My family enjoys hunting, so we always have plenty of lean and excellent deer meat in the freezer. We adore the taste of venison, and this recipe is SO delicious and easy that I know you’ll want to try it soon if you love venison as much as I do!
Fear not if you’re not a lover of venison; you can also make this with beef tenderloin!
My mouth started to wet when I saw a package of deer tenderloin in my freezer that had been cut into slices that were each one inch thick. The product was soon removed from the freezer and placed in the refrigerator to thaw over night.
The following day I went through the pantry and discovered some low sodium cream of mushroom and chicken soup cans as well as a package of ranch dressing mix.
I combined the cream of soups with the ranch dressing mix (you can completely create your own ranch dressing mix; we have a recipe for that here ->>> Homemade Ranch Dressing Mix; just make sure you use low sodium versions, otherwise this will get WAY too salty).
Put your deer tenderloin slices in the crockpot, cover it with the soup/ranch combination, and simmer it for about 5 hours or until the meat is fork-tender.
The family adored this quick and easy dinner that we prepared by placing the tenderloins over cooked egg noodles and topping it with the “gravy” mixture.
How can venison be cooked to make it tender?
Advice: Roast deer over low heat for a longer amount of time. You can add moisture to the meat using a slow cooker, making the meat soft. Slow cooking requires 20 to 25 minutes of cooking time per pound.
How is deer backstrap prepared?
- Set the grill’s temperature to medium-high.
- For medium-rare to medium, grill the backstrap for 6 to 8 minutes on each side, or until a meat thermometer registers 130 to 135 degrees F. Before slicing, allow it rest for 5 to 10 minutes.
Pro tip! Always remember that once the meat is taken away from the heat source, it will continue to cook. The temperature will continue to climb 5 to 10 degrees as the remaining heat in the meat continues to cook the meat. The venison backstrap, for instance, should be removed from the heat source at 130 degrees Fahrenheit and allowed to rest for 5 to 10 minutes until it reaches 135 degrees Fahrenheit if you want it to be cooked to medium (135.5 degrees F).
Which way of cooking is ideal for venison loin?
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Your freezer should be overflowing with venison now that the deer shooting season is coming to an end. The best red meat of the season should be incorporated into your meal plans, and you should also learn how to prepare venison.
Here are the five essential venison cooking tips that every cook needs to be aware of:
1. Avoid overcooking it. The most common error people make when cooking venison is overcooking it, which turns the meat rubbery and gamey. Unless you are braising it or mixing it with pork to add more fat, tender slices of venison should be served rare to medium rare.
2. For the most tender results, match the meat cut to the cooking technique. Natural tender cuts, such as loins and tenderloin, respond nicely to high heat grilling, pan searing, stuffing, and trussing and should be served rare to medium rare. Here is my recipe for venison loin with a chili-cocoa crust.
Shoulder, shank, and neck muscles should be simmered or cooked slowly and lowly. Use sausage, venison, and lentils in this soup.
The hindquarter cut is highly adaptable and may be used in a wide variety of dishes, including salads, fajitas, burritos, sandwiches, and sauces. It can also be cut into cubes for slow cooking and used in sauces. I can also prepare venison scaloppini, country fried steak, or parmesan venison by cutting the hindquarter into 1-inch-thick steaks, pounding them, breading, and pan-frying them.
3. Venison is not cattle fed on corn. Don’t use it in place of beef in recipes. Compared to corn-fed beef, deer have less fat and marbling. The benefit is flavor since deer browse on grass, herbs, and acorns among other plants, whereas cattle consume a diet high in corn and grains. Due to the venison’s depth of flavor, many upscale restaurants demand exorbitant sums for it on their menus.
4. Use marinades and dry rubs. The majority of my dry rubs contain salt, coffee, or ginger, which help to tenderize the meat without turning it mushy like some other tenderizers do by breaking down the meat’s enzymes. The proteins in marinades are denatured by acids like wine, vinegar, or lemon or lime juice. I use a zip-top bag when marinating for simple cleanup.
5. Tips for aging venison. If you are having deer meat processed by a processor, the meat has probably already been aged for you. Inquire about their procedures. I prefer to dry age venison at home before freezing it. For a minimum of seven days and a maximum of 14 days, dry age the meat in the refrigerator on a rack placed over a pan at a constant temperature of 34 to 37 degrees. When you want to wet age meat, defrost it in the refrigerator in its vacuum-sealed container and store it there for up to 14 days.
What distinguishes venison backstrap from tenderloin?
Although they are sometimes confused, backstrap and tenderloin are not the same. The contention that backstrap is actually the loin and not the tenderloin is a long-standing one in many hunting lodges, including my own. The tenderloins are much smaller and are found inside the abdominal cavity beneath the backstrap and the spine, whereas the backstraps are the massive muscles that run parallel down both sides of a deer’s spine and lie on top of the ribcage. Consider backstrap to be the ribeye of beef and tenderloins to be the filet mignon.
