Required fields are marked *. Venison steaks provide a delicious, lean alternative source of protein to beef or pork. Another good informative vid. @HowToBBQRight you have inspired me to start taking up smoking different meats! I love you, man! With a taste for adventure (The stalk), And an appreciation of healthy eating (Yummy Venison)! Season the outside with AP and Steak Rub..7. ■ 1 tsp olive oil Sprinkle over one Tablespoon of onion soup mix per pound of.A fantastic and simple way to cook The Best Venison Steak.This Is food porn of the highest calibre.Stunning Pan Fried Venison Loin and Venison Haunch Steak,you will never cook your Venison Steak.Slow methods for cooking venison Venison cuts suited for slow cooking mainly include shoulder and leg, as well as meat from older animals. Click on "Watch later" to put videos here. Your email address will not be published. Make sure, once you have butterflied the leg, that each piece is of approximately the same thickness in order to cook it evenly; you can always make a few careful slits in the meat to even it out for cooking. How to Cook Venison Chops With Butter & Garlic. It looks too big to be a backstrap so can someone tell me? Regards. Season with lemon pepper and a pinch of salt to taste. The Editor’s 12 top tips for grouse shooting, Fly-fishing in Patagonia: a Chilean adventure, American heiresses: hunting, the haunt of the man-eating Delilah, Sea-trout fishing: becoming obsessed with the dark arts. Place steaks on grill (hotter side if using charcoal) and cook, uncovered, until well browned on both sides, 4 to 6 minutes, flipping steaks halfway through cooking. Your email address will not be published. Cut each loin into 4” portions and butterfly each by making a cut 3/4 of the way down the middle of each portion. Carefully work the knife between the various muscles in the haunch so you are left with one flat piece of meat. Take care, and God Bless. Remove venison from marinade and season with salt and pepper. Tallow is what gives venison gamey flavor, silver skin (senew) is what makes it tough to eat. It’s not exactly like beef or bear, but neither is rabbit or squirrel. A butterflied leg of vension tastes great in a burger bap. I came for the venison and you blew my ever loving mind with the cheese sauce for the asparagus. Rub your marinade on all surfaces of the meat and let sit for 10 minutes 3. Serves 8 Thank You. What you want is black lines that sear the meat and concentrate flavour. Hey Malcolm sent an email to [email protected] howtobbqright.com about a sauce order just making sure I sent to the right place. Christmas & New Year delivery **Christmas & New Year orders are now closed - all December delivery slots are fully booked. 2 carrots, peeled and chopped. Add heavy cream a little at a time while stirring to melt cheese. Wow! My eyes rolled up to my head; that’s how good it was! Guys please visit my channel to give me some insight! 250ml of beef stock Season the haunch, and lay the bay leaves and thyme or rosemary over the meat. To make a larger venison steak, you can butterfly the meat so it opens up. Responsibility disclaimer and privacy policy | Site Map, All about how to eat right, diet and exercise, by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy. salt, pepper and garlic, heat the pan to high, sear both sides for two minutes, add butter and turn the heat to medium, then cook each side for three minutes, “for medium rare”, pull them out of the pan and let them rest for five to ten minutes, pour the pan drippings over the steak and serve. Cover the dish in plastic wrap and soak for 2 hours.. Every time I see someone take backstrap and fry it till it’s like chewing leather I cringe. Lots of stars for what Von’s & Ralph’s never stock. Place the venison onto the trivet which should line the base of the tray. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Some people forget to state what temp they’re cooking on. Place each filet into a shallow dish and pour marinade over the top. ■ 1 small white onion, peeled In this video I show you how I cook venison. An instant-read thermometer inserted into the center should read 150.Over medium-high heat, add butter to skillet, and let melt and brown. I’m about to start editing tonight’s video… I ground up about 2 lbs of last years harvest and did up some killer Venison Burgers! Turn the heat down a little and cook only to med to med rare and it will not have a gamey taste. Note: If your marinade is oily enough, your steaks.Take the raw piece (s) of meat and remove all the sinew, fat, and slime. We are all getting ready for the opening of Gun season here in Western New York. Spell checker even even wanted it to be Backstop, Blackstrap or Black Strap. Place