WEBHeat 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 …
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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: …
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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 plate in order to …
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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 venison reaches about …
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WEBPreheat 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 …
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WEBPlace 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 …
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WEBFirst, put your back straps in a bowl (or zip-top bag) and cover the meat with milk. Cover the bowl with a lid or some plastic wrap and stick in the refrigerator overnight. After the …
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WEBSweet Potato Hash with Venison Backstrap and Eggs Recipe, in a cast-iron skillet ready to eat. (Photo courtesy of Gregg Ritz) This is a favorite at the Illinois cabin for a high …
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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 tamari, whipping …
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WEBStep One. Press the Sauté button on a 6-quart Instant Pot and let it heat up for about two minutes. Combine the chopped venison, garlic, and onion in the post and sauté for 3 …
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WEBLow Carb, Keto, and Paleo Friendly, this Thai Basil Venison brings the flavors of take out to your own kitchen! Thai Basil Venison is a quick and easy paleo recipe that is made …
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WEBCook 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 …
WEBIn a large sauté pan, heat 2 tbsp of olive oil over medium high heat. Add onions and bell peppers and saute for about 5 minutes. Add another 2 tbsp, and add garlic, ground …
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WEBSauté for 4 to 5 minutes or until peppers have softened. Add venison and season with salt and pepper if desired. Sauté until well browned (about 15 minutes). Stir in the broth, chili …
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WEBFor the Backstrap. Preheat your oven to 225 degrees F. On a food work surface, lay out about a 2-foot by 2-foot sheet of plastic wrap. You can use two sheets and overlap them …
WEBIn a large skillet over medium high heat, add the oil or butter, onions and bell pepper. Saute onions and bell for 3-4 minutes. Add the ground venison or meat that your using and …
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WEBFor this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The …