DirectionsStep1Preheat the oven to 450F. While the oven heats, cover your backstrap in 1 teaspoon of the sea salt and let it sit wrapped in a paper towel. Brining the meat to room temp helps with even cooking and the salt draws out t…Step2Finely mince the garlic, thyme, rosemary and then combine with the lemon zest, remaining salt and pepper.Step3When 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.Step4Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.Step5Let it rest on a cutting board for at least 10 minutes before slicing and serving. I like to slice a small piece of lemon and squeeze lemon over the meat. Enjoy!IngredientsIngredientsadd Deer Backstrap (or venison loin, I usually cut each whole backstrap into 2 pieces for my family of three and each piece is about 1.5lbs and feed 4)4 Garlic Cloves2 teaspoonsFresh Thyme2 teaspoonsFresh, Rosemary1 Small Lemon (zested and a bit of juice)2 teaspoonsSalt½ teaspoonPepper1 tablespoonOlive OilFrom missallieskitchen.comRecipeDirectionsIngredientsExplore furtherThis Venison Backstrap Recipe is Too Good Not to Sharedeerassociation.comEasy Venison Backstrap - Cast Iron Recipescastironrecipes.comBest Damn Grilled Venison Backstrap - Legendary Whitetailscommunity.legendarywh…10 Best Venison Backstrap Recipes Yummlyyummly.comHow to Pan Fry Venison Backstrap – Wild Game Meat …owetogrub.comTop 3 Ways to Cook Moist Venison Backstraps - Grace In …graceinmyspace.comRecommended to you based on what's popular • Feedback
FABULOUS VENISON BACKSTRAP
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WEB1. Preheat the oven to 375°F (190°C). 2. Season the venison backstrap generously with salt, pepper, and any additional herbs or spices you prefer. 3. Heat a cast-iron skillet or oven-safe pan over medium-high heat and add some oil. Once the oil is hot, sear the backstrap on all sides until nicely browned. 4.
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WEBAug 5, 2023 · Instructions: Preheat the oven: Preheat your oven to 400°F (200°C) and ensure your rack is placed in the center of the oven. Searing the Meat: Heat a skillet over medium heat and add the olive oil. Once the oil begins to shimmer, gently place the backstrap in the pan. Sear each side for 2-3 minutes until a golden-brown crust forms.
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WEBNov 27, 2019 · Prepare the Meat. The USDA recommends roasting your wild game at 325 degrees F; using this moderately low temperature will help keep the backstrap tender and moist while minimizing shrinkage. …
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WEBOct 11, 2023 · The first seared side generally takes ~ 1 minute more. Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need …
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WEBFeb 8, 2024 · Instructions. 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 …
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WEBNov 12, 2022 · Press spice mixture into the deer meat until fully coated. Step 5. Preheat oven to 400 degrees F. Step 6. Heat a cast iron skillet over medium to medium high heat. Place seasoned backstrap on to the hot …
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WEBCut the backstrap in half if using a smaller pan. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. Lay the rosemary sprigs on top of the meat then use 8 strands of cooking …
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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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 …
WEBApr 18, 2024 · After it's tightly wrapped in the bacon, cook it in your oven set at a low temperature (somewhere between 200 degrees F and 225 degrees F) until the venison loin's internal temperature reaches around 120 degrees F. Then remove the meat from the oven and place it in a cast iron large skillet or other heavy-bottomed pan over medium …
WEBAug 19, 2021 · Marinade. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping …
WEBNov 1, 2020 · Preheat oven to 375°. Remove the roast from the bag and drain. Discard the marinade. Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch …
WEBMay 14, 2018 · Allow 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 stovetop. Over a high flame, sear the meat on all sides for a few minutes per side. Place venison in a greased, oven-safe dish and bake …
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WEBNov 15, 2019 · Cook the meat to medium-rare (about 135 degrees F). Pull the backstrap halves out of the skillet and let them rest for 2 minutes. Gently slice into medallions and drizzle with the warm raspberry sauce. …
WEBSep 19, 2021 · Step 1: Start by drying the venison meat with a paper towel. Then season the venison steaks, backstrap, or roast with the steak seasoning. Heat a tablespoon oil in pan and heat to medium high, …