Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour …
Preview
See Also: Share RecipesShow details
How to Prepare. Let meat come to room temperature (30 minutes). Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning). Heat butter in cast …
Dip chunks of steak in egg, then breading. Place on a wax paper lined sheet pan or plate. FREEZE breaded raw steak bites for 30 minutes before frying. This helps to ensure …
See Also: Keto Recipes, Steak RecipesShow details
Preheat the oven to 375F. Pat dry a fully thawed, room temperature venison backstrap with paper towels. Slice the onions and add to a skillet with butter over medium heat. Sauté for about 5 minutes. Do not fully cook the onions. Using a mortar and pestle, crush the sage and thyme into almost a paste.
The backstrap of a deer makes a tender, healthy and delicious meal. Grilling, broiling and roasting backstrap are some of the best ways to prepare this cut of meat. If you don't enjoy the "gamey" flavor of this meat, try a venison backstrap marinade and soak your meat overnight. The backstrap off a deer makes a tender, healthy and delicious meal.
Marinated Venison BackstrapModern Farmhouse Eats olive oil, lemon juice, black pepper, venison, worcestershire and 4 more Easy Grilled Venison BackstrapBitz and Giggles balsamic vinegar, olive oil, garlic, Worcestershire sauce, soy sauce and 1 more
There are multiple ways to prepare a backstrap steak. Well-cared for venison has have a naturally robust, meaty flavor. You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world.