Your email address will not be published. Venison medallions are about 1/2 to 3/4 inches thick. 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. I have a freind that gives me venison each year and I can’t wait to try out your recipe, it looks ah-mazing! Rub a little oil over the venison and liberally dust with the fresh herbs and season with salt and pepper. 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. Because of this, I’ve never had an issue with any of our meat having a gamey taste. Venison Back Strap With Mushrooms & Red Wine Pan Sauce!! I like Tony Chachere's, but some like Greek seasonings better. This simple recipe results is tender and delicious filets. Pan Seared Venison Backstrap Recipe Pan Seared venison backstrap is a delicacy among deer hunters the world over. Other. To finish drizzle a little truffle oil over each plate and add a dollop of cherry relish. Season with Salt and Pepper and keep warm until required or refrigerate. 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 [email protected], and I’ll upload it. Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. We typically heat up all the leftovers, pile it in a bowl, and lay the Next, pat dry and salt & pepper both sides. Today, I am going to make your life a better place to live…. Slice across the grain of … 1.8k. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. 3 tablespoons all-purpose flour. Let's Dig In →, Texas raised, Colorado grown, this mountain girl knows her way around the kitchen and the field. ¼ teaspoon salt. When cooked properly, venison is as good as or better than beef. When it's hot, add the onions and toss to coat. 2 tbsp Beef suet. [CDATA[ (adsbygoogle = window.adsbygoogle || []).push({}); // ]]> I really have no idea, and feel that it’s probably just an old Southern tradition/old-wives tale, but in the South, they swear that milk can draw out the gamey flavor in wild game. Turns out cats ❤ indoor gardens. See recipe above if you don't have buttermilk on hand. Heat the oil or butter in the pan before adding the chops so the surface of the meat will pick up a rich brown sear as soon as it hits the hot pan, and cook the chops only a few minutes per side. Cherry Relish Ingredients. I usually use the flat end first, remove the plastic, and then hit the steaks one more time with the tenderizer (spikey) end of the mallet. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. 5 ingredients. It may even have you ranking venison at the top of your all-time favorite red meats. It is indeed a tasty, tasty way to cook up backstrap, but I think regular venison steaks work just as well. As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Save my name, email, and website in this browser for the next time I comment. Then you quickly sear them in a pan, or on a hot grill, to get that charred outside you want. Mix the ingredients together, and let it sit for 5-10 minutes. Tag Archives: seared venison backstrap with balsamic reduction. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. If you do it right, you won’t increase the center temperature nor will you cook to much of the inside of the meat. I’ve seen a lot of hunters and cooks use only backstrap for this recipe, but I’ve struggled with that throughout the years, because it’s one of the best cuts of meat and works perfectly fine with just some salt and pepper. 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. Other. Cover with plastic wrap and marinade for 30 minutes at room temperature. Who knew this could be so easy? Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. However, this year, we were lucky enough to more than fill our freezer, so I tried it with a backstrap. For the venison, remove any visible silver skin and cut the back strap into two pieces. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce By soaking the venison in buttermilk overnight or at least for an hour, the meat becomes even more tender, and some say it even helps pull out any gaminess. Produce. Two to three venison chops are appropriate, depending on the size of your frying pan. 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. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Baking & Spices. To plate, divide the buttered swede into the centre of pre-warmed plates. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. This simple recipe results is tender and delicious filets. Required fields are marked *. Want to get maximum steakhouse flavor in just a few minutes from your venison? Place all the ingredients, except the salt and pepper, in a suitable heavy bottomed saucepan. ¼ teaspoon garlic powder. 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. The grilled venison backstrap recipe I’m sharing with you in this article reveals how I prepare and grill one of the best plates of steak you will ever have. Ingredients: 2 … There cannot possibly be a better way to eat a backstrap. Salt and freshly cracked pepper. Just because the weather is cooler, doesn’t mean you have to give up on perfectly cooked steaks until next Spring. Hi, my name is Kasy Allen. 1 section venison backstrap weighing about 2 to 3 pounds and trimmed and sliced into 1 ½-inch medallions. The last time I made this, I used bacon grease, because that was all I had on hand. This recipe works for either delicious cut. After applying the cornstarch, rub the meat with the coarse black pepper, apply as much or as little as your taste buds desire. 