HOW TO COOK ELK BACKSTRAP RECIPES

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HOW TO PAN FRY VENISON BACKSTRAP – WILD GAME MEAT R…



How to Pan Fry Venison Backstrap – Wild Game Meat R… 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

RED WINE-BRAISED VENISON SHANKS | MEATEATER COOK



Red Wine-Braised Venison Shanks | MeatEater Cook image

Too many hunters throw their shank meat in the grind pile or to the dogs. Instead, maybe try braising them whole in with herbs, onion, and red wine. When given time, this method will transform shanks into a fork-tender piece of meat. It’s one of the most satisfying meals to eat on a cold winter day...

Provided by Danielle Prewett

Yield 4+

Number Of Ingredients 16

2 hindquarter shanks from an antelope or deer, or 1 shank from an elk
Cooking oil
1 large yellow onion, diced
2 carrots, sliced
2 celery sticks, sliced
6 cloves of garlic, minced
1 tbsp. tomato paste
2 tbsp. all-purpose flour
1 1/2 cups dry red wine, plus extra if needed
4 cups venison or beef stock, plus extra if needed
2-3 sprigs of fresh thyme or rosemary
1-2 bay leaves
Kosher salt and cracked black pepper

Steps:

  • You can keep shanks from an antelope or deer whole. A large elk shank will probably need to be cut in half or thirds. Season the shanks generously with salt and pepper up to two days in advance. Pre-heat an oven between 250 to 300 degrees. Keep in mind that the lower the heat setting, the longer it will take to tenderize. However, a low temperature will ensure juiciness, whereas high temperatures can dry out the meat.
  • Heat a large Dutch oven or cast iron skillet over medium-high heat. Drizzle enough cooking oil to lightly cover the bottom of the pan and brown the shanks on all sides. Remove and set aside.
  • Add another tablespoon of oil if needed and sauté the yellow onions. Once they begin to brown and soften, add the carrots, celery, and garlic. Season with a few pinches of salt and fresh cracked pepper. Cook a few additional minutes, then stir in the tomato paste. Once incorporated, sprinkle in the flour and mix.
  • Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine.
  • Drop in the fresh herbs and cover the Dutch oven with a lid. Transfer to the oven.
  • Cook for 5 to 7 hours, or until the shanks are fork tender.
  • When the meat is tender, pull the pot from the oven and let it rest for at least 30 minutes before serving. At this point, you have the option to serve as is with all the vegetables in the pot, or reduce the braising liquids for more flavor. To reduce, remove the shanks and shred with a fork. Set the meat aside. Use a fine mesh strainer to separate the solids from the liquids. Discard the vegetables and pour the strained liquid back into the Dutch oven along with the shredded meat.
  • Place the Dutch oven back on the stovetop over medium heat. Simmer until the sauce has reduced to your desired flavor. Taste and season with additional salt and pepper if needed. Serve over mashed potatoes, grits, or polenta.
  • Note: If using a crockpot, brown all the ingredients in a cast iron skillet first. Be sure to deglaze with some liquid before transferring everything to a crockpot. Cook over the lowest heat setting until tender.

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Timber2Table has all the venison recipes to get you from field to table. Any way you cook it from grilling, frying, roasting, stewing, sautéing, barbecuing and more, you won’t be disappointed.
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Sep 16, 2021 · Fried Venison Backstrap Why You’ll Love This Recipe. If you’re not a fan of a gamey taste, you’ll ESPECIALLY love this recipe because of the way this venison is cooked. However even if you don’t mind the deer meat flavor, frying it is still one of the most popular recipes …
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