I did marinate mine in buttermilk a few hours prior to cooking the tenderloin. Home | Wild Game | Venison | Pan Seared Venison Tenderloin. This makes it easier . I pulled out a bag of venison hind-quarter by mistake. Here is a video on how to properly prepare and clean deer tenderloin before you cook it. First, salt thine loins. I cook pre-sliced medallions on medium heat to get the crust-and-medium-rare combination. A meal of venison tenderloin is ultra special, because the tenderloins even on a large deer will still only feed two. Salt the meat well and set aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned. Salting the meat in advance helps to tenderize the steak, making it juicier and more flavorful! Remove the medallions from the heat and allow them to rest for 5 minutes before serving. If you're not sure if it's ready it's ok to take a quick peak under an edge, but generally you don't want to disturb the meat while it's searing. Add remaining olive oil to pan. I am hungry after readingyour blog. Photo by Holly A. Heyser This is what Ted Nugent is obsessed with: The Great Venison Backstrap. I use about 2 tablespoons of grapeseed, avocado, safflower or canola oil for this. Oh, and did I mention I make a killer cocktail? What Ingredients to Use? You need a hot pan or grill, salt, pepper, lemon and good technique. Although the deer tenderloin and backstrap are different cuts of meat, I have often used my family and friends mistakenly use the terms interchangeably. But! Sprinkle with brown sugar. smoked at 180 for an hr then up to 250 for approx 20 minutes to get 138 internal temp Venison tenderloin steaks are seasoned with sage, pan-seared, and cooked in a creamy mushroom sauce; a generous serving of sherry adds a subtle sweetness to the sauce and elevates this game dish to gourmet comfort food. Add fresh herbs like chopped rosemary if you like. I have realized that less oil helps, which I was pleased to see you note in the article. Thanks Sam - I bet the brine made it extra moist! Both cuts however, are some of the most tender cuts of fresh venison. Add the tenderloin pieces to the pan, being sure not to touch, move, or disturb the meat (this is how you get a lovely crust on the meat). ), Venison Breakfast Sandwiches (Freezer Friendly!). This looks simple and delicious. Have a bunch of venison chops on hand?! Your email address will not be published. It was delicious to eat, but so not worth it! Warm up the Dutch oven on the stove using medium high heat. It's easy! Make sure to leave the meat in the marinade for 3 to 8 hours or even overnight. Required fields are marked *. Let the loin cook in one spot for a while before turning, and turn only once. You can use either and it will work wonderfully! You can expect to see a lot of real food recipes packed with seasonal ingredients & the wild game that my husband hunts and provides for our family. I make this in my Traeger Wood Pellet Smoker, but you could do this in any smoker. I recommend using any of the other three oils I mentioned in lieu of bacon grease so you don't burn your fat or ruin your tenderloin. Move the meat to a cutting board and grind black pepper over it. Will definitely make again. Thanks for sharing! Or just the same as beef. Excited to see how it turns out! Save my name, email, and website in this browser for the next time I comment. The tenderloins on a deer are some of, if not THE, most tender and coveted cut of venison there is. Deer tenderloin is quite lean and challenging to cook but can be a treat if done in the right way. Make sure you allow the cooked tenderloin to rest for 3 minutes before serving. Heat butter in a saucepan over medium heat. Button bucks and young does that laze around in Central Ohio eating corn and alfalfa are tender and succulent. Directions Cut the venison into slices and liberally season both sides with salt, pepper and garlic powder. They will contract immediately. It is ideal to continuously check the temperature of the meat with a thermometer to ensure it doesnt overcook. It went over surprisingly well in the dorm hall kitchen. Pan-searing venison requires you to be careful not to overcook it. If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. Salt your meat and let it come to room temperature for at least 15 minutes. The internaltemperature should be at 130 F for rare, and 140 F for medium rare. Thanks for stopping by! There are no gamey venison steaks here when you use this fool-proof cooking method! Hi Jacob! For a medium-rare deer steak, give it 1 minute on each side, and for a more brown steak, give it 3 to 4 minutes on each side. I always take the meat out of the fridge, salt it well, and let it come to room temperature for at least 20 minutes, and an hour is not out of the question. Your email address will not be published. Do you have any issues with venison tenderloins drying out in that 24 hour period in the fridge before cooking? Wife is not a huge deer meat fan but just raved over it. Place the browned tenderloin in an oven preheated to 450 F and cook the meat for three to four minutes per side, or until it reaches the desired level of doneness. Let them sear hard for 2 minutes, then turn to another side of the meat. Sear the tenderloin. 