Antelope Backstrap Recipe A Ranch Mom
Antelope is such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time. I really enjoy using rubs on our wild game and making sure that the meat is room temperature before cooking. This recipe is quick, easy and full of high intensity flavors. Enjoy! INGREDIENTS. 1 pound antelope backstrap
Antelope backstrap in sage butter Wild Game Cuisine NevadaFoodies
Antelope backstrap is a prized cut of meat that is known for its tender texture and rich flavor. This lean and nutritious game meat is a favorite among hunters and food enthusiasts alike. Whether you are a seasoned cook or just starting out, learning how to cook antelope backstrap can elevate your culinary skills to the next level.
Antelope backstrap “wet aged” 20 days. Holy smokes it was good! r
Wiggle in 1 garlic head in the middle of the pot. Cover the Instant Pot and turn the valve to "Sealing". Cook on meat/stew setting for 5 minutes. After let it stand for 5 minutes before releasing the pressure. Quick Release the pressure and open the lid. Using a wooden spoon, mix the rice with the meat and vegetables.
Free photo Antelope Canyon Antelope, Canyon, Grand Free Download
Cooking antelope backstrap is not as difficult as you may think. In fact, it is a very simple process that can be completed in a variety of ways. Here is a step-by-step guide on how to cook antelope backstrap: 1. Preheat oven to 350 degrees Fahrenheit. 2. Season the antelope backstrap with your favorite spices.
Antelope Backstrap Recipe [VIDEO] Montana Hunting and Fishing Information
Dry-Aged Antelope Backstrap with Board Dressing Serves 6-8. 1 (1- to 1 ½-pound) antelope (or venison) backstrap. ¼ cup plus 1 tablespoon extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon fresh thyme leaves. ½ teaspoon sea salt. For the board dressing: 6 sprigs parsley. 2 fresh sage leaves. 2 sprigs fresh oregano. 1 sprig.
A Successful Antelope Hunt Wild Game Cuisine NevadaFoodies
Antelope backstrap in sage butter Antelope is such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time. This recipe is quick, easy and full of high intensity flavors.
Antelope Backstrap Recipe A Ranch Mom
Step 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.
Antelope Backstrap Recipe A Ranch Mom
Preheat your grill to about 375 degrees. Prepare your backstrap by cutting it in about 2-inch slices, then butterfly them by cutting most of the way down to create two 1-inch think pieces side-by-side. Brush on a little bit of olive oil to each steak to keep them more moist. Place the steaks on the grill.
Antelope backstrap in sage butter Wild game recipes, Venison recipes
This is a really simple recipe that will really elevate your backstrap dining experience. Works great with any game animal, you just have to adjust your cooking time for the size of the loin. Ingredients. Antelope backstrap; ¾ cup red wine; ¼ cup soy sauce; 1 tbsp. Worcestershire sauce; 2 tbsp. brown sugar; 2 tsp dry mustard; 1 tsp cayenne pepper
Fried Antelope Backstrap Gently pounded antelope backstrap, dipped in
Add to a bowl with oil, garlic, salt, and pepper. Stir well. Coat all sides of the backstrap with the wet rub. Cut the backstrap in half to fit in the skillet. Nestle the backstrap in the cooked onions searing on both sides for 2-3 minutes per side. Transfer to the oven and cook for 5 minutes.
Possibly the best dish I've ever prepared!! Bacon wrapped Antelope
Try incorporating a couple smashed cloves of garlic and a few fresh sprigs of rosemary or thyme. When the butter bubbles, tilt the pan over so that the liquids pool to one side. Use a spoon to scoop up the melted butter, then pour it over the meat. Repeat this process several times to butter-baste the venison.
Antelope Backstrap Recipe A Ranch Mom
GRILLED ANTELOPE BACKSTRAP. In a glass or plastic bowl, mix all ingredients and be sure that the marinade covers the meat. Cover and refrigerate for 2 hours, or overnight. Remove from marinade and pat the backstrap dry with a paper towel. Heat a skillet over medium-high heat and add oil to skillet and turn to coat pan with oil.
Antelope Backstrap Recipe A Ranch Mom
First, stir the marinade together, and place the antelope backstop steaks into the marinade, turning to coat each side. Marinate for 30 minutes. Next, heat grill to 400°, and brush some bacon fat (or oil) on the racks. Drain the marinade and discard. Place antelope steak on the grill, for 2-3 minutes per side, or until internal temperature.
antelope meat recipes Wild Game Recipes NevadaFoodies Elk
Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135°F. Remove from the grill and place on a cutting board to rest for at least 10 minutes before slicing and serving.
antelope
Preheat oven to 375. Set steaks out on the counter to come to room temperature, pat them dry just before cooking. Season steaks well with salt and pepper. Heat a cast iron skillet on medium-high to high until it just begins to smoke. Add peanut oil and swirl around pan to evenly coat the surface. Place the steaks into the pan to sear.
Elk Backstrap Skewers Wild Game Cuisine NevadaFoodies Elk meat
Here's everything I'm going to need to make this grilled antelope steak recipe: Meat. 1-2 lbs antelope steak (or antelope backstrap) Marinade. 4 cup vegetable oil; 2 cup fresh lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp celery seed; Sea salt and black pepper to.
