tenderized backstrap recipe
You can see we now have a “larger” steak to work with. Mike Hughes, Founder – Broken Arrow Ranch . This is a brief demo on cooking venison "steaks" or New York strips, they cook very quickly, but If you know what your doing, you can eat like a king. There are several ways of preparing and cooking venison backstrap. See more ideas about recipes, deer steak, venison recipes. As far as deer meat goes, it doesn’t get better than fresh venison backstrap. Colorado Pronghorn Hunt & Backstrap Recipe. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. But this old way will require about a six-pack of Budweiser to compensate the chef’s assistant. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. . 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. A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. Even more exciting is just how good these smoked venison backstraps are! It’s the base for the other cooking techniques mentioned in this article. Cajun fried Venison Backstrap recipe by Joe Cagnolatti, is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. John Y. If you have access to a cross cut type of meat tenderizer for making cutlets, run the steaks through the machine. The olive oil helps to keep moisture in to prevent the venison from drying out. 1 lb. you wouldnt know they were deer! We know a thing or two about cooking wild game. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Quick bow hunter tip: How to make a inexpensive wind indicator. Get your grill hot, clean the grates and lay the venison on the grill. You ... No frying backstrap I have tenderized cutlets for that Sent from my iPhone using Tapatalk 11-21-2020, 01:41 PM #11. bearintex. Cooking Venison Steaks . Big Game; Birds, Not Waterfowl; Ducks and Geese; Fish; Small Game; Wild Game Sausages; Videos; Search. My Dad passed away in 2001 and boy am I glad he handed down that recipe. For maximum flavor and tenderness, cook to medium rare or on the rare side. Alex Foster is a QDMA Wildlife Cooperative Specialist in Missouri. However, this year, we were lucky enough to more than fill our freezer, so I tried it with a backstrap. October 15, 2018 by Kasy Allen 1 Comment. I hope you too enjoy my dad’s recipe and more importantly share it with several hunters and non-hunters. Good preparation and care from field to freezer to the dinner table is crucial to getting the true value and flavor that venison holds. you wouldnt know they were deer! "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. Not only is this one of the most tender portions of the Elk, but it also slices perfectly into the beloved Elk Steak. Justin Martin gives his go-to backstrap recipe straight from the deer camp kitchen. Grilled Whole Venison Backstrap Recipe Looking for a fine way to spend a summertime evening? Immediately remove the meat from the grill once the alarm sounds, and let them rest for 10 minutes. Dec 16, 2020 - Explore Kimberlee Steele's board "Deer steak recipes", followed by 126 people on Pinterest. Recipes. Venison Pastrami - Smoked Venison Deliciousness. Heat Oil in Large cast iron or heavy Duty Stainless Steel Skillet over medium High heat. -Bonnie G 2. A second benefit of this method, is that you take what would be a small cut of meat, and bang it out into a more standard serving size. The olive oil helps to keep moisture in to prevent the venison from drying out. (Of course backstrap works best, but a well trimmed roast works well too) Then slice thin (about 1/4 inch or less) rows down the length of the roast, but not all the way through. Well, use a little restraint. If you’re adding herbs, like rosemary, add it to the pan at this time, as well, and let it cook in the butter. Venison Cube Steak Recipe. Basically, a butterflied backstrap is marinated in a combination of olive oil, balsamic vinegar with hints of rosemary Dijon mustard and fresh cracked pepper. The Ingredients: 1.5 lbs of venison; 20 oz of diced, peeled tomatoes; 1 medium onion, diced; 1 head of garlic, diced (I know, I always say 1 HEAD of garlic. I would like to challenge you to increase the amount you are sharing or donating currently. Info. Recipe: Cook A Perfect Deer Steak in the Oven. Next, slice the backstrap into steaks about ¼” to 3/8” thick, cutting directly across the grain of the meat. deer steaks, tenderized (tenderloin or backstrap) 1-1/2 cups whole milk 1-1/2 cups all purpose flour 1 egg vegetable oil seasoning to taste. Copy link. Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin Malcom Reed HowToBBQRight. By David Draper. SPICY FRIED DEER TENDERLOIN Marinade: 1 large bottle Worcestershire sauce 1 bottle of Louisiana hot … Venison is very similar to beef in regard to taste and texture. I am also lucky to be able to call this same gentleman my father, Ron Foster. [schema type=”recipe” name=”How to Tenderize Venison” author=”Don Oldfield” pubdate=”2015-10-22″ image=”https://venisonthursday.com/wp-content/uploads/2015/10/loin1-300×225.jpg” description=”A simple way to tenderize venison (or any type of meat) is to simply whack it with a blunt object.” prephours=”0″ prepmins=”5″ cookhours=”0″ cookmins=”0″ ingrt_1=”Venison Loin” instructions=”Place the roast in a plastic bag. You’ll notice the bacon is fully cooked and … The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. . Updated: July 10, 2019. See more ideas about recipes, cooking recipes, deer backstrap recipes. For tenderloin, I would just do the whole thing at once this way. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. When the backstraps hit 125, brush on the glaze and continue cooking until the internal reaches 130 degrees. The best ways to cook deer backstraps include grilling, butterflying and broiling, and roasting. Deer Recipes. However, be aware that a marinade will not penetrate deer meat in the same fashion that a heavy-duty salt-based brine will, and a marinade will not tenderize silverskin or connective tissue. recipe Szechuan Deer "I made this using deer steak and it turned out excellent! Add a few jalapeños on top of cream cheese on the sides. And that’s why I use the bag. Dad and I like to do our own deer processing. Then season lightly with each of the other ingredients in the list above, again on both sides. Here's how to grill venison without overcooking the meat. Season your meat or marinate it for less of a "gamey" flavor. Coat the venison backstrap in oil and salt well. Here’s one simple way to go about it if you don’t have a grill handy, or if it’s too cold outside to fire it up. If it was a beef NY Strip, I'd grill or roast it to rare. Served under a bit of bleu cheese and caramelized onions, this will pass muster from virtually any game-meat skeptic. We cut the whole backstrap out from each side. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. The saying “less is more” applies to this. https://community.legendarywhitetails.com/recipes/fried-backstrap My hunter friend gave me a venison backstrap that is thawing right now. So I implore you, this season, save at least one loin for this stuffed venison backstrap recipe, I’m pretty sure you’re going to love it. My whole life one creature has reigned supreme in the diet of my family, the Mule Deer. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Rinse the venison loins in cold water and place inside of a plastic ziplock bag. 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. The backstrap is a wonderfully tender cut of meat taken from along a deer's spine; you can substitute it into any recipe for baked venison tenderloin. Easy to make and very tasty. View Profile View Forum Posts Private Message Cool Club Join Date Oct 2012 Location Brazoria County, TX Posts 6,513. Repeat with the remaining piece. Smoke the Backstraps When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side of the coals, toss a large chunk of the pecan wood onto the coals … Naturally tender cuts such as venison backstrap and tenderloin (please note the name) really only need to be marinated when they come from older animals, particularly rutting bucks. 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. You want to leave the blood on the plate as it helps add to the flavor and should always be used when seasoning. Venison Stew. Whack it a few times with a rolling pin or other blunt object to flatten it to your desired thickness. Again – perfect for this recipe. Don’t overdo it, or it will turn to hamburger.” ]Let’s start by taking the tube and cutting it in half, lengthwise. To make this recipe more diet-friendly… https://owetogrub.com/how-to-make-deer-tenderloin-in-an-air-fryer Watch later. tenderized beef cutlets (known in supermarkets as cube steak) or 1 round steak with fat removed, that you've tenderized yourself., egg, milk, cooking oil or melted … Tap to unmute. Add the backstrap and sear it on each side for a couple of minutes or until you see a good sear. Nov 1, 2014 - Deer meat steaks may need tenderizing before cooking because venison meat is often “gamey” in taste and can be tough. My hunter friend gave me a venison backstrap that is thawing right now. Which is the loin and tenderloin. Your daily value may be higher or lower depending on your calorie needs. you wouldnt know they were deer! Advertisement. Wrap in bacon (used conecuh sausage bacon).