- Before cooking, let the meat come to room temperature; for even cooking, the meat should be the same temperature inside and out.
- Season well with salt, pepper, and paprika.
- In a cast iron pan with oil over high heat, brown the loin. It should just take 2-4 minutes to quickly brown each side.
- Add the butter, rosemary, and garlic clove, then reduce the heat to low. To ensure consistent cooking, tilt the pan so the butter collects to one side and baste the loin with the hot butter, rotating the meat every few seconds. Cook until the internal temperature reaches your preference, although we advise staying no higher than medium rare (135degF).
- Before slicing, remove the loin and put it on a wire rack atop a sheet pan for 10 minutes.
Strip loin of venison
The reward for your quest, on which you’ve been laboring all year, is the back strap or tenderloin. Time to treat yourself with your bow for all those off-season practice sessions.
Elk or venison work well in this dish. Although I used a smoker and a grill with high heat, any grill should work just as well. This can even be done in your oven and completed on your stove. Just keep it a secret to avoid losing your man card at hunting camp!
Prepare the grill or smoker Start your indirect grill at 225 degrees. Although oak, mesquite, or pecan would have also been suitable options, I chose hickory.
Trim or remove all of the silver skin before preparing the venison. This lessens the “gamey” taste of wild game. To help get rid of any undesirable flavors, you might optionally soak the loin in buttermilk or even white milk for 4 to 8 hours. I decided against doing this since I thought the deer we utilized was “appropriately gamey.” I don’t soak elk. I don’t think it needs it.
Apply yellow mustard to the venison to season it. I was inspired to write this after preparing a Gordon Ramsey Beef Wellington. It won’t be overwhelming, so don’t worry. Probably not even in taste. It works well as a binder for a piece of meat that is fairly dry.
Use the Holy Gospel to season. You can, at your discretion, add more salt, pepper, and garlic. I used Oak Smoked Coarse Garlic Pepper Salt from Southside Market.
At least 20 minutes should pass at room temperature so the seasoning can adhere. Alternatively, you might wrap it and put it in the refrigerator for a while.
Wild game is lean, so cook the venison. Typically, I cook it to a temperature that is lower than what I would cook a standard piece of beef at. I prefer my beef medium rare, so I cook it more on the rare side. I would aim for medium rare if you prefer your steak medium. You should reconsider your cook if you prefer it well-done. 🙂
I’m aiming for a maximum end temperature of between 125 and 128. (Medium rare is 130 – 135). To suit your tastes and preferences, adjust this.
The meat should be put on the grilling grate. Smoke till the interior temperature reaches 115 to 120. To accurately measure this temperature, use an instant-read thermometer.
Heat a cast iron skillet to at least 500 degrees while the meat is smoking. You may cook on any grill, including cast iron on your stove, like I do with my Traeger Ranger.
The venison should be put in a dry cast iron skillet. We are cooking at such a high temperature that I don’t feel the need to add any oil or butter because it would probably burn anyhow. The venison should be seared for no more than a minute per side. It will dry out rapidly if you overcook it, so you need to be very careful.
Take the venison out of the cast iron pan. While it rests for ten minutes, spread several slices of butter over it to melt. Slice up your catch and savor it!
veal strip loin
As with beef, where NY strip steaks are from, deer striploins are a delicious, soft, boneless venison cut. They provide excellent yield (100%) and have been entirely denuded (cleaned of surface membranes). With little work, they can be roasted whole or cut into smaller roasts, steaks, or medallions.
For recipes where you want to display larger slices of meat than you would generally obtain from smaller tenderloins, striploins are a great option.
Creating a preparation:
1. Add the oil, garlic, thyme, and a good amount of Rascally Liquor to a bowl with the venison. Two hours of marinating should be allowed in the refrigerator under cling wrap.
2. Using the flat side of a knife, crush the juniper berries, then add them to a pan with the red wine and five-spice powder. Cook down the mixture over medium heat until it is reduced by half.
3. Include the beef stock and further reduce by half. Sauce should be strained and stored.
5. Make the oven 180°C/gas. 4. In a large, heavy-bottomed pot that has been heated, brown the venison all over while adding the smashed garlic from the marinade. After placing in the oven, cook for 12 minutes, flipping the meat over halfway through. Take the meat out of the oven and let it stand for five minutes before carving. This standing period helps the meat stay juicy.
6. Warm the sauce and whisk in the butter while the venison is resting. With the juniper sauce drizzled over it, serve the venison over a bed of your favorite veggies.
Our fully trimmed and prepared venison striploin steaks are available. Additionally, they are hormone, steroid, and antibiotic free. Striploins taste great when grilled or pan-fried.
The short loin of the deer is used to make venison strip loin, a soft and flavorful cut of meat that is ideal for a special event or dinner party. Fully trimmed and prepared for cooking, our venison strip loin. It can be grilled or pan-fried. Additionally, while grilling or searing, add a little oil or butter to create a lovely crust.
Meat from venison is minimal in calories, fat, and cholesterol. No further steroids, antibiotics, or hormones are used.
- Only natural fodder, 100 percent natural, is used to feed our animals.
- minerals rich in iron, zinc, and B vitamins
- less lean than beef
- leaner than chicken breast or pork tenderloin (with skin)
- raised on organic food
- There are no hormones, steroids, growth promoters, or antibiotics.
Comparable cuts of beef typically have a coarser texture, whereas venison cuts typically have a finer texture and are leaner. Our venison is a superior-quality lean red meat that provides exceptional taste, a tender texture, and excellent health benefits. It can be as straightforward as served mildly salted with chips or marinated with butter and herbs and fried in a fry pan or barbecued. It is full of flavor and very lean, excellent with berries and fruit flavors like cranberry sauce.
It is preferable to cook venison fast over a high heat, making it perfect for stir-fries or barbecued steaks. Cook to a rare, or at best, a medium, doneness. Remove cooked food from the stove and cover with foil until serving time.
Our goods are delivered frozen and packaged in Styrofoam with ice packs. When you receive the meat, if it should start to defrost, put it in the freezer right away. when preparing meat that has been frozen. Refrigerate until completely defrosted.
How should venison strip loin be prepared?
Venison striploin is added to an oil-heated oven-safe frying pan, seasoned all over, and cooked until browned, typically 1 to 2 minutes. Cook for 6 to 8 minutes, stirring regularly, in an oven that has been preheated to 200°C, 180°C fan, or Gas Mark 6. ten minutes to rest before serving
How should venison be prepared before cooking?
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.
How may venison be prepared without becoming dry?
Because of the beef’s delicate fat marbling, it nearly stays moist and succulent no matter what you do to it. Venison, on the other hand, lacks the same marbling and loses moisture in a different way. While cooking beef, melted fat and moisture drip out into the pan or onto the grill, but while cooking venison, the moisture rises like intangible meat smoke.
One method to keep the moisture in the venison steak is to sear it in a cast iron pan with some olive oil. Another method is to marinate the meat, which not only gives it moisture but also makes it more soft. Usually, harder pieces of meat require marinades, but a backstrap or tenderloin only requires a little salt and pepper.
You can try some of our favorite marinades for wild game or these everyday items when it comes to marinades:
- Italian sauce
- a red wine
Give it at least six hours to soak before cooking it. You’ll get fantastically flavorful beef that is not simply wonderfully juicy.