WebJun 29, 2021 · Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Grill for about 5 minutes per side until the …
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WebMar 4, 2023 · Instructions. Slice venison into 1 inch thick slices. Heat cast iron or other heavy pan over medium-high heat. Add butter, rosemary, and olive oil to heated pan and …
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WebApr 25, 2019 · Instructions. Trim off any excess silver “skin” on the backstrap. Season all sides of the meat with the salts, paprika, onion …
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WebFeb 8, 2024 · 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 all sides. This should take at least 10 …
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WebDec 4, 2019 · 2 lbs venison backstrap (loin) 2 tbsp oil. 2 cups of hominy. 1 tsp black pepper. 1 tbsp chili powder. 2 cups of game stock or low sodium beef broth. Listen to our Podcast Apple continues to hunt, …
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WebSep 11, 2020 · Grill 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. Remove it from the grill to a …
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WebSep 24, 2023 · Instructions. 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 medium heat to 325 degrees. …
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WebJul 12, 2023 · Instructions. Cut the venison back strap into 1-inch pieces. In a shallow dish, measure and add the soy sauce, water, mirin, honey, sugar and garlic. Add the backstrap pieces and toss to coat. Cover and …
WebDec 29, 2022 · Place 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 place the backstrap on a plate. …
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WebAug 6, 2023 · Aim 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 …
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Web1 loin venison backstrap (at least 8-inches long), approximately 1 pound. Instructions: Combine all ingredients except venison in a large zip top bag and squish them together. Place meat in bag and swish it around to get …
WebMay 10, 2018 · Be careful not to cut through the entire piece. Season with AP rub and stuff with cream cheese mixture. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub. Place each backstrap …
WebAug 30, 2018 · Combine salt, pepper, ancho chili, coriander, cumni, sugar, and espresso in small bowl. Rub evenly over meat. Roast venison until center registers 120°F on an …
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WebApr 5, 2021 · Get 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 it into the thickest part of …
WebSep 19, 2023 · Preparation. 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 …
WebPlace your slices of deer tenderloin in the crock-pot, pour the soup/ranch mixture over it and let it cook for about 5 hours until the meat in fork tender. We then served the tenderloins over some cooked egg noodles, …
WebNov 1, 2023 · Insert your smoker’s probe or another good meat thermometer into the thickest part of the loin. Close the door or lid and try to keep it closed as much as possible. Smoke until the meat reaches 135°F …