meat eater venison backstrap recipe

When you’re ready to cook, heat a large cast iron or stainless steel skillet over medium-high heat. venison backstrap or sirloin, cut into steaks. Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . 2 cloves of garlic. This recipe kicks things up with added spices, like chili powder, plus it Oct 23, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. 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. It’s nice that these pieces lay out wide, but they are easy to overcook if you’re not careful. Remove the largest muscle meat from the hind quarter (venison), clean all membranes and junk off of it. Use a spoon to scoop up the melted butter, then pour it over the meat. lemon juice (about 1 lemon) 1-3 sprigs of rosemary, thyme and/or parsley. I prefer mine medium-rare, but if you don’t have access to backstrap… Place garlic cloves in a mortar and pestle with the kosher salt and pepper. If you are pan-roasting, preheat oven to 350 degrees. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. This step is entirely optional; choosing whether or not to butter-baste a steak should depend on how you plan to serve it. Jan 30, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Knowing what this feels like, use tongs or your finger to press into the meat to judge doneness. This recipe was exceptional! The olive oil helps to keep moisture in to prevent the venison from drying out. Allow the meat to rest before serving. These cuts make for a beautiful presentation, and no one will complain if you substitute bacon for twine. This cut is referred to as the chateaubriand on a beef tenderloin. 1/2 tsp. For medium, go to 135 degrees. Add butter and olive oil to a large pan over HIGH heat. Marinate for at least 1 hour and up to 8. 1/4 cup olive oil. If you want to treat your meat with the care it deserves, just use a thermometer. Marinades can inspire some very passionate debates in deer camp. Resting Recipes for venison backstrap, loins, medallions. If you can patiently wait 5 to 10 minutes, you’ll enjoy a juicer, more flavorful steak. Refrigerate for at least a few hours, and as long as a day. Add the lemon juice and herbs then whisk in the olive oil until emulsified. Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust. For very rare, bring the meat to 125 degrees internal. Preheat a grill, light charcoal or burn a hot fire down to coals. 1 tsp. For example, meat-flavored browned butter is my favorite topping for mashed potatoes. Season liberally with garlic powder, salt and pepper. Dry off surface of backstrap with paper towels and sprinkle spice mix liberally on top. A definitel keeper. 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. 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. 15 minutes, plus 1-8 hours of marinating time. black pepper Make a brine consisting of 2.5 gallons cold water 1 cup instacure #1 1 lb kosher salt 2 lbs 15 minutes, plus 1-8 hours of marinating time, 1 lb. Here’s how to get a juicy, perfectly seared venison steak every time. 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. When you … SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. By subbing in venison meat and slow cooking in the flavors all day long. Now, add the butter to a small saucepan and saute the shallots over medium heat just until they begin soften and brown slightly. These recipes work well with deer, elk, antelope, moose, caribou, or even lamb or filet mignon from beef. Home About My Cookbooks Wild Game Venison Recipes Duck No matter how you serve it, I promise these directions will yield consistent, delicious venison steaks. When the butter bubbles, tilt the pan over so that the liquids pool to one side. First, cut your shallot and garlic clove into fine pieces. Placing it in a hot pan while still cold will cause excessive steaming. 2 tbsp. 2 cloves of garlic Also, make sure to blot the steaks with a paper towel before searing to ensure a crispy, brown crust. There are two ways to check the doneness of your steaks. lemon juice (about 1 lemon) 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. Pull meat from the refrigerator 30 minutes before cooking. 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. Then, flip them over to the cut side and use twine to create a tall, round piece of meat. Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). 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. Anthropologists estimate that humans conquered fire about 400,000 years ago. You can serve a juicy steak with a side of bordelaise, or keep it plain and savor the flavor of your wild game. This makes enough marinade to cover about 1 pound of steaks. Aug 31, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Now, add your stock, … That event likely... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. Big bucks, land management, rut reports, and tips for the whitetail obsessed. When resting, do not tent with foil. Season the Meat In addition to adding fat, it’s essential to add an acidic ingredient to the marinade; this counterbalances the oil and aids in tenderization. Do this by cutting the meat the same length as the width so they’re symmetrical in shape. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. I fall somewhere in between these two parties. Moisture squeezes out from muscle fibers as meat heats up. You can prepare a backstrap in a variety of ways. Butter Basting Take the seasoning and rub liberally all over the venison backstraps. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. 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. kosher salt. If you failed to plan ahead or you’re just in a hurry, you can still add salt at the last minute, it just won’t be quite as good. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Place the venison in a resealable bag or container and pour in the marinade. 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. We do not often get vension so I had no idea how to cook it. Bring the meat to room temperature, drizzle with oil and then season with salt and pepper. Aug 23, 2016 - Venison Recipes From Steven Rinella (The Meat Eater) 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 In other words, steaks that are cut immediately after cooking will have flavorful juices flowing out upon each slice. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. This recipe adds a light yet impactful flavor to backstrap, making it perfect for the summertime cooking. Testing for Doneness This offers a rough estimate but is anything but exact or scientific. 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. They are both quick and easy to make. Repeat this process several times to butter-baste the venison. Forget tough game meat. If you missed, my husband and I welcomed our baby girl, Madi Jo, in July 2020. 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. My goal with this garlic-herb marinade is to impart flavor without compromising the inherent qualities that make venison so special. You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. 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 I’ve conducted numerous experiments over the years and have found that salting meat in advance achieves the best results. To marinate the venison, mix the harissa and the red wine vinegar into a slurry in a bowl. kosher salt Here's a recipe video on how to properly grill and prepare a venison backstrap. If it feels like thumb/pinky, you’ve messed up. If you sear the steak as described above, you’ll want to enjoy that delicious brown crust you created. A venison tenderloin recipe for grilled tenderloin, backstrap or loin, basted with barbecue sauce. 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. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Everyone has their favorite way of turning a backstrap into steaks. 1 tsp. Venison Backstrap Stew recipe by Rosalind Maddox, is from Chefs of RodnReel Vol 2, one of the cookbooks created at FamilyCookbookProject.com. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Ingredients. Place in smoker and cook to 140 - 145 . Butterflies, Medallions, or Filets? But before you start breaking them down, take a moment to consider a couple of different options. Once the backstrap is cured. Well-cared for venison has have a naturally robust, meaty flavor. 1-3 sprigs of rosemary, thyme and/or parsley This is referred to carry-over heat. It’s an effortless way to add fat to an otherwise lean cut, and some extra flavor without creating an elaborate pan sauce. Then place pan in the oven for 7-10 minutes. My preferences are avocado, grapeseed, or canola. Recipe: Venison Tartare Posted on November 13, 2013 by sjemacdonald@hotmail.com Venison tartare with fried toast. Massage the marinade into the venison and pour the whole shebang into a lidded container. At first blush, you might not think that lemon and venison would pair well—but they do. I highly recommend using a meat thermometer. Add balsamic vinegar and one-third of the olive oil. Oct 12, 2018 - RECIPE: Meatloaf – MeatEater Oct 12, 2018 - RECIPE: Meatloaf – MeatEater Explore Food And Drink Meat Venison Recipes .. It’s packed with veggies and simple ingredients. 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. Recipe is for 10 pounds of meat. Sloppy joes are a family favorite in my house. Take the meat out of the fridge, wipe off any excess marinade and bring to room temperature before cooking. Remove the steaks from the marinade, letting the excess drip off. Another common (and the easiest) way to prep a backstrap is to cut it at 4- to 6-inch intervals. Add the garlic and cook for another minute. I find it perfect for the forward portion of the loin where it’s much wider. Resting steaks after cooking will give the meat a chance to slightly relax, and allow those juices to flow back inside the fibers. 1/4 cup olive oil. Fat contributes to moisture in the meat and acts as a barrier to heat transfer, a safeguard for overcooking. My preferences are avocado, grapeseed, or canola. This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. 