Easy Grilled Venison Backstrap Recipe Deer backstrap recipes

Venison Tenderloin Recipe Pan Seared Deer Tenderloin

Instructions. Preheat your oven to 375°F (190°C). Season the venison tenderloin generously with salt and freshly ground black pepper on all sides. In a skillet over medium-high heat, heat the olive oil until shimmering. Sear the tenderloin for about 2-3 minutes per side, or until a golden-brown crust has formed.

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Season with black pepper and then increase heat the oven to 400 degrees Fahrenheit. Your venison tenderloin should cook for about 30 minutes, until it reaches an internal temperature of 140 degrees Fahrenheit. Take the venison out of the oven and allow it to rest for five minutes before cutting it.

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Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight. Preheat the oven to 350 degrees F (175 degrees C). Remove tenderloin and discard marinade.

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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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In a skillet, melt the butter over medium-low heat. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don't let the milk solids toast; reduce the heat if needed. Remove from the heat and transfer to a small glass.

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Instructions. Mix all of the marinade ingredients together in a dish until well blended. Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins. Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), turning the bag every hour to ensure even coverage.

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Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F. Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.

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How to cook Venison Tenderloin Ingredients. 1 pound venison tenderloin (this is on the large side for a tenderloin) 1 1/4 teaspoons of sea salt; 1/2 teaspoon of chili powder; 1/4 teaspoon each of smoked paprika, thyme, pepper, garlic, and onion powder; 3 tablespoons of butter. Fresh rosemary

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Season the Roast. Brush the 2 teaspoons of olive oil over the 1½ pounds of tenderloin and season them with ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, ¼ teaspoon of paprika, and ¼ teaspoon of salt and pepper. Wrap with Bacon (Optional). If you are using the bacon, wrap it around the tenderloins. Roast.

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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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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.

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Season one side of your tenderloins with salt and pepper. See notes above about seasoning. Heat cast iron pan over medium-high heat. Add lard or other cooking fat and let it melt. Place tenderloins, seasoned side down into the hot pan. Season the other side of the steaks and cook for 2-3 minutes per side.

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Preheat oven to 400 F. Cut venison into 1 inch white pieces and butterfly. Wrap 1 whole piece of bacon and insert a toothpick to hold the bacon in place. Place into a casserole dish or another oven safe dish with tall sides. Pour Worcestershire sauce over meat and sprinkle seasoning over meat. For best results, allow to marinate in refrigerator.

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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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Remove from oven and set aside. Immediately heat oil in large heavy-bottomed skillet over high heat until smoking. Add venison and butter and cook, turning until all sides are evenly browned, about 4 minutes total. Return to rack, tent with foil, and allow to rest 15 minutes. Slice and serve.

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Place into a roasting pan. Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour. Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes.