This post may contain affiliate links. Grilling meats in general can be tricky, but this is especially true with venison, because it is so lean you have little leeway between perfect and overdone — and overcooked venison is gray, dry and livery. Watch Videos. Immediately move the pan to the preheated oven. Carey Litteer, executive vice president of Cutco Cutlery, stopped by to share his recipe for Pan Fried Venison Tenderloin. Yeah, I know. True filet mignon, which measure about 3/4 inch thick, cook to medium rare in about five minutes, whereas thick filets take a minute or two longer for every 1/2 inch of additional thickness. There’s something about the flavor of browned butter, salt and peppercorn medley on a cut of meat. It's hard to cook an ice-cold medallion properly. *** Just remember that the steaks keep cooking after you remove them from the skillet, and when you let it rest. If you are not quite sure about your culinary skills so far as cooking steaks is concerned, you should follow the steps I provide here in this post. If you used my marinade recipe, there’s no need to add more oil for the grill. I kid you not, when I say that if I was told I could have one last meal, it would be fried deer meat. Let meat sit at room temperature ~ 15 minutes. The other night, I decided that I wanted deer meat for dinner. Oh good John! Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. Pan Seared venison backstrap is a delicacy among deer hunters the world over. There were no leftovers. Hi there! Express shipping options are not currently available. Stir in garlic until fragrant, about 30 seconds. I had marinated the steaks in vinegar for tenderness & removes the strong game taste first though. It only uses butter, salt and pepper and is ready in minutes. (My mouth is watering just thinking about it!). (To test oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. My wife loved it too, and she’s not that keen on eating deer. I JUST said to my husband earlier today “Oh was that I turdy pointer I saw?” Lol! Thank you for letting me know! Sear your meat on both sides ensuring you only flip the steak once. How to Cook Pan Fried Deer Tenderloin; How to Cook a Rib Eye to Medium-Well in the Oven; Duncan Smith/Photodisc/Getty Images . Most old-country recipes call for long, slow simmering, which softens the kraut and mellows its flavor to a gentle and pleasant tang. Earlier I mentioned that I had 4 deer steaks thawed out, but that I split them up so I could do two in the pan and two on the grill for a future recipe. It’s served in restaurants as well, but probably under the name venison tenderloin. So, tell me… what is YOUR favorite way to cook deer meat? Thanks for the tips & recipe!! But for some reason, I didn’t have the heart to cut up these perfectly cut steaks into small pieces and decided to give searing them (like I did with my beef steak recipe) a try. Hahahaha! I couldn’t get him in the kitchen fast enough. Venison Tenderloin And The Grill Grate Cooked On The Big Green Egg. Here you'll find easy recipes, organization hacks, home + entertaining ideas (Read More…), Allow steaks to come to room temperature. I will definitely try this again because my man thought it was blackstrap. Remove steaks from dish; discard marinade. Simply AMAZING! I’m so glad that I did, because it turned out pretty tasty, and my family thought so too. Cook steaks for 3-4 minutes on each side. To do this, simply lay the venison bacon in the cast iron skillet (affiliate link), set it in the oven and turn the oven to 300 degrees Fahrenheit. To cook deer tenderloin in the oven, trim any visible fat or silverskin — a thin sheath of leathery connective tissue — from the surface of your tenderloin with the tip of a sharp knife. While that makes it lower in calories and saturated fat, the implication for the cook is tougher meat that easily dries out. XO, Try marinating for 1 hour in Italian dressing . Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. How to Cook Deer Steak on the Stove; How to Cook the BEST Venison Steak Meal; How to Cook Deer Tenderloin…..THE BEST! During a dinner we recently shared, Carey mentioned we should do a venison recipe and offered to cook some tenderloin. Thank you for taking the time to come back and let me know that you liked the deer steak recipe! If you're looking for the best way to cook beef tenderloin at home, try a simple marinade and a cast-iron skillet. The only difference between filets from the tapered end of the tenderloin and those from the thicker portion is cooking time. Salt your meat and let it come to room temperature for at least 15 minutes. The longer the meat stays on the deer carcass after the animal was shot, the tougher it becomes. I may have to do that with elk this year! Whether you hunt your own deer or purchase steaks at the supermarket, venison is naturally low in fat and calories and high in protein, vitamins and minerals. To turn this fermented vegetable from a garnish into a meal, you'll need to cook it. If you’re a steak lover like those in our house, then you’ll definitely want to check out the ever so popular steak recipe here on the blog where I show you how to cook a steak in the oven! You may just need to tweak your cook time a little bit to reach the desired “doneness” that you prefer. I’m so glad that you and she loved it! Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. I’m so glad that you liked it! As with all of the recipes here on the blog, I’ll give tidbits of how to make the dish, throughout the photos in case you’re a visual person, but feel free to scroll to the bottom of this post for a straight-and-to-the-point, recipe card where it lists the ingredients and instructions. Once the steaks were done, I pulled them off of the cast iron, so they could rest (well, and so I could snag these photos), and I added another tablespoon of butter for good measure. This dish doesn't take very long to cook. The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. Cover and cook on low until the meat is cooked through, around 10 to 12 hours. Never thought about doign tips! In this video I show you how to remove the best cut of meat on your deer. Shop faster and easier by saving addresses in a secure online account. Alright, listen up… when it comes to my meat, I SWEAR by kosher salt, peppercorn medley, and salted butter. Watch Videos. The key to keeping the venison moist and tender is not to overcook it, according to Carey. Required fields are marked *. Use only venison that has been field-dressed correctly . Really good, added minced garlic to the brown butter and garlic butter on finished steak. doe or buck with a clean flavor profile similar to a very lean, mild beef meat cut. Braising is one of the surer ways to turn out tender venison. Step 7 Cook the meat for 6 to 7 minutes on each side, or until the meat is tender and a meat thermometer registers 160 degrees Fahrenheit when inserted into the … Like, a heavenly difference. (Not necessary. The loin of the deer, similar to cow or pig, are one of the best cuts of meat on the entire deer. Pat the steaks dry, wiping off some of the marinade, but DO NOT rinse them off. You’ll want your deer steaks at room temperature, before cooking them. Hubby loves them , You’re so welcome! Plus, access online order history. Once the oil was hot, on went the tenderloin. Thanks. How to Cook Venison, Loin, Tenderloin and Backstrap Recipes. You see, the way the deer was killed is actually one of the most crucial parts of making sure deer meat doesn’t taste bad. Learn how your comment data is processed. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. Heat last tablespoon of oil until shimmering. Well, unless you’re having me over for dinner of course, cause… I like butter. During this time, you can coat with more butter if you prefer, to help maintain a juicy deer steak. https://www.justapinch.com/.../other-main-course/dder-camp- I do this with my favorite steak recipe, my cheeseburger recipe… and now this deer steak recipe. (SMH). Your steaks may be thinner or even thicker. Let it rest for 10 minutes before slicing and … Oven-Seared Beef Tenderloin with Herb Pan Sauce | Allrecipes ), Oh that green stuff? If you want them well-done, then you’ll want to cook them longer than the 3-4 minutes on each side. Turn steaks over; cook 2 minutes. His venison recipe also calls for beef suet sautéed in butter, which adds to the flavor (you can ask for beef suet at your local butcher or meat counter). Most of the time, you’d never know it was deer. For maximum flavor and tenderness, cook to medium rare or on the rare side. Yay! Verify the temperature to be at least 65.6 degrees C with a meat thermometer; this is for a medium tenderloin. with salt and pepper. Sear for approximately 3 minutes per side or until you get an internal temperature of 130 F. Your meat won't need much longer or it will become dry and tough. This is amazing!! But I’m so glad that I did for this recipe too because these two deer steaks were big, and PLENTY for the three of us that were eating it. Bushcraft biking with the blue hill ul stove cooked up some trail chili and venison make sure you check out shawn s channel houseoffire he can hook . Thank you for letting us know and for leaving a review! Cut and serve in half-inch slices. Excellent!! Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. The lean, flavorful meat has about two-thirds the calories of an equivalent serving of pork, yet it's as versatile in the kitchen. Get the Marinade for my Other Deer Steak Recipe HERE. Thank you! Not necessary. I’m so glad that you liked them too. The Basic Sauerkraut Liquid. Alex’s dad Ron had to be persuaded to reveal his famous recipe for grilled backstrap. Allow the steak to rest for at least 5 minutes before slicing. So cooking in butter, and even brushing with butter (like I’ll show you in my grilled deer meat recipe coming soon), can help with keeping the steak from drying out. I am not kidding when I say this Pan Fried Venison tasted like a prime cut of beef. Oh good! Stir … This is the best filet mignon steak ever. By David Draper. You can fry your liver and onions on the stove-top or in an electric skillet. Yes, I can throw a chic party, and put on an a-line skirt with heels, but you can NOT take some of the “country” outta this girl. Mar 25, 2017 - Beef tenderloin is a delicious main course. Now I know how to cook the turdy pointer I got last season! Preheat oven to 375F. Choose only deer meat that was cut, skinned, wrapped and refrigerated promptly by a professional or an experienced deer butcher. Well no, but if you see it at the store next time, grab it. Whether you are purchasing Cutco for yourself or as a gift, we're excited for you and your gift recipients to receive new Cutco and apologize for this extended delivery time. Cook until the edges of the meat are brown Place on a warm platter and immediately cover with tin foil to rest on the counter with a towel on top for 10 to 15 minutes. When butter is melted and brown, gently place steaks in the skillet, making sure they don’t overlap one another. I say this because if you’re wanting your steaks a specific temperature, deer meat will begin to get “tougher” the more it cooks. But when it comes to cooking deer in a skillet or on the grill, butter is important for the “dryness” that can tend to take over with this lean meat. Thank you so much for sharing that and for leaving a review! 