WebFor the marinade use a clove of crushed garlic and half a minced white onion with half a cup of low salt soy sauce. Put the meat into a container and cover with …
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WebHeat the grill to 400 degrees and throw the elk backstrap on and let them sear 45 seconds to 1 minute per side. Turn the grill down to medium heat and let them …
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Web2 tablespoons vinegar 1 1/2 teaspoon ground ginger 1 clove minced garlic 2 tablespoons brown sugar 1/2 cup soy sauce 3/4 cup vegetable oil You can also …
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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 mushroom sauce. "I cooked the …
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WebSmoke the Backstrap. Once the meat has marinated for a minimum of 8 hours, pull it out of the refrigerator and out of the marinade. Place it on paper towels on a …
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WebAllow to marinate in the refrigerator for 6-8 hours. Preheat oven to 400 degrees. Remove marinated venison backstrap and season it with salt and pepper. Heat butter and garlic in a large skillet on the …
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Web1poundvenison loin or backstrap(sliced about ¾” thick) or tenderized cutlets 2eggsbeaten 2 1/4cupsshredded Parmesan Cheesedivided 1tsp.Fiesta Brand Gourmet Italian Choice Seasoning 1cupshredded …
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WebTransfer the seared roast to a slow cooker. Cover with sliced onions, minced garlic, barbecue sauce, beer or beef/deer stock, apple cider vinegar, Dijon mustard, salt and …
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WebElk Backstrap Recipe - treat it like a good steak and cut it into medallions with a sauce of red wine, diced shallot, crushed juniper berries, black peppercorns and thyme. Prep Time 10 minutes Cook Time …
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WebIngredients: 1 ½ to 2 pounds of elk backstrap, sirloin or roast, thinly sliced. 2 large sweet onions, thinly sliced. 2 large yellow bell peppers, thinly sliced. 1 teaspoon …
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WebPreheat oven to 375F. Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. Let meat sit at room temperature ~ 15 minutes. Bring a medium size …
WebIn a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close …
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WebDirections. Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While …
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WebPrep Time 5 mins Cook Time 5 hrs Total Time 5 hrs 5 mins Course Entrée Cuisine American Servings 6 People Calories 362 kcal Ingredients 2 Poounds Venison …
WebMeals Creamy venison stew Instructions Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later. Heat half of the …
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WebInstructions. Preheat oven to 425 degrees. Line a pan with foil. Rub tenderloin with oil and sprinkle generously with seasoning. Roast pork until temperature …
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