Venison Backstrap Recipes Cast Iron. Combine all ingredients except venison in a large zip top bag and squish them together. Lightly dredge venison in the flour mixture, then the eggs, and lastly the breadcrumbs. Heat the oil in a cast iron skillet just below its smoking point.

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A collection of over 100+ wild game recipes. Place meat in bag and swish it around to get the marinate on. Pat dry the venison, but not too dry.

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Heat a cast iron skillet over high heat with a tablespoon of oil and add the venison and fry on all sides, moving the meat around often. Cover and simmer 15 minutes or until vegetables are soft. Saute venison with onions and spices until browned. The more you use it, the better it will be.

Place meat in bag and swish it around to get the marinate on. There shouldn't be any grease as venison is quite lean, but if there is drain excess. My preferences are avocado, grapeseed, or canola. Put some fat (lard or oil) into a cast iron pan and heat on stovetop.

In either case, using a trusty meat thermometer is critical for cooking the backstrap to your preferred level of doneness. Venison backstrap recipes cast iron

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Venison backstrap recipes cast iron. Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat. Add enough oil to coat the bottom of the pan lightly, and choose an oil with a neutral taste and high smoking point. Combine all ingredients except venison in a large zip top bag and squish them together. Put some fat (lard or oil) into a cast iron pan and heat on stovetop.

Best way to cook venison backstrap. Let meat come to room temperature (30 minutes). From breakfast to dessert. the recipe is medallions of venison, and is made from venison backstrap. But there was one small problem:

So i cut some pieces from a boneless leg of lamb, and used that for the recipe. This recipe exists for celebrations and camaraderie in moments such as that. Sear the venison in the hot skillet on all sides until nicely browned and caramelized on the outside. Lightly dredge venison in the flour mixture, then the eggs, and lastly the breadcrumbs.

Once the oil gets just above 400 degrees, place the meat in the skillet. The more you use it, the better it will be. Brown each side (about 2 mintues per side). Place meat in bag and swish it around to get the marinate on.

In either case, using a trusty meat thermometer is critical for cooking the backstrap to your preferred level of doneness. Pat dry the venison, but not too dry.

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