WEBHeat a cast iron or other heavy-bottomed skillet over medium-high heat. Add the butter, oil, and rosemary. Place the meat into the pan carefully, keeping them spaced evenly. Sear …
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WEBInstructions. 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 …
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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 venison reaches about …
WEBInstructions. 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 …
WEBInstructions. Using a very sharp knife, make a cut in the backstrap 3/4 way through. Make another cut the same thickness all the way through. Lay the steak on some cling film …
WEBPlace 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 …
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WEBGrill the backstrap. Over screaming high heat. Roughly 7 – 10 minutes per side, depending on the thickness of your backstrap and the desired doneness. Let the venison rest. …
WEBAim for a low temperature around 200 to 225℉. Remove the venison for at least 30 minutes before you plan to cook. Pat dry with paper towels and preheat a large skillet …
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WEBPress spice mixture into the deer meat until fully coated. Step 5. Preheat oven to 400 degrees F. Step 6. Heat a cast iron skillet over medium to medium high heat. Place …
WEBMarinate a one-pound venison or pork tenderloin in 1/4 cup Teriyaki sauce. Wrap the tenderloin in 4 to 5 pieces of bacon. Cook in the air fryer on a rack at 375 degrees for …
WEBAdd 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 …
WEBHeat the olive oil in a large skillet over medium-high heat. Add the venison cubes and cook for about 10 minutes, turning regularly, until it is browned on all sides. Transfer the …
WEBInstructions. 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 …
WEBPreparation. Garlic Compound Butter. In a skillet, melt the butter over medium-low heat. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Cook, stirring …
WEBFor this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The …
WEBFollow 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 dry with paper …
WEBGet your smoker going; wood choice is yours. Try to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper towels. If you have a probe thermometer, insert …