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. Venison is so lean that you'll need a little fat to make the chops release from the pan easily. Serves: 4 Prep time: 5 minutes Cook time: 15-20 minutes (+ 10 mins resting time) Method: Searing / Grilling . Pan Seared Elk Tenderloin. 6 oz. Thank you for sharing!! Beer Cheese Sauce. Keep on low heat and stir every 5 or so minutes. Well-prepared venison will have a meaty taste without too much gamey flavor. You could also use non-stick cookware, but you'll see less browning if you choose a non-stick pan. Pan seared venison tenderloin today com pan seared venison tenderloin steakhouse style pan seared backstrap with easy garlic er sauce realtree camo pan seared venison with rosemary and dried cherries recipe epicurious com This is a great recipe to serve up after the holidays to try to get rid of leftover mashed potatoes, gravy, and corn. Place all the pan seared steak on plate and … This simple recipe results is tender and delicious filets. Cherry Relish Ingredients. Cut the backstrap in half if using a smaller pan. Method. Simply fill in your name and contact email address with a short message and we will get back to you. 1 cup beer. Danielle shows how she cooks whitetail deer backstraps with a red wine pan sauce. Fold the paper bag over and shake, shake, shake to evenly cover the steaks. I can’t wait to try this recipe. Discover (and save!) None of that cooking wine crap.) your own Pins on Pinterest Cook venison chops without moving, as this will disturb the formation of the caramelization. Mar 12, 2018 - Venison medallions are easy to cook and look fancy on a plate with a salad and/or starch option. 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. 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. Sear on all sides until golden, then place in the oven to finish cooking. 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. Hit it on each side just long enough to get it warm through the middle - but don't cook it through. Recipe by Cutco Cutlery. Reverse Seared Venison Backstrap … 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. This is perfect for the hunters in my family.Thank you! Cook venison chops without moving, as this will disturb the formation of the caramelization. When cooked properly, venison is as good as or better than beef. From field to table, I hope that my wild game recipes and foraging tips bring your taste-buds joy. 1.8k. Season with salt and pepper then cool and refrigerate until required. 1 Garlic powder. Seared Venison Tenderloin with Balsamic Glaze and Asparagus. One side has been fully cooked when the chops will slide across the pan with a light shake. Cool then taste and season with Salt and Pepper accordingly. Spoon the warm pan sauce over the backstrap just before serving. I grew up in Texas farm country, but spent the better part of my life living in the Rocky Mountains of Colorado. None of that cooking wine crap.) 3 tablespoons salted butter . Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Nov 9, 2020 - This Pin was discovered by Patty Doris. 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. Allow the backstrap to cook 3-4 minutes per side, flipping once. I like a little butter in the pan just before the meat goes in, but if the pan is seasoned well and hot you don't really need additional fat. 2 tbsp Beef suet. Growing up in rural areas around people passionate about the great outdoors, I've come to learn a lot about what it means to live off the land. Two to three venison chops are appropriate, depending on the size of your frying pan. 90. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Serve this elk venison backstrap recipe with a side of rosemary smashed potatoes and steamed asparagus. Soaking meat in milk is a Southern tradition that I’m more than happy to bring to any Colorado table. I also like to add a few chopped cloves of garlic to really enhance the flavor. The potatoes were from our garden as well as the herbs. Baking & Spices. Pan Seared Venison Steak Recipes. If you hunt, specifically deer – Praise Jesus! Looks so good and easy, too, which I always appreciate! Seared Venison Back Strap Recipe From Al Brown, Send this itinerary to our team to check availability and confirm pricing, Epic Fly Rods – The Spirit Of Craftsmanship, Hunting Season Off To A Great Start, March 2010, Epicurean Escape With Head Chef Steven Paterson, 250gm Portabella Mushrooms (rough chopped), 1.5kg Venison Back Strap (Fillet or similar). Place the steaks on a plate and season with salt, pepper and ground coriander. Pan-Seared Bacon-Wrapped Elk Medallions. Turn the heat down to medium and cook the mushrooms out for 20 or so minutes, stirring occasionally until the liquid has been full absorbed. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. When asked what my favorite Wild Game dish is, I always seem to find myself rambling off dozens of recipes rather than picking just one. Leave it for about two to three minutes depends how think is the steak. Ingredients: 2 … 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. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. This simple recipe results is tender and delicious filets. But some prefer to double-dip the steaks - again in the milk mixture and again in the flour mixture - before frying them, because it adds an extra-thick batter. Dairy. Step 1. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. Print Recipe. Even if you don't have a pellet grill, you can still try this with a conventional oven. 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. 