BACKSTRAP VENISON RECIPES

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SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE RECIP…



Smoked Venison Tenderloin Backstrap Traeger Style Recip… image

Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.

Total Time 8 hours 15 minutes

Prep Time 8 hours

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 lbs venison tenderloins or 2 -3 lbs pork tenderloin
1/4 cup dry red wine
2 garlic cloves, minced
2 tablespoons soy sauce
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh rosemary, plus
extra rosemary sprig, for garnish
1 teaspoon fresh coarse ground black pepper, plus more for grilling
1/2 cup good-quality olive oil or 1/2 cup vegetable oil
coarse salt

Steps:

  • Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
  • Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes.
  • Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with freshly ground black pepper and less generously with coarse salt.
  • Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 513.8, FatContent 33.1, SaturatedFatContent 5.2, CholesterolContent 40.9, SodiumContent 504.8, CarbohydrateContent 1.9, FiberContent 0.3, SugarContent 0.3, ProteinContent 49.9

HOW TO PAN FRY VENISON BACKSTRAP – WILD GAME MEAT RECIPES



How to Pan Fry Venison Backstrap – Wild Game Meat Recipes image

I absolutely adore fried deer meat. Steaks, tenderloins, and backstrap are some of my favorite…

Provided by owetogrub

Total Time 10 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Steps:

  •  Start by slicing the deer backstrap into 1/4 - 1/2 slices
  • In a small bowl mix the milk and egg until smooth
  • Using a shallow bowl or baking pan, combine the flour and salt and pepper
  • Preheat a large skillet on medium-high heat
  • 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

Nutrition Facts : Calories 200, FatContent 20 grams

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SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE RECIPE ...
Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.
From food.com
Total Time 8 hours 15 minutes
Calories 513.8 per serving
  • Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.
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WHAT IS VENISON BACKSTRAP? (WITH PICTURES)
Jan 25, 2022 · C.H. Seman Date: January 25, 2022 One of the most popular methods of preparing venison backstrap is to wrap the meat in thick-cut bacon before grilling.. Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine. The backstrap …
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See details


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Aug 31, 2011 · Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Grilling meats in general can be tricky, but this is especially true with venison, because it is so lean you have little leeway between perfect and overdone — and overcooked venison …
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See details


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Fried ground venison burger with onions and green bell peppers smothered in cream of mushroom soup and topped with golden brown tater tots and cheddar cheese. Mississippi Venison Pot Roast → Mississippi Venison Pot Roast is a simple but savory crock-pot …
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Nov 07, 2016 · The bags are then stored in a refrigerated area for a length of time. The plastic prevents drying of the meat and the vacuum seal helps to stop the growth of bacteria. While the venison is refrigerated, usually four to 12 days, the enzyme breakdown continues, making the meat both more tender and more flavorful than unaged venison.
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Oct 19, 2018 · The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as "loin") is the considerably larger strip of meat that runs along the backbone - hence "backstrap". This marinated venison tenderloin recipe is designed for the tenderloin but can be used with the backstrap …
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