Freshly ground black pepper This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. Venison is becoming more and more popular in today's kitchens across the country. Season the surface of the tenderloin with salt and pepper, or whatever other seasoning your favorite deer tenderloin recipes might call for. Gremolata (optional, recipe below) Lay the steaks down on the grates and grill each side for about 3-4 minutes, giving a quarter turn halfway through on each side for grill marks, if desired. Marinades can inspire some very passionate debates in deer camp. Soak the minced shallot in the vinegar in a small bowl. Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Allow the meat to rest before serving. Lay the meat slices out on a plate, top with the gremolata (if using), drizzle with extra-virgin olive oil, and squeeze the lemon wedges over the meat. 1 lemon, cut into wedges At first blush, you might not think that lemon and venison would pair well—but they do. Preheat a grill, light charcoal or burn a hot fire down to coals. An oil-based marinade coats the meat so that you still end up with a juicy steak after grilling over high heat. I fall somewhere in between these two parties. Mix to coat evenly and let it rest in the refrigerator. Put the meat on the hot side of the grill and sear on all sides. Once the entire loin has been seared and the color shifts to a deep mahogany brown, check the internal tem­perature of the meat. Sea salt. 2 cloves of garlic Let meat rest ~ 15 minutes and thinly slice. Big bucks, land management, rut reports, and tips for the whitetail obsessed. https://www.allrecipes.com/recipe/117537/easy-canned-venison The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as "loin") is the considerably larger strip of meat that runs along the backbone - hence "backstrap". lemon juice (about 1 lemon) You’ll want to pull it off the grill really rare, about 117° (125° for medium rare). It's best to marinate for 8 hours … This is a great combination of ingredients to put on Just about anything. But, over time, hamburger patties have taken the place of pork. This makes enough marinade to cover about 1 pound of steaks. Let meat marinate in mixture at least 3 hours or overnight in fridge. 1/4 cup olive oil. 2 tbsp. In addition to adding fat, it’s essential to add an acidic ingredient to the marinade; this counterbalances the oil and aids in tenderization. It’s one of my favorite ways to cook up a whole loin. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. Then check the temperature again. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Smoked Venison Tenderloin Miss Allie's Kitchen. Immediately heat oil in large heavy-bottomed skillet over high heat until smoking. We are fortunate to be the recipients of a variety of deer cuts. Venison is described to have a gamey and deep woody flavor, yet berry—like red wine. Take the meat out of the fridge, wipe off any excess marinade and bring to room temperature before cooking. Let any excess oil drip off. Close the lid in between turns to keep the grill hot while you’re cooking. Belgian Venison Medallions. Remember - the oven time will need to increase if you are working with a larger tenderloin(s). For medium-rare, go to 128-130 degrees. The health benefits acquired from eating natural, hormone free meat are being recognized more and more by health conscious people as well as medical associations. For medium rare, the … Slowly whisk in the olive oil; whisk until the mixture is emulsified. "I made this using deer steak and it turned out excellent! For medium, go to 135 degrees. How to Cook Deer Meat: Fried Deer Meat Recipe - Fantabulosity Although the diet of the deer is going to alter the flavor of the meat slightly each piece of venison … My mom loves a good gin and tonic so I … Place garlic cloves in a mortar and pestle with the kosher salt and pepper. I don’t like turning a piece of wild game into something that it’s not, but I also know that marinades are beneficial in certain situations. Pour the marinade over the meat and refrigerate for 8 hours, or overnight. Only used one onion and it … 1/2 tsp. Roast tenderloin until it reaches … If the tenderloin still has a second strip of muscle running all the way down one side, the rope-like "chain" muscle, remove that and set it aside to make stew or ground venison. Big bucks, land management, rut reports, and tips for the whitetail obsessed. ground black pepper, lemon juice, … Rotate the loin while … I grill it, keeping it very rare, then let it rest for a while before slicing it super thin. brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Put the meat on the hot side of the grill and sear on all sides. Venison is supple and tender and is a highly prized meat that has wonderful flavor. This age-old recipe calls on the unique flavor of juniper … Add 2 teaspoons sea salt and freshly ground black pepper and toss together. Brush the meat lightly with vegetable oil. Grate the zest of 2 lemons and 2 peeled cloves of garlic on a Microplane. If you like carpaccio, then you’ll love this grilled whole loin dish. 1-3 sprigs of rosemary, thyme and/or parsley 15 minutes, plus 1-8 hours of marinating time, 1 lb. kosher salt Combine in a bowl with 1/3 cup finely chopped flat-leaf parsley. Marinate for at least 1 hour and up to 8. Don’t be tempted to over-do this, acids can turn the outside layer of meat mushy and ruin the texture. Add the lemon juice and herbs then whisk in the olive oil until emulsified. If you don’t have a mortar and pestle, you can use the back of a thick wooden spoon, the side of a chef knife, or a meat mallet. • can … Classically used as a garnish on Osso Buco you can put it on fries, grilled steaks, or thin slices of grilled whole loin. black pepper For those who don’t believe in marinating venison, consider the fact that wild game has significantly less fat in comparison to domestic animals. To coat evenly and let it rest in the marinade neck is laced with silver and..., this dish is a refreshing crowd pleaser it rest for a while before slicing it thin. Put on Just about anything a gamey and deep woody flavor, yet berry—like red wine place garlic in... 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