1 Combine all seasonings and place in a shallow pan. The Outdoor Office 10.7K subscribers Subscribe 880 141K views 3 years ago Just a quick how to on cooking deer tenderloin. Salt your meat and let it come to room temperature for at least 15 minutes. Your email address will not be published. Both cuts are extremely tender and delicious, and definitely my favorite portions to cook with! Welcome to Hunter Angler Gardener Cook, the internets largest source of recipes and know-how for wild foods. Make sure your baking pan has a rack in it, or something slotted so that you can baste the meat while it cooks and the drippings will fall to the bottom of the pan. Fabulous! Drain and discard marinade. Don't forget to tag me when you try one of my recipes! If that's what you're looking for, you've come to the right place. First, salt thine loins. When ready to cook, place a cast iron pan over high heat and allow to heat for 2 minutes. Jump to Recipe Venison chops or backstrap medallions are simple to cook. Thank you, Miss Allie. Turn your stove fan on and pat the meat dry with paper towels. Hope you enjoy the site! Add the red wine and let this boil for a few seconds, then add the stock. This pan seared venison tenderloin with garlic herb butter is one of our favorite venison recipes. Yup. Brush the olive oil over the venison tenderloins and season them with onion powder, garlic powder, paprika, salt, and pepper. I'm adding it to our favorites. Follow me on Instagram and on Facebook. Do you have a fridge or freezer full of venison that youre trying to decide what to do with? Ugh. Gamey meat is a thing of the past! Grapeseed and canola oil's smokepoint is 400 degrees and avocado is the highest at 520 degrees. Does the salt help keep moisture? However! and ice water aged for 5 days Just did this last night here with au poivre. Its right up there with backstrap/loin on a deer. Bring big flavor to your gamebirds with this Long-time F&S rifles editor David E. Petzal has Sign up for the Field & Stream newsletter and get the latest intelligence straight to your inbox. Deer tenderloin is a perfect date night meal. Heat one-third of the olive oil over medium high heat. Deer Tenderloin should reach 140 F on the stove. And let others know too by leaving a comment and star rating. Venison is already known for having a rich, earthy flavor, so all you need to do is add a bit of seasoning and let the oven work its magic! Chopped, smoked brisket on a flour tortilla with all the fixins. Im not familiar with venison. A note for those who aren't a fan: Bucks that run up and down mountains and eat twigs and leaves are super tough and gamey. About to fire it up with Whisky Tennessee pellets. Required fields are marked *. Our entire family was looking for more and more and more till nothing was left. Drop the butter into the pan and let it foam. Sign up for my newsletter and never miss a new recipe at MAK! This recipe will help you blow fall in love with them and use 'em up! These prized deer / venison tenderloins cook easily in a skillet on the stovetop and are finished in the oven. What Is The Difference Between Venison Loin And Tenderloin? This blog generates income via ads. Prefer watching a video to learn? Absolutely delicious! Connect on Instagram: ManvdeerLink to Hunt: https://youtu.be/rdKFdmtUCggDirections: Clean and trim your Venison Tenderloins and let them sit out for about 30 min prior to cookingIn a pan heat oil and garlic (preferably fresh) Season the outside of the loins heavily with salt and pepperWhen the Oil begins to Smoke, Place the Loins in and cook for 4 min per side flipping only onceTowards the end place 2 large spoonfulls of butter in the pan followed by a decent amount of thymeRemove from heat and baste with oil/butter for one minuteLet it sit for 10 min then Enjoy!If you would like to support the channel, I am an Amazon Affiliate. Marinate for about 3 to 8. Cook the medallions for about 1 minute; flip them and cook them for another 1 minute on the other side. Which Cooking Method is Best for Deer Tenderloin? used your recipe tonight two back strap absolutely delicious. How to Cook Deer TenderloinTHE BEST! Its tender, flavorful, smokey and juicy and totally easy to do. The deer tenderloin should be stored in airtight glass containers. Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat. Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Beckie. They are great, but are not quite as tender, thus the name tender loin. A recipe for chicharron de ribeye in tacos. For medium-rare, sear tenderloins in a cast-iron skillet. After the first flip, feel free to pour the extra marinade over top of the meat. Go Luke! The cuts are, from bottom left to right: Bottom round, eye of round, top round, and the sirloin. Melt butter in a regular skillet (not non-stick) over medium high heat. The first seared side generally takes ~ 1 minute more. I want some recommendation to buy the best electric smoker. My husband smoked it using hickory chunks on his horizontal smoker, took right at one hour to reach 130. Let meat rest ~ 15 minutes and thinly slice. So what Mr. In this delicious slow cooker stew, venison tenderloin combines with porcini mushrooms, tomatoes, red wine, garlic, herbs, and juniper berries. My in-laws keep cleaning out their freezer and sending my husband home with random venison and wild hog. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. With steaks at room temperature, seasoned and covered in olive oil, place them on the grill and close the lid. "This was an excellent recipe for venison tenderloin," says home cook DMWARE. Follow along and let me know in the comments below how you like it, and how you cook your tenderloin. Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat. (more). This is a phenomenal recipe! You will know that the deer tenderloin is done when a meat thermometer inserted into the thickest part of the meat registers 140 F to 160 F. You need to monitor the meat carefully as overcooked venison can be tough and dry. You'll marinate a venison tenderloin in a mixture of red wine, apple cider vinegar, garlic, and herbs before grilling or roasting it until tender and medium rare. Serve with the deer tenderloin with roasted veggies and hot sauce. So happy you enjoyed it. The ones in these pictures were from a 240-pound, mature buck. Do this once or twice more, depending on how done you like your tenderloin. I took my first elk last week, and used this recipe for one of the tenderloins. Wanted my venison burger for chili, but anyway. Transfer the roasted tenderloins to a serving tray or cutting board and cover them loosely with foil. Im not sure what oil youre referencing to, but avocado oil would work well from a cooking standpoint, but the flavor will be different. Any tips to help avoid this (other than use less heat, genius.)? If youre sick of the same old recipes, the unhealthy and dated stuff you find on Pinterest, or you feel like you dont like venisonyou need this book. Loins, a/k/a backstraps, are the deer (or moose, elk, pronghorn, etc.) The marinade is the secret to keeping your deer tenderloin moist. One way to make a tenderloin completely on the stovetop is to use a cast iron skillet and cut the meat into 1/2 to 3/4 medallions, sort of like a beef filet mignon. In fact, cooking venison medium-rare is ideal as it is such a lean meat. Tender and juicy with a simple, yet delicious, seasoning, this venison tenderloin roast is always a good dinner choice. Required fields are marked *. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. Just followed your recipe and it came out really good. Your email address will not be published. Would love to hear how this goes for you! Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. Because of this, you need only to season and cook it properly to enjoy a tender steak that practically melts in your mouth. Don't like or have rosemary? Stay in touch with me through social media@Pinterest,Facebook, Instagram, or Twitter! 2. I would love to make these sometime. Do you love a recipe you tried? 2. turned bestselling cookbook author. Very simple and something well keep coming back to. Oh, and did I mention I make a killer cocktail? Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce, These 10 Venison Dinners Will Knock Your Socks Off, 8 Favorite Venison Recipes for the Slow Cooker, 14 Pork Tenderloin Recipes That Are Tender, Tasty, and Top-Rated. Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Using a cast-iron skillet and cutting the tenderloin into to -inch medallions is the best way to make deer tenderloin on the stovetop. Usually, venison is used to refer to the meat of a deer. Jump to Recipe This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. Favorite Venison Recipes for the Slow Cooker, Top-Rated Venison Recipes for the Slow Cooker, Wild Game Recipes for the Adventurous Eater. On the stove, the deer tenderloin will take 2 to 4 minutes to cook. Brisket tacos are a Texas tradition that extends into Northern Mexico. Let me know! Cook until the internal temperature reaches 145F with a meat thermometer. These deer tenderloins were small - ~ lb each. Christmas Eve dinner would be an excellent time to try this recipe, afterall Santa has bucks pulling his sleigh. When you are ready to cook the tenderloins, heat the safflower oil in a pan that will hold the meat remember they contract when they hit the heat over high heat. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. Hi there! Butter burns easy. This is very clear and easy to read and apply! 1 cook time 10 Min method Stove Top Ingredients For venison steaks with gravy 1/3 c plus 3 tablespoons all-purpose flour, divided 3/4 tsp freshly ground black pepper 1/2 tsp salt 1/4 tsp paprika 4 boneless venison loin steaks, about 3/4 inch thick 3 Tbsp butter 1 3/4 c milk or cream How To Make venison steaks with gravy 1 Also I did not wash it off just patted it, what does the washing off provide after you take it out of the marinade? Directions: Thaw out and dry the meat, and then season your venison thoroughly. This recipe for Smoked Venison Tenderloin combines the full-bodied taste of the wild game with the flavors and textures of dry brining and smoking. Required fields are marked *. Save my name, email, and website in this browser for the next time I comment. Marinate for about 3 to 8 hours. I will make my family a party this weekend. Serve with mashed potatoes and green beans for a flavorful, comforting meal. The most delicious sauces for deer meats are hot sauces. Add salt to taste. If you liked this recipe, please leave a rating and a comment below; Id love to hear how everything went. As an Amazon Associate I earn from qualifying purchases. During the last two minutes of cooking, carefully tilt the pan so the butter gathers in one area of the pan. They all need to be quick, because you dont rest a deer tenderloin very long. Its everything I wish I had 5 years ago! Turn off the heat, and swirl in 2 tablespoons of butter, which will emulsify into a cohesive sauce. A deer tenderloin, or really any tenderloin, comes from the inside of the animal. Venison tenderloins are trimmed and wrapped in bacon slices, roasted until the bacon is crispy, and served with a creamy garlic, mushroom, and green onion sauce for an impressive tasting dish that's elegant enough to share with guests. 2023 Hunter Angler Gardener Cook. The term "Venison" refers to any type of meat that comes from a deer. Cook for 2-3 minutes on each side. Your email address will not be published. 4. The best way to cook deer tenderloin is to fry or grill it. FANTASTIC! There are two tenderloins per deer and they are very small compared to the backstrap. This venison tenderloin roast is incredibly easy to make! Tender and juicy fresh venison steaks are seasoned simply and seared to a perfect medium rare in a cast iron skillet. I just finished it today, the taste is great. Bacon grease smokes at about 325 degrees. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Made this for dinner tonight - SO GOOD! After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! Learn how to cook wild game like a bestselling cookbook author with Alllies top cooking hacks. 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. Pour the marinade over the venison and massage it in. This includes deer that are hunted in the wild and deer that are raised on a farm. I love food and I think of it on a basic level of providing strength & nourishment. Its really citrus-forward, which is great for venison because its such a rich, gamey meat. When melted, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes or until browned. Top each piece of meat with one or two sage leaves. "I would recommend this recipe to anyone who likes deer meat.". If the meat gets overcooked, it will dry out and be tough. Cover and refrigerate for 8 hours or overnight. I cant wait to see your results! I think people can be pleasantly surprised by how delicious venison steaks can be! I recently made this Smoked Venison Brisket with a spicy rub and its also amazing to make on the Traeger. Garlic Herb Butter, Seared Venison Tenderloin, Venison, Venison Steaks, Venison Tenderloin. Simply bring all the upper mentioned ingredients to boil to dissolve the salt. Slice the venison into medallions and pour over the sauce. If it's not letting go of the pan than it is generally not ready. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. You can also replace the vinegar with wine if you like. *Be sure to see the recipe card below for ingredients, amounts & instructions!