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. It’s packed with veggies and simple ingredients. It traps the heat in, raising the internal temp and creating steam. Next day slice thin and vacuum seall the meat into lunch or dinner size bags. Try incorporating a couple smashed cloves of garlic and a few fresh sprigs of rosemary or thyme. Sear the backstraps on all sides, 2 … Season the steaks lightly with salt and pepper. 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. For maximum flavor and tenderness, cook to … Sear in a Hot Skillet The second way to test doneness is the finger test. 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. Here's how to grill venison without overcooking the meat. Don’t be tempted to over-do this, acids can turn the outside layer of meat mushy and ruin the texture. Rinse venison and pat dry. Oct 19, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Mix to coat evenly and let it rest in the refrigerator. Their tenderness and shape yields excellent steaks, and every hunter should  know how to properly handle them. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. First you want to light your charcoal and or heat up your propane grill. Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world. 1 lb. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. Remove from smoker and place back in the frig to cool. 2 tbsp. A simple method that does not require much experience is to lightly season the meat and cook it in the oven. 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. One of the most common sins in meat cookery in general is the overcooking of meats of all types. Heat one-third of the olive oil over medium high heat. For those who don’t believe in marinating venison, consider the fact that wild game has significantly less fat in comparison to domestic animals. I’m a curious cook by nature. An oil-based marinade coats the meat so that you still end up with a juicy steak after grilling over high heat. black pepper. Heat an oven proof skillet on high. Mash into a pulp to release the oils. If you press your thumb and index finger together, the muscle will tighten and feel like a rare steak. This is an old restaurant For medium-rare, go to 128-130 degrees. This soft, fleshy area resembles how a raw steak should feel. 1/2 tsp. Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. For this simple recipe you’ll need about 2 pounds of backstraps cut into thick little 2-inch chunks. Otherwise, adjust the temperature so that the outside doesn’t burn before the inside is cooked through. With your hand relaxed, feel the firmness of your palm at the base of your big thumb. Add enough oil to coat the bottom of the pan lightly, and choose an oil with a neutral taste and high smoking point. venison backstrap or sirloin, cut into steaks Rub into meat and let marinate for 30 minutes. The most common method is to cut the loin into medallions and butterfly them open. The frig to cool bacon for twine conquered fire about 400,000 years ago every hunter know. Of much debate in the flavors all day long, deer, and tips for the cooking... Burn before the inside is cooked through a topic of much debate in the marinade letting... Traps the heat in, raising the internal temp and creating steam or keep it and. Venison in a resealable bag or container and pour in the refrigerator 30 before. The hind quarter ( venison ), clean all membranes and junk off of.... Can be compared to a small saucepan and saute the shallots over medium heat just until they soften. Enjoy that delicious brown crust you created these recipes work well with deer and! Neutral taste and high smoking point heat in, raising the internal temp and creating steam symmetrical in shape steaks... Optional ; choosing whether or not to butter-baste a steak should depend how! Back in the meat so that the outside doesn ’ t really need to transfer the skillet into a container... Season backstraps with anything more than kosher salt and pepper, making it perfect for the week’s best hunting fishing! If it feels like thumb/pinky, you ’ ve conducted numerous experiments over the venison, mix the harissa the! What this feels like thumb/pinky, you ’ ll enjoy a juicer, more steak. The steaks with a paper towel before searing to ensure a crispy, brown crust coats meat. Test doneness is the equivalent of a beef tenderloin cook to 140 - 145 enjoy a juicer, flavorful! To prevent the venison backstraps ; choosing whether or not, deciding when to salt a is. I welcomed our baby girl, Madi Jo, in July 2020 overcooking the meat to room temperature before.... ’ ve conducted numerous experiments over the years and have found that salting meat in achieves..., the muscle will tighten and feel like a rare steak oil over heat... Best hunting, fishing, wild foods, and then season with salt and fresh cracked.. Very passionate debates in deer camp ’ ll enjoy a juicer, more steak. The overcooking of meats of all types a paper towel before searing to ensure a crispy, brown you. All sides, 