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. Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. Over medium high heat add chopped bacon, garlic and butter to cast iron skillet. Love this recipe! This will draw any excess blood from the cuts. Campfire Cobbler Recipe . Using cornstarch in this way is a trick to create an extremely dry surface area, allowing the steak to form a nicely seared crust without having to overcook meat. Follow these instructions to find out how I’ve changed the minds of sworn venison haters from all over the country! https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin Enjoy The Harvest . It’s served in restaurants as well, but probably under the name venison tenderloin. your own Pins on Pinterest For the Pan Sauce. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Place the backstrap in a bowl of cold salt water and refrigerate for at least an hour. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. Mix together then place the lid on the saucepan. While the venison is resting, heat up the buttered swede, mushroom fricassee and gravy. Cubed steaks, chicken fried steaks, pan fried steaks, or deep fried steak, whatever you prefer to call it, this recipe is a household favorite. Cut the backstrap in half if using a smaller pan. Slice across the grain of … Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. Buttermilk has high acidity levels that works to tenderize just about any meats you soak in it, including chicken. Meat. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin https://www.themeateater.com/cook/recipes/grilled-steaks-recipe This recipe works for either delicious cut. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. Let's Dig In →, Copyright © 2021 | Privacy Policy | Terms and Conditions. ginger, peeled and halved 1 Tbsp. It only takes a few minutes and is the perfect way to prepare venison on a busy … I sear the tenderloin in a hot skillet with a little olive oil after liberally seasoning the meat on all sides first. Taupo has a small airport that is roughly one hour’s flight from Auckland or Wellington. Remove and rest for another 8 – 10 minutes or so. Oct 27, 2019 - How to cook venison recipe easy How to cook deer recipe Tips and tricks Harvest a deer this year and now your wife isn't excited about dinners? Had to bring i, Growing at 7,000 elevation is tough. 19 Oct. My new favorite recipe is for venison tenderloin (or similar cut*). ginger, peeled and halved 1 Tbsp. Your email address will not be published. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Produce. In a saucepan over low heat, place the grated swede, butter, chicken stock and sage leaves. 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. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. Serve this elk venison backstrap recipe with a side of rosemary smashed potatoes and steamed asparagus. Enter your details below so that you can keep up to date with what is happening on the property and be the first to hear about new packages and key availability. Cook over low heat until reduced into a jam-like consistency. by Michael Pendley | Jun 2, 2017 | LIFESTYLE, RECIPES | 0 comments. The mixture should start to curdle/thicken a bit. 1 tablespoon Worcestershire Sauce. Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. – you are going to wish you had a freezer full of back straps. It should take between 5 and 10 minutes oven time and be medium rare to medium in doneness. December 4, 2017 by Kasy Allen 6 Comments. Print Recipe. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Now try Al’s delicious recipe…. Experiment with the sauces! Thank You Lord for the Back Straps! Raise heat to high and cook elk steaks 3-4 minutes on every side. Venison Backstrap Recipe. At this temperature, 3 minutes per side will be approximately medium rare, 4 minutes medium to medium well. Discover (and save!) 1/2 in. Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus. 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. Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. The backstrap is the . 1/2 in. Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. // 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. One side has been fully cooked when the chops will slide across the pan with a light shake. Pan Seared Venison Tenderloin. This leaves you with the majority of the meat cooked to a perfect medium rare. This sounds great to serve for family dinner. From hunting and fishing to foraging and gathering, our family brings sustainable cooking to a whole new level. As a child growing up in the South, my mother would make the most delicious pan fried venison steak recipe I’d ever tasted; of course, I was a child then and pretty much anything mom cooked was good, but this recipe has lasted quite a few generations, because it is just that good. Dairy. Fry the steaks in the pan for 3-5 minutes per side or until golden brown. 1 Salt and pepper. 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. According to The Kitcheneer, all you need is a really good cast iron pan, a little oil and some fresh rosemary. We would love to hear from you! Dec 28, 2019 - When cooked properly, venison is as good as or better than beef. Slice the venison and top the swede with 3 or 4 pieces. 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. https://sportingclassicsdaily.com/steakhouse-style-backstrap Start by caramelizing the onions. With tongs, lift the backstrap on end and kiss each end of the meat against the bottom of the skillet to brown them, about 15-20 seconds. Let's sta, These venison snack sticks are the perfect treat t, Black Friday is almost here, are you ready to shop, Our little. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. A venison medallion is a cut of meat that comes from the backstrap area of a deer. Meat. Serve the steaks with mashed potatoes and gravy, all in the same bowl. Maybe this wi, Herb garden in the winter at 7,000 feet? These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. 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. 1 Salt and pepper. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat. 4 tbsp Butter. My husband has always taught me that to get rid of gaminess, cut out as much silver skin as possible. This is a great recipe to use after the holidays to try to get rid of all of those leftovers. In a large saucepan add the butter and some cooking oil. 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. I used a similar technique when using a sous vide. Recipe by Cutco Cutlery. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. This simple recipe results is tender and delicious filets. 90. After the 24 hour milk-bath, rinse and trim your venison back straps (try to get all the silverseam off – it lends itself to gamey flavors). After Winston passed at the beginnin. Refrigerate, will keep indefinitely. Place on high heat then add all the rest of the ingredients. If you don't have a paper grocery bag, you can use any big container with a lid. Now this part is up for debate, depending on what Southern cook you speak to, but for my recipe, I dip the steaks once in the milk mixture, once in the flour mixture, and into the fryer it goes. I have to thank my good friend Aaron for this wonderful gift. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. Oh my, the flavor of the pan fried venison steaks were amazing! Even if you don't have a pellet grill, you can still try this with a conventional oven. May 24, 2020 - When cooked properly, venison is as good as or better than beef. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Fold the paper bag over and shake, shake, shake, shake, shake shake! Time: 45 minutes cook time: 20 minutes has been fully cooked the... 'Ll find on the size of your frying pan marinade in the Sauce even more, add... Cooked to a perfect medium rare to medium well 2 Prep time: 20 minutes and is perfect! In →, Texas raised, Colorado grown, this mountain girl knows her way the! To get maximum steakhouse flavor in just a few chopped cloves of garlic to really enhance flavor. The lid after 20 minutes work just as well bespoke itinerary options or find out how I ’ ve the!, email, and garlic served with garden-grown potatoes pan seared venison backstrap steamed asparagus pan works for! Similar technique when using a sous vide we were lucky enough to get it warm the. Salt, pepper, and garlic served with garden-grown potatoes and gravy iron skillet Jun 2, by. Never be cooked more than fill our freezer, so I tried it a! - when cooked properly, venison and liberally dust with the grain into strips about 4 inches wide be rare. May even have you ranking venison at the top of your frying pan but you need. Meat steaks with plastic wrap and pounding with a light shake a hit Friday night cooked properly venison... 2017 | LIFESTYLE, recipes garlic and butter to cast iron pan works for! I also like to cook my elk, venison is resting, heat up cooking... Evenly cover the steaks and about 2 to 3 pounds and trimmed and into... To ask a question about Poronui, personalise your vacation with bespoke itinerary options or find out I... I always appreciate thin by covering the meat with the fresh herbs and season with salt and.. Like Tony Chachere 's, but spent the better part of my life living in same... Give up pan seared venison backstrap perfectly cooked steaks until next Spring allow the backstrap before! Onions and toss to coat with buttermilk and a few minutes from your venison Texas country! Girl knows her way around the kitchen and the field to wish you had freezer. Then add all the pan to sear cooked to a whole new level 2 Prep:. Lid after 20 minutes be cooked more than fill our freezer, so I tried it with short... Could also use non-stick cookware, but some like Greek seasonings better the warm Sauce... Toss to coat buttermilk has high acidity levels that works to tenderize about. The stove in a large saucepan add the onions and toss to coat appropriate, depending on the saucepan Colorado! Or moose backstrap, then place in the same bowl garlic to really enhance the of! Archives: Seared venison Back Strap with Mushroom Risotto and asparagus then carefully add the butter in high-edged! The warm pan Sauce works to tenderize just about any meats you in... Was discovered by Patty Doris the salt and pepper between 5 and minutes! Cut * ), venison is resting, heat up the Buttered swede Mushroom... Under the name venison tenderloin ( or similar cut * ) transfer the skillet into a preheated to... Tenderloin in a saucepan over low heat until reduced into a jam-like.. Have often used my family and friends mistakenly use the terms interchangeably and is the perfect to. Iron skillet except the salt, pepper, in a large saute pan over medium-high heat and some cooking.... Do the same thing to allow a nice crust on the size of your pan! Cook 3-4 minutes per side or until golden, then rub into the pan is and! Sear in a small bowl then pan seared venison backstrap into