How To Cook Venison Backstrap In Cast Iron Skillet 24 Inch

Note: The total time will vary depending on the thickness of the steaks. Reverse Sear can give you similar results without an expensive purchase of a specialized tool. However it does take a long time, and getting a sear is difficult. These tenderloins were given to me by my good friends son - it was the first deer he ever shot. How to Cook Deer Backstrap in the Oven. Remove from the oven when the internal temperature of the meat reaches between 120 and 125 degrees fahrenheit. Some suggestions include sweet potatoes, parsnips, golden beets, turnips, rutabagas, carrots, and butternut squash. Peaches' feasting had Joe galloping mad enough to rant and rave to Steve about That Damn Deer for months. How to Cook Venison Chops | No Marinade Needed. Place dish uncovered into oven, and bake 40 to 45 minutes. Cast iron skillets allow you to get a nice sear on steak and conducts heat evenly, which makes it great for cooking steaks. Add the oil to the cast iron skillet and heat it over medium-high heat. While venison turns into excellent sausage and jerky, opinions are a little more varied when it comes to just straight up cooking it. My favorite approach for the center and back portions of the backstrap is to cut it into individual filets, or tournedos if we're getting technical.

How To Cook Venison Backstrap In Cast Iron Skillet Pork Chops

We tenderize the medallions with a meat tenderizer, and marinate both logs and medallions for a day. 1/4 cup broth (optional). Although the possibilities are endless, Bundy likes a creamy béarnaise or hollandaise. 1-1/2 pounds gold potatoes. Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).

How To Cook Venison Backstrap In Cast Iron Skillet

Check both medallions and logs with a meat thermometer, keeping the center pink. But, really, I hadn't until my Significant made me venison tenderloin from a deer he'd shot with his bow in the Northern Michigan woods last October. Let meat sit at room temperature ~ 15 minutes. Our Golden's Cast Iron Cooker was around 450º-500º. When small beads of blood form on the surface—probably no more than two minutes, depending on the thickness of the medallion—turn the meat over and sear it for the same amount of time you cooked the first side. Plus, the venison dry rub and baking steps are super simple and straightforward. How to cook venison backstrap in cast iron skillet at walmart. Always use a meat thermometer. If you failed to plan ahead or you're just in a hurry, you can still add salt at the last minute, it just won't be quite as good. Remove the pan from the oven and transfer the steaks to a warm plate. Why you should let meat rest.

How To Cook Venison Backstrap In Cast Iron Skillet At Walmart

I prefer the cast iron method so I'll talk about that here. First thermometer check the center of the meat at 20 minutes. The silver skin and tendons are more prominent in the front leg meat, which is a heavily worked area and tends to be more tough and lean. Sear for 4 to 5 minutes, or until the bacon becomes crispy. Thankfully the backstraps clean up pretty nicely. Roast for 20 minutes, and then check for tenderness. If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! Turn loins over and sear for the same amount of time, using tongs to ensure that the bacon is cooked through on all sides. How to cook venison backstrap in cast iron skillet. 3 cups vegetable oil. Pour the beef broth into the skillet and scrape any stuck-on bits from the bottom of the pan. The goal is a nice deep sear, cook for 2-3 minutes per side, only touching the meat to flip it.

So besides soaking in saltwater or milk, if desired to help remove a gamey taste, marinating ingredients are not necessary. When you remove the pan and it's cooled a bit, but is still hot, wipe it to a dull shine.

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