WEBJun 29, 2021 · Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Grill for about 5 minutes per side until the …
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WEBSep 11, 2020 · Grill the backstrap. Over screaming high heat. Roughly 7 – 10 minutes per side, depending on the thickness of your backstrap and …
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WEBMar 4, 2023 · Instructions. Slice venison into 1 inch thick slices. Heat cast iron or other heavy pan over medium-high heat. Add butter, rosemary, …
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WEBOct 19, 2022 · Smoke the Backstrap. Once the meat has marinated for a minimum of 8 hours, pull it out of the refrigerator and out of the marinade. Place it on paper towels on a plate in order to absorb the majority of the …
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WEB1 loin venison backstrap (at least 8-inches long), approximately 1 pound. Instructions: Combine all ingredients except venison in a large zip top bag and squish them together. Place meat in bag and swish it around to get …
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WEBNov 12, 2022 · Step 1. To a small bowl, add onion powder, dried thyme leaves, paprika, and sea salt. Step 2. Combine spices for dry rub. Step 3. Once the meat is at room temperature, pat dry with paper towels and …
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WEBJul 12, 2023 · Instructions. Cut the venison back strap into 1-inch pieces. In a shallow dish, measure and add the soy sauce, water, mirin, honey, sugar and garlic. Add the backstrap pieces and toss to coat. Cover and …
WEBDec 26, 2023 · Follow the simple instructions below for this fool-proof venison recipe! Step 1: Let steak rest at room temperature for 30-60 minutes before cooking. Pat the steak …
WEBFeb 8, 2024 · Preheat oven to 350°F. Heat a cast iron skillet over medium heat and add the butter. Season the roast all over with salt and pepper. Let the roast brown really well on all sides. This should take at least 10 …
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WEBNov 20, 2020 · Step 2: Season all over with salt and pepper. Step 3: Heat cast iron pan over high heat. Melt lard or other cooking fat and swirl to coat the pan. Step 4: Add steak to …
WEBSep 24, 2023 · Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 …
WEBDec 18, 2021 · Add to a bowl with oil, garlic, salt, and pepper. Stir well. Coat all sides of the backstrap with the wet rub. Cut the backstrap in half to fit in the skillet. Nestle the backstrap in the cooked onions searing on …
WEBDec 29, 2022 · Place skillet in a hot oven for 5-10 minutes until the internal temperature reaches 130°F. Use an instant-read thermometer to determine the temperature. Remove the pan and place the backstrap on a plate. …
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WEBMay 14, 2018 · Add venison backstrap. Allow to marinate in the refrigerator for 6-8 hours. Preheat oven to 400 degrees. Remove marinated venison backstrap and season it …
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WEBSep 16, 2021 · Ingredients. Venison Backstrap: The backstrap I used was right at 2 pounds. Cooking Oil: Both olive oil and canola oil are my top choices. However, you can …
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WEBApr 25, 2019 · Instructions. Trim off any excess silver “skin” on the backstrap. Season all sides of the meat with the salts, paprika, onion powder and brown sugar. Rest the meat for at least a couple of hours in …
WEBTent the venison with aluminum foil. Add the remaining tablespoon of oil to the skillet. Add the onions, garlic, and rosemary. Mix well. Sprinkle the mixture with the brown sugar. Cook, stirring frequently, until the onions …