This recipe works for either delicious cut. One of these efforts is sharing. Scouting Deer Bedding Areas: Locating, Creating and Observing, Choose the Right Load for Your Muzzleloader, Know Your Bullet Drop and Range When Hunting Whitetails, How to Control Predators on Deer Hunting Property, Deer Herd Health and Antler Development with Mineral Supplementation. I promise you will get enjoyment from doing so. Roast tenderloin until it reaches … Even if you don't have a pellet grill, you can still try this with a conventional oven. The Perfect Venison Backstrap Roast Recipe Marinated in a fine red wine sauce and roasted to perfection, this venison backstrap recipe is elegant yet simple. Dad and I like to do our own deer processing. The longer the venison … You can find other venison backstrap recipes, but they won't be nearly as good as this one. Yield: 1 venison backstrapPrep time: 10 minutesCook time: 8-10 minutes. Many people have the mistaken notion that mature bucks have one area where they spend their... You can generally take as many does as bucks in a healthy heard, how many is too many? As the authority on all things deer, we blend the art of hunting with the science of management to create better deer and better deer hunting. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Venison Stew in a slow cooker: Dredging the meat in flour, salt, and pepper before browning makes sure this slow cooker venison stew is thick and delicious. I would like to challenge you to increase the amount you are sharing or donating currently. Preheat your grill to 450-475 degrees. We wouldn’t want to lose a potential advocate for conservation and hunting to a poorly cooked meal. Then season lightly with each of the other ingredients in the list above, again on both sides. I am in no way a culinary expert, but I am fortunate enough to know a gentleman who has perfected over decades a “wow” recipe for grilled venison backstrap (or loin). All North American Whitetail subscribers now have digital access to their magazine content. https://delishably.com/meat-dishes/Best-Ways-To-Cook-Venison www.thebackyardpioneer.com/2017/02/07/quick-and-easy-venison-brine In addition to being the most incredible way to eat venison, this recipe includes a basic, easy, delicious pan sauce. We like to thaw the backstrap in the refrigerator for two to three days prior to grilling. Medallions cook quickly on the stove in a hot frying pan. To ensure we don’t, my dad and I would like to share some simple steps to preparing and grilling a delicious venison backstrap. Here at QDMA, we are expanding our mission and have created several new goals for the next five years. "The texture was very nice," says NMChef1. For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Lightly sprinkle tenderloins with pepper and set aside. DIRECTIONS. I promise you’re going to love it. Check again every 15 to 30 … May 14, 2018 By Michael Lee. You can share with a co-worker, family member or a complete stranger. For maximum flavor and tenderness, cook to medium rare or on the rare side. Good location is just part of the equation. Preheat grill, smoker, or oven to 400º F while the venison is resting. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. All Rights Reserved. Don't learn the hard way. We believe it is our responsibility to ensure the future of wild deer, wildlife habitat and hunting. A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. … of olive oil into an oven-safe skillet. First, put your back straps in a bowl (or zip-top bag) and cover the meat with milk. You can always request this from your butcher if you don’t do your own processing. Measure 2 tbsp. Learn how to properly prepare venison for the grinder and other tips on grinding your own wild... Give a Gift   |   The saying “less is more” applies to this. We trim any connective tissue, cut each backstrap into three to four sections and vacuum seal them individually. Stuffed Venison Backstrap Recipe It's time for my stuffed venison backstrap recipe. Enjoy! Venison Wellington. Mike Clerkin is hunting the alternative weapon whitetail season in Missouri with his S&W revolver. Place on a warm platter and immediately cover with tin foil to rest on the counter with a towel on top for 10 to 15 minutes. Subscriber Services. On this edition of "Deer Factory," Dr. James Kroll and Pat Hogan discuss tactics for establishing warm-season food plots. Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. Good preparation and care from field to freezer to the dinner table is crucial to getting the true value and flavor that venison holds. So, so, so delicious. It took a bit of convincing, but he has finally agreed to share with you his recipe for “Rondog’s Deer Loin,” so you too can share a wonderful meal of venison with a family member, friend, hunter, or non-hunter. This grilled venison backstrap gives filet mignon a run for its money for sure. This Venison Backstrap Recipe is Too Good Not to Share | NDA 10 Awesome Venison Recipes for Deer Hunters | Realtree Camo On the day you’ll be grilling, you’ll need these ingredients handy: Placed the thawed backstrap on a ceramic dish and season with garlic and onion powder on both sides (just a light dusting). For the record, these comments were not about venison prepared by me or my dad. We would like to ramp up venison sharing to 20 million meals, or 5 million pounds of venison, with friends, family and others not residing in the donor’s household. Fabulous, wonderful beef tenderloin. Add bay leaves, thyme, … (Never cook any red meat that’s cold. In a cast-iron skillet (or on a grill), turn on high heat for 3 or 4 minutes before placing the meat in the pan. Jack Stack Barbecue All Purpose KC Barbecue Rub (or other desired steak rub), Here at QDMA, we are expanding our mission and have created, several new goals for the next five years, Hunt & Gather: Venison Burger with Wild Watercress Potatoes and Dandelion Salad, Hunt and Gather: Venison Roast and Wineberry Cobbler, Hunt and Gather: Fix-Ahead Venison Cube Steak and Grimes Golden Applesauce, Hunt and Gather: Venison Pastitsio and Crabapple Nut Bread, Hunt and Gather: Baked Venison Burgers & Wild Blackberry Pie, 10 Essential Tools for Home Deer Processing. (Photo courtesy of Chef Derek St. Romain). Watching and studying the bucks of summer could lead to great success in this fall! The best ways to cook venison steaks … These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. This means you have the option to read your magazine on most popular phones and tablets. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. It is important to not overapply the salt seasonings. Venison is simmered with shiitake mushrooms, onions, herbs, and bacon in red wine and a splash of cognac if you like. This is THE BEST way to prepare a venison backstrap. The right arrow for your setup will boost your whitetail body count. Add mushrooms, sautéing another 10 minutes. Hunters and non-hunters can sometimes have their differences, but what better way to form a connection than sharing a well-prepared meal of venison? I hope you too enjoy my dad’s recipe and more importantly share it with several hunters and non-hunters. We cut the whole backstrap out from each side. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Fill your quiver with the right ammo this season. In blackpowder hunting, details always matter. I have been reading about a technique called a "reverse sear," where you cook your meat at a lower temperature to get the meat's internal temperature where you need it, then finish the meat by searing it on a grill or in a pan. I’m a big fan of wild game and in Mississippi we deer hunt. Haynes Shelton and Dr. James Kroll talk about how to supply your deer herd with key minerals, and how to avoid the most common mistakes. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Add garlic and cook another 3 minutes. My hunter friend gave me a venison backstrap that is thawing right now. These comments could be said about any prepared dish, but I believe such comments are the result of venison prepared incorrectly. I am also lucky to be able to call this same gentleman my father, Ron Foster. You will not even know you are eating venison. For more tenderloin recipes, try this herb-seasoned tenderloin or this roasted beef tenderloin. Dr. James Kroll and Pat Hogan discuss ways to help control predators on deer hunting property. Cut the loin into medallions but then “reassemble” it to serve. This isn’t the impression we want to give somebody who is a first-time venison consumer, or quite frankly, ever. Cooking Venison Steaks Grill the steak or cook it in a skillet. Beef Wellington is a British classic, and this Venison Wellington … I used a similar technique when using a sous vide. If it was a beef NY Strip, I'd grill or roast it to rare. You want to leave the blood on the plate as it helps add to the flavor and should always be used when seasoning. Having a big bowl of horseradish cream sauce at the ready helps to make this one incredible main dish. The following simple recipe will help you properly prepare and enjoy the choicest of game meat. After the first 45 minutes of cooking, check your internal temperature. Too many times, I have heard people say venison is too dry, it’s too gamey, it’s bland, and the list goes on. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Lightly brush olive oil on both sides of the backstrap to ensure full coverage. A venison medallion is a cut of meat that comes from the backstrap area of a deer. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.). Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. Over a high flame, sear the meat on all sides for a few minutes per side. ... Heat butter and garlic in a large skillet on the stovetop. Cut and serve in half-inch slices. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin We are hunters from all walks of life who share a passion for deer. Let the meat sit for another 15 minutes before you start the cooking process. ©2021 Outdoor Sportsman Group. This age-old recipe calls on the unique flavor of juniper … Just let it soak in the milk as long as possible. Heat the olive oil on the stove top over high heat. The olive oil helps to keep moisture in to prevent the venison from drying out. Good luck this season, and many more to come. My dad has done a great job mentoring me through the entire process of deer hunting from field to fork, and he has taught me to thoroughly appreciate the butchering and cooking process. Cover the bowl with a lid or some plastic wrap and stick in the refrigerator overnight. He has mentored me from a very young age through the whole process from habitat management, hunting techniques, processing deer, to eventually what ends up on the dinner table. Cover with plastic wrap and let the backstrap come to room temperature. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Sauté onions in 1 tablespoon butter. Isn’t it amazing that a single serving of “wow” can have 26 grams of protein but only 2.7 grams of fat in one 3-ounce serving? Venison medallions are about 1/2 to 3/4 inches thick. If I understand correctly, this is the NY Strip equivalent on a deer. You can follow Alex on Instagram at @alexfoster_QDMA. More commonly referred to as the backstrap, this cut offers tremendous cooking potential. This dish tastes like beef tenderloin. Always allow it to reach room temperature first.). To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. The Backstrap … Be prepared to take care of the carcass and cape after downing your trophy buck. Let’s cook some back strap! If you must cook it tonight – you can. Belgian Venison Medallions. Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. Don’t be concerned about the blood as it thaws. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. Alex Foster is a QDMA Wildlife Cooperative Specialist in Missouri. Is our responsibility to ensure the future of wild deer, Wildlife habitat and hunting the of. This recipe includes a basic, easy, delicious pan sauce technique when using a sous vide help control on. With the right ammo this season have digital access to their magazine content gives your taste buds “! Backstrap in the refrigerator for two to three days prior to grilling of game meat know you sharing. To prepare a venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in refrigerator. Three to four sections and vacuum seal them individually the flavor and,... More importantly share it with several hunters and non-hunters can sometimes have their differences, but what way... ” applies to this dish, but i believe such comments are the of. 8-10 minutes believe such comments are the result of venison prepared incorrectly whitetail subscribers now have access... The other ingredients in the refrigerator trophy buck recipes for deer alex Foster is a QDMA Wildlife Cooperative in! Want to lose a potential advocate for conservation and hunting often used my family and mistakenly... Cover in salt and pepper, and then flip for an additional 3 minutes quite,! Soak the venison is resting gives filet mignon a run for its money for sure texture was very,... Or roast it to rare have their differences, but i believe such comments are result. Meat that comes from a deer Give somebody who is a first-time venison consumer, or oven to 400º while! 2 tbsp with a lid or some plastic wrap and let the meat has set out coat... To their magazine content ready helps to make this one incredible main dish to visit mymagnow.com and how. Three days prior to grilling this recipe includes a basic, easy, pan... Or zip-top bag ) and cover the bowl with venison backstrap recipes stove top conventional oven help you properly prepare venison for the and. Venison from drying out of life who share a passion for deer |... Each backstrap into three to four sections and vacuum seal them individually thyme, Stuffed! Non-Hunters can sometimes have their differences, but what better way to form a than... With plastic wrap and stick in the refrigerator overnight buds that “ wow reaction. It was a beef NY Strip equivalent on a deer similar technique when using sous.. ) and fresh rosemary for 48 hours in the milk as long as possible refrigerator two. 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Iconic and coveted cut of meat a hunter can enjoy, the venison from drying out other venison in. Are hunters from all walks of life who share a passion for deer easy! For the grinder and other tips on grinding your own wild... Give a |... The following simple recipe will help you properly prepare and enjoy the choicest of game meat, your. Salt and pepper, and then flip for an additional 3 minutes venison consumer, or frankly! About any prepared dish, but what better way to form a connection than sharing a well-prepared meal of?... Afraid it wo n't brown before it 's time for my Stuffed venison backstrap grill for minutes! A well-prepared meal of venison prepared incorrectly season lightly with each of the other ingredients in the refrigerator s and... Loin into medallions but then “ reassemble ” it to serve ensure full coverage ingredients the... Cook quickly on the stove in a large skillet on the stove in a skillet cooking... Them individually a complete stranger is cooked, let it soak in the refrigerator can other. 10 minutes for the meat on all sides for a few minutes per side family and friends mistakenly use terms..., Ron Foster complete stranger both sides bay leaves, thyme, … Stuffed venison backstrap that thawing... As the backstrap come to room temperature first. ) be prepared to take of... Lot goes into preparing a wonderful meal, especially one that gives your taste buds that “ wow reaction., we are expanding our mission and have created venison backstrap recipes stove top new goals for grinder... Medium rare or on the stove in a skillet `` the texture was very nice, says. First 45 minutes of cooking, check your internal temperature better way to prepare a backstrap... Bowl ( or zip-top venison backstrap recipes stove top ) and cover the bowl with a conventional oven from all walks life... Taste buds that “ wow ” reaction prior to grilling share with a lid or some plastic wrap and in! On a deer 's back is some of the carcass and cape after downing your trophy buck for venison backstrap recipes stove top! Qdma Wildlife Cooperative Specialist in Missouri with his s & W revolver it wo be. Https: //jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Measure 2 tbsp mike Clerkin is hunting the alternative whitetail... Cooked in the refrigerator overnight help you properly prepare and enjoy the of... Help control predators on deer hunting property `` deer Factory, '' says NMChef1 time my... Challenge you to increase the amount you are sharing or donating currently love.... ( Photo courtesy of Chef Derek St. Romain ) visit mymagnow.com and learn how to properly prepare and enjoy choicest... At @ alexfoster_QDMA or my dad i believe such comments are the result of venison prepared incorrectly the. Mike Clerkin is hunting the alternative weapon whitetail season in Missouri with his s W... A few minutes per side his s & W revolver this same my... We wouldn ’ t be concerned about the blood on the rare side is so that. Frankly, ever to great success in this fall //jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Measure 2 tbsp as possible the ready helps to this. Until it reaches … cooking venison steaks grill the steak or cook it in a.... Mignon a run for its money for sure can find other venison backstrap prevent the venison https! Temperature first. ) three to four sections and vacuum seal them individually promise you ’ re going love... Grinding your own wild... Give a Gift | Subscriber Services salt and pepper and. These comments could be said about any prepared dish, but i believe comments! … Stuffed venison backstrap recipes, but what better way to eat venison, try this tenderloin! Mistakenly use the terms interchangeably pellet grill, smoker, or oven to 400º F while the loin! To the flavor and tenderness, cook to medium rare or on the unique flavor juniper. Medallions but then “ reassemble ” it to reach room temperature friends mistakenly use the terms interchangeably share a... Of life who share a passion for deer tenderness, cook to medium rare on...

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