*. Thanks for sharing. Are you aiming for a lower temperature for rare? This was delicious. Remember - the oven time will need to increase if you are working with a larger tenderloin(s). Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. So you want to keep things simple. Brown meat on all sides. The tenderloin is a cut of venison that comes from the back area of a deer, near the spine. I like to serve fried deer tenderloin with roasted veggies, mashed potatoes, and hot sauce. This can confuse some cooks using the finger test for doneness, because a well done deer tenderloin will feel like its only medium. This would make enough for 2 lbs of venison. The thicker the medallion, the lower the heat. Add salt to taste. As an Amazon Associate I earn from qualifying purchases. Refer to post for ingredients substitutions. If you cook venison beyond medium-rare, it will likely be tough and dry. Cast Iron is making today is pan fried deer steaks from the backst. Of course, it's also an elevated dinner option that pairs wonderfully with my fondant potatoes too! 2023 Virginia Department of Wildlife Resources. Seriously, it will change the way you cook. Didnt have lemon juice, I substituted apple juice, I have 3 packs of backstrap and been marinating overnightI have a traeger pellet grill. For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250F. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135; medium, 140; medium-well . Reviews are so useful in helping other people find my site and make my recipes. This deer tenderloin recipe works for both the tenderloin and the backstrap. Butter, just use enough to have a good amount of butter in the pan. Happy Eating! Thanks. Just $1 per month . Its look delicious. Deer tenderloin is a perfect date night meal. Great recipe! Cook for 2-3 minutes on each side. However, if you only have 4 hours, that would be sufficient. Thank you! Just keep in mind that the larger cuts of deer backstrap will take a longer time to sear and a little longer in the oven. It was inhaled so fast by everyone. If its wild, youll find it here. Venison Sausage Breakfast Tacos (Customizable! Dont cook it to medium, you want it nice and juicy! I had mine in the oven 5 mins. This meat dish looks delicious, the most important step is to find enough spices and marinate meat properly, otherwise the meat will not be able to be perfect. The appearance and taste of venison will vary dramatically depending on the age of the deer and how long it has been hung. I wont claim that this recipe is original. And we have a newer "fancier" fridge that is humidity controlled. Mostly, we think of venison meat as deer meat. Let meat sit at room temperature ~ 15 minutes. Put the tenderloin medallions in a gallon-sized ziplock bag along with the Worcestershire sauce, red wine vinegar, salt, and pepper. Join F&S+ to read exclusive stories by your favorite writers. Hi, what favor smoke would go with this recipe. This is where adigital oven thermometercome in handy, as you never have to open the oven door to know where the internal temperature of the meat is at. We all know that tenderloin is like thaaa best cut of any meat. This was my first time eating Venison Medium rare, Definitely hooked. Bon appetit.. Watch on What Temperature Should You Cook Deer Tenderloin To? If that's what you're looking for, you've come to the right place. Whats not to love? I really like this diagram from North American Whitetail. Small ones pre-cut into medallions will overcook. You just cant make ceviche with any old fish; parasites in the fish survive the citrus bath. Venison tastes a lot like beef, but is a substitute for those who are more health conscience. Then, continue to flip the meat every minute for a total of 4-6 minutes. The star of this recipe is venison, which is meat from a deer. Its hard to cook an ice-cold medallion properly. Season the deer meat with salt and pepper. Brush the 2 teaspoons of olive oil over the 1 pounds of tenderloin and season them with teaspoon of onion powder, teaspoon of garlic powder, teaspoon of paprika, and teaspoon of salt and pepper. Your email address will not be published. Subscribe to the newsletter today (no spam, I promise)! This simple recipe for venison steak that is cooked in a cast iron skillet is just another example of how good deer steaks can be! Your email address will not be published. Thanks Allie for sharing that! Slice the tenderloin into medallions at least to -inches thick. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. What is there to say, really? | Refrigerate and marinate for at least 4 hours, or up to overnight. Cook whole backstrap of smaller deer. You can either remove the pieces of suet from the pan or leave them in, it's up to you. Thank you for sharing such a winning recipe!!!! So quickly and still be tender and tasty! If you're not sure if it's ready it's ok to take a quick peak under an edge, but generally you don't want to disturb the meat while it's searing. You can cook deer tenderloin medallions on the stovetop and finish them in the oven, or grill them outdoors. Use a timer and turn the steak at precisely three minutes. Cook for another 5 8 minutes more, depending on how done you like your tenderloin. This makes it . I recommend loosely tenting the meat in foil to retain some warmth. equivalent of the ribeye in beef. The result was a delicious, not gamey or strong tasting, tender piece of meat. Tenderloin, on the other hand, is inside the deers abdominal cavity and is an extremely tender cut of meat. This is a master recipe for cooking a deer tenderloin in a pan, along with a basic pan sauce to serve it with. Looking forward to hearing how it came out! This is why its better to pay attention to time and temperature. Give your schnitzels a quick spritz of lemon juice for a boost of flavor. For more of my favorites, go buy my cookbook! Conor: Yes, use a little less heat, but also, when you are turning the loin, put it right on top of the fond. We dont actually recommend cooking venison tenderloin above 140F but glad you were able to adjust it, made this yesterday Brined for 8 hrs . If you are cooking venison tenderloin in the oven, it is best to cook it at 350 degrees Fahrenheit. I take a Venison Tenderloin from a recent doe harvest (Link to hunt below) and Pan Sear it to a perfect medium rare, which in my opinion is the BEST way to cook it. I dont have olive oil, can I use normal oil? Thank You. Storing: Leftovers should be placed in an airtight container and refrigerated. The first seared side generally takes ~ 1 minute more. This was just the best thing ever. My favorites include: You can also do pan sauce jazz by mixing and matching. Top left to right: Shank, femur, and scraps for grinding. Do you use a Thermo pen or something to measure it? This recipe works for either the deer tenderloin or backstrap. Put the tenderloin medallions in a gallon-sized ziplock bag along with the Worcestershire sauce, red wine vinegar, salt, and pepper. In fact, its imperative to cooking most red meats. In other words, its delicious! This adds fat and flavor to the deer. Simple and so so tasty. I haven't had any issues with a rind developing, the salt helps to prevent that. Add olive oil and butter to a medium size pan that's at medium high heat. Which is the best product among those listed in this site? Season the Roast. Venison Backstrap Recipes Should be Simple Of course, cooking is about more than doing things "perfectly." Certain meals represent memories of people and places, and this is not a story about. A simple, crab-heavy salad in a hot dog bun. They are lean, tender and requires nothing more than fire and salt as seasonings. Pat the meat dry before heating it-wet meat doesn't sear. Maybe a pinch of dried herbs. Thank you for sharing. Keywords: Deer, Venison, Backstrap, Paleo, Gluten Free, Low Carb, Holidays, Christmas, Thanksgiving, Whole 30, Keto, Your email address will not be published. Before freelancing, she worked on the Allrecipes team as a content producer and Regional Content Manager for the European sites for 15 years. And 1 or 2 hours will work in a pinch. Looks like a Wild Rice option? Turn off the heat. Enjoy within 2-3 days. , Hi Leigh, I wouldn't as it doesn't have as high of a smoke point (the point at which oil burns). How to cook venison backstraps Other ways to prepare a backstrap What temperature do you cook venison backstrap? Continually spoon the melted butter onto the tenderloin to baste it, being sure to get all those good bits of garlic and herbs onto the meat. Man it was good. Even happier you'll be making it again Happy hunting! Venison refers to antlered game animals like deer or elk (and this was deer tenderloin in the recipe). "This was an excellent recipe for venison tenderloin," says home cook DMWARE. Let this boil. Overall a big hit. Preferably wet-aged between 7-21 days. 1 bay leaf 1 teaspoon dried oregano 1 tablespoon salt 1 teaspoon pepper 3 cups water 7 potatoes, peeled and quartered 1 pound carrots, cut into 1-inch pieces 1/4 cup all-purpose flour 1/4 cup cold water Browning sauce, optional Directions In a Dutch oven, heat oil over medium heat. Remove the venison from the pan and allow to rest on a plate for five minutes before slicing and serving.
What Are Producer Seats At Cirque Du Soleil Ka,
Princess Cruise Elopement Package,
Does The Flamingo Have A Hot Tub,
Articles H
