Venison Backstrap Recipe Marinated and Grilled Venison Backstrap
Simply bring all the upper mentioned ingredients to boil to dissolve the salt. Chill the mixture in the refrigerator or freezer, or you can add ice cubes to chill the brine more rapidly. Soak the meat for at least 6 hours and up to 24 hours. Rinse the meat, pat dry and proceed with your favorite backstrap recipe.
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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.
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4. Add the deer backstrap to the skillet and cook for 3-4 minutes per side, or until browned. 5. Transfer the deer backstrap to a baking sheet and bake in the oven for 10-12 minutes, or until cooked through. 6. Serve the deer backstrap with your favorite sides. How long does it take to cook back strap?
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Step 4: Fry the Deer Backstrap. In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the coated deer backstrap medallions, ensuring they are not overcrowded. Fry each side for about 3-4 minutes or until the coating turns golden brown and crispy. Avoid overcooking the backstrap to preserve its tenderness.
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Instructions. Using a shallow bowl or baking pan, combine the flour and salt and pepper. 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.
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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.
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Press spice mixture into the deer meat until fully coated. Step 5. Preheat oven to 400 degrees F. Step 6. Heat a cast iron skillet over medium to medium high heat. Place seasoned backstrap on to the hot skillet and brown. The goal is a nice deep sear, cook for 2-3 minutes per side, only touching the meat to flip it.
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Pan Frying the Backstrap. 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.
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Instructions. Slice venison into 1 inch thick slices. Heat cast iron or other heavy pan over medium-high heat. Add butter, rosemary, and olive oil to heated pan and place steaks into the oil mixture, spacing evenly. Sear for 1 - 2 minutes , then flip and add garlic to butter. Spoon butter over steaks as they fry.
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The time it takes to cook venison backstrap will depend on the method you use and the thickness of the meat. For grilled venison backstrap, plan on cooking it for 8-10 minutes per side, or until it reaches an internal temperature of 145 degrees F. For pan-fried venison backstrap, cook it for 3-4 minutes per side, or until it is cooked through.
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Preheat an outdoor grill to 500°F. Using tongs, remove the venison from the bag and place on the grill over direct heat. Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note) Remove the backstrap from the grill to a cutting board.
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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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Step 4: Place your baking sheet in the preheated oven and cook your deer backstrap for 15-20 minutes per pound. The total cooking time will vary based on how rare or well-done you like your meat. Step 5: Once your deer backstrap is fully cooked, remove it from the oven and let it sit for 5-10 minutes before slicing.
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Aim for a low temperature around 200 to 225℉. Remove the venison for at least 30 minutes before you plan to cook. Pat dry with paper towels and preheat a large skillet over very high heat and add the beef tallow. Once melted, sear the venison for about 30 seconds on each side until it's golden brown on the outside.
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Stir to coat, then cover and marinate for 1 hour. Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C). 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.
Venison Backstrap Recipe Marinated and Grilled Venison Backstrap
In a skillet, melt the butter over medium-low heat. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don't let the milk solids toast; reduce the heat if needed. Remove from the heat and transfer to a small glass.
