Venison Tenderloin Recipes, Venison Backstrap Recipes, Venison Steak

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Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour. Fry in the hot oil until lightly browned on each side.

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Once the pan is hot and ready, carefully place the marinated venison backstrap into the skillet. Sear the backstrap for 2-3 minutes on each side, or until it develops a golden brown crust. Be mindful not to overcook the backstrap, as venison is best enjoyed when cooked to medium-rare or medium doneness to preserve its tenderness and flavor.

Lamb Backstrap Recipes, Rubs And Marinades Australian Women's Weekly Food

To make a stirfry you need to fry the venison in a wok at high heat. The cooking session is short. After frying the venison for 3-5 minutes, remove it from the heat and rest while you cook the other ingredients before returning the venison. The whole process takes less than 30 minutes.

VENISON BACKSTRAP PAN FRIED QUICK & EASY YouTube

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.

Italian Fried Venison Backstrap Legendary Whitetails Legendary

Lay two slices of cheese on top. Warm in the microwave to melt the cheese. When you lay the thinly sliced backstrap on the plate make it about the size of the slice of bread you are using. Don't worry if it hangs out the side of the sandwich a little. The cheese, when melted on top, holds the deer meat together.

Fried Backstrap Legendary Whitetails Legendary Whitetail's Blog

Coat both sides of the steaks in the seasoned flour. Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.) Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.

Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.

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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.

Panfried Venison Backstrap Features

Heat vegetable oil in a deep frying pan or Dutch oven to 350°F. Fry venison slices for 2-3 minutes on each side, or until crispy and golden brown.. Once the venison backstrap is fried, use a slotted spoon or tongs to transfer the crispy venison onto a paper towel-lined plate to absorb any excess oil and prevent sogginess.

Fried Venison Backstrap Recipe Allrecipes

Cooking Instructions. 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.

Backstrap Recipe Pan Fried Bryont Blog

Heat vegetable oil in a frying pan over medium heat. Dip the venison slices into the egg mixture, then coat in the flour mixture, pressing the flour onto the meat. Fry the venison slices in the hot oil for about 2-3 minutes per side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to drain.

Fried Venison Backstrap Recipe Allrecipes

Using a shallow bowl or baking pan, combine the flour and salt and pepper. Preheat a large skillet on medium-high heat. Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat. Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels.

Fried Venison Loin (fried backstrap) Recipe by jgrose Cookpad

Place skillet in a hot oven for 5-10 minutes until the internal temperature reaches 130°F. Use an instant-read thermometer to determine the temperature. Remove the pan and place the backstrap on a plate. Loosely cover with foil and let rest for 10-15 minutes then slice and serve.

Pan Fried Venison Backstrap (double battered in buttermilk egg wash

Welcome to RidgeLife. In this video, we cook pan fried venison backstrap by marinating it and double breading in buttermilk egg wash. It is sooooo tasty!!!.

Fried Backstrap February 2016 Country Kitchen venison recipes

Pan-Fried Venison Backstrap. Step 1: Butter or olive oil should be added to a cast iron or stainless steel pan that may be used in the oven. Step 2: The venison should be well-browned and caramelized on the outside after being seared in the hot pan on both sides. Heat the oven to 375 degrees Fahrenheit while you are searing the venison.

Venison Back Strap with Mushrooms & Red Wine Pan Sauce Farm Fresh For

1. On hard surface, lay out backstrap slices. Pound with meat tenderizing hammer until about 1/4″ thick. 2. In large ziploc bag, put in tenderized backstraps and the buttermilk. Seal bag. Squeeze the bag to make sure all of the meat is covered with milk. Place in refrigerator for several hours or overnight, turning once or twice during.