How To Cook Venison Backstrap In Cast Iron Skillet
Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.
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Try incorporating a couple smashed cloves of garlic and a few fresh sprigs of rosemary or thyme. When the butter bubbles, tilt the pan over so that the liquids pool to one side. Use a spoon to scoop up the melted butter, then pour it over the meat. Repeat this process several times to butter-baste the venison.
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While the tenderloin warms, mix together ½ cup room temperature salted butter with 2 tablespoons minced garlic, 1 tablespoon minced fresh rosemary leaves, and 1 tablespoon minced thyme leaves. Set garlic herb butter aside. When ready to cook, place a cast iron pan over high heat and allow to heat for 2 minutes.
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Preheat oven to 375°F. Then, on the stove, heat up a large cast iron skillet; I use a 12″, which fits the backstrap perfectly. Add in a few splashes of cooking oil. When the oil starts to smoke, Add the prepared backstrap to the center of the skillet and sear each side for about a minute or so per side, being careful not to char the meat.
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Add to a bowl with oil, garlic, salt, and pepper. Stir well. Coat all sides of the backstrap with the wet rub. Cut the backstrap in half to fit in the skillet. Nestle the backstrap in the cooked onions searing on both sides for 2-3 minutes per side. Transfer to the oven and cook for 5 minutes.
Easy Venison Backstrap Cast Iron Recipes
How to Prepare. Let meat come to room temperature (30 minutes). Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning). Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat. Cook for 2-3 minutes on each side.
How To Cook Venison Backstrap In Cast Iron Skillet
Press spice mixture into the deer meat until fully coated. Step 5. Preheat oven to 400 degrees F. Step 6. Heat a cast iron skillet over medium to medium high heat. Place seasoned backstrap on to the hot skillet and brown. The goal is a nice deep sear, cook for 2-3 minutes per side, only touching the meat to flip it.
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Place the backstrap down and do not touch for 7 minutes. Flip and repeat. Use an instant read meat thermometer in the thickest part of the backstrap to ensure it reaches 115-120F minimum. Remove from grill pan and allow to rest on a clean plate, covered with tinfoil for about 5-10 minutes for juices to redistribute.
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How to cook venison medallions. Set your meat out at least 15 minutes before cooking to come to room temperature. Bring a 10″ cast iron skillet with the cooking oil to medium-high heat. While the skillet is preheating, pat dry your tenderloin with a paper towel, then cut into medallions, 1/2-3/4 inch thick.
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Let the backstrap sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat. Preheating the Cast Iron Skillet. Place a cast iron skillet over medium-high heat and add the olive oil. Allow the skillet to heat up for a few minutes until the oil shimmers and begins to smoke slightly.
Cooking venison backstrap in cast iron skillet
Hey guys! Welcome back to SC Outdoorsman! In this video I share my Simple Venison Backstrap recipe. Often times we tend to complicate things, or try to get a.
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The prized, most coveted piece of meat from a deer is venison backstrap. Learn how to cook venison backstrap with this easy recipe for a tender, juicy and flavorful meal. castironskilletcooking.com. Heat a large cast iron skillet over medium to medium-high heat with the remainder of the oil. GET THE RECIPE. 4.
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Place skillet in a hot oven for 5-10 minutes until the internal temperature reaches 130°F. Use an instant-read thermometer to determine the temperature. Remove the pan and place the backstrap on a plate. Loosely cover with foil and let rest for 10-15 minutes then slice and serve.
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Grilled Venison Backstrap. Step 1: Turn the grill's heat up to medium-high. Step 2: For medium-rare to medium, grill the backstrap on each side for 6 to 8 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Before slicing, allow it to rest for 5 to 10 minutes.
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In a cast-iron skillet (or on a grill), turn on high heat for 3 or 4 minutes before placing the meat in the pan. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. (If you cut the venison backstrap too soon, all of.
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Instructions. Slice venison into 1 inch thick slices. Heat cast iron or other heavy pan over medium-high heat. Add butter, rosemary, and olive oil to heated pan and place steaks into the oil mixture, spacing evenly. Sear for 1 - 2 minutes , then flip and add garlic to butter. Spoon butter over steaks as they fry.
