Venison done time5/9/2023 ![]() If you find the butter burning before the meat is browning then add a little vegetable or olive oil to bring down the smoking/burning point. Heat remaining oil in hot skillet over medium-high heat. If it's not letting go of the pan than it is generally not ready.īutter burns easy. Coat venison in tablespoon of oil and coat liberally with salt and fresh cracked pepper. If you're not sure if it's ready it's ok to take a quick peak under an edge, but generally you don't want to disturb the meat while it's searing. The deer meat should naturally come easily off the pan when it's done searing. Let meat rest ~ 15 minutes and thinly slice.Remember - the oven time will need to increase if you are working with a larger tenderloin(s). Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F.Cast iron works well because it can go from stovetop to oven. The first seared side generally takes ~ 1 minute more. ![]() When melted, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes or until browned. This is just enough time to get a nice smoky flavor to penetrate the venison sausage. Add olive oil and butter to a medium size pan that's at medium high heat. The smoking time for venison sausage is only about 2 to 2 1/2 hours.Add fresh herbs like chopped rosemary if you like. Grill, barbecue or fry (brown quickly, then cook for one min on each side). For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. Slowly fry for 1 minute for every cm (1/2inch) of your steak and rest for. Remove meat from marinade, and place on a roasting rack in a roasting pan. How to Cook a Rare, Medium and Well Done Steak: Rare: Brown each side for 1 minute. Season the deer meat with salt and pepper. Brown it in hot oil, then roast (about 10 mins per 500g). Preheat the oven to 325 degrees F (165 degrees C).Step 3 Cover and cook on Low until tender and no longer pink, 4 to 5 hours. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. This is where a digital oven thermometer come in handy, as you never have to open the oven door to know where the internal temperature of the meat is at. Place venison roast into a slow cooker, and sprinkle with onion mixture. You will need to up the oven time if you are working with larger cuts for this recipe. These deer tenderloins were small - ~ ½ lb each. Go Luke! How To Cook Venison / Deer Tenderloin or Deer Backstrap *These tenderloins were given to me by my good friends son - it was the first deer he ever shot. Just keep in mind that the larger cuts of deer backstrap will take a longer time to sear and a little longer in the oven. Both cuts are lean so preparing them on the rarer side will help keep them tender. However! This recipe works for either the deer tenderloin or backstrap. I recommend loosely tenting the meat in foil to retain some warmth.Although the deer tenderloin and backstrap are different cuts of meat, I have often used my family and friends mistakenly use the terms interchangeably. You will need to rest the meat for 5 minutes, and it will continue to cook during the resting. You want this to be medium rare at the most, so when in doubt pull early. It really depends on how thick the steaks are. Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat.Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning).Let meat come to room temperature (30 minutes).Preferably wet-aged between 7-21 daysīutter, just use enough to have a good amount of butter in the pan. Venison Tenderloin, The younger the deer, the better. You will probably like to make it your own with a slight variation, and I encourage you to do so! Ingredients Amount It is, like most recipes, a compilation of many different recipes I have tested over the years. I won’t claim that this recipe is original.
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