venison backstrap recipes stove top
Heat butter and garlic in a large skillet on the stovetop. Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat.
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Over a high flame sear the meat on all sides for a few minutes per side.
. 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. Add venison onions and garlic cover and allow to marinade for at least 30 minutes.
Cook for 2-3 minutes on each side. In a large saucepan combine 3 cups drippings bouillon browning sauce and remaining onion powder. Cast iron works well because it can go from stovetop to oven.
Remove meat and vegetables to a serving platter. Drop the butter into the pan and let it foam. Mix lime juice garlic worcestershire sauce thyme and oregano in a medium bowl.
Strain drippings into a measuring cup. Add 1 tbs unsalted butter and sear the tenderloin on both sides for 2 minutes. A venison preparation tip from Hank Shaw author of the award-winning food blog Hunter Angler Gardener Cook A venison medallion is a 12- to 34-inch slice of backstrap cut before or after.
Heat a large cast iron skillet. Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Pour ingredients into skillet and cook about 3-4 minutes per side over medium heat for well done meat.
Top each piece of meat with one or two sage leaves. Then tilt the pan to the side and use a spoon to scoop the melted butter and. Remove marinated venison backstrap and season it with salt and pepper.
Cover and bake at 325 for 2-12 to 3 hours or meat is tender.
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