Web1 h 50 m Medium Rate recipe 11 g US Metric servings Ingredients Paprika butter 4 oz. butter, room-temperature 1 tsp paprika powder salt and ground black pepper …
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WebUsing tongs, remove the backstrap from the bag and place on the grill over direct heat. Grill for about 5 minutes per side until the internal temperature of the …
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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.