Webpreheat oven to 350. place venison in baking dish. combine remaining ingrediants in mid sized bowl. butter wont mix in, it'll be in peices. pour mixture over venison steaks in …
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Directions: 1 Combine olive oil and red wine vinaigrette in a zip-lock bag or large bowl. ... 2 Preheat oven to 400 degrees. 3 Remove marinated venison backstrap and season it with salt and pepper. ... 4 Place venison in a greased, oven-safe dish and bake for 20 minutes (cook time may vary depending on thickness of meat). More items...
The deer tenderloin (also knows as the inner loin or under loin) runs inside the back near the gut. There are two tenderloins per deer and they are very small compared to the backstrap. Confused yet? I really like this diagram from North American Whitetail. Can I cook venison / deer tenderloin the same way as venison / deer backstrap? Yup.
Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product. Is deer backstrap the same as tenderloin?
Cast iron works well because it can go from stovetop to oven. Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin (s). Let meat rest ~ 15 minutes and thinly slice. Add salt to taste.