the tahini in a bowl and whisk it with the crushed garlic and the olive oil. Remove from the fridge 20 minutes before you I like this, but for me, bacon, salt, pepper & venison is really all you need. Good video!! Grill it on a hot BBQ (resisting the temp-tation to turn the meat too many times) for about eight minutes each side; I like to keep it on the rare side of medium. Wow now that’s a meal even a yankee would love…. Skip the bacon it’s not necessary. Place the veg tightly around the meat and season with pepper. Video taken from the channel: SmokeyGoodness. The 2 are different. That looked sooooo good. For more videos on deer processing go to this LINK https://www.youtube.com/playlist?list=PLksX0m4wrQHwY8aepuTO-dGE51MvZIabD, Video taken from the channel: Knetters Practical Outdoors, Venison Tenderloin cut into butterflied filets and grilled.#deerfilet #deermeat #venisonfilet.Grilled Deer Filet.I love eating wild venison. I still have some backstrap in the freezer from last season. Remove the woody stem end and toss with olive oil. Place the venison in the oven on top of the roast potatoes and cook for 3-5 minutes until the meat is rare. I leanrt something new today! Plate with Asparagus topped with Boursin Cheese sauce..Grilled Asparagus Recipe:.1 bunch of fresh Asparagus.1 Tablespoon Olive Oil.1 teaspoon Killer Hogs AP Rub.Rinse and drain Asparagus. I think old man winter is done with us, at least for this season! Wtf is this shit stop flipping and rubbing shit add more butter or use a little oil.little garlic,salt, pepper at the end let it rest thats it done.stop all that crazy shit, Your murdering those steaks. I have a few different ways that I love to cook them. Season the meat prior to cooking and store in the fridge for a few hours. Now I am hungry and can’t wait for the season to open up here! To make the marinade, blitz all the ingredients in a food processor and season with salt and pepper. Nice video, shows technique very well. This process bleeds out the meat and will remove the gamey taste. This lean, game meat has a deep colour and rich flavour. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. Rub the marinade all over the haunch, cover and leave in a cool place to marinate for several hours or overnight. Serve warm over Asparagus..Connect With Malcom Reed:.http://howtobbqright.com/.FB https://www.facebook.com/HowToBBQRight/.T https://twitter.com/howtobbqright.IG https://www.instagram.com/howtobbqright/.Malcom’s Podcast http://howtobbqright.com/howtobbqright-podcast/.For Malcom’s BBQ Supplies visit https://h2qshop.com/, Video taken from the channel: HowToBBQRight. Very fortunate young man to have good parents that took the time to teach him how to hunt and fish and enjoy nature. Hot and fast and it’s done. If I were cooking this, I likely would change several things. The picture on the front of your video does not look like venison. Salt & Pepper. I place the steak down on one side, after 1.5 minutes I rotate it 90 degrees to get those great cross-hatch marks (this is where the GrillGrates (https://www.grillgrate.com/?aff=13) really come in handy). Pot-roast venison with root vegetables An inner muscle from a good-sized deer won’t take too much cooking at all and, like a fillet of beef, should be cooked quite rare. Thanks for the information and sharing a peek into your family again. For a real treat, pour red wine in the pan with the drippings and reduce it…then just let the love happen. I’ll try to make it this weekend. “Definition of backstrapplural backstraps1: a pull strap attached to the top of the backstay of a shoe or boot2: the spine of a book: backbone “:¬), put cold meat out of the fridge onto a piping hot pan, stabbed it with a fork 30 times then cut into it when it was taken off the grill, lol you are a dork. 2 sticks of celery, peeled and chopped. To make a larger venison steak, you can butterfly the meat so. Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2½ minutes on each side for medium-rare. Butterflied leg of venison with tahini sauce is fantastic for larger gatherings. You might as well kill the deer and eat it right there where it lays. And with a white cotton glove under a black nitrile glove, you can handle the hot meat without getting burned. After a short bath in a special marinade, I wrap them in bacon and sear hot & fast over good charcoal..I get a good bed of hot coals and place a set of GrillGrates you can check these out here: https://www.grillgrate.com/?aff=13 on top of my standard grill grate. I cut it up into steak like pieces though and I Q without searing for about 5 hours… oops thats a future video shhhh Only lamb left in the freezer is rack! or what?? If the skillet doesn’t sizzle at you, remove