Venison Backstrap Recipes Cast Iron

Add enough oil to coat the bottom of the pan lightly, and choose an oil with a neutral taste and high smoking point. A collection of over 100+ wild game recipes.


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This is actually one of the reasons cast iron is great to cook venison with:

Venison backstrap recipes cast iron. Add frozen vegetables and diced tomatoes to venison. The following recipe is modified from cast iron cuisine: The more you use it, the better it will be.

I don't have any venison backstrap. Cover and simmer 15 minutes or until vegetables are soft. Cook venison about 2 minutes over medium heat on each side or until.

Cook egg noodles according to packaging, drain water. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. Cast iron skillet or grill instructions:

Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat. This recipe exists for celebrations and camaraderie in moments such as that. But there was one small problem:

Place meat in bag and swish it around to get the marinate on. Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning). My preferences are avocado, grapeseed, or canola.

Brown each side (about 2 mintues per side). Pat dry the venison, but not too dry. This recipe can be used with venison tenderloin or backstrap.

After your meat is done cooking in the sous. There shouldn't be any grease as venison is quite lean, but if there is drain excess. Combine all ingredients except venison in a large zip top bag and squish them together.

In either case, using a trusty meat thermometer is critical for cooking the backstrap to your preferred level of doneness. Let meat come to room temperature (30 minutes). Heat the oil in a cast iron skillet just below its smoking point.

Cook until done to your liking and pile a bunch of potatoes. When ready to cook , lightly salt steaks on each side. Sear the venison in the hot skillet on all sides until nicely browned and caramelized on the outside.

It’s no secret the backstrap and tenderloin of a deer are a prized fare. From breakfast to dessert. the recipe is medallions of venison, and is made from venison backstrap. Heat a cast iron skillet over high heat with a tablespoon of oil and add the venison and fry on all sides, moving the meat around often.

Saute venison with onions and spices until browned. So i cut some pieces from a boneless leg of lamb, and used that for the recipe. Cast iron works well because it can go from stovetop to oven.

Add egg noodles, stir to combine. We recommend searing the meat on top of the stove and finishing off the cooking process in the oven but you can also cook the backstrap on the grill or smoker. Celebrate from the field to the dinner plate with my inspiring wild game recipes.

The initial seasoning is a good start, but be prepared for things to stick the first time you use it, especially if you go light on the oil/butter. Put some fat (lard or oil) into a cast iron pan and heat on stovetop. Best way to cook venison backstrap.

Once the oil gets just above 400 degrees, place the meat in the skillet. Lightly dredge venison in the flour mixture, then the eggs, and lastly the breadcrumbs.


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