Make a brine consisting of 2.5 gallons cold water 1 cup instacure #1 1 lb kosher salt 2 lbs Add balsamic vinegar and one-third of the olive oil. Recipes for venison backstrap, loins, medallions. Knowing what this feels like, use tongs or your finger to press into the meat to judge doneness. Another common (and the easiest) way to prep a backstrap is to cut it at 4- to 6-inch intervals. Rub into meat and let marinate for 30 minutes. Place in smoker and cook to 140 - 145 . Home About My Cookbooks Wild Game Venison Recipes Duck I prefer mine medium-rare, but if you don’t have access to backstrap… Heat one-third of the olive oil over medium high heat. 2 cloves of garlic Well-cared for venison has have a naturally robust, meaty flavor. Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). We do not often get vension so I had no idea how to cook it. Massage the marinade into the venison and pour the whole shebang into a lidded container. Then place pan in the oven for 7-10 minutes. 1 tsp. Butter Basting In other words, steaks that are cut immediately after cooking will have flavorful juices flowing out upon each slice. They are both quick and easy to make. This offers a rough estimate but is anything but exact or scientific. Pull meat from the refrigerator 30 minutes before cooking. It traps the heat in, raising the internal temp and creating steam. Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Take the meat out of the fridge, wipe off any excess marinade and bring to room temperature before cooking. Otherwise, adjust the temperature so that the outside doesn’t burn before the inside is cooked through. Some folks like to drown backstraps in a soup of syrupy ingredients for a novel flavor or to mask a “gamey” taste, while others consider the idea nearly sacrilegious. First you want to light your charcoal and or heat up your propane grill. Sear over the flames for 2-5 minutes per side (timing will depend on how large your tenderloin is), pulling the meat off at 130 and letting it rest to final temp of 135 for medium rare. Big bucks, land management, rut reports, and tips for the whitetail obsessed. My goal with this garlic-herb marinade is to impart flavor without compromising the inherent qualities that make venison so special. 1 lb. One of the most common sins in meat cookery in general is the overcooking of meats of all types. There are two ways to check the doneness of your steaks. 1/2 tsp. Lay the steaks down on the grates and grill each side for about 3-4 minutes, giving a quarter turn halfway through on each side for grill marks, if desired. 1/4 cup olive oil. I fall somewhere in between these two parties. Here’s how to get a juicy, perfectly seared venison steak every time. For this simple recipe you’ll need about 2 pounds of backstraps cut into thick little 2-inch chunks. The most common method is to cut the loin into medallions and butterfly them open. For those who don’t believe in marinating venison, consider the fact that wild game has significantly less fat in comparison to domestic animals. With your hand relaxed, feel the firmness of your palm at the base of your big thumb. Anthropologists estimate that humans conquered fire about 400,000 years ago. 1-3 sprigs of rosemary, thyme and/or parsley The thumb and middle finger will feel like a medium-rare steak, the thumb and ring finger like a medium steak, and the thumb and pinky like a well-done steak. This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. Allow the meat to rest before serving. Oct 19, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. When you … For medium, go to 135 degrees. Remove from smoker and place back in the frig to cool. SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. venison backstrap or sirloin, cut into steaks This recipe kicks things up with added spices, like chili powder, plus it This recipe adds a light yet impactful flavor to backstrap, making it perfect for the summertime cooking. I don’t like turning a piece of wild game into something that it’s not, but I also know that marinades are beneficial in certain situations. Big bucks, land management, rut reports, and tips for the whitetail obsessed. If you press your thumb and index finger together, the muscle will tighten and feel like a rare steak. You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. 15 minutes, plus 1-8 hours of marinating time, 1 lb. Moisture squeezes out from muscle fibers as meat heats up. Once the backstrap is cured. A venison tenderloin recipe for grilled tenderloin, backstrap or loin, basted with barbecue sauce. My preferences are avocado, grapeseed, or canola. Rinse venison and pat dry. It’s nice that these pieces lay out wide, but they are easy to overcook if you’re not careful. Then, flip them over to the cut side and use twine to create a tall, round piece of meat. Start by slicing the deer backstrap into 1/4 - 1/2 slices In a small bowl mix the milk and egg until smooth Using a shallow bowl or baking pan, combine the flour and salt and pepper Preheat a large skillet on medium-high heat This technique lets you vacuum seal what you want to cook—meat, fish, fowl, eggs, and vegetables—and then submerge it in a water bath set to an exact temperature. No matter how you serve it, I promise these directions will yield consistent, delicious venison steaks. Everyone has their favorite way of turning a backstrap into steaks. lemon juice (about 1 lemon) Forget tough game meat. For maximum flavor and tenderness, cook to … I find it perfect for the forward portion of the loin where it’s much wider. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. Venison Backstrap Stew recipe by Rosalind Maddox, is from Chefs of RodnReel Vol 2, one of the cookbooks created at FamilyCookbookProject.com. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Recipe: Venison Tartare Posted on November 13, 2013 by sjemacdonald@hotmail.com Venison tartare with fried toast. An oil-based marinade coats the meat so that you still end up with a juicy steak after grilling over high heat. Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. For very rare, bring the meat to 125 degrees internal. This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. I’ve conducted numerous experiments over the years and have found that salting meat in advance achieves the best results. 2 tbsp. 1 tsp. Place the venison in a resealable bag or container and pour in the marinade. lemon juice (about 1 lemon) 1-3 sprigs of rosemary, thyme and/or parsley. venison backstrap or sirloin, cut into steaks. Take the seasoning and rub liberally all over the venison backstraps. Everyone has been lectured why it’s crucial to let meat rest, but in case it hasn’t sank in for you yet, I’ll reiterate why this is important. If you missed, my husband and I welcomed our baby girl, Madi Jo, in July 2020. Try incorporating a couple smashed cloves of garlic and a few fresh sprigs of rosemary or thyme. Mash into a pulp to release the oils. For medium-rare, go to 128-130 degrees. You can prepare a backstrap in a variety of ways. Add the garlic and cook for another minute. Season the steaks lightly with salt and pepper. My favorite approach for the center and back portions of the backstrap is to cut it into individual filets, or tournedos if we’re getting technical. The olive oil helps to keep moisture in to prevent the venison from drying out. When you’re ready to cook, heat a large cast iron or stainless steel skillet over medium-high heat. Now, add the butter to a small saucepan and saute the shallots over medium heat just until they begin soften and brown slightly. Use a spoon to scoop up the melted butter, then pour it over the meat. kosher salt Ingredients. If you want to treat your meat with the care it deserves, just use a thermometer. Season liberally with garlic powder, salt and pepper. Also, make sure to blot the steaks with a paper towel before searing to ensure a crispy, brown crust. It’s packed with veggies and simple ingredients. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. These cuts make for a beautiful presentation, and no one will complain if you substitute bacon for twine. 1/2 tsp. Unless you happen to love a Pittsburgh-style steak with a charred outside and cold center, you want the meat to be at room temperature. Here's how to grill venison without overcooking the meat. Remove the largest muscle meat from the hind quarter (venison), clean all membranes and junk off of it. This cut is referred to as the chateaubriand on a beef tenderloin. This soft, fleshy area resembles how a raw steak should feel. Testing for Doneness If you are pan-roasting, preheat oven to 350 degrees. For example, meat-flavored browned butter is my favorite topping for mashed potatoes. Resting steaks after cooking will give the meat a chance to slightly relax, and allow those juices to flow back inside the fibers. This recipe was exceptional! Marinate for at least 1 hour and up to 8. Refrigerate for at least a few hours, and as long as a day. Meat continues to cook even after it’s removed from heat, so you’ll want to pull the steak a couple of degrees in advance of the desired final temperature. Aug 23, 2016 - Venison Recipes From Steven Rinella (The Meat Eater) A simple method that does not require much experience is to lightly season the meat and cook it in the oven. Sloppy joes are a family favorite in my house. Now, add your stock, … Don’t be tempted to over-do this, acids can turn the outside layer of meat mushy and ruin the texture. Remove the steaks from the marinade, letting the excess drip off. If you can patiently wait 5 to 10 minutes, you’ll enjoy a juicer, more flavorful steak. To marinate the venison, mix the harissa and the red wine vinegar into a slurry in a bowl. Marinades can inspire some very passionate debates in deer camp. You can serve a juicy steak with a side of bordelaise, or keep it plain and savor the flavor of your wild game. Place garlic cloves in a mortar and pestle with the kosher salt and pepper. I’m a curious cook by nature. Placing it in a hot pan while still cold will cause excessive steaming. This is an old restaurant Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world. Oct 23, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Resting 2 tbsp. At first blush, you might not think that lemon and venison would pair well—but they do. Do this by cutting the meat the same length as the width so they’re symmetrical in shape. These recipes work well with deer, elk, antelope, moose, caribou, or even lamb or filet mignon from beef. 1/4 cup olive oil. If it feels like thumb/pinky, you’ve messed up. 2 cloves of garlic. Preheat a grill, light charcoal or burn a hot fire down to coals. The second way to test doneness is the finger test. First, cut your shallot and garlic clove into fine pieces. black pepper. Yes, we know venison backstrap is darn right delicious as a stand alone cut of meat, but every now and then it’s nice to spice things up. Butterflies, Medallions, or Filets? Heat an oven proof skillet on high. When resting, do not tent with foil. If you don’t have a mortar and pestle, you can use the back of a thick wooden spoon, the side of a chef knife, or a meat mallet. Add butter and olive oil to a large pan over HIGH heat. You’ll also need a quart of sweet apple cider, 2 pounds of bacon, one large red onion and 24 ounces of your favorite barbecue sauce. 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