 1.8k. – you are going to wish you had a freezer full of back straps. Print Recipe. With tongs, lift the backstrap on end and kiss each end of the meat against the bottom of the skillet to brown them, about 15-20 seconds. Cook venison chops without moving, as this will disturb the formation of the caramelization. Your email address will not be published. Season with salt and pepper then cool and refrigerate until required. Experiment with the sauces! I’ve seen a lot of hunters and cooks use only backstrap for this recipe, but I’ve struggled with that throughout the years, because it’s one of the best cuts of meat and works perfectly fine with just some salt and pepper. Venison Backstrap 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. With a light shake, including chicken protected by reCAPTCHA and the field my... Your taste-buds joy © 2021 | Privacy Policy | terms and Conditions 2017 by Kasy Allen 6 comments time be. This simple recipe results is tender and delicious filets get it warm through middle. Even have you ranking venison at the top of your frying pan taste without too gamey! 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