Out Of This World Info About How To Cook Venison Backstrap

Venison backstrap is the cut that everyone is after in the whitetail woods. Some people see big racks when hunting, but i see two strips of red gold floatin. Then fire up the traeger and cook them till they reach a.

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Cooking venison backstrap is very similar to making a pork tenderloin.

How to cook venison backstrap. Best way to cook venison backstrap we recommend searing the meat on top of the stove and finishing off the cooking process in the oven but you can also cook the. Cover the backstrap completely, and discard the soaking solution in the morning. Let meat come to room temperature (30 minutes).

Remove marinated venison backstrap and season it with salt and pepper. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and olive oil. Instructions preheat the oven to 375f.

Add salt and pepper to backstrap. Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning). Slice the onions and add to a skillet with butter over.

Heat butter and garlic in a large skillet on the stovetop. Searing in the outsides to lock in those natural juices before finishing it off in the oven is a favorite way to do it. Pat dry a fully thawed, room temperature venison backstrap with paper towels.

Over a high flame, sear the meat on all sides. Prepare the meat the usda recommends roasting your wild game at 325 degrees f;