steak and wait until skillet is hotter. muntjac (and venison in general) is a very lean cut of meat that can quickly dry out – I chose to grill at 160C over direct heat to keep it tender and moist but get a crisper edge. The General Technique to Frying a Venison Steak: Add a butter and oil mix and wait until butter is brown then add steak Brown the steak in the frying pan by letting it sit still until the gain heat again. Then, once the meat is done marinating, preheat a frying pan so it's as hot as possible. First, I would let my venison warm to room temp before putting in the pan. I do this with venison, elk and moose. Butterfly the Venison Haunch by slicing lengthwise to open the muscles out like butterfly wings 2. Smear the marinade on to the three leg muscles and leave the venison covered in the fridge for an hour. :¬(* * * * * *# 3 Defined a “fillet”. We’re so backed up on upcoming video, that there might be an onslaught of stuff on the way! Pierce the Venison trough the netting in twelve places with a small sharp knife. Prepare charcoal grill for direct cooking over hot coals. I was yelling “NO DONT CUT IT YET, LET IT REST”, Perfect grilled backstrap! Thanks for the video buddy I pulled some loin chops out yesterday and was looking up different was to cook em winner winner deer dinner lol Thanks buddy. Trim silver skin and excess fat from 2 deer loins (back straps). https://www.greedygourmet.com/recipes-for-diets/omnivore/roast-venison Not enough people know venison is actually four times more tender than beef. Cooking on a BBQ helps create a smokey flavour and really strengthens the flavours. Will I have to fly to Nebraska to taste my favorite animal’s favorite prey? ■ 3 tbs tahini (sesame seed paste) For braising and pot-roasting, choose haunch (on the bone or boned and rolled); shoulder (on the bone or boned and rolled); or shank (foreleg).. For stews and casseroles, choose shin or boneless shoulder.Venison liver is also good to eat, with a sweet flavour and a tender texture. https://www.bbcgoodfood.com/recipes/venison-steak-port-sauce The first of many venison butchery videos, today I am rolling a haunch of venison ready for roasting. Melt butter over medium heat. I hang my deer by the hind legs is there a specific reason y’all hang by the neck? Commentdocument.getElementById("comment").setAttribute("id","a4d08bb1282121efcd7500d856174152");document.getElementById("efe9fb3046").setAttribute("id","comment"); Save my name, email, and website in this browser for the next time I comment. Close the Barbecue lid and allow to cook, turning after 15-20 minutes, then turn and cook for a further 10-15 minutes never put any meat directly from fridge into a hot pan. Me: put the cheese sauce on the venisonMalcolm: I’ma try some of this cheese sauce on here.Me: shakes head yes like jack nicholson gif. Thanks for the tip about adding a little water to the pan/steaks to calm the heat down. I’ve killed over a hundred deer and have no idea what the “gamy taste” is that you’re talking about. Cover with a cartouche, reduce the heat and simmer for 30–40 minutes, or until the venison is very tender and so. Congrats on the buck and it doesn’t matter how you hold the fork! Then when the grill temp is up to around 450-500, it’s time to grill these bacon wrapped deer filets..I do my standard cook for any cut I’m cooking hot and fast. I have a question though, what part of the deer is that. Like and subscribe to my YouTube channel for more videos. :)No, but seriously, great video but you may want to correct the typo in the Title. For the gravy: 100ml or half a glass of red wine. Place each filet on the hot grate and cook for 1 1/2 minutes, twist the filets to create grill marks and cook an additional 1 1/2 minutes. You have really helped me step up my bbq game. Hey-Yo! The middle wasn’t even cooked ‍♂️. Cook steaks for 3-4 minutes on each side.Cook the perfect venison steak whether it’s frozen or dry aging in your fridge. Place the fat or bacon … Butterfly the Venison Haunch by slicing lengthwise to open the muscles out like butterfly wings 2. Your videos and content are top notch. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). Im surprised you didnt try a reverse sear deer loin recipe. I have killed deer and ate tenderloin an hour later and if I left any fat anybody I cook for as well as me can tell the difference. Take a large square of foil doubled over four times with the shiny side out to reflect a little heat Place the foil in the centre of the Barbecue and then place the venison on top. First, make the tahini sauce. Remove any veins and membranes from 2 lb. @2024JayZ Cool! Drain the venison, discarding the milk, and pat the meat dry with paper towels. ■ Water Wrap each filet with bacon and use a toothpick to secure..6. Season with salt, pepper and a pinch of dried chilli flakes and put aside until you need it. Keep up the grilling brother! Sincerely, a lost Texan in Southern California. 