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. Two to three venison chops are appropriate, depending on the size of your frying pan. To accentuate the juniper flavor in the sauce even more, we add a bit of high-quality gin to the pan. Taupo has a small airport that is roughly one hour’s flight from Auckland or Wellington. Pan Seared Venison Backstrap Recipe Pan Seared venison backstrap is a delicacy among deer hunters the world over. Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. My husband is an avid hunter and we always have a freezer full of venison. Pan Seared Venison Tenderloin. This will draw any excess blood from the cuts. Mix the ingredients together, and let it sit for 5-10 minutes. 1 section venison backstrap weighing about 2 to 3 pounds and trimmed and sliced into 1 ½-inch medallions. Danielle shows how she cooks whitetail deer backstraps with a red wine pan sauce. Heat the oil or butter in the pan before adding the chops so the surface of the meat will pick up a rich brown sear as soon as it hits the hot pan, and cook the chops only a few minutes per side. Slice across the grain of … 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. This sounds great to serve for family dinner. 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. Add a little cooking oil, then carefully add the two bits of venison. 1.8k. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. The backstrap is the . your own Pins on Pinterest by Michael Pendley | Jun 2, 2017 | LIFESTYLE, RECIPES | 0 comments. Baking & Spices. In a saucepan over low heat, place the grated swede, butter, chicken stock and sage leaves. Oct 27, 2019 - How to cook venison recipe easy How to cook deer recipe Tips and tricks Harvest a deer this year and now your wife isn't excited about dinners? With tongs, lift the backstrap on end and kiss each end of the meat against the bottom of the skillet to brown them, about 15-20 seconds. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat. None of that cooking wine crap.) Tag Archives: seared venison backstrap with balsamic reduction. Print Recipe. Cherry Relish Ingredients. 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. A venison medallion is a cut of meat that comes from the backstrap area of a deer. This simple recipe results is tender and delicious filets. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Discover (and save!) Cubed steaks, chicken fried steaks, pan fried steaks, or deep fried steak, whatever you prefer to call it, this recipe is a household favorite. Season with salt and pepper then cool and refrigerate until required. Ingredients. Start by caramelizing the onions. Next, pat dry and salt & pepper both sides. Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. Rub a little oil over the venison and liberally dust with the fresh herbs and season with salt and pepper. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin Cool then taste and season with Salt and Pepper accordingly. blackberries – fresh or frozen (I used a frozen package of fresh berries) 1 c. red wine (use your favorite, or if you don’t have a favorite, something that one liking red wine would happily drink. 6 oz. 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. (Photo courtesy of NevadaFoodies.com) February 13, 2018 By Kristy Crabtree. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl. Diana’s Grilled or Pan Seared Venison Tenderloin Steak Recipe. For the venison, remove any visible silver skin and cut the back strap into two pieces. This is perfect for the hunters in my family.Thank you! None of that cooking wine crap.) Dairy. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. 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. Using cornstarch in this way is a trick to create an extremely dry surface area, allowing the steak to form a nicely seared crust without having to overcook meat. 1 Garlic powder. Dairy. 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. Other. 3 tablespoons salted butter . 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. Serves: 2 Prep time: 45 minutes Cook time: 20 minutes. 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. Beer Cheese Sauce. Recipe by Cutco Cutlery. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Ingredients: 2 … This is a great recipe to serve up after the holidays to try to get rid of leftover mashed potatoes, gravy, and corn. Remove and rest for another 8 – 10 minutes or so. My husband has always taught me that to get rid of gaminess, cut out as much silver skin as possible. Follow these instructions to find out how I’ve changed the minds of sworn venison haters from all over the country! Step 1. Mix together then place the lid on the saucepan. 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. After applying the cornstarch, rub the meat with the coarse black pepper, apply as much or as little as your taste buds desire. Thank You Lord for the Back Straps! Place on high heat then add all the rest of the ingredients. This pan seared elk and smashed rosemary potato dinner was a hit Friday night. Salt and freshly cracked pepper. This simple recipe results is tender and delicious filets. Seared Venison Tenderloin with Balsamic Glaze and Asparagus. Love this recipe! Venison Back Strap With Mushrooms & Red Wine Pan Sauce!! As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another. Pan Seared Venison Steak Recipes. 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