https://sportingclassicsdaily.com/steakhouse-style-backstrap Required fields are marked *. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. 1 Salt and pepper. 4 tbsp Butter. Venison is so lean that you'll need a little fat to make the chops release from the pan easily. 1/2 in. While the venison is resting, heat up the buttered swede, mushroom fricassee and gravy. Dec 28, 2019 - When cooked properly, venison is as good as or better than beef. Venison Recipes More information Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe – Sass, Brass & Bullets
Ok, I don’t typically post recipes but I shared this one with my FB friends and it was such a hit that I decided to share it on SBB as well. For a backup, you can always just use milk, or opt to make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. See recipe above if you don't have buttermilk on hand. Method. This simple recipe results is tender and delicious filets. Nov 9, 2020 - This Pin was discovered by Patty Doris. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. This simple recipe results is tender and delicious filets. I grew up in Texas farm country, but spent the better part of my life living in the Rocky Mountains of Colorado. Baking & Spices. I used a similar technique when using a sous vide. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. 90. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Step 4 Cooking , Plating and Serving Cherry Relish Ingredients. Wild Game Recipes | Colorado Foraging & Gardening. As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another. Cut the backstrap in half if using a smaller pan. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. My husband has always taught me that to get rid of gaminess, cut out as much silver skin as possible. Pat venison dry and put in a bowl, then rub … If you hunt, specifically deer – Praise Jesus! Ingredients: 2 … Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. Some would say this is the only way to fry up chicken fried steak (fried venison steaks), but I prefer to have a heavier meat flavor and lighter batter flavor. Poronui is located in the rugged center of New Zealand’s North Island, a 45-minute drive from the resort town of Taupo along the Napier-Taupo Highway. Even if you don't have a pellet grill, you can still try this with a conventional oven. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe 6 oz. I sear the tenderloin in a hot skillet with a little olive oil after liberally seasoning the meat on all sides first. Other. Method. Step 1. Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. Cook venison chops without moving, as this will disturb the formation of the caramelization. Cover with plastic wrap and marinade for 30 minutes at room temperature. Pan Seared Venison Steak Recipes. Turns out cats ❤ indoor gardens. The juniper berries help to season the crust of the pan-seared backstrap, as well as add flavor to the creamy (and easy-to-make) pan sauce. Serve Pronto with generous amounts of red wine! If you do it right, you won’t increase the center temperature nor will you cook to much of the inside of the meat. Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. Ok, I don’t typically post recipes but I shared this one with my FB friends and it was such a hit that I decided to share it on SBB as well. Let's Dig In →, Texas raised, Colorado grown, this mountain girl knows her way around the kitchen and the field. Slice across the grain of … Place the steaks on a plate and season with salt, pepper and ground coriander. Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil. Had to bring i, Growing at 7,000 elevation is tough. Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. This is a great recipe to use after the holidays to try to get rid of all of those leftovers. Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus. Your email address will not be published. Want to get maximum steakhouse flavor in just a few minutes from your venison? Experiment with the sauces! Rub a little oil over the venison and liberally dust with the fresh herbs and season with salt and pepper. Slice across the grain of … In a large saucepan add the butter and some cooking oil. This pan seared elk and smashed rosemary potato dinner was a hit Friday night. Dairy. Mix the ingredients together, and let it sit for 5-10 minutes. Print Recipe. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. This recipe works for either delicious cut. Pan Seared Elk Tenderloin. 