WebTrim venison tenderloin and cut into medallions. 2. Make marinade (ingredients above) and allow meat to marinate for a minimum of 4 hours. It is ok to marinate overnight or up …
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WebSlice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, …
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WebTwo tablespoons water Two tablespoons vegetable oil One teaspoon garlic, finely chopped One teaspoon salt One-half teaspoon black pepper Cut the tenderloins into sections, …
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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 …
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WebCooked medium-rare and seasoned simply is how I cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here. For the record, …
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Web2 teaspoons golden monkfruit 1 lb venison tenderloin Instructions Trim meat of any silverskin and cut into ¾" steaks. Mix marinade in glass measuring cup and stir …
WebIn a glass bowl, combine milk and sea salt. Cover with an airtight lid and refrigerate. Soak venison and milk mixture overnight to remove the gamey taste from …
Web1 pound venison tenderloin 1 cup red wine 2 tablespoons olive oil 1 tablespoon soy sauce 1 clove garlic, mashed 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried …
WebVenison tenderloins are cut into steaks and coated with bread crumbs and cracker crumbs and quickly fried in oil and bacon drippings until golden brown and …
WebInstructions. 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 …
WebHeat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat. Cook for 2-3 minutes on each side. It really depends on how thick the steaks are. You want this to …
WebBlackened Venison Tenderloin w/ Spicy Brussels Sprouts & Cajun Cream Sauce Texas Granola Girl. sliced green onion, redfish, seasoning, venison tenderloins, …
WebPreparation steps. 1. Cut venison into 2 cm (approximately 3/4 inch) thick slices and flattten with the smooth side of meat mullet. 2. Heat clarified butter in a large skillet. Peel garlic …
WebPreheat grill or broiler to very hot and grill steaks 4 -5 minutes per side. Do not overcook, turning only once. Grill the steaks and let them rest before serving, at least …
WebGrill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; …
WebMarinate the venison in a cup of white wine. Season with your favorite herbs and spices. Wrap the venison in bacon strips and use toothpicks to keep the strips in …