How should a backstrap be tenderized?
Your meat will become more soft if you use a dry rub, marinate, or brine, enabling you to prepare the tough cuts similarly to how you would prepare a tender cut. All of these techniques impart flavor and denature the flesh, resulting in a tender, juicy end product.
Numerous combinations of dry herbs and spices make up a dry rub. Use this technique by combining the spices and giving the meat a vigorous massage. Meat should be placed in a glass container, covered, and chilled for up to 24 hours.
The majority of supermarket stores carry pre-made enzyme-based tenderizers. The meat’s amino acids are broken down using papaya, figs, or pineapple. The flavor of the venison is diminished by enzymatic tenderizers, thus I personally prefer using homemade dry rubs. Additionally, if they are kept on for too long, meat will get mushy.
To my dry rubs, I frequently add salt, coffee, or ginger. Enhancing the texture of the venison is kosher salt. The oxygen stays in the muscles after the protein is broken down and the hydrogen is drawn out. The fibers in the muscles and connective tissue are destroyed by the lactic acid that is created as a result. Ginger and coffee both have acidic properties that will cause the meat’s enzymes to disintegrate. They tenderize meat in a similar manner to marinades.
Additionally great for tenderizing meat are brines and marinades. Although many people brine venison, I typically save brining for my poultry recipes, such those for wild turkey or pheasant.
Brines are made of a combination of water, salt, and occasionally sugar. This technique could lessen the venison’s “gaminess” or overpowering flavor. To employ this technique, combine the ingredients, cover the venison with the marinade, and chill for up to 24 hours.
One of my favorite methods for making venison tender is marinating it. You will need an acid (wine, vinegar, lemon juice, or lime juice), an oil (I prefer olive oil), and the herbs and spices of your choice to make a great marinade.
The acid in marinades efficiently denatures your meat, giving you tender, flavorful venison in addition to flavoring it. The components for this technique should be combined in a non-reactive bowl, covered, and chilled for up to 24 hours. The ingredients can also be put in a zip-top bag for simple cleanup.
Does cooking venison longer make it more tender?
Use any beef pot roast recipe if you have access to a crock pot; you’ll be pleasantly surprised. However, venison may require significantly more cooking time than two to four hours in order for the meat to become soft.
Can you eat medium-rare venison?
It is better to serve venison medium-rare because it has very little fat. If you’re using a meat thermometer, this translates to an internal temperature of 57°C (135°F).
Can you eat pink venison?
You cannot use the color of the meat to determine whether it is done since venison has a naturally deep red color that is much darker than beef. When venison is medium, it will appear to be extremely rare, and if it appears pink, it is actually well done.
How nutritious is venison steak?
If sales estimates are to be believed, say goodbye to chicken and beef and say hello to venison.
As more people choose to consume this healthier alternative meat, venison sales at Waitrose are up 41% from 2015.
The quantity of fat in venison is only one-third that of beef, and it has less calories than chicken.
Nutritionist Naomi Mead lists a variety of additional advantages of it, including:
Because it has more protein than any other red meat, venison “satisfies the hunger exceptionally well and keeps you satiated for longer,” the author notes.
It contains a lot of protein, which is essential for sleep, hormone production, muscle growth, and repair. Venison is substantially leaner than beef and has less saturated fat because it is wild and grass-fed.
Conjugated linoleic acid, iron, and B vitamins are also abundant in it. These nutrients are essential for brain and nervous system health and are known to maintain a healthy heart.
Meat is obvious that venison has many health benefits and that it has a robust flavor. But how should it be prepared? Listed below are some of our tried-and-true recipes.
What complements a backstrap?
Any variety of mushroom is delicious next to a roast or backstrap. The earthy flavors of a properly prepared mushroom have a peculiar quality that truly brings out the flavors of wild game, particularly venison. You found a good option whether you choose to steam, fry, or sauté them in a cast-iron skillet. Try foraging for mushrooms in the same region where you hunted the deer for an added challenge. Granted, with a few exceptions, the majority of wild mushrooms appear in the spring and the deer hunting season is usually always in the fall. You probably already freeze some venison for later, which may be necessary to complete this task.
What are some uses for deer backstrap?
- Use my go-to venison marinade recipe, which you can find in this article, to marinate your venison backstrap medallions for 12 to 24 hours.
- Take the meat out of the marinade and blot it dry.
- On a medium-high heat, melt the butter.
- Backstraps should be placed into a skillet with heated butter and seared until a beautiful crust forms on each side. Per side, three to five minutes.
Information on nutrition:
Please check out my pork tenderloin recipe as well if you like tenderloins. The whole family enjoys it.
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