1/2 Medium Onion, chopped; 1 Cup Beef Stock; Salt and Pepper, to taste; Pull the venison from the refrigerator and allow to site at room temperature for half an hour. However, this year, we were lucky enough to more than fill our freezer, so I tried it with a backstrap. I have to thank my good friend Aaron for this wonderful gift. I also like to add a few chopped cloves of garlic to really enhance the flavor. When cooked properly, venison is as good as or better than beef. 1 Garlic powder. Al’s venison ‘golden rule’ is this: when cooking the finer cuts of venison such as the fillet or the back strap, never over-cook. Cubed steaks, chicken fried steaks, pan fried steaks, or deep fried steak, whatever you prefer to call it, this recipe is a household favorite. Cook venison chops without moving, as this will disturb the formation of the caramelization. None of that cooking wine crap.) It only takes a few minutes and is the perfect way to prepare venison on a busy … Place all the pan seared steak on plate and … Two to three venison chops are appropriate, depending on the size of your frying pan. Love this recipe! Cool then taste and season with Salt and Pepper accordingly. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. Salt and freshly cracked pepper. – you are going to wish you had a freezer full of back straps. 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. None of that cooking wine crap.) We typically heat up all the leftovers, pile it in a bowl, and lay the This simple recipe results is tender and delicious filets. Next, pat dry and salt & pepper both sides. It is indeed a tasty, tasty way to cook up backstrap, but I think regular venison steaks work just as well. 1 tablespoon Worcestershire Sauce. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. Even if you don't have a pellet grill, you can still try this with a conventional oven. 1 Garlic powder. Sear on all sides until golden, then place in the oven to finish cooking. May 24, 2020 - When cooked properly, venison is as good as or better than beef. Flip it over and do the same thing to allow a nice crust on the steak. Cut the backstrap in half if using a smaller pan. Cherry Relish Ingredients. When it's hot, add the onions and toss to coat. This recipe works for either delicious cut. Fry the steaks in the pan for 3-5 minutes per side or until golden brown. Blogger’s note: Al doesn’t have a photo of this delicious dish, so if you make it, please take a photo and send it to me at marketing@poronui.com, and I’ll upload it. December 4, 2017 by Kasy Allen 6 Comments. Pan Seared Venison Tenderloin. Let's Dig In →, Copyright © 2021 | Privacy Policy | Terms and Conditions. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. blackberries – fresh or frozen (I used a frozen package of fresh berries) 1 c. red wine (use your favorite, or if you don’t have a favorite, something that one liking red wine would happily drink. Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. Remove and rest for another 8 – 10 minutes or so. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. Over medium high heat add chopped bacon, garlic and butter to cast iron skillet. The potatoes were from our garden as well as the herbs. ginger, peeled and halved 1 Tbsp. Serve this elk venison backstrap recipe with a side of rosemary smashed potatoes and steamed asparagus. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. December 9, 2018 January 14, 2019; Jason; Leave a Comment on Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus; Recipes; It’s always a treat when we get venison on our table, and especially when it is the prized backstraps. I like Tony Chachere's, but some like Greek seasonings better. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. Heat up a skillet or oven-proof pan on high heat. My husband is an avid hunter and we always have a freezer full of venison. 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. 1 teaspoon stone-ground mustard or whole-grain garlic mustard. It’s like being a kid in a candy store, there are so many mouthwatering meals that it seems impossible to have to pick just one. Season with Salt and Pepper and keep warm until required or refrigerate. Place on high heat then add all the rest of the ingredients. This sounds great to serve for family dinner. 2 tbsp Beef suet. 1 Salt and pepper. Try this backstrap recipe. If you don't have a paper grocery bag, you can use any big container with a lid. From field to table, I hope that my wild game recipes and foraging tips bring your taste-buds joy. The backstrap is the . Meat. Step 1. We typically heat up all the leftovers, pile it in a bowl, and lay the pan fried venison steaks on top – one bowl meals are my favorite + getting rid of leftovers is always a win-win. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat. Meat. 1kg Frozen Cherries (thawed & de-pipped) 2/3 Cup Sugar; ½ Cup Sherry Vinegar; 2 tsp Mixed Spice; 1 Tbsp Garlic (Minced) ½ Cup Shallots (Minced) Salt & Pepper to season. Oh my, the flavor of the pan fried venison steaks were amazing! Baking & Spices. Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. This is a great way to keep the mess of dredging to a minimum, and if you have OCD like me, this is the BEST way to keep your anxiety levels down. If you would like to have mushrooms in your pan sauce, it is a good idea to cook them ahead of time so you can just add them to your sauce at the end. Who knew this could be so easy? This simple recipe results is tender and delicious filets. //