Gordon Ramsay Serves Sizzling Sweet & Sour Venison | The F Word
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Game Meat Recipes | Venison Tenderloin with Chimichurri Sauce with Meat Church
Learn how to make Bacon-Wrapped Venison Tenderloin like a BBQ pitmaster from our partner Matt Pittman.
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Bacon Wrapped Venison Tenderloin
1 - 2 Venison tenderloin, backstrap, or strip loin
1 package bacon
Meat Church Holy Cow
Chimichurri Ingredients
• 6 cloves garlic, finely
• 1 shallot, minced
• 1 jalapeño, chopped fine
• 2 bunches cilantro, chopped
• 1 bunch flat leaf parsley, chopped
• 1/3 C fresh oregano, chopped fine
• 3/4 C extra virgin olive oil
• 1/2 C red wine vinegar
• 1 lemon, juiced
Chimichurri Recipe
Combine the garlic, shallot, jalapeño, lemon juice and vinegar in a bowl. Whisk and allow to sit for 5-10 minutes. Add the cilantro, parsley and oregano. Mix in the oil. Add our Season Salt to taste.
The sauce is best if you cover and chill it for a few hours to let the flavors meld together.
Bacon Wrapped Venison Recipe
Prepare your smoker with the wood or pellet of your choice (anything but fruit wood) to get up to 250F.
Remove silver skin using a sharp boning knife. Lightly season all sides of venison with Meat Church Holy Cow.
Wrap venison in a single layer with bacon. Using chilled bacon makes handling it easier. Lightly season the bacon wrapped venison with Meat Church Holy Cow or Meat Church seasoning of your choice.
Once smoker is to temp, place venison directly on the grates. Wild Game is lean, and you will want to cook to a final temp under what you would typically do for a piece of beef. Shoot for a final temp between 125 – 128F. Use an instant read thermometer to nail the temperature.
Once your venison has reached temp, remove, and let rest for 15 minutes. You can loosely tent with foil.
Slice up and either spoon chimichurri sauce over your venison or use as a dip. Enjoy!
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Reverse Seared Venison Back Strap with Horseradish Cream Sauce Recipe
This recipe completely flips the traditional way to cook steaks. Looking for a new recipe to use with all the venison in your freezer? Find the full recipe at
Jenn Danella is a sportswoman, hunter, and wild-game chef with a strong passion for the great outdoors. Jenn has partnered with Moultrie Mobile to bring you Wild Kitchen, a collection of wild game and venison recipes.
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Leupold Field to Table: Butter Roasted Venison with Gin & Juniper Blueberry Sauce
The holidays are a special time of year for everyone, but for hunters, it happens to fall at a particularly good time. If our preparation and hard work met with a little luck somewhere out in the bush, we now have a freezer full of some of the best organic meat around.
So one night this holiday season, why not treat the family to some of your good game cuts? While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter.
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Smoked Venison Burgers with Beer Cheese Recipe | Over The Fire Cooking by Derek Wolf
Smoked Venison Burgers with Beer Cheese is perfect for fall! ????????????????????
Making some delicious Smoked Venison Burger with Beer Cheese for an epic fall meal. Smoked venison seasoned with my Tennessee Smoked rub from @Spiceology doused with Beer Cheese, bacon, crispy onions and all on a pretzel bun. Delicious, easy and super good! Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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Venison Meat Sauce
This venison meat sauce is our go-to red sauce for pasta night! Ground venison, crushed tomatoes, and flavorful herbs combine in a simple sauce that’s perfect for pasta. As a bonus, it’s a great filling for things like lasagna or a simple pasta bake!
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About Amanda:
Hi! I’m Amanda, the full-time recipe developer, food photographer, and videographer behind Midwest Nice Blog. This is a space for you to gain kitchen confidence with my catalog of approachable and enjoyable homemade recipes. I believe in making good food for good people. And I’ve got a feeling you’re pretty good people.
I love sharing recipes that are made with real, whole ingredients and involve classic cooking techniques that can help you gain major kitchen confidence. These include venison, coffee and a few favorites from my family archives!
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