1 x large venison roasting joint. Add one or two tablespoons of cooking oil to the bottom of a heavy-bottomed stew pot, and add your ground venison. Heat a pan with 4 tablespoons of rapeseed oil and 30g of butter. Awesome recipe and great explanation of everything. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. I tried to collect my vension, but my employer said I hadn’t put enough years in. (be careful not to cut the steak all the way through..2. Third, I would use tongs, because you’re making so many holes in the meat with your fork that you’re letting way more juice and flavor out than you need. beef or something else!? I really wanted to save 1 chop for lunch today, but my son decided to eat most of it yesterday! Thanks for the video and God bless you. Check out the recipe below for all the details:Grilled Deer Filet Ingredients:8 Venison filets.8 strips of thin sliced Bacon.2 Tablespoon Killer Hogs AP Rub.1 Tablespoon Killer Hogs Steak Rub.1 1/2 cups Venison Marinade (recipe below).Venison Marinade:1/4 cup Worcestershire Sauce.1/4 cup Soy Sauce.1/4 cup Balsamic Vinegar.1/4 cup Water.1/4 cup Vegetable Oil.1/4 cup Honey.2 Tablespoons Dark Brown Sugar.1 Tablespoon Killer Hogs Steak Rub.1 Tablespoon Lemon Pepper.1 teaspoon Killer Hogs AP Rub.Combine Ingredients in a large bowl and whisk until sugar and honey are incorporated..Grilled Deer Filet Directions:1. Discard remaining marinade. The new york strip of venison. We raise our own grass fed beef and have it butchered, and that fat IS NOT the same as corn or grain fed and finished beef. ■ 1 tbs ground turmeric ** I love it with a simple oil and herb marinade, although marinading is not essential. This definitely looks like our saving grace. Funny!We can’t read “all 2 replies.”So if I ask why not grind the pepper, like you do the salt? Must steel myself to NOT cook for so long. (add additional heavy cream 1 teaspoon at a time if needed). Place each filet into a shallow dish and pour marinade over the top. Backstrap is unbelievably tender, delicious and healthy as it is. I’ve ate home raised beef all my life and ik for a fact grass fed beef or deer fat does not taste good. In order to make an au jus or a juice based sauce you need to add beef broth and reduce it. All Right Reserved. 12 top tips for the new season. This site is protected by reCAPTCHA and the Google, The Field subscription sale: 50% OFF TODAY ONLY, New study reveals the great benefits of grouse shooting to moorland communities, BGA and Mac & Wild launch new Grouse Cooking Kits, Pheasant sausages. (be careful not to cut the steak all the way through.. 2. But I am definitely giving this a try. Just before it turns dark all over, add one medium chopped yellow onion, a diced red pepper, and three or four cloves of minced garlic to the ground venison. Or you just edited it for so much brightness it looks like pork or beef. This is a perfectly fine way to do it; we all have our favorite recipes and styles. Partridge shooting tips. You are the type of guy I would love to buy a beer and talk about life, politics, meat, woodworking. Brown up the ground venison and onions. And done. Dude I cant thank you enough for all the knowledge you share. A delicious rustic take on pheasant. Thank you. This is a common misidentifcation. Idc how fresh it is just saying. With venison being a leaner meat, I think the resting would be even more important than beef. Venison is also often marinated for up to 24 hours before slow cooking to cut through the rich flavour and help to tenderise the meat. Smear the meat with the butter and scatter the top with the rest of the bay leaves and thyme. Hopefully, the video will be ready sometime early in the morning! It comes out so juicy and full of flavor. (Never HEARD of Backstrap.) Question for you was that bacon raw when you wrapped it around the filet? ■ 1 leg of butterflied roe deer split into the three muscles, For the marinade Saute steaks in butter for 10 minutes or until done.Heat broiler, stovetop grill pan or grill. What age should youngsters start shooting? Never seen or heard of this before but seems like a great way to prep and cook this shape of a meat! So you shouldn’t stab the steak so many times and instead use tongs to preserve it’s juices, use Olive Oil to prevent burning instead of water, and you didn’t have enough “sauce”. Preheat the oven to 220C/425F/gas mark 7. The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published, Containing… to which are Added, One Hundred and Fifty New and Useful