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Tips to Cook To Cook Deer Tenderloin Right. Mix together the dijon mustard, garlic, soy sauce, Worcestershire and pepper. Make sure you allow the cooked tenderloin to rest for 3 minutes before serving. Venison is extremely lean meat and can quickly dry out or get tough if overcooked. Pour the beef broth into the skillet and scrape any stuck-on bits from the bottom of the pan. A Mediterranean-influenced take on the Creole favorite. How to cook venison backstrap in cast iron skillet. Yes, but there are some other things at play here. Continue stirring, adding 2 tablespoons wine and/or broth at intervals to create sauce.
Venison steak/marinade. Not only will this recipe result in perfect, juicy venison backstrap every single time — it's also incredibly easy to prepare! If you want to treat your meat with the care it deserves, just use a thermometer. 1 lb deer tenderloin (or backstrap). Venison Steak with Mushroom Cream Sauce. Stovetop venison steak. Oven-Roasted Vegetables. Return to the oven; raise the heat to 225 degrees; leave for 30 minutes. Here's how to get a juicy, perfectly seared venison steak every time.
2 pounds venison tenderloin, left whole or cut into medallions. Head over there if you'd like to follow along. Once the internal temperature reaches about 115-125F, remove the meat from the pan.
Indirect heat, or placing steak along side of the heat source, utilizes convection heat which slows the cooking process. ¼ teaspoon black pepper. Sauté for 3 to 4 minutes. We cooked this sauce in a cast iron skillet. Prepare the backstrap by drizzling it with 1 tbsp of oil, then generously coating it with the dry rub. 1 tablespoon fresh-squeezed lemon juice. Just make sure you hashtag Huntavore when you do. Once your venison backstrap is cooked just right, it's time to let it rest for at least 10 minutes before carving or serving, so the juices are reabsorbed into the meat. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Season liberally with garlic powder, salt and pepper. Salt and pepper all sides of the backstrap generously, then douse it with a few shakes from the Worcester bottle. Steakhouse-Style Pan-Seared Backstrap with Easy Garlic Butter Pan Sauce. Whole or halved venison backstrap.
Incredibly lean and easy to dry out, many cooks make the mistake of cooking venison like it is a piece of beef. The sauce is still amazing without them! Venison is best served cooked to medium-rare or medium. Deer steak is tender, juicy and flavorful when prepared right. High heat tolerant oil (duck fat, avocado oil, tallow, clarified butter, etc). How to cook venison backstrap in cast iron skillet steak. Based on how close your internal temperature has gotten, and how fast its rising, adjust check times.
Toss and cook until onions brown and are slightly caramelized, about two minutes. If the venison isn't freshly harvested, there is no need to soak it in buttermilk. Preheat oven to 375F. How To Cook Deer Tenderloin On The Stove. Gritty's Tips: Seasoning Your Cast-Iron Pans. It tempers the butter so the meat doesn't burn if you have the pan really hot. Plate the steaks and spoon the pan sauce over just before serving. Cooking lower and slower extends your window of sweet spot cooking. Season the deer meat with salt and pepper.
Another common (and the easiest) way to prep a backstrap is to cut it at 4- to 6-inch intervals. While rice cooks, add canola oil to a cast-iron skillet and heat over medium-high heat. Information is not currently available for this nutrient. Listen for the sizzle as the meat cooks, indicating a nice caramelized sear. With your hand relaxed, feel the firmness of your palm at the base of your big thumb. If the steaks are thicker than 1 inch, I like to use tongs to stand the steaks on their sides to sear each side about 1-2 minutes. However even if you don't mind the deer meat flavor, frying it is still one of the most popular recipes because of how delicious it really is! Smothered Round Steaks. Preheat oven to 350 F. How to cook venison backstrap in cast iron skillet recipes. - Heat a Dutch oven on stovetop over medium heat. 1 tablespoon oil (olive or vegetable). Pan fry venison, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap. Combine red wine, soy sauce, and olive oil to make marinade. Know a foodie who loves Up North? 1 tablespoon canola oil.
2 garlic cloves, minced. If potato topping isn't golden, change oven setting to broil and allow another minute or two of cooking time. Add a ½ cup of Worcestershire sauce, ¼ cup vinegar, 2 teaspoon salt, and 1 teaspoon pepper. 1 teaspoon dijon mustard. This recipe is flavorful and delicious. Otherwise, let your guests salt after the meat is cooked. Just note that the meat will continue to cook even after being removed from the oven. Peaches' feasting had Joe galloping mad enough to rant and rave to Steve about That Damn Deer for months. We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor! This soft, fleshy area resembles how a raw steak should feel. Backstraps from elk, deer, and antelope are some of the most prized wild game cuts.
Nutrient information is not available for all ingredients. I hope you like this simple backstrap recipe. For example, meat-flavored browned butter is my favorite topping for mashed potatoes. Remember - the oven time will need to increase if you are working with a larger tenderloin(s). 2 lb deer tenderloin. But rare to medium rare venison backstrap, that cuts like butter and will absolutely melt in your mouth. The deer tenderloin (also knows as the inner loin or under loin) runs inside the back near the gut. However, venison does not have the same marbling and it loses moisture in a different way.