Because venison is so lean, it's important that you don't overcook it. Add olive oil and butter. Cook on the alternate side until cooked through and there is no sign of undercooked meat. Venison Steak with Mushroom Cream Sauce. Add balsamic vinegar and one-third of the olive oil. More venison backstrap recipes. My sister prefers dipping the deer meat in to milk, then in to flour before frying, and she swears by it! Flip deer meat after a few minutes when the underside is golden-brown. Total sear time as little as 1-2 minutes depending on how you desire your sear.
They are best cooked to medium-rare, then transferred to a plate to rest for 10 minutes to redistribute the juices and allow for carryover cooking from the residual heat. One warm day, Steve felt it was time justice was served. Photo: Peter Frank Edwards. Add onions, garlic and rosemary. 2 tablespoons balsamic vinegar. In the Freezer: Properly stored deer meat can be frozen for 3 to 9 months. Now, you certainly can if you're looking for something different, a brighter flavor, you don't like the taste of deer meat, or you're cooking for people who don't eat venison often. How to cook venison backstrap in cast iron skillet. The secret is to get the pan scalding hot before you drop the meat in. Season with some fresh cracked pepper, flakey salt (or regular salt – just a pinch), and a little squeeze of lemon. How to reheat venison steak. 1 cup organic wild rice. Made with white wine, broth, heavy cream and some simple seasonings.
The backstrap is the meat that runs along either side of the spine and should not be confused with the tenderloin. Let the cooked venison rest for 5-10 minutes after it's removed from the heat source. Why you should let meat rest. Exploring the Hidden Florida Keys. This accomplishes the initial seasoning, but remember, the more you use your pan, the better the seasoning gets. 1/4 cup broth (optional). How to cook venison backstrap in cast iron skillet after cooking. Don't crowd vegetables. Venison backstrap (sometimes called venison inner strap or venison tenderloin).
Here are some more of our favorite venison recipes made in cast-iron cookware using ground meat, tenderloin, steaks, and roasts. Immediately move the pan to the preheated oven. Allow medallions to rest for at least 10 minutes before eating. Venison is a general term to describe hunted animals.
Worst of all, excessive venison fat is one of the main reasons people call it "gamey". Most people think it cooks as slow as beef, but it actually cooks quite quickly. Venison is extremely lean meat and can quickly dry out or get tough if overcooked. However this romaine side salad and this roasted broccoli are other favorite vegetables to serve with it! How to cook venison backstrap in cast iron skillet 12 inch. This is referred to carry-over heat. Let it rest and Enjoy!
The best internal temperature for venison steak. For example, meat-flavored browned butter is my favorite topping for mashed potatoes. Serve this easy venison tenderloin like you would serve a delicious pot roast or beef tenderloin. Stovetop venison steak. Place the steaks on the hot grill and cook for 4-6 minutes, then flip and continue to cook another 4-6 minutes, depending on the thickness of the steaks. Seared and Baked Deer ( Venison ) Tenderloin Recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Finally, coat the meat generously in the dry rub. Mix in the garlic and flour; cook for 1 minute. Begin by taking your deer backstrap out of the fridge and placing it out on the counter to come up to room temperature. That's all there is to it. How To Cook Venison Backstrap. Some suggestions include sweet potatoes, parsnips, golden beets, turnips, rutabagas, carrots, and butternut squash. If the venison isn't freshly harvested, there is no need to soak it in buttermilk. Check periodically to make sure roast doesn't dry out. Have a recipe you would like to suggest as a feature? 2 lb deer tenderloin.
Cook for an additional 10 minutes in the oven. For a medium-rare deer steak, give it 1 minute on each side, and for a more brown steak, give it 3 to 4 minutes on each side. Place lid on Dutch oven, and transfer to oven. It is ideal to continuously check the temperature of the meat with a thermometer to ensure it doesn't overcook. You can head over to that recipe post to get the recipe for the creamy dijon sauce to serve over the venison steaks instead. There are cuts of venison that are great for cooking like a steak. Send them Traverse Magazine's Food Lover's Package. In Latin, it means "to hunt" so venison could be used to describe wild game like antelope, elk, moose, reindeer, etc. I like to use dijon mustard, soy sauce, Worcestershire, fresh garlic and black pepper.
Rinse venison and pat dry. If you're not sure if it's ready it's ok to take a quick peak under an edge, but generally you don't want to disturb the meat while it's searing. In fact, cooking venison medium-rare is ideal as it is such a lean meat. Set the temp on the machine or wand and the water stays consistently at that temp. Listen for the sizzle as the meat cooks, indicating a nice caramelized sear.
You can extend the shelf life of the meat if you coat it with olive oil. Using a cast-iron skillet and cutting the tenderloin into ½ to ¾-inch medallions is the best way to make deer tenderloin on the stovetop.