Web1-2 pounds deer meat tenderloin and/or backstrap, sliced in to 1/4 inch slices 2 Tablespoons salt for soaking 2 Tablespoons salt …
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WebHeat a half inch of oil in a cast iron skillet till the oil reaches 350 degrees. Place the backstrap, three to four slices at a time, in the hot oil. Fry for one to two …
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WebChicken fried venison will, hands down, be one of your go-to recipes after the first time you try it. Rather than requiring a more tender cut of meat, like loin or …
WebBacon-Wrapped Venison Tenderloin with Garlic Cream Sauce. Trim venison tenderloins into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce. "I cooked the …
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WebMix the flour and cornstarch in a bowl. The cornstarch is key for getting that flakiness when it fries up. Pull the venison from the bag and let the excess milk/hot sauce drain off, and set the venison on a plate. …
Web1poundvenison loin or backstrap(sliced about ¾” thick) or tenderized cutlets 2eggsbeaten 2 1/4cupsshredded Parmesan Cheesedivided 1tsp.Fiesta Brand Gourmet Italian Choice Seasoning 1cupshredded …
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WebHow to Prepare. Let meat come to room temperature (30 minutes). Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning). …
WebVenison Backstraps Marinade Yield: Marinade for up to 2 lbs meat Prep Time: 5 minutes Total Time: 5 minutes A simple meat marinade perfect for venison and beef using commonly found ingredients. …
Web1 venison backstrap 1 medium yellow onion skin removed, sliced 2 Tablespoons butter 1/4 cup avocado oil 5 fresh sage leaves 2-3 Tablespoons fresh …
WebVenison Medallions with Whiskey, Mushroom, and Horseradish Cream Sauce. Char-Grilled Deer Tenderloin with Smoky Chipotle Rub and Chimichurri Sauce. …
WebVenison Backstrap Simple Brine Recipe Ingredients 3 Cups of Water 1/2 Cup of Kosher Salt 1/4 Cup of Brown Sugar Peppercorns and Other Spices Directions …
WebThe Best Venison Backstrap Recipes on Yummly Smoked Venison Backstrap, Stuffed Venison Backstrap, Marinated Venison Backstrap Fried …
WebTweaks. I splash one side with Maggi Seasoning the other with Worcester Sauce spinkle one with Montreal steak Seasoning, both if thick then pan medium-high in 2-3 …
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WebCreamy venison stew Instructions Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later. Heat half of the …
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In general, the best way to prepare deer backstrap is often the simplest. Stuffing, bacon wrapping, or smothering venison backstrap in heavy marinades can transform and overpower the flavor and texture of the meat. These preparations have their place and can be done well, but they aren’t usually my first choice.
I like equal parts flour and oil, about four tablespoons of each, with three cups of milk. The seasoned flour and leftover bits of crust from the venison should be enough seasoning, but an additional teaspoon or so of black pepper never hurts. Bring the gravy to a simmer till it is thick enough to coat a spoon.
Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
I like equal parts flour and oil, about four tablespoons of each, with three cups of milk. The seasoned flour and leftover bits of crust from the venison should be enough seasoning, but an additional teaspoon or so of black pepper never hurts.