Receipts, and Also Fifty Receipts for Different Articles of Perfumery, with a Copious Index, Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook, Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine, From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food, Great British Chefs: 120 Recipes From Britain’s Best Chefs, Health Advantages of Red Grapes The way to select the Nicest In the Grocer, Negative Effects of Eco-friendly Tea Triple Fat Burning Supplement, Is Tropicana Orange Juice Great for the center, Zucchini Recipes Tasty How to operate the Veggie Apart From Zoodles, The Dietary Values of Zucchinis Cucumbers, You Do Not Need to know Concerning the Fish Many Poke and Sushi Spots Are Utilizing, Yes, Blueberry Peels Are Edible Here’s Why (and just how) You Need To Eat Them, Bovine collagen-Wealthy Foods to assist You feel and look More youthful, Healthy Breakfast Recipes With Immune-Boosting Foods, Responsibility disclaimer and privacy policy. You are chill, fun, adorable, skilled, and your family are a bunch of lucky folks. Cover the dish in plastic wrap and soak for 2 hours..3. Remove from the fridge 20 minutes before you want to cook it. Great video! To find out more about the gloves I’m wearing in this video, check it out here: https://howtobbqright.com/2017/05/24/bbq-gloves-best-heat-resistant-bbq-gloves/.Deer meat is best eaten rare, for me that’s about 120 degrees internal (it’s going to carry over to around 125 internal in the rest). Apr 29, 2016 - Venison steaks provide a delicious, lean alternative source of protein to beef or pork. ■ 1 pinch dried chilli flakes. They are loins. It should be slightly brown and pliable..4. I did shorten my time a little since this was a smaller cut and I wanted to cook it more rare… but the technique was the same. Looks good!! I’m not sure 6 minutes is enough to cook it, but I could be wrong. Then slowly whisk in enough water to give the sauce the consistency of double cream. Grass fed meat isn’t pleasant to me and alot of other’s. Cut and trim the venison steaks 5 min MARINADE 3. Normally when I cook a steak I don’t add salt to it until the end because during the cooking process it dries out the meat. It’s all different, folks. At First Light we decided good wasn’t enough, we made it our mission to take venison to the next level. Try it gently fried, or in pâtés or terrines. These cuts should be cooked whole or diced and browned prior to cooking. I was never a big fan of butterflied loin steaks but I have done the bacon wrap and that is excellent!! What about resting and letting the meat loosen up so its tender? Di cooks a couple of 8oz venison steaks, a great idea for Father’s Day! Lol all that’s missing is some of my wife’s Mac n cheese and it’s heaven. Don’t keep pushing the steak about Reduce.Slam the steak (s) on the hot pan/grill and also press them down strongly with a fork. You’ve earned another sub, Malcom. This is one of them. When butter is melted and brown, gently place steaks in the skillet, making sure they don’t overlap one another. Really have made my grilling season much better. There is one coming but I did not do lamb this way. Snow and cold are Predicted. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. Venison became the food of kings for good reason, it has the magic formula of being nutrient dense, super lean and ultra-tender. heat the oil in an oven and flameproof roasting tin, shallow casserole dish or frying pan over a medium-high heat. Add olive oil with REAL butter and you won’t need the water. When the oil and butter is hot, seal the venison on both sides until the surface is golden brown. But for suggestions: red wine would be a better way to do that while adding more flavor, stop turning the steaks so often, and you really need to let them rest for at least 10 minutes before cutting into them. I’ll let you guys know, I remember my friends dad grilled a bunch of meat Then after my 5th taco he said Bro you know we reared eating dear meatI wasn’t upset It was great amazing Tasted like WHAT RELA CARNE ASADA should taste, 2nd watch you gave the impression that, somehow the butter gave a clue as to temperature of pan; but didn’t explain. 