Remove the lid after 20 minutes and finish cooking. Place all the pan seared steak on plate and … Now try Al’s delicious recipe…. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. Spoon the mushroom fricassee over and around, likewise the gravy. See recipe above if you don't have buttermilk on hand. When it's hot, add the onions and toss to coat. 1/2 in. Pan Seared Venison Steak Recipes. I have been reading about a technique called a "reverse sear," where you cook your meat at a lower temperature to get the meat's internal temperature where you need it, then finish the meat by searing it on a grill or in a pan. Baking & Spices. Salt and freshly cracked pepper. Season with salt and pepper then cool and refrigerate until required. Ingredients: 2 … https://sportingclassicsdaily.com/steakhouse-style-backstrap I used a similar technique when using a sous vide. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. Poronui is located in the rugged center of New Zealand’s North Island, a 45-minute drive from the resort town of Taupo along the Napier-Taupo Highway. Slice the venison and top the swede with 3 or 4 pieces. Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. Other. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. Place the steaks on a plate and season with salt, pepper and ground coriander. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus. Try this backstrap recipe. If I was to really bring in my Southern roots, I'd put the flour in a paper grocery bag, and add the the steaks to the bag after dipping them in the milk mixture. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. The grilled venison backstrap recipe I’m sharing with you in this article reveals how I prepare and grill one of the best plates of steak you will ever have. Discover (and save!) // Ok, I don’t typically post recipes but I shared this one with my FB friends and it was such a hit that I decided to share it on SBB as well. Turns out cats ❤ indoor gardens. As a child growing up in the South, my mother would make the most delicious pan fried venison steak recipe I’d ever tasted; of course, I was a child then and pretty much anything mom cooked was good, but this recipe has lasted quite a few generations, because it is just that good. Start by caramelizing the onions. 1 Garlic powder. ginger, peeled and halved 1 Tbsp. This recipe works for either delicious cut. 1 Garlic powder. Serve the steaks with mashed potatoes and gravy, all in the same bowl. 1 Salt and pepper. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce 1.8k. From field to table, I hope that my wild game recipes and foraging tips bring your taste-buds joy. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Fry the steaks in the pan for 3-5 minutes per side or until golden brown. I used a similar technique when using a sous vide. 1/2 Medium Onion, chopped; 1 Cup Beef Stock; Salt and Pepper, to taste; Pull the venison from the refrigerator and allow to site at room temperature for half an hour. Join me in tasting delicious wild game recipes and exploring the great outdoors of Colorado. ginger, peeled and halved 1 Tbsp. Flip it over and do the same thing to allow a nice crust on the steak. It should take between 5 and 10 minutes oven time and be medium rare to medium in doneness. My husband is an avid hunter and we always have a freezer full of venison. Feb 25, 2018 - When cooked properly, venison is as good as or better than beef. Cubed steaks, chicken fried steaks, pan fried steaks, or deep fried steak, whatever you prefer to call it, this recipe is a household favorite. Hit it on each side just long enough to get it warm through the middle - but don't cook it through. Otherwise, adjust the temperature so that the outside doesn’t burn before the inside is cooked through. 4 tbsp Butter. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Pan-Seared Venison Backstrap with Blackberry Wine Sauce & Roasted Broccolini (paleo-ish) The Sauce. Method. We would love to hear from you! I can’t wait to try this recipe. 1/2 in. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. This is a great recipe to use after the holidays to try to get rid of all of those leftovers. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. 2 tbsp Beef suet. It’s like being a kid in a candy store, there are so many mouthwatering meals that it seems impossible to have to pick just one. I have a freind that gives me venison each year and I can’t wait to try out your recipe, it looks ah-mazing! Then you quickly sear them in a pan, or on a hot grill, to get that charred outside you want. For the venison, remove any visible silver skin and cut the back strap into two pieces. This simple recipe results is tender and delicious filets. This leaves you with the majority of the meat cooked to a perfect medium rare. your own Pins on Pinterest Filed Under: Comfort Food, Dinner, Recipes. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin When cooked properly, venison is as good as or better than beef. Recipe by Cutco Cutlery. Cherry Relish Ingredients. Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. Cool then taste and season with Salt and Pepper accordingly. Allow the backstrap to cook 3-4 minutes per side, flipping once. Slice across the grain of … Place on high heat then add all the rest of the ingredients. I have been reading about a technique called a "reverse sear," where you cook your meat at a lower temperature to get the meat's internal temperature where you need it, then finish the meat by searing it on a grill or in a pan. For the Pan Sauce. If you would like to have mushrooms in your pan sauce, it is a good idea to cook them ahead of time so you can just add them to your sauce at the end. 3 tablespoons all-purpose flour. Growing up in rural areas around people passionate about the great outdoors, I've come to learn a lot about what it means to live off the land. Produce. Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. 1kg Frozen Cherries (thawed & de-pipped) 2/3 Cup Sugar; ½ Cup Sherry Vinegar; 2 tsp Mixed Spice; 1 Tbsp Garlic (Minced) ½ Cup Shallots (Minced) Salt & Pepper to season. December 9, 2018 January 14, 2019; Jason; Leave a Comment on Pan Seared Venison Backstraps with Mushroom Risotto and Asparagus; Recipes; It’s always a treat when we get venison on our table, and especially when it is the prized backstraps. by Michael Pendley | Jun 2, 2017 | LIFESTYLE, RECIPES | 0 comments. Required fields are marked *. This is perfect for the hunters in my family.Thank you! For the Pan Sauce. Place all the ingredients, except the salt and pepper, in a suitable heavy bottomed saucepan. Campfire Cobbler Recipe . Love this recipe! Pan Seared Elk Tenderloin. Meat. One side has been fully cooked when the chops will slide across the pan with a light shake. Thank you for sharing!! – you are going to wish you had a freezer full of back straps. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Blogger’s note: Al doesn’t have a photo of this delicious dish, so if you make it, please take a photo and send it to me at marketing@poronui.com, and I’ll upload it. Cut the backstrap in half if using a smaller pan. According to The Kitcheneer, all you need is a really good cast iron pan, a little oil and some fresh rosemary. Al’s venison ‘golden rule’ is this: when cooking the finer cuts of venison such as the fillet or the back strap, never over-cook. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. We typically heat up all the leftovers, pile it in a bowl, and lay the pan fried venison steaks on top – one bowl meals are my favorite + getting rid of leftovers is always a win-win. From hunting and fishing to foraging and gathering, our family brings sustainable cooking to a whole new level. I also like to add a few chopped cloves of garlic to really enhance the flavor. 1 Salt and pepper. Add a little cooking oil, then carefully add the two bits of venison. your own Pins on Pinterest To finish drizzle a little truffle oil over each plate and add a dollop of cherry relish. Enter your details below so that you can keep up to date with what is happening on the property and be the first to hear about new packages and key availability. Baking & Spices. Discover (and save!) If you don't have a paper grocery bag, you can use any big container with a lid. It is seriously the best venison recipe ever – I just ma… Article by Jennifer Hutchinson. Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. It’s ready when all of the stock and butter has been absorbed in to the grated swede and it’s soft through the bite. At this temperature, 3 minutes per side will be approximately medium rare, 4 minutes medium to medium well. Pan Seared Venison Backstrap Recipe Pan Seared venison backstrap is a delicacy among deer hunters the world over. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. Your email address will not be published. Soaking meat in milk is a Southern tradition that I’m more than happy to bring to any Colorado table. Now this part is up for debate, depending on what Southern cook you speak to, but for my recipe, I dip the steaks once in the milk mixture, once in the flour mixture, and into the fryer it goes. This will draw any excess blood from the cuts. Serve Pronto with generous amounts of red wine! After the 24 hour milk-bath, rinse and trim your venison back straps (try to get all the silverseam off – it lends itself to gamey flavors). Serves: 4 Prep time: 5 minutes Cook time: 15-20 minutes (+ 10 mins resting time) Method: Searing / Grilling . Simply fill in your name and contact email address with a short message and we will get back to you. Hi, my name is Kasy Allen. Cover with plastic wrap and marinade for 30 minutes at room temperature. ¼ teaspoon salt. One side has been fully cooked when the chops will slide across the pan with a light shake. Ingredients. Dec 28, 2019 - When cooked properly, venison is as good as or better than beef. When asked what my favorite Wild Game dish is, I always seem to find myself rambling off dozens of recipes rather than picking just one. 6 oz. Nov 9, 2020 - This Pin was discovered by Patty Doris. Thank You Lord for the Back Straps! Season with Salt and Pepper and keep warm until required or refrigerate. Who knew this could be so easy? If you hunt, specifically deer – Praise Jesus! While the venison is resting, heat up the buttered swede, mushroom fricassee and gravy. I like a little butter in the pan just before the meat goes in, but if the pan is seasoned well and hot you don't really need additional fat. ¼ teaspoon garlic powder. Dairy. December 4, 2017 by Kasy Allen 6 Comments. It is indeed a tasty, tasty way to cook up backstrap, but I think regular venison steaks work just as well. By soaking the venison in buttermilk overnight or at least for an hour, the meat becomes even more tender, and some say it even helps pull out any gaminess. Experiment with the sauces! Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Leave it for about two to three minutes depends how think is the steak. Cook venison chops without moving, as this will disturb the formation of the caramelization. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Over medium high heat add chopped bacon, garlic and butter to cast iron skillet. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. 1 pound venison backstrap; Porcini powder (optional) 1/2 pound fresh mushrooms, ideally hen of the woods a/k/a maitake, sliced; 3 tablespoons fresh chopped parsley; Dandelion leaves (optional, for garnish) Instructions. Mix the ingredients together, and let it sit for 5-10 minutes. In a saucepan over low heat, place the grated swede, butter, chicken stock and sage leaves. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. 1 cup milk. This simple recipe results is tender and delicious filets. Nov 9, 2020 - This Pin was discovered by Patty Doris. Print Recipe. 3 tablespoons salted butter . 19 Oct. My new favorite recipe is for venison tenderloin (or similar cut*). Buttermilk has high acidity levels that works to tenderize just about any meats you soak in it, including chicken. When cooked properly, venison is as good as or better than beef. The potatoes were from our garden as well as the herbs. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. However, this year, we were lucky enough to more than fill our freezer, so I tried it with a backstrap. Other. Remove and rest for another 8 – 10 minutes or so. Tag Archives: seared venison backstrap with balsamic reduction. Want to get maximum steakhouse flavor in just a few minutes from your venison? 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Pepper accordingly choose a non-stick pan admit that I ’ m more than medium, otherwise it will the... You might need to transfer the skillet into a jam-like consistency the inside is cooked through,. Tasty, tasty way to prepare venison on a plate and season with salt and pepper then cool refrigerate... Used my family and friends mistakenly use the terms interchangeably out about available dates fold paper. With Blackberry Wine Sauce & Roasted Broccolini ( paleo-ish ) the Sauce even more, add! Same thing to allow a nice crust on the stove in a high-edged pan a! Thank my good friend Aaron for this wonderful gift cooked properly, venison is as good as or better beef... A perfect medium rare, 4 minutes medium to medium in doneness take! The oven to finish drizzle a little olive oil after liberally seasoning meat... Over and shake, shake, shake to evenly cover the steaks and about 2 to pounds. As or better than beef 45 minutes cook pan seared venison backstrap: 20 minutes your oil... 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