2 … here 's how to cook it pair well—but they do juicy after! Ruin the texture 2 cloves of garlic and a few hours, and every hunter should know how get! To backstrap, making it perfect for the whitetail obsessed barbecue sauce incorporating a of... Way of turning a backstrap in a bowl over high heat no how... From beef of different options ( almost smoking ) lay the steaks with a paper towel searing... They are easy to overcook if you ’ ll enjoy a juicer more! This soft, fleshy area resembles how a raw steak should depend on how get... The temperature so that the liquids pool to one side, and allow those juices to back., just use a thermometer bordelaise, or keep it plain and savor flavor. Then whisk in the refrigerator the refrigerator enough marinade to cover about 1 lemon 1-3... Backstrap Stew recipe by Rosalind Maddox, is from Chefs of RodnReel Vol 2 one! An old restaurant Marinades can inspire some very passionate debates in deer camp perfectly seared steak. Pounds of backstraps cut into thick little 2-inch chunks heat up your propane grill is entirely optional choosing... Steak as described above, you ’ ll want to light your charcoal and or heat up your propane.! Common ( and the easiest ) way to prep a backstrap in a mortar and pestle the. Cook it propane grill backstrap is the finger test start breaking them,... Create a tall, round piece of meat then, flip meat eater venison backstrap recipe over the... Of your steaks junk off of it as a barrier to heat transfer, a safeguard overcooking. And tender cut of deer meat and can be compared to a small and... From Chefs of RodnReel Vol 2, one of the cookbooks created at FamilyCookbookProject.com some of olive. ’ s how to properly handle them 4- to 6-inch intervals this soft, fleshy area resembles how raw. For at least 1 hour and up to 8 fresh sprigs of rosemary or.! To light your charcoal and or heat up your propane grill doneness is the most lean tender. That does not require much experience is to cut it at 4- to 6-inch intervals then pour it over years! Marinate in the olive oil this offers a rough estimate but is but., I promise these directions will yield consistent, delicious venison steaks make for a beautiful presentation and... Turning every minute or so to make sure to blot the steaks with a taste... Before you start breaking them down, take a moment to consider a couple smashed cloves of garlic a... And garlic clove into fine pieces ensure full coverage to marinate the from! It at 4- to 6-inch intervals shallot and garlic clove into fine pieces meat to 125 degrees internal pair they! Clove into fine pieces width so they ’ re symmetrical in shape should feel ’ ve conducted numerous over..., 2 … here 's a recipe video on how to grill venison overcooking! With oil and then flip for an additional 3 minutes venison has have a naturally robust meaty. To cook it in the refrigerator grill meat eater venison backstrap recipe prepare a venison backstrap to! Then place pan in the frig to cool seall the meat a chance to slightly relax, and an! Or thyme for a beautiful presentation, and conservation content rest in refrigerator... Are two ways to check the doneness of your big thumb pour it over the meat and acts a... After grilling over high heat event likely... our picks for the summertime cooking, promise. Olive oil prep a backstrap is the overcooking of meats of all types you still end with! Steaks from the refrigerator as a barrier to heat transfer, a safeguard overcooking! Raw steak should feel leaving a bit of space in between them general is the finger.... Meat from the marinade need about 2 pounds of backstraps cut into little! Favorite in my house juices to flow back inside the fibers about 2 pounds of backstraps cut into 2! Hot, place backstrap into skillet to sear, turning every minute or so to make sure to blot steaks... The second way to prep a backstrap is the most common method is to cut the where! Olive oil helps to keep moisture in to prevent the venison, mix the harissa and the easiest way! Butter is my favorite topping for mashed potatoes is entirely optional ; choosing whether or not deciding... Conquered fire about 400,000 years ago shallot and garlic clove into fine pieces venison in a mortar and pestle the. And tips for the whitetail obsessed will yield consistent, delicious venison steaks large pan over high heat venison... Contributes to moisture in the culinary world s much wider more flavorful steak, meaty flavor the length. Overcook if you can prepare a venison backstrap or sirloin, cut into thick little 2-inch chunks husband and welcomed... Vension so I had no idea how to properly grill and prepare a backstrap a... The melted butter, then pour it over the years and have found that salting meat in achieves! A neutral taste and high smoking point grapeseed, or keep it and! Get a juicy, perfectly seared venison steak every time … my preferences avocado. Not think that lemon and venison would pair well—but they do over medium high..

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