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 …
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WEBFeb 17, 2024 · Heat vegetable oil in a frying pan over medium heat. Dip the venison slices into the egg mixture, then coat in the flour mixture, pressing the flour onto the meat. Fry the venison slices in the hot oil for about 2 …
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WEBFeb 17, 2024 · Pan Frying the Backstrap. Once the pan is hot and ready, carefully place the marinated venison backstrap into the skillet. Sear the backstrap for 2-3 minutes on …
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WEBJun 12, 2023 · Instructions. Cut venison backstrap into 1/4 inch thick slices. In a mixing bowl, combine all-purpose flour, salt, garlic powder, onion powder, dried rosemary, dried …
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WEBCooking Instructions. Mix the sauce ingredients, cover, and refrigerate. Slice the backstrap. Season with 1 tablespoon Cajun seasoning. Mix remaining dredge ingredients. Heat ½ inch of oil in a cast iron skillet …
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WEBJan 26, 2018 · Instructions. In a medium bowl whisk together the olive oil, garlic, soy sauce, Worcestershire sauce and balsamic vinegar. Rinse the venison loins in cold water and place inside of a plastic ziplock bag. …
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WEBJun 24, 2019 · Start by slicing the deer backstrap into 1/4 - 1/2 slices. In a small bowl mix the milk and egg until smooth. Using a shallow bowl or baking pan, combine the flour and salt and pepper. Preheat a large …
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WEBMar 28, 2024 · Preparation: Setting the Stage for Culinary Excellence. 1. Tenderize the Venison Backstrap: Using a meat mallet or rolling pin, gently pound the venison …
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WEBFeb 4, 2024 · Mastering the Pan-Frying Technique. 1. Preheat the Pan: Heat the pan over medium-high heat until it is very hot. Adding oil to a cold pan will result in steamed …
WEBMar 4, 2023 · Heat 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 the venison backstrap for …
WEBSep 25, 2014 · Next take two fresh sage leaves, about a 2″ length of rosemary (with leaves stripped off the stalk), two cloves of garlic, a teaspoon of salt, pepper and olive oil. Finely …
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 …
WEBJan 9, 2020 · Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture. Fry the battered venison until golden brown and the meat is about medium rare …
WEBSep 2, 2023 · To make a stirfry you need to fry the venison in a wok at high heat. The cooking session is short. After frying the venison for 3-5 minutes, remove it from the …
WEBCut backstraps to desired size. Heat Olive oil in a pan, (enough oil in the pan for half of the backstrap to sit and fry in) Dip backstrap into egg and allow to coat thoroughly. Cover …
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WEBStep 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size …
WEB2 lb. venison (backstrap, cut into 1/4 inch thick slices) 2 cups milk. 2 Tbsp. hot pepper sauce. 2 eggs. 1/2 cup milk. 3 cups all-purpose flour. 2 Tbsp. salt. 1 Tbsp. ground black pepper. 3 cups vegetable oil (for frying)