WebDirections: Combine olive oil and red wine vinaigrette in a zip-lock bag or large bowl. Add venison backstrap. Allow to marinate in …
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WebMarinade. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the …
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WebSearing Venison Backstraps If you choose to sear it on the stovetop, first place 4 tablespoons of butter into a large skillet. Heat the butter on medium high heat. Let your marinated backstrap come to …
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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 …
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WebTake each piece of venison, coat it in the beaten egg and then place it in the dish with the Parmesan to coat both sides with the cheese. Lay the coated venison pieces on a sheet pan. Repeat until all the venison is …
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WebPan-Fried Venison Backstrap Step 1: Butter or olive oil should be added to a cast iron or stainless steel pan that may be used in the oven. Step 2: The venison …
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WebStep 1: Start by drying the venison meat with a paper towel. Then season the venison steaks, backstrap, or roast with the steak seasoning. Heat a tablespoon oil …
WebVenison tenderloin can be cooked just like a beef loin. Seer it in a skillet over high heat to form a mouthwatering crust, then finish cooking it in the oven, allowing it to gently come to temperature without …
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WebBacon-Wrapped Venison Tenderloin with Garlic Cream Sauce. Trim venison tenderloins into roasts are wrapped in bacon slices, roasted, and served with a creamy …
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WebHeat a cast iron skillet over medium to medium high heat. Place seasoned backstrap on to the hot skillet and brown. The goal is a nice deep sear, cook for 2-3 …
WebSear in a Hot Skillet. When you’re ready to cook, heat a large cast iron or stainless steel skillet over medium-high heat. Add enough oil to coat the bottom of the pan lightly, and choose an oil with a neutral taste …
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WebIngredients To Make Venison Jerky Recipe. To make this deer jerky recipe, all you need are 8 simple ingredients and a dehydrator (or oven). Please note: Check …
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Web1 lb deer tenderloin (or backstrap) 2 tsp fresh rosemary, chopped sea salt black pepper 1 Tbsp olive oil 1 Tbsp unsalted butter Instructions Preheat oven to 375F. …
WebDelicious venison jerky is easy to prepare in your oven! This recipe goes to show you don’t need a dehydrator or smoker to prepare flavorful venison jerky. You can …
WebSeason venison with 1 tsp kosher salt and ½ tsp of pepper and toss. In a large skillet, melt butter over medium high heat. Add venison to the hot pan and sear on all sides till …
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WebDirections. Simply bring all the upper mentioned ingredients to boil to dissolve the salt. Chill the mixture in the refrigerator or freezer, or you can add ice cubes …
1. Combine olive oil and red wine vinaigrette in a zip-lock bag or large bowl. Add venison backstrap. Allow to marinate in the refrigerator for 6-8 hours. 2. Preheat oven to 400 degrees. 3. Remove marinated venison backstrap and season it with salt and pepper. Heat butter and garlic in a large skillet on the stove top.
For the air fryer version of the venison backstrap, you want to cut your backstrap into steak bites before frying. Step 1: Pre-heat your air fryer to 400 degrees Fahrenheit for 5 minutes Step 2: Cut your venison into bite-size pieces, and don’t overcrowd your air-fryer.
"I'm bringing it to potlucks." This version is made in the oven, although you can also use a slow cooker or your stovetop. Take a tip from reviewer Nightstar: "Instead of cubing the venison, I cut it into really thin strips when it was still partially frozen.