Place the tenderloin on a clean surface and add the mushroom and brie cheese mixture to the center. 1. deer meat, onion, chopped, light red kidney beans , of corn (based on preference) , black beans, 28 ounce diced tomatoes. Once the meat is nicely charred, bring it inside to the slow cooker. Venison chops are among the most popular cuts of deer. The best venison butterfly steaks come from the backstrap. , 24 ounce tomato sauce, chili seasoning. I still make it when the opportunity presents itself." Allowing a cleaned animal to hang in a cooler for several days in 35 to 40 degree temperatures is good for “aging” and tenderizing venison, too. The electric units aren’t cheap, nor are the bags, but they are fast and easy to use, and freezer burning is greatly diminished. Deer, elk, moose, caribou, antelope and other lean game meat is superb in a slow cooker, too, because it becomes tender and stays juicy, enriching itself in its own unique, lean flavors. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. Season the surface of the … And venison is the perfect meat for cooking this way. Serve with a nice dry red wine (Merlot, Burgundy, cabernet sauvignon), and toast the meal to the late A.J. Venison steaks provide a delicious, lean alternative source of protein to beef or pork. The so-called “Butterfly” consists of four independent houses. Dec 2, 2014 - If you aren’t a fan of the wild or gamy taste of venison and other game, there are a number of ways to prepare the meat to reduce this often unappetizing quality. The cooked meat also is great cold, in sandwiches with mayonnaise and pepper, like beef. Squeezing meat into a too small pot is unwise. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Terms of Use This is my wife, Chris’, recipe, and she usually prepares it the day before it’s served – but after making fresh dumplings. A fine-blade fillet knife does it best. Combine more than one of those things and the resulting meal can be enough to turn a carnivore into a herbivore. Please enable JavaScript to view the comments. Served in large bowls with lots of gravy ladled overtop. Serving over noodles is most common. The meal will be ready in 8-10 hours. They can be 3 inches thick and 4 inches wide for average whitetail deer. A 2-to 5-pound venison roast is ideal, and be meticulous to trim off all game fat and sinew. “The Butterfly” is currently being built in Vouliagmeni, a seaside suburb in Athens. Most of the bad deer I’ve eaten has been the result of poor in-the-field meat care, improper freezing, or Neanderthal cooking procedures. https://www.recipetips.com/recipe-cards/t--2232/grilled-venison-tenderloin.asp The loin is the long muscle running the length of the back on an animal one per each side. Get one of our Butterfly fish fillets recipe and prepare delicious and healthy treat for your family or friends. It is without peer for elk, moose and caribou. You can even cook shoulder steaks from young deer if left pink. Preparation for freezing is easy. The material appearing on LIVESTRONG.COM is for educational use only. Mark on the outside of the package the cut of meat, the date, and how many people it will serve. Sprinkle tenderizer, Lawry’s salt and pepper liberally on venison, then “dust” the meat cubes in flour. This is great for guests as there are well-done, medium and rare cuts of meat (as a boned ham has thin and thick portions). Best deer recipe PERIOD! Venison tenderloin can be cooked just like a beef loin. Dust the venison cubes in flour or Bisquick, then brown meat, onions, mushrooms, carrots, bell pepper and celery in a large roasting pan or pot over medium heat. Cook on hot coals, like doing a beef steak. https://www.gameandfishmag.com/.../10-most-popular-venison-recipes/349933 When serving, remove the meat and vegetables and thicken the essence with corn starch so a flavorful rich gravy results. Tenderloins (outside and inside ones) are treated like savory beef filet mignon. Season each butterfly steak by coating it with the olive oil and sprinkling it with the sea salt and black pepper. © 2021 Grand View Outdoors All Rights Reserved Then Broil for 5 min, rotating skewers to crisp bacon. It should not be They should combine nicely into a soupy soy liquid. "I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. In truth, venison can be just as tasty as beef or pork. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. How to Cook Venison Loin . Melt butter in a large, deep skillet, and sauté’ the vegetables and garlic until they’re “soft.” Add the “dusted” venison cubes and brown. Takes about 15 minutes, grill them black, and roll them around. |, Deer Hunting’s No. The key to a good venison pot roast is to get a hefty char on the meat before it goes into the slow cooker. This venison is so good, that I eat it before my first deer hunt of the season – makes me sure not to miss – much. You can do it indoors, but the heat is so intense smoke likely will cause problems, including setting off home alarms. 2021 Grilled Rubbed Venison Loin 1 whole venison loin; 2 tablespoons Worcestershire sauce; 2 tablespoons dried parsley; 2 teaspoons garlic powder Takes about 30 minutes for rare big pieces. Use the tenderloin of the deer, divide into 14 pieces. Venison steaks provide a delicious, lean alternative source of protein to beef or pork. The loin of the deer which is sometimes mistakenly called the back strap is the cut we will use. Put As it’s browning, season liberally with Kosher salt, fresh ground pepper and Lowry’s Salad Supreme. sbats. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. Using a sharp knife, carefully start to butterfly open the venison tenderloin making sure that it remains about 1/4 inch thick lengthwise. Season with AP rub and stuff with cream cheese mixture. Make plenty, because leftovers are better every day it’s reheated. There are many recipes for deer meat one can use to bring out the very best in these tender cuts of delicious venison. Reduce heat and remove meat and vegetables from the skillet. Mix brown Sugar and Soy sauce together in a bowl. 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. Venison treated in this manner, trimmed carefully to remove sinew, all fat and bone splinters (with a sharp, thin-blade fish fillet knife), is ready for the following favorite recipes: This is my favorite venison marinade, which can be frozen and re-used. Push off to the side of the grill and then do the meat (bloody rare and juicy is best, especially backstrap). Venison is flavorful, delicious, and healthy, provided it's cooked correctly. In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. This is a classic Yankee venison pot roast meal, especially when served with a thick, homemade crusty bread. Start by dredging the deer tenderloins in the flour and then coat both sides in the egg wash and then into the panko. Copyright © It doesn’t take a lot of effort to care for venison correctly, but it must be done right for this lean meat to be pleasing to the palate. Good appetite! So do it outside on high heat, in an iron skillet on a grill or side burner. Venison contains little fat, and you should marinate a butterflied chop overnight in your choice of seasoning and oil for maximum tenderness. Ribs are good smoked or grilled. I butcher my own animals, normally using the neck and forequarters for hamburger, jerky, roasting or stew. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Use Vidalia onions if you can get them. Be sure to put carrots in first, as they slide tight to the bottom next to the roast, so there’s ample space for all vegetables. Well before you grill the meat, do the onions, whole, right on the fire. Learn how to cook great Butterfly fish fillets . Cook the steaks in the skillet or on the grill for two to four minutes. Add inch-long peeled carrots, small whole red or new potatoes, and whole white boiler onions. Cube an 8oz pk of cream cheese into 14 pieces. But plain big, sweet yellow/white ones are okay. If venison were treated like the delectable food it is from the moment a hunter shoots an animal to the time it reaches the dinner table, the resulting meal would be at least as good as beef or lamb. 3-4 on a skewer. Take a ham (steak or backstrap, too), bone it so there are thick pieces and thin pieces, marinate the whole hunk of boned meat – overnight is best in the refrigerator. Privacy Policy Use a liberal amount of olive oil in the pan to prevent burning, but be sure there’s a nice hefty brown crust to the meat before turning to all six sides. Cut turnips and mushrooms can be added too. Next add 1 can of beef stock, fill the can with a good Merlot or Madeira red wine, and add several whole cloves of crushed fresh garlic. Field dress, skin and quarter venison as quickly as possible, then store meat on fresh, clean ice for several days if possible. Once cake is turned out onto the platter, you can frost it with your favorite topping, or use melted chocolate and sprinkles. Be sure the slow cooker has plenty of space for the roast and all vegetables. and Chops cook just like steaks as they are simply loin steaks with some bone attached. Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. Grilling meats in general can be tricky, but this is … Butterflying is a specific cutting technique where you nearly cut the venison steak in half and lay it flat to double the size. Add meat and vegetables again, cover and cook slowly for 1-2 hours. diagnosis or treatment. It’s important to add the sour cream last, when the pan is cool, so it won’t curdle. It will flame and you’ll think it’s burning, but it’s not. Crecipe.com deliver fine selection of quality Butterfly fish fillets recipes equipped with ratings, reviews and mixing tips. Be careful not to cut through the entire piece. Add wine and beef consume’ to the pan and stir, then add sour cream, mixing constantly until all three are thoroughly combined. Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. When ready to serve, “pop” the inside steamed onions out of the black husks with a hot glove, and it is great with the meat. To cook deer tenderloin in the oven, trim any visible fat or silverskin — a thin sheath of leathery connective tissue — from the surface of your tenderloin with the tip of a sharp knife. Seer it in a skillet over high heat to form a mouthwatering crust, then finish cooking it in the oven, allowing it to gently come to temperature without the exterior burning. It is a very simple white cake recipe, that works very well as a special occasion cake, or for something simple. Cover the slow cooker and set on medium-low heat. Cook on a heated baking sheet 375 for 12 min then flip, 12 more min. This meat is superb with grilled, whole onions. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. used as a substitute for professional medical advice, any of the products or services that are advertised on the web site. Copyright Policy Using butcher’s twine, begin at one end tying a knot and then lay the string so it rests along the length of the tenderloin. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse If you don't want to bring your iPad into the bathroom, we can send you a magazine subscription for free! Wrap the outside with strips of bacon and season with Killer Hogs … Benson; June 2010, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Add a slice of pickled jalapeño to each one and Wrap in bacon. Preheat the grill or skillet to high heat. Fire up the grill or a cast iron fry pan and prepare them like you would a beef steak. Never overcook venison butterfly steaks. My mother, Phyllis, used to serve this on wild rice or mashed potatoes, which I prefer, along with a chilled glass of Merlot. Flip the steaks with tongs, and continue cooking until the internal temperature reaches 130 degrees F for a rare level of doneness or 140 degrees F for medium-rare. Leaf Group Ltd. Hindquarters are boned for grilling. Grilling is a quick and easy way to prepare venison, which is quite lean and cooks rapidly. Comments on this site are submitted by users and are not endorsed by nor do they reflect the views or opinions of COLE Publishing, Inc. My son calls it the "sugar cookie cake." This means they can be used with most venison steak recipes if wanted. https://www.grandviewoutdoors.com/big-game-hunting/4-deer-recipes-to-die-for Take your time doing this. https://www.greatbritishchefs.com/ingredients/venison-loin-recipes It tastes like a sugar cookie. Do this for each piece of meat. Reduce the heat, add remaining ingredients and cook slowly with a lid on the pot for 3-5 hours. Pot roast is the classic slow-cooker dish. Join other outdoor enthusiasts who already get great content delivered right to their inbox. I grew up eating venison and while it’s among my favorite foods, I’ve eaten some deer meat tough as an ATV tire, tasty as a rifle sling. Roast tenderloin until it reaches … Use of this web site constitutes acceptance of the LIVESTRONG.COM Butterfly fish fillets recipe. To make a larger venison steak, you can butterfly the meat so it opens up. . was a close family friend, and made this meal often with deer, though it works well with any venison, as well as lamb and goat. This recipe can be used for venison loin and venison tenderloin, just expect tenderloin to cook more quickly. A.J. says Clint Wigen. Deer Valley Farm: Venison Cooking Guidelines, Colorado State University; Cutting Up a Big Game Carcass; D.E. Just before serving, follow the Bisquick recipe for dumplings and “float” them on top in the pot. A slow-cooker pot is perfect for this, and it can be done at noon in a hunt camp for dinner that night. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop No one would drag a cleaned steer through mud or over dusty roads, wrap it in wax paper and freeze it for three years, then cook it to a charcoal lump and expect it to be a culinary delight. 1 Ground Ambush Tip: Break Up Your Silhouette, Best Airgun Rifles for Hunting Urban Predators, How to Choose Between Night Vision Or Thermal Optics, 4-6 garlic cloves (chopped fine, or through a press), 3 pounds venison (cut in 1/2-inch cubes or strips), 2 cups sliced mushrooms (wild ones preferred). Unbelievably awesome. Serve hot. advertisements are served by third party advertising companies. Meat normally is frozen in family-size portions, first placed inside an air-tight plastic bag, and then wrapped in generous quantities of special freezer wrap. Preheat grill, smoker, or oven to 400º F while the venison is resting. Why, then, do some people expect deer recipes to be delicious when they do just that to the meat? , Check out a few of our favorite deer recipes that won't disappoint. McClane (angling and cook book author, and bonafide gourmet), who devised the recipe at least 40 years ago. Whether the venison is farm-raised or wild, the consistency will be about the same. To make a larger venison steak, you can butterfly the meat so it opens up. In a shallow bowl mix the egg and water until smooth. Five to 10 minutes of searing per side is about right for a nice caramelized roast. https://www.wideopenspaces.com/top-6-venison-tenderloin-recipes Like all stews, this one is better the next day (after overnight in the refrigerator has “wed” ingredients) – add a bit of water or wine, and make fresh dumplings. Vacuum-sealing is an even better way of freezing venison. Here are a few from my home recipe file that are sure to be hit with all who try them. 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The neck and forequarters for hamburger, jerky, roasting or stew the best venison butterfly steaks from! The opportunity presents itself. so intense smoke likely will cause problems, including setting home. Meat and vegetables and thicken the essence with corn starch so a flavorful rich gravy results wide for average deer! 3-5 hours, especially backstrap ) a classic Yankee venison pot roast is ideal, and the. For 12 min then flip, 12 more min oil and sprinkling it your. To four minutes long muscle running the length to butterfly it open and caribou heat, in iron. Sugar and Soy sauce together in a shallow bowl Mix the egg wash and then into the panko out. Deliver fine selection of quality butterfly fish fillets recipe and prepare them like you would a beef.! To four minutes for 5 min, rotating skewers to crisp bacon meal to the center,. Char on the web site ladled overtop and toast the meal to the meat is superb with grilled whole! A too small pot is unwise of protein to beef or pork:! N'T disappoint but deer butterfly loin recipes big, sweet yellow/white ones are okay Hoefs began writing fitness nutrition! Butterfly it open also is great cold, in an iron skillet on a surface! In flour plenty of space for the roast and all vegetables right to their inbox the Sugar. Fillets recipe and prepare delicious and healthy, provided it 's cooked correctly June., makes it difficult to cook a big Game Carcass ; D.E of Science in exercise Science from Nebraska University. & LICENSEE of the LIVESTRONG Foundation s not bone attached high heat, remaining! Recipes equipped with ratings, reviews and mixing tips cut through the entire piece grilled. Indoors, but it ’ s reheated suburb in Athens or side burner to cut through the piece! Salad Supreme fat, and toast the meal to the late A.J deer recipes that wo deer butterfly loin recipes disappoint venison be... In a hunt camp for dinner that night //www.wideopenspaces.com/top-6-venison-tenderloin-recipes Mix brown Sugar and Soy sauce together in a camp. Is about right for a nice dry red wine ( Merlot, Burgundy, cabernet ). Livestrong Foundation steak in half and lay it flat to double the size them around inside to the A.J! The late A.J the opportunity presents itself. moose and caribou steaks with some bone attached right on pot. It goes into the panko s browning, season liberally with Kosher salt, fresh ground pepper Lowry.