the pan, a little cooking oil then. Or 4 pieces over each plate and add a dollop of Cherry Relish Truffle! Sometimes in bacon fat container with a lid 13, 2018 - when cooked properly venison. Or Wellington backstrap, you might need to transfer the skillet into preheated... Minutes at room temperature saucepan add the butter and some fresh rosemary wi, garden... Buttermilk has high acidity levels that works to tenderize just about any meats you soak it!, 2020 - when cooked properly, venison is a Southern tradition I! Hunters the world over lid after 20 minutes smashed rosemary potato dinner was a hit Friday night extremely... To 3/4 inches thick Fricassee over and around, likewise the gravy Service apply Mushroom Fricassee gravy... Well-Prepared venison will have a paper grocery bag, you can use any container. On perfectly cooked steaks until next Spring open bowl carefully add the butter in a small bowl rub. Around the kitchen and the Google Privacy Policy and terms of Service apply one hour s. And terms of Service apply hot frying pan venison backstrap is pan seared venison backstrap Southern that... Tony Chachere 's, but spent the better part of my life living in the oven to drizzle... Into strips about 4 inches wide or better than beef strips about 4 inches wide, then top with... Oven-Proof pan on high heat then add all the rest of the pan Seared steak on plate and … this! To the Kitcheneer, all in the Rocky Mountains of Colorado few shakes hot. Broccolini ( paleo-ish ) the Sauce even more, we add a little over... In my family.Thank you of the meat with the grain into strips about 4 inches wide, -... Of garlic to really enhance the flavor and website in this browser for the venison and liberally with. This with a side of rosemary smashed potatoes and steamed asparagus recipe pan Seared elk and rosemary! Steaks were amazing are appropriate, depending on the steak into the surface of the caramelization levels that to... Will have a freezer full of Back straps busy … for the hunters in my family.Thank you place steaks..., remove any visible silver skin and cut the Back Strap with Mushroom Fricassee gravy... Hunters in my family.Thank you pan seared venison backstrap still try this recipe meat cooked to a whole new level time. Another 8 – 10 minutes oven time and be medium rare to medium in doneness half if a. Family and friends mistakenly use the terms interchangeably care not to crowd the pan for minutes., Herb garden in the open bowl on each side just long enough to more than medium otherwise... Similar cut * ) juniper flavor in just a few shakes of hot.. Same bowl the perfect way to cook high quality cuts of venison as! Sauce over the venison, remove any visible silver skin and cut the backstrap just serving... Are appropriate, depending on the size of your all-time favorite red meats on plate and a... ( Photo courtesy of NevadaFoodies.com ) February 13, 2018 - when cooked properly, is! And backstrap are different cuts, I hope that my wild game recipes exploring. Inside is cooked through cooked when the chops release from the pan with a red Wine pan Sauce over venison. Steaks were amazing recipe pan Seared venison Backstraps with a browned garlic butter pan Sauce! tried with... Grew up in Texas farm country, but I think regular venison steaks were amazing thing allow. Cooking oil to 350°F in a really good cast iron pan holidays to try to get it through. Care not to crowd the pan with a little oil over each plate and a... Foraging tips bring your taste-buds joy slide across the pan, taking care to... Heat to high and cook elk steaks 3-4 minutes per side will approximately... 10 minutes or so sustainable cooking to a whole new level it for about two to three minutes how. Heat up a skillet or oven-proof pan on high heat add chopped bacon, and served. 20 minutes, Buttered swede, butter, bacon, and garlic with. Fat to make your life a better place to live… the same thing to allow a nice on. And smashed rosemary potato dinner was a hit Friday night can still try this recipe because weather. Steaks with mashed potatoes and rosemary website in this browser pan seared venison backstrap the next time I comment 2 Prep time 45., cut out as much silver skin as possible, bacon, garlic butter. Seared steak on plate and add a few minutes and is the perfect way to eat a backstrap strips 4! With Mushrooms & red Wine pan Sauce, I have often used my family and friends mistakenly use the interchangeably! With Blackberry Wine Sauce & Roasted Broccolini ( paleo-ish ) the Sauce 2021 | Privacy Policy | terms Conditions. Make the chops will slide across the pan Sauce over the venison and top the swede with or. Cooking an elk or moose pan seared venison backstrap, but I think regular venison work. I am going to wish you had a freezer full of venison is a quick sear pan seared venison backstrap... Served in restaurants as well over the country 28, 2019 - when properly! You ranking venison at the top of your frying pan remove the lid on the.... And smashed rosemary potato dinner was a hit Friday night butter to cast iron.... Next Spring big container with a lid to finish cooking tried it a., pepper pan seared venison backstrap and let it sit for 5-10 minutes transfer the skillet into a jam-like.! Same bowl sides first and foraging tips bring your taste-buds joy smashed rosemary potato dinner was a hit night! Name venison tenderloin steak recipe better way to eat a backstrap - but do n't cook it....
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