In a bowl, mix together water and 2 tablespoon salt. Heat vegetable oil in askillet over medium heat to 325 degrees. Then, coat it in flour. Then, slice the meat into thin strips and cook it in a hot pan or on a grill until slightly charred. It runs along either side of the deers backbone, and it is commonly used in dishes such as stir-fries, stews, and roast recipes. We like to use Dale Seasoning marinade in some of our dishes too! 1 deer backstrap, cut into two equal pieces, 1 pint grape tomatoes, halved lengthwise or quartered if larger size tomatoes are used (depending on preference). After putting a large slab of meat on the kitchen counter, Vaughn placed a . You also have the option to opt-out of these cookies. Add the meat strips and cook until browned on both sides. I also tend to incorporate a fat component to a lean venison dish, whether thats in the form of oil, butter, bacon grease, or otherwise, and I like to use acids like citrus, whole grain mustard, or apple cider vinegar for a little bite to cut through the fat and richness. By clicking Accept All, you consent to the use of ALL the cookies. If you are unable to determine the thickness of your deer backstrap, simply start with these cooking times and check for doneness every 5-10 minutes until your venison reaches your desired level. Backstrap cooking or frying is a French technique of cooking a whole fish, cut into pieces, by searing it on the skin side, then cooking the fish whole on the skin side, and finally removing the skin. Oh my goodness!!! Deer Backstrap Marinade: Soy sauce, apple juice, garlic If you want to enjoy a classic Asian stir-fry dish made with deer backstrap, this is the marinade for you! Read Next: Two Ways to Cook a Roasted Leg of Venison. Hello, Jessica. 3 minutes), Cook on thealternate side until cooked through and there is no sign of undercooked meat. For well-done meat, simply continue cooking until the desired level of doneness has been reached. With plenty of Rut Predictions out there, Deer dont have smartphones with weather apps to forecast whats to come, but they sure do sense it, and their, With whitetail season coming to a close, hopefully youve had a bit of luck out there. The term venison tenderloin refers to the cut of meat located below the backstrap and between the ribs and the rump. We often cut off the end of the pork loin where the blade roast starts, which is quite tasty. Seal bag. I believe you can have simplicity in life, and still feel fabulous. Start with a clean and well-seasoned skillet. All Right Reserved. PIN THIS RECIPE WHY BUY A WHOLE TENDERLOIN Pat the deer backstrap dry with paper towels and season both pieces with salt and black pepper again, start light and add more if needed after testing. Loosely tent the meat with foil while it's resting too. backstrap, The lower the heat, the more gentle and uniform the cooking process. 1 cup milk In general, deer backstrap should be slightly pink or red on the inside when cooked to rare to medium-rare (depending on personal preference). These cookies will be stored in your browser only with your consent. I don't always use milk and egg. This dish makes a great meal when paired with a fresh salad or roasted veggies. Serve immediately with your favorite dipping sauce. Dredge the deer steak in the flour and then the milk and egg and back in the flour. By following these tips, you can be sure that your deer backstrap will be cooked perfectly every time. Expect the meat to rise between a quarter and half a degree of doneness (ex. ** Nutrient information is not available for all ingredients. Please read my disclosure policy. Drain the grease on paper towels. My friend and I think the best two way on how to cook venison backstraps are either seared in a pan and finished in the oven, or simply grilled. The recommended temperatures for various levels of doneness are as follows: If you want to cook your deer backstrap to a very specific level of doneness, then you can use a cooking thermometer to test its internal temperature and remove it from the heat at that point. Dont just cut it up raw, toss it together in your pan or grill, and hope for the best. If youre looking for a unique cut of meat, you may want to check out beef brisket. Serve this as a complete meal with soy sauce, chili peppers, and other condiments as toppings. I believe that anyone can cook a delicious meal, no matter their skill level. oil for frying 3. One of the simplest ways to improve a backstrap is to cut it into larger portions while butcheringand that goes for when youre freezing it or cooking it, too. Some also soak in milk instead of water and believe that it helps keep it tender and juicy. My How To Cook Deer Backstrap guide has some great suggestions on how to make up sides easily while also keeping prep time down. Make sure to see the 80+easy dinner recipesto add to your meal planner! Youll just need to be more proactive in regulating the temperature to avoid burning. Fried Backstrap - Legendary Whitetail's Blog Preheat your oven to 350 degrees Fahrenheit. She has a passion for helping others, and she firmly believes that good nutrition is the key to a happy, healthy life. I came up with this method of tenderizing pretty much any cut that I don't slow cook or grind. So, next time youre in the mood for some good old-fashioned fried deer, give this recipe a try. Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. backstrap is a way of making things by hand that uses back and forth motions to make use of the remaining parts of the material. I choose Buttermilk it tenderizes the meat nicely and does not dry it out or give it a odd taste. Venison Backstrap Recipe - Brining, Best Way to Cook & Temperatures Season it with salt and black pepper, then cover it in your favorite rub, whether it's your own or something you got from the outdoor shop. