Web1 (2 pound) venison backstrap, cut into 1/4 inch thick slices 2 ½ cups milk, divided 2 tablespoons hot pepper sauce 3 cups vegetable oil for frying 3 cups all-purpose …
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WebVENISON BACKSTRAP - PAN FRIED QUICK & EASY OutdoorsmanByDesign 2.01K subscribers Subscribe 181 Share 59K views 10 years ago May 15th, 2012 Check out what I …
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WebIn 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 …
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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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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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WebIngredients 2 pounds venison tenderloin, thinly sliced ½ cup flour 1 teaspoon salt ¼ teaspoon pepper ½ cup oil Directions Combine flour, salt and pepper. Coat tenderloin pieces. Meanwhile, in a cast iron …
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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 …
Web1. It’s hard to cook an ice-cold medallion properly. Salt your meat and let it come to room temperature for at least 15 minutes. Pat the meat dry before heating …
WebDeer Backstrap Recipe Over the Campfire: Fresh Venison … 5 days ago outsider.com Show details . Web Dec 08, 2022 · Directions. After shooting your target deer (image 1), …
Web12 ounces venison tenderloin (both tenderloins from a deer) Salt 2 tablespons safflower oil (see above for alternate oils) Freshly ground black pepper PAN …
WebDeer Backstrap Recipes Fried. 9 hours ago Fried Venison Backstrap Recipe Allrecipes. 5 hours ago Instructions Checklist. Step 1. Place the venison slices into a shallow bowl …
WebJan 21, 2019 · Set a big roasting pan in the oven and pour boiling water in it so the water is about 1 inch deep. Put a rack in the pan to keep the pastrami elevated over the water …
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WebIf you have leftover venison steak, reheat, slice into strips and set aside. Otherwise season a 4- to 5-ounce of backstrap or tenderloin steak (completely …
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WebHere are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of pan fried venison steak 81 calories of …
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WebAdd the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two. Add the meat back into the pan together with …
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WebExplore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes …
Recipes backstrap, American Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels I don't always use milk and egg.
Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet ) Remove deer meat from refrigerator, and discard salt water ( It may be best to leave it sit out for 15 minutes or so, so you won’t be frying very cold meat in hot oil.)
First off, you need to cut the backstrap in smaller pieces. I like to cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch pieces. If you cut them too thick, you’re going to be chewing like crazy and it won’t be as tender once cooked. You fry it just like you do chicken.
If freezing a deer tenderloin or backstrap, it’s recommended that you slice it in to small pieces (as shown in the video above), before freezing. So when you’re ready to cook it, you can thaw it out much faster and it will already be cut for frying. Freeze in food saver bags or your favorite freezer packaging.