… Mike Clerkin is hunting the alternative weapon whitetail season in Missouri with his S&W revolver. Yield: 1 venison backstrapPrep time: 10 minutesCook time: 8-10 minutes. Measure 2 tbsp. The best ways to cook venison steaks … This dish tastes like beef tenderloin. https://community.today.com/foodclub/recipe/pan-seared-venison-tenderloin You will not even know you are eating venison. On the day you’ll be grilling, you’ll need these ingredients handy: Placed the thawed backstrap on a ceramic dish and season with garlic and onion powder on both sides (just a light dusting). May 14, 2018 By Michael Lee. We trim any connective tissue, cut each backstrap into three to four sections and vacuum seal them individually. Dad and I like to do our own deer processing. Fill your quiver with the right ammo this season. Add mushrooms, sautéing another 10 minutes. On this edition of "Deer Factory," Dr. James Kroll and Pat Hogan discuss tactics for establishing warm-season food plots. of olive oil into an oven-safe skillet. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. He has mentored me from a very young age through the whole process from habitat management, hunting techniques, processing deer, to eventually what ends up on the dinner table. As the authority on all things deer, we blend the art of hunting with the science of management to create better deer and better deer hunting. I would like to challenge you to increase the amount you are sharing or donating currently. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Cover the bowl with a lid or some plastic wrap and stick in the refrigerator overnight. These comments could be said about any prepared dish, but I believe such comments are the result of venison prepared incorrectly. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. Enjoy! Then season lightly with each of the other ingredients in the list above, again on both sides. Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. The saying “less is more” applies to this. My dad has done a great job mentoring me through the entire process of deer hunting from field to fork, and he has taught me to thoroughly appreciate the butchering and cooking process. Good preparation and care from field to freezer to the dinner table is crucial to getting the true value and flavor that venison holds. The right arrow for your setup will boost your whitetail body count. ©2021 Outdoor Sportsman Group. All North American Whitetail subscribers now have digital access to their magazine content. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Cut the loin into medallions but then “reassemble” it to serve. Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. This recipe works for either delicious cut. A venison medallion is a cut of meat that comes from the backstrap area of a deer. This Venison Backstrap Recipe is Too Good Not to Share | NDA It is important to not overapply the salt seasonings. The olive oil helps to keep moisture in to prevent the venison from drying out. We wouldn’t want to lose a potential advocate for conservation and hunting to a poorly cooked meal. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. It took a bit of convincing, but he has finally agreed to share with you his recipe for “Rondog’s Deer Loin,” so you too can share a wonderful meal of venison with a family member, friend, hunter, or non-hunter. Many people have the mistaken notion that mature bucks have one area where they spend their... You can generally take as many does as bucks in a healthy heard, how many is too many? Lightly brush olive oil on both sides of the backstrap to ensure full coverage. All Rights Reserved. More commonly referred to as the backstrap, this cut offers tremendous cooking potential. Alex Foster is a QDMA Wildlife Cooperative Specialist in Missouri. Here at QDMA, we are expanding our mission and have created several new goals for the next five years. Add garlic and cook another 3 minutes. So, so, so delicious. Scouting Deer Bedding Areas: Locating, Creating and Observing, Choose the Right Load for Your Muzzleloader, Know Your Bullet Drop and Range When Hunting Whitetails, How to Control Predators on Deer Hunting Property, Deer Herd Health and Antler Development with Mineral Supplementation. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce

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