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Got a backstrap in the freezer? This roasted venison backstrap recipe gives you juicy and flavorful meat in less than 30 minutes. The backstrap (or deer loin) is one of the most popular and tender cuts of venison.
22 lis 2020 · Directions for Step 1. Melt your butter and set aside. Season both sides of the venison with garlic salt, Montreal seasoning, and pepper. Put the seasoned meat and melted butter in a vacuum seal bag and vacuum seal shut. Then put it in the fridge overnight to marinate. Ingredients for Step 2. 4 TBSP. butter (for searing meat)
It’s the tender, coveted cut of meat that runs along the backside of the deer and when cooked correctly, it’s the perfect fix for carnivorous hankerings. I like this recipe because the flavor combination is so simple it allows the meaty taste of the tenderloin shine.
Get ready for the most mouthwatering collection of 10 of my favorite recipes showcasing venison backstrap! The backstrap is the loin of the deer (not the tenderloin) that runs along the back of a deer’s spine, this cut of meat is renowned for its tender, lean, and flavorful qualities.
18 gru 2021 · Seared in a skillet and finished in the oven, this venison backstrap is a tender cut of deer meat served up as a hearty winter meal.
Steps: Venison: 1. Marinate venison in olive oil, thyme, and black pepper for 2 hours to overnight. 2. Preheat oven to 350 degrees. Heat a heavy-bottom sauté pan over high heat until smoking hot.
8 lut 2024 · Backstrap is my favourite roast from a deer, and I have perfected the cooking method to make sure I achieve a great crust with a rare interior. I love this cut. It's perfect for a holiday or guest meal, or even just a special night at home.