1 pound venison tenderloin or backstrap, thawed if frozen and brought to room temperature, 2-3 tablespoons of beef suet cut into half inch pieces. If you're looking for the best way to cook beef tenderloin at home, try a simple marinade and a cast-iron skillet. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.) This month, enter to win a 5" Petite Santoku with Sheath. By entering this giveaway, you agree to the giveaway rules. So if you’re ready to cook your deer steak, let’s get to it! Thank you! Here’s where you want to watch it, depending on how you really want your steaks. Venison should also be aged for a period of 10-14 days after being dressed out. Beef tenderloin is a delicious main course. When cooking loins, it is, again, imperative not to overcook the meat! Make sure the pan is hot and cook the venison filets until slightly brown on the edges. I may have to try that vinegar water at some point, thank you! January 25, 2016. Pat the meat dry before heating it--wet meat doesn't sear. Note: Customers who receive promotional email do not automatically have an online account. (Make sure that skillet hisses at you when you put that steak in, so you know it’s hot enough, ok?). Yay! Carey used only salt, pepper and garlic powder to season the meat. But if you roll like I typically do, you’ll find yourself ready to cook them when you get home, and there is no way your family is going to wait for the steaks to come to room temp before it’s time to cook and eat them. Cook it for 6 to 8 minutes per side and then serve it. This is your reward for a job well done in the field. Season the surface of the … I always say butter is my friend. 2. I just threw it on for a Pinterest-friendly image, and because it was the only little sprig left of my fresh herb garden. After all, deer is the original grass fed animal. They thought they were eating beef steak. Deer steak has a reputation for being tough and dry, however they can be every bit as juicy and succulent as beef. If it bubbles, it’s ready. This recipe is simple to make in an afternoon or evening, and can be made in a few hours on the stove, a little quicker in an Instant Pot, or a little slower in the crock pot. If the skillet doesn’t sizzle at you, remove steak and wait until skillet is hotter. This was quick and easy, tasted great. Remove steaks from skillet and place on a plate to rest for 3-4 minutes. Once cooked, depending on your taste, you may want to add more salt, pepper and garlic powder. How to Cook Venison Tenderloin on a Shovel. We wanted ours about medium, so we stuck with 3-4. Do you HAVE to have kosher salt and peppercorn medley? A simple method that does not require much experience is to lightly season the meat and cook it in the oven. You can prepare a backstrap in a variety of ways. Venison steaks provide a delicious, lean alternative source of protein to beef or pork. Now if you saw my first deer meat recipe…my Fried Deer Meat as seen below…. Are you ready to add simplicity to your busy life? Place a small amount of butter or oil in a heavy skillet. Heat the skillet over medium heat, then add the tenderloin steaks. If you're looking for the best way to cook beef tenderloin at home, try a simple marinade and a cast-iron skillet. We currently estimate a 2–4-week delivery time. Some people don't care for it because of its chalky and rich flavor, but my husband and I enjoy it. Venison is leaner than beef, especially if it's cut from wild game, rather than farm-raised deer, elk or antelope. How to Cook Venison Chops With Butter & Garlic. That is SO exciting. Deer Steak Recipe – Skillet: There are many deer steak recipes, but this quick & flawless recipe using browned butter, salt & pepper in a skillet, is great! Panfrying is an effective way to cook tender venison steaks. Place venison medallions in the hot pan and allow them to cook on the first side, undisturbed, for two or three minutes. Privacy This is possibly the easiest recipe on the entire blog! So glad that you liked them!! To make a larger venison steak, you can butterfly the meat so it opens up. 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My fresh herb garden loves them, you 'll need to tweak your time... Dries out electric skillet and can be every bit as juicy and succulent as beef slightly. A clean flavor profile similar to cow or pig, are one of the and. Just threw it on for a medium tenderloin with Sheath and pat them with! Turn this fermented vegetable from a garnish into a meal, you can a... Remember that the steaks in vinegar for tenderness & removes the strong game taste first though to minutes. Temperature, sprinkle a bit of flour in the moisture and seasonings dries... Simplicity to your busy life garnish into a meal, you ’ ll love can butterfly the meat buttery steak! Cook them longer than the 3-4 minutes on each side document.write ( ' & copy '! It for 6 to 8 minutes per side and then serve it, especially if it 's to!, thank you for letting me know that you liked the deer steak tips and they out. Uses butter, salt and peppercorn medley until softened, about 30 seconds for many the greatest of rewards from... I just said to my meat, i used deer steaks at room temperature ~ 15 minutes than farm-raised,... It opens up one of the meat stays on the edges juices flavor! Is perfect with the most lean and tender cut of deer meat taste good isn ’ t to!
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