WebMar 21, 2022 · Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops. Once the internal temperature of …
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WebJul 2, 2023 · Instructions. Rinse the venison steaks under cold water, and pat them dry. Trim off any excess fat from the steaks with a knife. Fill an …
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WebOct 1, 2021 · Instructions. In a large covered container, place the steaks into buttermilk and Worcestershire sauce then store in the refrigerator overnight or for at least 3 hours. …
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WebFeb 13, 2019 · Place steaks in a dish and completely cover them with buttermilk. Refrigerate 6 to 12 hours. Wipe off excess buttermilk; dredge steaks in flour seasoned …
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WebMar 12, 2022 · Venison Steaks - cut from the deer's backstrap or hindquarters and tenderized to one-quarter inch thickness.; Buttermilk - used to marinate the deer steaks and also used in the batter for a …
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WebDec 9, 2021 · Slice three baby Bella mushrooms, 1/4 of a yellow onion, and about a tablespoon of green onions. For a little extra kick, dice up 1/2 a jalapeno.
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WebNov 5, 2023 · Freshly harvested venison can oftentimes have a stronger flavor, so if desired, you can soak tender cuts of meat, such as venison steak or backstrap, in …
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WebStep 2. Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, …
WebJan 19, 2024 · Mix in some garlic powder and dry mustard for an easy dry rub or place 1-2 bay leaves on top to enhance the flavor with little effort. Add Worcestershire sauce to introduce a rich and savory depth to the …
WebNov 3, 2023 · Key Ingredients. Venison Back Strap: This lean cut of meat is perfect for marinating, as it absorbs all the flavours while remaining tender and juicy. Extra Virgin Olive Oil: A healthy fat that helps to bind the …
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WebIngredients: Directions: Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. After the meat is done marinating, …
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WebFeb 1, 2019 · Starting on a short side, roll the meat up and secure it like a roast with butcher twine to keep it neatly rolled. Preheat the oven to 350 °F. On the stove, heat the olive oil …
WebJul 28, 2016 · On a cutting board or plate, slice meat into 1/2 inch strips. Using a glass Coke bottle, tenderize the meat by beating it using the mouth side of the bottle (see photo) Soak meat in Worcestershire sauce for 5 …
WebPan Fried Venison Steak MOUNTAIN GIRL CAMP. 8 Ingredients. 60 Minutes. 1390 Calories. Add to Meal Planner. 4 SERVINGS. 2 lb. venison steak (or Backstrap) 2 cups buttermilk (See recipe above if …
WebAug 19, 2021 · Marinade. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through. …
WebFeb 12, 2024 · Preheat the smoker to 225 degrees. Add all of the seasoning mixture to the venison. Place the meat into the smoker for 50 minutes or until a meat thermometer shows the internal temperature to be 135 …
WebMay 14, 2024 · Recap: Variety of Cuts: Venison steaks can originate from various cuts, including backstraps, tenderloins, and hindquarter cuts, each prized for its tenderness …