simple venison tenderloin recipes

Grill. While it may be tempting to slice into your meat, HANDS UP! Don’t do it! Necessary cookies are absolutely essential for the website to function properly. This is wonderful! However I added an extra step... After reducing marinade I strained it discarded the herbs onions etc. I used the vinegar and it was if I pickled the meat. The biggest thing that people need to remember when cooking venison is the deer itself. You need to pour off the milk then add more several times to get the blood out. We cook 1.5-2 pounds for our family of six which includes 4 children. Three Little Pigs BBQ ~ Kansas City based barbeque by Chris Marks and the good one smoker providing award winning bbq sauces, rubs, bbq classes, catering and restaurant. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. Let the roast stand for 15 to 20 minutes before carving. In late 1999, we started our first message board. 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After your first 45 minutes of cooking, you’ll want to check your internal temperature. I'd recommend a shorter marinade or less vinegar. It was one of Michigan's first social networks. Today is the day that we’re going to show one of our favorite venison recipes, our best ever smoked venison backstrap recipe. garlic, garlic, salt, cheese, ground pepper, onion, silver, bacon and 17 more. By using this site, you are agreeing to the site’s terms of use. 345 calories; protein 57.4g 115% DV; carbohydrates 3.4g 1% DV; fat 6.1g 9% DV; cholesterol 211.7mg 71% DV; sodium 105.6mg 4% DV. Then remove from marinade and grill or roast until meat is medium rare. https://www.cleverlysimple.com/smoked-venison-backstrap-recipe All rights reserved.Part of the Whirlpool Corp. family of brands. Venison Medallions with Gin and Juniper. It’s equivalent to the loin section off a cow or pig. I also wrapped the tenderloin in bacon and seared on all sides before putting in the oven on 350 for 20-30 min (depending how rare you like it) I strained the marinade into a pan and added 1 Tbl. First, as I already mentioned, bacon adds some flavor to the meat. A great cut of meat like the backstrap (really, any cut of meat) needs time to rest before cutting and serving. Serve with venison. Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. There are two reasons to do this. The cooler helps the internal temperature come down slowly, while the foil allows the juices from the meat to collect and be reabsorbed. If you continue to use this site we will assume that you are a-okay with our. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It will give you precise temps, so you can pull your perfectly done backstraps off the grill at the “just right” moment. Sometimes, people will make a chutney or sauce to serve alongside the meat, but we prefer just a small sprinkle of salt and that’s it. Wrap the tenderloin in tin foil and place it in a closed empty cooler for 30 minutes. Nutrient information is not available for all ingredients. Rest the meat for at least a couple of hours in the refrigerator. changing the water every couple of hours. You’ll cook your backstrap to an internal temperature of 140-145˚F. Trim off any excess silver “skin” on the backstrap. Sear the meat until a brown crust forms (about 2-3 minutes each) on each side Unlike the fat on beef, when cooked, the silver skin of venison can emit poor flavors into the meat and make it tough.

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