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Pan Seared Venison Tenderloin

Roll the backstrap in seasoned flour, then dip in buttermilk, then back to the seasoned flour for a thick crust. Carefully lower the breaded backstrap into the hot oil. Cook in batches, taking care not to overcrowd the skillet. Fry the backstrap for 3 to 4 minutes per side for medium-rare. Pan-fry until golden brown and crispy.

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Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat. Swirl in 1 tablespoon of the butter until it incorporates, then the other.

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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.

DEER TENDERLOIN

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.

[Homemade] Panseared venison tenderloin. food

Step 1: Season the tenderloin. To start, season the venison with salt and pepper on all sides. After it's seasoned, cover the venison and refrigerate it overnight. Step 2: Make the herb butter. In a bowl, combine the butter with the garlic, chopped rosemary, and chopped thyme.

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The backstrap, on the other hand, runs along the outside of the backbone and is quite a bit larger than the venison tenderloin. Tenderloins and backstraps are the two most tender strips of meat found on a deer. How to cook deer tenderloins? Deer tenderloins can be cooked on the stovetop, in the oven, smoked or grilled.

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Dip the venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving. Enjoy!

How to Cook Deer Meat Fried Steak, Tenderloin & Backstrap Recipe

KGora. Venison tenderloins are cut into steaks and coated with bread crumbs and cracker crumbs and quickly fried in oil and bacon drippings until golden brown and delicious. Give your schnitzels a quick spritz of lemon juice for a boost of flavor. "This was an excellent recipe for venison tenderloin," says home cook DMWARE.

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Frying. Add enough oil to the bottom of a large cast iron skillet to fill ½" deep. Heat the oil to 325 degrees then add breaded venison. Fry for approximately 4 minutes per side, or until golden brown. Then flip and cook venison on the other side until golden brown.

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Coat both sides of the steaks in the seasoned flour. Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.) Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.

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The first seared side generally takes ~ 1 minute more. Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin (s). Let meat rest ~ 15 minutes and thinly slice. Add salt to taste.

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Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour. Fry in the hot oil until lightly browned on each side.

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In a glass bowl, combine milk and sea salt. Cover with an airtight lid and refrigerate. Soak venison and milk mixture overnight to remove the gamey taste from the meat. Heat coconut oil in a cast iron skillet over medium heat. Remove venison from the refrigerator and drain.

Venison Tenderloin Recipe Pan Seared Deer Tenderloin

Recipes Venison Tenderloin with Garlic Butter Danielle Prewett Sep 20, 2023 (2) Duration. 30 minutes Serves. 2 to 4. Chef's notes. The whole process may take 5 to 6 minutes for a deer tenderloin, or about 8 for elk. Transfer to a cutting board to rest, uncovered, for 8 minutes. Pour the melted butter from the skillet across the meat and.

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Gravy Instructions. Turn the heat to low and add 2 - 4 tablespoons of flour to the remaining butter and meat drippings. If most of the butter has cooked away prior, you can add a couple of extra tablespoons of butter. Stir with a fork or whisk until all of the flour absorbs the butter mixture.

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Directions. Cut the venison into slices and liberally season both sides with salt, pepper and garlic powder. Melt butter in a regular skillet (not non-stick) over medium high heat. Add the beef suet and cook until slightly melted and crisp.