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Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce. Trim venison tenderloins into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce. "I cooked the backstrap for 45 minutes. My husband said, 'write down every step you made so you can duplicate it!' says lindseyFaye216.

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Directions. Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion.

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To make slow cooker beef tips and rice, follow these steps. Sear the cubed steak tips in olive oil in a pan. At the same time, cook the peppers and onions for 5 minutes. Then, add all of the ingredients (except tapioca flour and rice) to your crock pot. Cook on low for 6 hours or high for 4 hours.

Metalneck’s Instant Pot Deer Tips and Rice

Whisk in flour. Cook until bubbly. Whisk in beef broth. Bring to a boil. Lower to a simmer, and cook to your desired thickness. (Approximately 10-15 minutes). Add pint of deer meat (drained). Cook 5-10 minutes. Enjoy over mashed potatoes, rice, or pasta.

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1. Heat olive oil in a large skillet over medium heat. 2. Season venison with salt and pepper to taste. Add the meat to the skillet and cook until evenly browned, about two to three minutes. Set aside. 3. Whisk together beef broth, tomato paste, Worcestershire, soy sauce, red wine and thyme in a slow cooker.

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Instructions. Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper, and onion.

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Can substitute chicken, pork, or beef for the deer meat. Recipe is below. Thank you so much for visiting my channel. Please let me know if you have any ques.

Mature Harvest Golden Rice Free Stock Photo Public Domain Pictures

Add the chopped onions to the pan as well as another 2 tablespoons of butter. Saute on medium-high heat until browned on the edges, about 6 to 8 minutes. Remove the onions and put them with the mushrooms. Add the remaining 2 tablespoons of butter to the pan. Dry the venison with paper towels and add it to the pan.

Endangered New Jersey NJ Deer Facts

Instructions. In a medium saucepan, bring 5 cups chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 teaspoon garlic and wild rice. Cover, lower to a simmer, and cook for 10 minutes. Add long grain rice and cook for an additional 30-35 minutes, stirring periodically to check that you still have water.

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I like black eye peas and tasso as a side dish when cooking venison. I use half an onion and half a pound of slab bacon. Brown them together for about 15 minutes and then I add 2 cups of water and raise the temperature to make the water boil to tenderize the tasso. After 15 minutes, I then add the black eyes then cook until tender.

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Transfer venison to a plate, drain grease, and wipe the skillet clean with a paper towel. Combine rice mix and butter in the same large skillet. Sauté over medium heat, stirring frequently, until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender.

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Directions. Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes. Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot.

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Directions: Place flour and pepper in a sealable container. Add sirloin or venison chunks, seal and shake to coat meat. In a Dutch oven, heat olive oil on medium-high and brown the meat in two or three batches. Add McCormick's seasoning and garlic to the pot and sauté, stirring meat until well coated. Add the wine and scrape bottom of the pot.

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Stir the meat and onions until the meat is lightly brown. Add beef broth and bring to a rolling boil. Cover, reduce heat to medium-low and simmer for 1 hour or until beef is tender. In a small bowl, mix Cornstarch with cold water, stir well. Slowly add the cornstarch to the beef and broth, stirring constantly.

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Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water in a small bowl. Stir the mixture into the slow cooker. Cover and increase the heat to high for about 20 minutes or until the sauce has thickened. * If nutritional values are provided, they are an estimate and will vary depending on the brands used.

Rice Grain · Free Stock Photo

Pour two cups of water over the vegetables. In a mixing bowl, whisk the second section of ingredients (add the xanthan gum while whisking so it doesn't clump). Cut the venison roast into 1½" chunks and fold them into the sauce. Pour the venison and sauce over the top of the vegetables in the crockpot. Do not stir.