Venison Backstrap Deep Fried YouTube

How to Cook Venison Backstrap Perfectly with a "Reverse Sear"

Season with salt and pepper and shake or coat in flour and fry until crispy. Pan Fried Venison Backstrap Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes Rating: 3.9/5 ( 14 voted ) Ingredients 2 lb. venison backstrap meat 2 cups white flour

Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

Backstrap is a term typically used when referring to deer, elk, moose and other wild game and the meat comes from exactly where you'd think: along the spine of the animal. Because it's the length of the loin on the back of those animals, you only get two backstraps per deer so it's important to make them count. Backstrap vs. tenderloin

Perfect Venison Backstrap Peak to Plate

Step 1: Prepare the Deer Backstrap Start by trimming any excess fat or silver skin from the deer backstrap. This will help ensure a tender and juicy end result. Cut the backstrap into 1-inch thick medallions. Season the medallions generously with salt, pepper, garlic powder, and any other seasonings of your choice.

How To Cook Venison Backstrap In Cast Iron Skillet

Jump to Recipe Print Recipe The Best Venison Backstrap Recipe is cast iron seared and coated in a flavorful dry rub and then cooked until medium rare in a skillet. This is a recipe is for everyone, whether you are a seasoned venison lover or new to cooking with deer meat.

Venison Backstrap Deep Fried YouTube

Dip the venison slices into the egg mixture, then coat in the flour mixture, pressing the flour onto the meat. Fry the venison slices in the hot oil for about 2-3 minutes per side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to drain excess oil. Serve the fried venison backstrap hot and.

How to Grill Venison Backstraps to Perfection Legendary Whitetails

Ingredients 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices 2 ½ cups milk, divided 2 tablespoons hot pepper sauce 3 cups vegetable oil for frying 3 cups all-purpose flour 2 tablespoons salt 1 tablespoon ground black pepper 2 eggs Directions Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce.

How to Cook Venison Backstrap (3 Ways + Marinade Recipe) Cooking Frog

Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.

Grilled Venison Backstrap Recipe (Perfect every time) Midwest Nice

There are two different ways to go about trimming your deer backstrap: you can use a sharp knife, or you can take it over to the meat counter at your local grocery store and ask them to do it for you. Whichever option you choose, make sure that you remove any large chunks of fat before cooking. Step 2: Marinating Your Deer Backstrap

How Long to Cook Venison Backstrap on Grill Knight Whormill

Keeping it Simple A meal of venison tenderloin is ultra special, because the tenderloins even on a large deer will still only feed two. The ones in these pictures were from a 240-pound, mature buck. So you want to keep things simple. Deer tenderloin is a perfect date night meal. First, salt thine loins.

How to Cook Venison Backstrap (Tips & Guides) Swartzsdeli

Pan Frying the Backstrap. Once the pan is hot and ready, carefully place the marinated venison backstrap into the skillet. Sear the backstrap for 2-3 minutes on each side, or until it develops a golden brown crust. Be mindful not to overcook the backstrap, as venison is best enjoyed when cooked to medium-rare or medium doneness to preserve its.

How TO Cook AXIS DEER Backstrap from home! From the field to the

The flavor of venison need not be gamey. This venison backstrap dish is one of my favorites since the marinade enhances the flavor and helps to mask the gamey taste. Backstrap may be prepared in 3 ways after marinating: pan-seared and finished in the oven, grilled or using an air-fryer.

How to Cook Deer Backstrap in Oven & Stove (Tips & Guides) Swartzsdeli

Try incorporating a couple smashed cloves of garlic and a few fresh sprigs of rosemary or thyme. When the butter bubbles, tilt the pan over so that the liquids pool to one side. Use a spoon to scoop up the melted butter, then pour it over the meat. Repeat this process several times to butter-baste the venison.

How to Cook the Best Venison Backstrap Recipes Field & Stream

You'll need a venison tenderloin. Ideally, your deer processor vacuum-sealed this for you. (If not, we'll address that shortly. You can also check our our round up of the best vacuum sealers.

Grilled Venison Backstrap Kitchen Portfolio

What is the backstrap? How to cook venison backstraps More Venison Recipes What temperature do you cook venison backstrap? More Tips and Tricks What to serve with venison backstrap? Side Dish Recipes Easy Venison Backstrap The Delicious Venison Backstrap Recipe Are you someone who eats the best thing first or do you save it for last?

BaconWrapped Venison Backstrap Roast Grits and Gouda

Oil - use canola or vegetable oil with one tablespoon of olive oil (added for flavor) to fry the steaks in. Butter - adds a golden-brown color to the breading. Gravy (optional) - save your pan drippings to make my peppery Country Cream Gravy to pour over your delicious deer steaks. How to Make Chicken Fried Deer Steak

Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

Ingredients. Venison Backstrap: The backstrap I used was right at 2 pounds. Cooking Oil: Both olive oil and canola oil are my top choices. However, you can use whatever oil you have on hand. Dry Rub: For the dry rub, we are using a combination of sea salt, ground black pepper, smoked paprika, dried rosemary, garlic and onion powder, cayenne pepper, and just a touch of turmeric powder.