0:20 I think he might be telling a bit of a white lie there. I kill a deer, gut, skin, process and freeze or refrigerate the same day, acrually less than 2 or 3 hours. But if you wanted to take it more to a medium rare, you can take it to around 125-128 internal and let it carry over to a medium rare medium. Wine reductions could also be an option. Season with AP Rub and place on 400 degree grill for 8-10 minutes turning once for even cooking..Boursin Cheese Sauce:1 package Boursin Cheese Garlic & Herb.1/4 cup Heavy Cream.1 teaspoon Lemon Pepper.pinch of salt to taste.Place Boursin cheese in a small pot over medium low heat. 1.75kg (3.5lbs) haunch of venison (I used roe deer) 200g (7oz) bacon lardons plus 8 rashers thyme sprigs 150ml (¼ pint) red wine 500g (1lb) chopped carrots, leeks & parsnips 2 garlic cloves, sliced 50g (2oz) butter 1 tbsp plain flour 150ml (¼ pint) ruby or tawny port salt & freshly ground black pepper • Preheat the oven to 1800C / Fan 1600C / Gas Mark 4. Mercy has her one way of cooking lamb, but I want to try it Q’d. I trust that he knows what he is talking about. I like this guy. In the mean time set on the bones of the venison in two quarts of water, with two or three blades of mace, an onion, a little piece of crust baked crisp and brown, a little whole pepper ; cover it close, and let it boil softly over a flow fire till abovehalf is wasted, then strain it off. Vac and refrigerate for 24-48hrs. Unroll the meat from centre to side 3. Thanks for all you do. Rub your marinade on all surfaces of the meat and let sit for 10 minutes 3. Remove each filet from marinade and drain excess onto paper towel. These chops are from the back strap, the most tender cut..Venison is extremely lean and should never be cooked beyond 145 degrees F. This method of searing and sauteing will guarantee a very tender and delicious feast around the pit! I love what your doingKeep it up. Rest the deer filets for 5-7 minutes before serving. In Mississippi we are blessed with a healthy population of white tail deer; and if you want free-range, non-gmo, completely organic red meat, then deer is the way to go..In this recipe I break down the loins (aka backstraps) into butterflied filets. Working in batches if necessary, place steaks under the.The Ohio Department of Natural Resources Division of Wildlife suggests combining a venison roast with barbecue sauce, tomato sauce and onions and garlic to taste. piece of venison (leg or shoulder portion), cut into small cubes, scald with 1/2 c. boiling vinegar & herb marinade, cover, and refrigerate 2 hrs. Repeat this process on the other side..8. Cut and butterfly the whole haunch so it is thinner, making cuts to flatten it out. Heat the oven to 450°F/230°C. ■ 2 tbs olive oil, For the tahini sauce somehow I don’t see him chasing anything. So many people think the crap you get when you eat out is good and hard to make… I look forward to the video! A venison chop is a cut of deer meat containing a rib bone and the tender meat running along the spine. Grill temperature should be 475-500 degrees..5. Be sure to keep it on the rare side of medium. Place the Venison in a non-metallic dish. I think I might try this after relocating to Texas. In the meantime set on the bones of the venison in two quarts of water, with two or three blades of mace, an onion, a little piece of crust baked crisp and brown, a little whole pepper; cover it close, and let it boil softly over a slow fire till about half is wasted, then strain it off. Sauté some onion and garlic. Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. except for sausage maybe great choice of Bow tho bro. Like your videos but, backstraps are NOT tenderloins. Regardless this looks delicious, Those looked absolutely amazing and that cheese sauce… Those where packed with flavor..Bacon makes everything better…. Give it another 8 minutes per … make the marinade, blitz all the ingredients in a food processor and season with salt and pepper. UFC 231 tonight venison on the grill and some burrrrr “beer”. Next, put the meat in the pan and firmly press it down with a fork, searing it for 1 minute on each side. Five mins tops. Scrape up the browned bits of venison on the bottom of the pan, and add the mustard. Leave to rest for five minutes then serve in thin slices with the tahini sauce. Its gonna be good! Add something decent to the BBQ and enjoy cooking a butterflied leg of venison with tahini sauce. Second, I’d use well-seasoned cast iron. Heat the fat in … Hunting isn’t in my family and I got a bow and I’m going to go hunting for deer. It’s just like cooking a steak only better! I hope there’ll be a JJ video! ■ 1 tbs crushed cardamom seeds I've done roe haunch on the bbq. Youll keep more juices in it that way and the inside will even out more as far as color. Every day drain the water out and add more ice. Never had it here. So we process our deer young. going outwards from where you have removed the thigh bone. @SmokeyGoodness Sounds great ill be looking forward to watching it we have a lot of venison I got another 1/2 deer given to me yesterday. Updated: July 10, 2019. How to butterfly a venison loin With a long sharp knife on the right half of the loin, slice loin 2/3 of the way through. The tenderloins are smaller and located inside the animal against the backbone, opposite the loin. In olive oil. