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Pull two 8- to 10-inch long pieces of backstrap from the freezer and let them sit at room temp for 2-1/2 hours.. If your favorite way to enjoy venison is chicken-fried backstrap or teriyaki.
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Preheat an outdoor grill to 500°F. Using tongs, remove the venison from the bag and place on the grill over direct heat. Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note) Remove the backstrap from the grill to a cutting board.
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Instructions. Using a shallow bowl or baking pan, combine the flour and salt and pepper. Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat. Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels.
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Author Don Oldfield Categories Backstrap/Loin, Fried, Recipes, Sirloin Tip, Tenderloin Posted on November 14, 2016 November 16, 2017. Chicken frying venison is an easy and forgiving way to cook it. As long as you don't burn it, you can't mess it up! I know, I had you at "chicken fried".
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Ingredients. Venison Backstrap: The backstrap I used was right at 2 pounds. Cooking Oil: Both olive oil and canola oil are my top choices. However, you can use whatever oil you have on hand. Dry Rub: For the dry rub, we are using a combination of sea salt, ground black pepper, smoked paprika, dried rosemary, garlic and onion powder, cayenne pepper, and just a touch of turmeric powder.
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Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.
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Simply bring all the upper mentioned ingredients to boil to dissolve the salt. Chill the mixture in the refrigerator or freezer, or you can add ice cubes to chill the brine more rapidly. Soak the meat for at least 6 hours and up to 24 hours. Rinse the meat, pat dry and proceed with your favorite backstrap recipe.
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The time it takes to cook venison backstrap will depend on the method you use and the thickness of the meat. For grilled venison backstrap, plan on cooking it for 8-10 minutes per side, or until it reaches an internal temperature of 145 degrees F. For pan-fried venison backstrap, cook it for 3-4 minutes per side, or until it is cooked through.
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Press spice mixture into the deer meat until fully coated. Step 5. Preheat oven to 400 degrees F. Step 6. Heat a cast iron skillet over medium to medium high heat. Place seasoned backstrap on to the hot skillet and brown. The goal is a nice deep sear, cook for 2-3 minutes per side, only touching the meat to flip it.
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When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish.
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Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C). Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture.
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Sear the venison backstrap for 1-2 minutes, then add flip and add the diced garlic to the pan. Sear an additional 1-2 minutes, and spoon the butter over the steaks while they are frying. One or two minutes is long enough for medium doneness, but you may cook the steaks to your preferred level of doneness.
Venison Backstrap Recipe Marinated and Grilled Venison Backstrap
Step 4: Place your baking sheet in the preheated oven and cook your deer backstrap for 15-20 minutes per pound. The total cooking time will vary based on how rare or well-done you like your meat. Step 5: Once your deer backstrap is fully cooked, remove it from the oven and let it sit for 5-10 minutes before slicing.
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Marinate a one-pound venison or pork tenderloin in 1/4 cup Teriyaki sauce. Wrap the tenderloin in 4 to 5 pieces of bacon. Cook in the air fryer on a rack at 375 degrees for 12 minutes; turn over. Cook another 3 to 4 minutes depending on desired degree of doneness. Use an instant read thermometer to check.
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Grilled Venison Backstrap. Step 1: Turn the grill's heat up to medium-high. Step 2: For medium-rare to medium, grill the backstrap on each side for 6 to 8 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Before slicing, allow it to rest for 5 to 10 minutes.
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Pan Frying the Backstrap. Once the pan is hot and ready, carefully place the marinated venison backstrap into the skillet. Sear the backstrap for 2-3 minutes on each side, or until it develops a golden brown crust. Be mindful not to overcook the backstrap, as venison is best enjoyed when cooked to medium-rare or medium doneness to preserve its tenderness and flavor.
