Whip up some guacamole and chips to snack on while you’re making dinner. It’s important not to overcook venison heart, just like you wouldn’t want a well-done beef tenderloin. Add venison and … https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Be sure to re-emulsify if needed. If you are grilling, pre-heat coals/grill to high heat. We don’t use buttermilk for this deer meat recipe. Do you rinse the buttermilk off before breading it or do you just drain it, then fry it? 7 healthy Venison tenderloin-Recipes recipes with fresh and tasty ingredients. Venison Recipes.. www.sweetloveandginger.com/the-best-juicy-venison-loin-recipe Mar 12, 2014 - Other peoples Asian style recipes that we like!. Karen- If you use the back strap and tenderloin, make sure to trim off the silver. It was a huge hit … I choose Buttermilk it tenderizes the meat nicely and does not dry it out or give it a odd taste. Taste and add a little extra drizzle of olive oil if too acidic and season with fresh cracked pepper and salt if necessary. Meat. He was nice enough to let me grab a quick video while he was cutting it, so you can see just how he does it! Soy Sauce Marinade. Wrapping the meat in hickory-smoked bacon gives the loin just the right amount of fat. Plus, for a really tough deer, you can even take your knife and gently tap each piece after you cut it, to tenderize it. Recipe by MasterCook. Yes, I can throw a chic party, and put on an a-line skirt with heels, but you can NOT take some of the “country” outta this girl. MeatEater. 10 Awesome Venison Recipes for Deer Hunters | Realtree Camo Are you ready to add simplicity to your busy life? MeatEater. If the weather is warm out I prefer to grill mine, but in the winter months I love to sear in a cast iron on the stovetop and finish in the oven. Lastly, let your grilled venison rest, tented with foil, for at least 5 to 10 minutes before cutting into it. Family loves it! I was just wondering which spacific meat you use for this recipe or can you use any part….I have deer steaks, back strap, and a small tenderloin. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.). See recipes for Delicious crock-pot deer meat chili. Grilled Antelope Tenderloin is an amazingly tender and juicy piece of meat. 63 homemade recipes for deer meat from the biggest global cooking community! Pizza is one dish that inspires a lot of debate. cover with a lid, bake 45 min. I hope it turned out great and you love it! . Let meat sit at room temperature ~ 15 minutes. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Really. Haha!! January 2021. (So make sure to watch the video here in this post!). Slowly drizzle in the olive oil, whisking constantly until emulsified. Mince the parsley, garlic, anchovies and capers. https://www.allrecipes.com/recipe/117537/easy-canned-venison Because deer are constantly on the move and their muscles are well-exercised, the meat is lean and tends to be tough. With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill. It so yummy and great served with some white beans and broccoli cheese cornbread. It’s so so good that way too! (My husband… not the elk.). Hi jessica. tenderloin and/or backstrap, sliced in to 1/4 inch slices, Place the coated deer meat pieces into the heated vegetable oil. I love you and your dad! If the deer was killed immediately while grazing the meat will taste better than if, the deer … Oh good!!! Instructions Preheat oven to 375F. I hope you all love it as much as we do! My sister -n-law soaks the meat in the marinade overnight. See more ideas about Game food, Venison recipes, Venison. And love trying new recipes. (This allowed more breading to stick to the deer meat, and it was divine!) You can wait up to 15 minutes before losing too much heat if your backstrap is very thick. Really. RECIPE: Meatloaf – MeatEater. Allow the steak to finish cooking in the oven for an additional 4-8 minutes, depending on size. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Heat vegetable oil in a skillet over medium heat to 325 degrees. Tenderloins, those two pieces of meat that line the inside of the spine, are likely everyone’s favorite cut from a deer, except for maybe the backstrap. Serve venison on plate with biscuit halves, and cover with pan gravy!! This will be my first time frying backstrap so wish me luck! Your email address will not be published. (Approx. Then if you are ever using the hams, section off the hams in big pieces and cut across the grain. My dad (The king of frying deer meat), swears that the key to creating the BEST fried deer meat, depends on how it’s sliced. Nov 5, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. . Big bucks, land management, rut reports, and tips for the whitetail obsessed. Thank you! Yay!!! If so, we used to drain the salt water and then pat dry the deer meat and then bread it. 1 … 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. The Italian version of salsa verde (green sauce) is a parsley based condiment with very similar flavors to a Ceasar salad and should be served cold. Food And Drink. My favorite? Meat. More. 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