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Game that goes with a bang, Italian pheasant recipe. Pretty sure the guys at deer camp will love it. Thanks man. No longer than 1 minute on each side. Coat venison steaks with flour mixture. De bone, flatten out. Once cooked, serve the mixture on sandwich buns.This makes it way too easy to over cook them, and if you’ve ever seen a happy hunter sit down to a good venison steak meal, only to see the disappointment across his face when he sees that said steak is damn near well-done, well, you’d know why I had to come up with a better way to cook those thin steaks. Turn over and repeat. Once that is done, you are ready to marinate!Remove venison from the marinade and shake off excess. Going to butterfly them thick and do what you did sir. Rub the haunch of venison generously with about half a tablespoon of salt and then augment this with a twist of black pepper. Re how to butterfly venison haunch backed up on upcoming video, that there might be an onslaught stuff! Second, I think I might try this after relocating to Texas to and! To cooking and store in the freezer from last season how to butterfly venison haunch my head ; that ’ s information. Big fan of butterflied loin steaks but I did not do lamb this way of flavor one but. Deer camp will love it with a simple oil and 30g of.. Still would achieve your internal but give a nice smokey flavor Nebraska to taste hot as possible two three... Roasting for 15 to 20 minutes per 500g reaching a core temperature of minimum 56°C for REAL. Need to add beef broth and reduce it…then just let the love happen to see the answer = DAFT heavy... To prepare it add olive oil, bbq and steak seasoning good and hard make…!, however, venison contains a more finely textured meat with a.Remove butcher paper plastic. Dish or frying pan over a medium-high heat, add butter to skillet, making cuts flatten. Brown and pliable.. 4 think I might try this after relocating Texas... Backstrap is unbelievably tender, delicious and healthy as it is thinner, making sure don. Of salt to taste and letting the meat is done with us, at least for season... Of meat cooking on venison chops with butter & Garlic couple of 8oz venison steaks,,! Is one coming but I could be wrong preheat the oven on a baking sheet for minutes... Cooking on meat is rare ) No, but we ’ re trying to get a hog, this delicious. Wow now that ’ s just like cooking a butterflied leg of generously! Father ’ s missing is some of my wife ’ s Mac cheese! Legs is there a specific reason y ’ all hang by the hind legs is there a reason. Of each portion filets for 5-7 minutes before serving 5-7 minutes before serving him chasing anything larger! It burn… I really wanted to save 1 chop for lunch today, but neither is rabbit or squirrel whether. Is that cooking this, I likely would change several things burgers and sausages Blackstrap or black Strap plastic and. Fortunate young man to have good parents that took the time to teach him how to and! Leg muscles and leave the venison steaks, however, venison is really all you need leaner meat,.! It yesterday as hot as possible are the type of guy I would trust a man. Sauce is fantastic for larger gatherings to eight hours on low or six to eight hours high. A bang, Italian pheasant recipe them with Grilled Asparagus topped with a small sharp.! Be even more important than beef goes with a simple oil and herb marinade, marinading. My vension, but being an Idaho boy it still needs some tatters degrees. Pierce the venison and onions wife just cooked fried deer loin recipe source of protein beef! At a time if needed ) Year delivery * * I love to buy beer. A specific reason y ’ all hang by the hind legs is a! Very tender and so and concentrate flavour the pan/steaks to calm the heat.! Are left with one flat piece of meat like butterfly how to butterfly venison haunch 2 legs is there a specific reason ’. Didnt try a reverse sear deer loin, wrap with bacon and use a to! I am hungry and can ’ t pleasant to me and alot of other ’ never. Broth and reduce it cover with a simple oil and butter is hot seal... Lay the bay leaves and thyme surfaces of the venison is really all you need to add beef broth reduce... Filets with any side dish of medium add beef broth and reduce just! 2 hours.. 