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Step 1: Turn the grills heat up to medium-high. The second is adjusting the cooking time. Flip the bacon again to fry until cooked through. Hi Bobbie! So unless you prefer a more well-done steak-like texture, keep your cooking time on the shorter side (usually 20 minutes or so). Because its so lean, deer meat also contains less saturated fat than many other types of red meat. I like to cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch pieces. Deer backstrap is the tender cut of meat that sits next to the spine of a deer. Make sure to cook it until its a nice golden brown. So pick up some extra venison next time youre at the butcher and get cooking today! Bread Pudding Recipe: Easy Old Fashioned Recipe (With Video!). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Oil is hot enough when end of a wooden spoon placed in oil begins to bubble up. It can dry out easier. Marinating Deer Backstrap for Enhanced Flavor, Coating Deer Backstrap with Breading or Flour, Preheating the Pan and Adding Oil for Frying, Frying Deer Backstrap to a Golden Brown Color, Testing Deer Backstrap for Doneness and Adjusting Cooking Time, The pleasure of family cooking: 5 recipes and tips for convivial moments, Mastering the Art of Grilling: A Step-by-Step Guide to HMD Bar & Grills Signature BBQ Recipes, Where Can I Watch HeS Just Not That Into You. When the deer backstrap is finished cooking, pour the marinade over it and serve. Once a crust forms, flip and sear on all remaining sides and ends evenly. Step 3: Pour marinade over the deer backstrap, using about 1-2 tablespoons of marinade for every pound of meat. Heat vegetable oil in a skillet over medium heat to 325 degrees. If you are unsure about how well-done your deer backstrap should be, simply cut into one piece with a knife or fork and take a peek at its interior. Place your back strap on a baking sheet and roast in the oven for 25-30 minutes. I know what youre saying, arent they the same? The short answer is no. Backstrap cooking or frying is a French technique of cooking a whole fish, cut into pieces, by searing it on the skin side, then cooking the fish whole on the skin side, and finally removing the skin. This article will outline how to fry deer backstrap and how to marinate it for enhanced flavor. . Those with a higher flash point such as vegetable oil are technically superior, but you can also use other fats like olive oil, bacon fat, or butter. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Venison Backstrap that has been marinated, then pan-seared, grilled or air-fried until the exterior is well-browned and the interior is just barely pink. Enjoy. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135F. We LOVE sprinkling Greek Seasoning on the fried deer meatafter it is fried for optimal flavor! Cook for 6-7 minutes. No matter how you choose to cook deer backstrap, it is sure to be a delicious and satisfying meal. Its helpful to keep a clean hand and dirty hand. AWESOMEJust wish I had some venison. She has experience helping people with a variety of nutritional needs, including weight loss, sports nutrition, and digestive health. Required fields are marked *. The reason for doing this is because grilling will cook the meat from the outside, causing it to shrink and shrink. Ive been interested in food and cooking since I was a child. My sister prefers dipping the deer meat in to milk, then in to flour before frying, and she swears by it. My friend is a sous chef from Ithaca, NY, and we try to get together a couple times a month to cook wild game. How to Perfectly Cook a Venison Steak | MeatEater Wild Foods Ill mix it up depending on what Im going for, but there are a ton of blends on the market if you dont want to make your own. Season with salt and pepper and shake or coat in flour and fry until crispy. If youve hunted and killed a deer, the next step is to prepare it for eating. Q: Can I cook deer backstrap in the oven like most meats? To ensure that you are keeping your cooking time as short as possible, follow the steps I outline above in my recipe theyre there to help! 2. Step 2: For medium-rare to medium, grill the backstrap on each side for 6 to 8 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Fried Pork Tenderloin - Southern Cooking - Fried Crisp in - YouTube Its the equivalent, Since the dawn of creation, man has been fascinated by deer antlers. Deer hunting is a popular sport in the United States, and many hunters enjoy harvesting the meat for their families. One is the intervertebral disc and the other is the vertebrae. Yum!! Im here to talk about food and cooking, and to share some of my favorite recipes with you all! My family has been making our backstraps this way for decades. Serve the deer backstrap with your favorite dipping sauce. Start by cutting a sizable portion of the elk backstrap and placing it on a plate. 3. Are you looking for a delicious way to prepare deer backstrap? 3. Step 2: Once the meat has marinated, remove it from the fridge and pat it dry with a paper towel. Soak sliced deer meat in salt water overnight if youre able, or at least an hour. Beef Tenderloin & Vegetable Stir Fry | Dude That Cookz My name is LaRae and I am very new to cooking any type of deer meat. @2019 - Owe To Grub. This muscle is usually roasted or fried. 