In the Freezer: Properly stored deer meat can be frozen for 3 to 9 months. I only recommend soaking venison if the deer meat was freshly harvested. How To Cook Venison / Deer Tenderloin or Deer Backstrap. 1 pound ground venison. It's okay to eat venison medium-rare. How to cook venison backstrap in cast iron skillet pizza. When the pan is hot, add some sort of high heat tolerant cooking fat (duck fat, avocado oil, etc) and add the meat to the pan. If you don't own a cast iron skillet, I highly recommend purchasing one! My father in law used to be a butcher, which is a great blessing to us, because it means he completely breaks down the deer for us and prepares all different cuts from ground, to roasts, to backstraps. To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. The pièces de résistance are the medallions of venison tenderloin—that coveted piece of backstrap that will make a believer out of even the leeriest venison aficionado. Just remember to cut thick, cook short, and cut thin afterwards.
Heat one-third of the olive oil over medium high heat. Vacuum seal it or use water submersion method using a ziplock. Tips to Cook To Cook Deer Tenderloin Right. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat. Cooking: - Preheat oven to 300F. Another way is to marinade, which not only adds moisture, but also tenderizes the meat. 7 of the South's Tastiest Breakfast Joints. Venison Backstrap Recipe. Because it's so lean, venison is ideal for preparation in cast-iron cookware. 5 Common Mistakes to Avoid When Cooking Venison - Legendary Whitetails. Just trim away the fat and silver skin so people can taste the meat and not the candle stuck to the side of it. ¼ teaspoon black pepper.
Cover, and allow to rest while preparing mushroom and onion mixture. Season the deer meat with salt and pepper. While certain cuts of deer meat, like ground venison, are a little more forgiving, the back straps are something you definitely want to have on the rare side. Slice on cutting board and serve.
If it's not letting go of the pan than it is generally not ready. FAQS About Deer Tenderloin / Deer Backstrap. It tempers the butter so the meat doesn't burn if you have the pan really hot. Serve the mushroom cream sauce over the steaks and enjoy! Reverse Sear can give you similar results without an expensive purchase of a specialized tool. Taste broth, and add salt and pepper to taste. While grill is heating up, take medallions out of marinade and season with Heath Riles BBQ Hot Rub and Heath Riles BBQ Simple Citrus Rub on both sides. Venison Steak with Mushroom Cream Sauce. ½ cup white wine (or more chicken broth). How to cook venison backstrap in cast iron skillet at walmart. Garlic Butter Ribeye. Simple 5-ingredient marinade helps to remove the gamey taste form the venison while adding incredible flavor. Move it around to melt and coat the bottom of the skillet. One of the most prized pieces of venison is the backstrap.
Backstraps from elk, deer, and antelope are some of the most prized wild game cuts. Typically, marinades are reserved for the tougher cuts of meat, while a backstrap or tenderloin needs nothing more than a little salt and pepper. What goes good with venison backstrap? How do you get venison chops tender? 2 tablespoons of butter. Remove from the oven when the internal temperature of the meat reaches between 120 and 125 degrees fahrenheit. Once you remove it from the buttermilk, give it a rinse. How to cook venison backstrap in cast iron skillet 24 inch. You might want to unhook your fire alarms as well, just in case. Sliced applewood-smoked bacon. For the dry rub, combine salt, pepper, paprika, garlic and onion powder, parsley flakes, turmeric and cayenne pepper in a small bowl. What's the best way to cook venison? Combine spices in a small bowl and mix well. Heath Riles BBQ Simple Citrus Rub. I like to put the salt and pepper on a plate and roll the venison in it, get good coverage.
Seriously good mushroom cream sauce. Make sure to see the 80+ easy dinner recipes to add to your meal planner! Preheat oven to 400 F. - Place cubed vegetables in a large bowl. It can help draw blood out and remove a gamey taste that it may have.
Ingredients you'll need. Mistake #2 – Keeping the Fat On. Inside of fully cooked meat will be gray/brown, with no sign of red. If you have leftover fried deer meat, store cooled deer in an airtight container in the refrigerator for 3-4 days. Don't crowd vegetables. 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. Perfect Seared And Baked Deer Tenderloin. Steakhouse-Style Pan-Seared Backstrap with Easy Garlic Butter Pan Sauce. Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. This is referred to carry-over heat.
Add peanut oil and swirl around pan to evenly coat the surface. How to Cook Venison Chops | No Marinade Needed. This accomplishes the initial seasoning, but remember, the more you use your pan, the better the seasoning gets. If you find the butter burning before the meat is browning then add a little vegetable or olive oil to bring down the smoking/burning point. Plus, for a really tough deer, you can even take your knife and gently tap each piece after you cut it, to tenderize it.
Keep in mind that the internal temperature will continue to rise about 5 degrees after removed from the heat. I really like this diagram from North American Whitetail. 1/4 cup broth (optional).