1 whole venison backstrap 1/2 pound bacon slices 1 tablespoon salt 1 tablespoon black pepper 1 teaspoon garlic powder An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.
Absolutely delicious recipe for a marinade that goes wonderfully with any cut of venison. In this video I make the marinade and use it on a deer backstrap. The venison is seared on the stove then placed in the oven to finish cooking. It doesn't get any better than this when it comes to enjoying wild natural meat like venison. Follow along and give this a try for yourself. If you didn't like the taste of venison before I am willing to bet this will change your mind. Please hit that like and subscribe button for me! Thank you!
Ingredients: 1 cup olive oil 1/2 cup red wine vinegar 1/4 cup Worcestershire sauce 3/4 cup soy sauce 2 lemons squeezed 2 garlic cloves minced 1 tablespoon fresh parsley chopped
Place the venison backstrap in the marinade for 6-12 hours refrigerated. Remove the venison from the marinade and let the backstrap come up to room temperature before searing. Preheat oven to 400 degrees fahrenheit. Get a pan up to a high heat and sear each edge of the backstrap for 1-2 minutes over the oil of your choice. After searing move backstrap to the oven to finish cooking. Medium rare cook is recommended. Let sit for 10 minutes then enjoy!
Venison BackStrap Recipe - Very Easy!
Super simple venison recipe using backstrap cuts from a young doe we harvested last fall!
The absolute best way to cook your venison backstrap is to reverse sear it. Reverse seared venison backstrap is first slow cooked in an oven (or smoker) until it's about 15 degrees below your desired target temperature, then it's finished with a high heat sear in a pan to form a nice outer crust. This method is a far simpler way to hit your target temp without accidentally overcooking the meat. Also, the reverse searing method dries out the surface of the meat in the oven, creating a thin outer coating that’s perfect for quick searing on a hot surface and ensures a golden brown crust. Add a delicious blueberry bourbon pan sauce to the mix, and you've got one of the tastiest ways to enjoy your deer meat out there. Long story short, watch the video, follow the recipe, and tell me how it turns out for you!
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Ingredients: 1 Venison Backstrap 50/50 mix of kosher salt and black pepper Garlic Powder 1 cup of blueberries (frozen or fresh, either fine) 1/4 Maple Syrup 2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)
Supplies: Metal Wire Rack (Amazon Affiliate Link: ) Baking Pan (Amazon Affiliate Link: ) Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: ) Small sauce pan (Amazon Affiliate Link: ) Instant Read Thermometer (Amazon Affiliate Link: )
The good folks at Musket Powder Seasoning have offered me a discount code I can pass on to my viewers! If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. I highly suggest checking out their black label for venison. Use Discount Code: TEXAN10 and receive 10% off your entire order!
Thank y'all so much for watching! If you have any questions, or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes. If you like what you see, please make sure to Like & Subscribe to the channel. I post new content weekly and would love to have you along for the ride. -Drew
Stuffed Deer backstrap! My favorite way to cook venison backstrap! 10 out of 10!
Pan Roasted Venison - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a Pan Roasted Venison
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All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Thumbnail photography by David Loftus Check out his videos here:
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Venison Backstrap Recipe | Best Cheesesteak | Michael Mixon BBQ
For more recipes on everything wild game, check out Timber 2 Table on Realtree.com - LINK BELOW.