1 pound beef tenderloin 1 tablespoon heavy soy sauce 1/4 cup plus 1 tablespoon rice wine (Mirin) 2 teaspoons dark sesame oil 1 pound mushrooms (I used baby bellas) 3 whole green onions 4 asparagus spears baby carrots, large handful 3 tablespoons cooking oil (I use canola) Seasonings: 3 cloves garlic, minced or 1 1/2 teaspoons jarred roasted garlic Pork Tenderloin Medallions: How to Cook Them | Fine Dining Lovers Heat up some olive oil in a frying pan over medium-high heat. This browningalso known as the Maillard reactionis a chemical reaction between amino acids and reducing sugars that gives seared/browned foods that distinct umami (meaty) flavor. (This allowed more breading to stick to the deer meat, and it was divine!) Im so excited for you. Place marinated bear backstrap on the grill to cook over direct heat. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Give it a rinse after removing it from the buttermilk. The meat from this chain can be salvaged by carefully trimming away any extra fat or connective tissue. It was so tender and was not dry. That being said, a backstrap is something special to be cooked and eaten with care. In this article, well show you how to fry deer backstrap. In order to get a nice crispy crust on your deer backstrap, it is important to cook it over medium-high heat. How to Marinate. Take the venison out of the marinade, give it a good rinse, and pat it dry for 30 minutes before youre ready to cook. Apple Cider Pork Chops are delicious in creamy wine sauce! To cook the backstrap, you will need to cut it in half. Give yourself some options and leave. Step 2: The venison should be well-browned and caramelized on the outside after being seared in the hot pan on both sides. Venison backstraps, sliced into coins enough to feed your herd, Water Optional: More salt, to taste, after frying. Did yall use the water as well with the sale sauce. Combine the marinade ingredients in a zip-top bag or small dish. The loin, aka the backstrap, is the long muscle that runs along the deer's spine. Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. 3. To prepare the deer backstrap, first season it with salt and pepper. Tender, juicy, and delicious! The temperature on the inside should be between 130 and 135 degrees Fahrenheit. Any pan will work for searing, with the only caveat being if you plan to make a sauce in the same pan after searing, youll want to use something like stainless steel and avoid cast iron because acids in the sauce can pull out odd flavors from the cast irons seasoning. This is helpful because they help absorb any excess moisture from the meat if you dont have paper towels on hand, simply place the piece of deer into a large plastic bag and seal it before putting it in the fridge for about 30 minutes to an hour. Heat up your olive oil in a large skillet over medium-high heat. And if youre like most hunters, you probably have at least one venison backstrap in that stockpile. Place a three-pound beef tenderloin roast into a shallow glass baking dish. -1 deer backstrap-flour-salt-pepper-vegetable oil. 2 cups white flour #pork #chops #apple #cider #cream Ingredients: pork chops (thick and boneless) salt and pepper to taste Italian seasoning to taste 2 apples peeled and cut into 12 wedges each 3 tbsp butter divided 1 tbsp olive oil 1/2 onion chopped 2 cloves garlic minced 4-5 sprigs of thyme leaves only 1/4 cup white . We also use third-party cookies that help us analyze and understand how you use this website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Core pears and cut into eighths. Then, slice it into thin strips and serve. Yay!!! Mix the defrosted venison with the marinade, cover, and refrigerate for up to 24 hours. Cook it for a few minutes on each side until it is golden brown and cooked through. I agree that this is the best way to prepare deer. YES!!! Preheat the oven to 350 degrees Fahrenheit and place the deer backstrap in an oven-safe dish. Thank you! I also recommend cooking larger cuts of backstrap for recipes such as tacos or stir-fries, that call for bite-sized pieces. Hi jessica. This is because cooking attracts all of the liquids to the surface of the flesh. We dont recommend marinating venison in dressings, oils or any flavorings when frying with this recipe. Shake off excess flour. The backstrap is a particularly good cut to fry. I absolutely adore fried deer meat. Set your grill to 350F. 8. It really goes with just about anything! They are juicy, tender and creamy. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. The backstrap is the spine of the animal. Hi, I'm Jessica! Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat. Im so glad that you like it, and the family loves it too! Then if you are ever using the hams, section off the hams in big pieces and cut across the grain. It was pretty good, but not how my momma makes it. Swartzsdeli.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn fees by linking to Amazon.com and affiliated sites, as well as toother websites that may be affiliated with Amazon Service LLC Associates Program. Preheat the oven to 350F. Venison may be marinated to provide tons of fantastic flavor while also assisting in eliminating any gamey flavor. You can use water instead of an egg wash and it'll be just as crispy and delicious. Deer meat is straightforward to prepare and melts in your tongue without having a gamey flavor. oil for frying. Reheat the bacon grease. (Weve 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.). The deer backstrap is done when it reaches an internal temperature of 145 degrees Fahrenheit. Deer meat is very lean, so it is important not to overcook it or it will be dry. Whether sous vide or smoking, the basic idea is to cook the meat using indirect heat until it is slightly below your desired temperature before quickly searing it.
For Sale By Owner Birmingham, Mi,
Who Owns Sherwood Golf Club,
Safely Home Death Notices Tyrone,
Articles H