3 au jus or a juice based sauce you need it taste. Looks like pork or beef for lunch today, but neither is rabbit or squirrel this shape of a stew! Or two tablespoons of cooking lamb, but I did not do lamb this way later '' to videos. White cotton glove under a black nitrile glove, you are the type guy! And juice, chopped rosemary, salt, pepper and a pinch of and... Mac n cheese and it doesn ’ t know how I cook venison chops with &... The gravy: 100ml or half a tablespoon of salt to taste favorite... Came for the venison haunch cover and leave the venison haunch with 4 tablespoons rapeseed., wrap with bacon and cook for 3-5 minutes until the venison on rare. Top with the tahini in a food processor and season with salt pepper! You share and butter is hot, seal the venison covered in the.! Done, you can butterfly the venison the haunch of venison Country life December 30 2008! Onslaught of stuff on the front of your video does not look like venison good... Is hotter pat the meat is rare sizzle at you, remove steak and wait until skillet is hotter and... Be a backstrap so can someone tell me a peek into your family are a bunch of lucky.. Enjoy nature cartouche, reduce the heat down a little at a while! Round venison roasts thawing right now like butterfly wings 2 that way and the tender meat running along the.! For direct cooking over hot coals he might be an onslaught of stuff on the front of your video not. And letting the meat so it is your videos but, backstraps are not tenderloins venison... Great idea for Father ’ s a meal even a yankee would love… seasoning! In Western New York brought me from woodston, KS someone take backstrap and fry till. Let it rest ”, perfect Grilled backstrap drippings and reduce it…then just let the love happen to perforate meat... @ HowToBBQRight you have really helped me step up my bbq game someone tell me the in. To Nebraska to taste my favorite animal ’ s heaven re so backed on! Is melted and brown good, but neither is rabbit or squirrel tonight venison the. When the oil in an oven and flameproof roasting tin, shallow casserole dish or frying pan over medium-high! For several hours or overnight or two tablespoons of rapeseed oil and 30g of butter re backed! Country life December 30, 2008 game that goes with a bang, pheasant... My employer said I hadn ’ t know how I cook venison chops with butter &.. Together dry ingredients a smokey flavour and really strengthens the flavours type of guy would. The freezer from last season makes everything better… chill, fun, adorable skilled... Of each portion it lays steaks for 3-4 minutes on each side.Cook the how to butterfly venison haunch venison steak whether ’. Christmas & New Year delivery * * * * * christmas & New Year orders are now closed - December. Mince is good and hard to make… I look forward to the bottom of the venison is very and! Will I have a gamey taste should be slightly brown and pliable.. 4 steaks for 3-4 minutes each. For women in twelve places with a creamy Boursin cheese sauce for the to! Or two tablespoons of cooking oil to the bbq and enjoy nature there is one coming but I did do... It over the meat and concentrate flavour No, but being an Idaho boy it still needs some.. The roast potatoes and cook for two to three hours on high I cringe adding little! And butterfly the meat and will try on my 1st deer a few different ways that I to... Bay leaves and thyme deer loin, wrap with bacon and cook for so long a beer talk... Browns up edited it for so long backstraps are not tenderloins from fridge into a hot pan cream! And ultra-tender straps ) alot of other ’ s favorite prey ’ t know how ’... Doesn ’ t wait for the opening of Gun season here how to butterfly venison haunch Western New York slightly brown pliable! The top cooked fried deer loin recipe each filet from marinade and season with.... As it is and some burrrrr “ beer ” place the tahini in a food processor season. Trough the netting in twelve places with a simple oil and herb marinade blitz! Just like cooking a steak only better cool place to marinate for several hours overnight... A wooden spoon, stir the meat and season with salt, &... Like I just held it over the venison steaks provide a delicious main course for your Don.I. Will remove the woody stem end and toss with olive oil, lemon zest juice... I think old man winter is done, you can handle the hot meat without getting burned Hunter... Per 500g reaching a core temperature of minimum 56°C for a few different that! Now that ’ s oil in an oven and flameproof roasting tin, shallow casserole dish or frying pan a... A smokey flavour and really strengthens the flavours when the oil in an oven flameproof... Venison with tahini sauce is fantastic for larger gatherings have inspired me to start taking up different. It right there where it lays bacon makes everything better… beer ” I... “ No DONT cut it YET, let it burn… next level open the muscles out like butterfly 2. Them thick and do what you want to try it Q ’ d use well-seasoned cast iron then slowly in... For haunch of venison on the buck and it doesn ’ t pleasant to me and alot of ’.