DEER TENDERLOIN
Recipes Venison Tenderloin with Garlic Butter Danielle Prewett Sep 20, 2023 (2) Duration. 30 minutes Serves. 2 to 4. Chef's notes. The whole process may take 5 to 6 minutes for a deer tenderloin, or about 8 for elk. Transfer to a cutting board to rest, uncovered, for 8 minutes. Pour the melted butter from the skillet across the meat and.
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Heat the oil: In a large skillet or deep fryer, heat vegetable oil to a temperature of 350°F (175°C). The oil should be deep enough to fully submerge the breaded deer tenderloin. Fry the meat: Carefully place the breaded medallions into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3-4 minutes per side, or until.
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Directions. Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours. In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt.
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Frying. Add enough oil to the bottom of a large cast iron skillet to fill ½" deep. Heat the oil to 325 degrees then add breaded venison. Fry for approximately 4 minutes per side, or until golden brown. Then flip and cook venison on the other side until golden brown.
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Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches.
Venison Tenderloin Recipe Pan Seared Deer Tenderloin
Step 1: Season the tenderloin. To start, season the venison with salt and pepper on all sides. After it's seasoned, cover the venison and refrigerate it overnight. Step 2: Make the herb butter. In a bowl, combine the butter with the garlic, chopped rosemary, and chopped thyme.
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The backstrap, on the other hand, runs along the outside of the backbone and is quite a bit larger than the venison tenderloin. Tenderloins and backstraps are the two most tender strips of meat found on a deer. How to cook deer tenderloins? Deer tenderloins can be cooked on the stovetop, in the oven, smoked or grilled.
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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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The first seared side generally takes ~ 1 minute more. Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin (s). Let meat rest ~ 15 minutes and thinly slice. Add salt to taste.
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Gravy Instructions. Turn the heat to low and add 2 - 4 tablespoons of flour to the remaining butter and meat drippings. If most of the butter has cooked away prior, you can add a couple of extra tablespoons of butter. Stir with a fork or whisk until all of the flour absorbs the butter mixture.
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Packed with succulent venison and a medley of vegetables, this stew is a comforting dish that's perfect for those chilly evenings. The tenderloin enhances the stew with its gamey notes, making it an inviting, homely dish that's truly satisfying. 16. Venison Tenderloin Chili.
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While the tenderloin warms, mix together ½ cup room temperature salted butter with 2 tablespoons minced garlic, 1 tablespoon minced fresh rosemary leaves, and 1 tablespoon minced thyme leaves. Set garlic herb butter aside. When ready to cook, place a cast iron pan over high heat and allow to heat for 2 minutes.
Pan Seared Venison Tenderloin
Directions. Cut the venison into slices and liberally season both sides with salt, pepper and garlic powder. Melt butter in a regular skillet (not non-stick) over medium high heat. Add the beef suet and cook until slightly melted and crisp.
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KGora. Venison tenderloins are cut into steaks and coated with bread crumbs and cracker crumbs and quickly fried in oil and bacon drippings until golden brown and delicious. Give your schnitzels a quick spritz of lemon juice for a boost of flavor. "This was an excellent recipe for venison tenderloin," says home cook DMWARE.
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Roll the backstrap in seasoned flour, then dip in buttermilk, then back to the seasoned flour for a thick crust. Carefully lower the breaded backstrap into the hot oil. Cook in batches, taking care not to overcrowd the skillet. Fry the backstrap for 3 to 4 minutes per side for medium-rare. Pan-fry until golden brown and crispy.
Chicken fried deer meat with gravy! My family's favorite meal
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.
