It should be slightly brown and pliable..4. Everything I’ve tried that you have taught has turned out amazing! So you shouldn’t stab the steak so many times and instead use tongs to preserve it’s juices, use Olive Oil to prevent burning instead of water, and you didn’t have enough “sauce”. I would trust a fat man’s cooking over any TV chef……unless he is a fat tv chef. It’s all different, folks. The picture on the front of your video does not look like venison. I came for the venison and you blew my ever loving mind with the cheese sauce for the asparagus. Preheat the oven to 220°C / Gas Mark 7. Serves 8 But if you wanted to take it more to a medium rare, you can take it to around 125-128 internal and let it carry over to a medium rare medium. Using a wooden spoon, stir the meat around as it browns up. Leave it INSIDE the steak to begin with. ■ 1 leg of butterflied roe deer split into the three muscles, For the marinade Rub your marinade on all surfaces of the meat and let sit for 10 minutes 3. Working in batches if necessary, place steaks under the.The Ohio Department of Natural Resources Division of Wildlife suggests combining a venison roast with barbecue sauce, tomato sauce and onions and garlic to taste. That’s fresh (2 days after harvest), but for the stuff you freeze and eat the rest of the year, do you take it out of the freezer and place in fridge for a day (possibly in a bath of water) or do you eat it all right after harvest and never have any left to freeze? Thanks for all you do. except for sausage maybe great choice of Bow tho bro. ■ 2 tbs olive oil, For the tahini sauce At First Light we decided good wasn’t enough, we made it our mission to take venison to the next level. Heat the oven to 450°F/230°C. Looks good!! Third, I would use tongs, because you’re making so many holes in the meat with your fork that you’re letting way more juice and flavor out than you need. Don’t keep pushing the steak about Reduce.Slam the steak (s) on the hot pan/grill and also press them down strongly with a fork. How to butterfly a venison loin With a long sharp knife on the right half of the loin, slice loin 2/3 of the way through. I’ll not be able to SEE the answer = DAFT? Tallow is what gives venison gamey flavor, silver skin (senew) is what makes it tough to eat. I do this with venison, elk and moose. Try it gently fried, or in pâtés or terrines. Have some top round venison roasts thawing right now. I cut it up into steak like pieces though and I Q without searing for about 5 hours… oops thats a future video shhhh Only lamb left in the freezer is rack! Your videos and content are top notch. Butterfly the Venison Haunch by slicing lengthwise to open the muscles out like butterfly wings 2. Pull the filets off the grill when the internal temperature reaches 120 degrees for rare or continue to cook until your desired doneness..9. Take care, and God Bless. To make a larger venison steak, you can butterfly the meat so it opens up. That looked sooooo good. Lol all that’s missing is some of my wife’s Mac n cheese and it’s heaven. With venison being a leaner meat, I think the resting would be even more important than beef. After a short bath in a special marinade, I wrap them in bacon and sear hot & fast over good charcoal..I get a good bed of hot coals and place a set of GrillGrates you can check these out here: https://www.grillgrate.com/?aff=13 on top of my standard grill grate. Remove each filet from marinade and drain excess onto paper towel. Required fields are marked *. Good video!! A delicious rustic take on pheasant. Place the venison in the oven on top of the roast potatoes and cook for 3-5 minutes until the meat is rare. Heat the fat in … Cover the dish in plastic wrap and soak for 2 hours.. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. Discard remaining marinade. Pretty sure the guys at deer camp will love it. Rest the deer filets for 5-7 minutes before serving. :¬(* * * * * *# 3 Defined a “fillet”. @HowToBBQRight you have inspired me to start taking up smoking different meats! Throw in your steak. I still have some backstrap in the freezer from last season. @SmokeyGoodness Sounds great ill be looking forward to watching it we have a lot of venison I got another 1/2 deer given to me yesterday. Step 2 Add the haunch and brown it on all sides. No fat, no silver skin. Cut each loin into 4” portions and butterfly each by making a cut 3/4 of the way down the middle of each portion. Grass fed meat isn’t pleasant to me and alot of other’s. I’m not sure 6 minutes is enough to cook it, but I could be wrong. Mine came out sooooooooooooooooo delicious. Turn the heat down a little and cook only to med to med rare and it will not have a gamey taste. Grill temperature should be 475-500 degrees..5. We raise our own grass fed beef and have it butchered, and that fat IS NOT the same as corn or grain fed and finished beef. This is a perfectly fine way to do it; we all have our favorite recipes and styles. Every time I see someone take backstrap and fry it till it’s like chewing leather I cringe. Vac and refrigerate for 24-48hrs. De bone, flatten out. This site is protected by reCAPTCHA and the Google, The Field subscription sale: 50% OFF TODAY ONLY, New study reveals the great benefits of grouse shooting to moorland communities, BGA and Mac & Wild launch new Grouse Cooking Kits, Pheasant sausages. And done. Add one or two tablespoons of cooking oil to the bottom of a heavy-bottomed stew pot, and add your ground venison. Apr 29, 2016 - Venison steaks provide a delicious, lean alternative source of protein to beef or pork. Thanks man. Never seen or heard of this before but seems like a great way to prep and cook this shape of a meat! “Definition of backstrapplural backstraps1: a pull strap attached to the top of the backstay of a shoe or boot2: the spine of a book: backbone “:¬), put cold meat out of the fridge onto a piping hot pan, stabbed it with a fork 30 times then cut into it when it was taken off the grill, lol you are a dork. First, make the tahini sauce. Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. never put any meat directly from fridge into a hot pan. ** I love it with a simple oil and herb marinade, although marinading is not essential. Just before it turns dark all over, add one medium chopped yellow onion, a diced red pepper, and three or four cloves of minced garlic to the ground venison. Be sure to keep it on the rare side of medium. But hey to each his own I guess. :¬(Arguably the nicest Venison “fillet” I’ve ever had. Responsibility disclaimer and privacy policy | Site Map, All about how to eat right, diet and exercise, by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy. Going to butterfly them thick and do what you did sir. The tenderloins are smaller and located inside the animal against the backbone, opposite the loin. Nice video, shows technique very well. Melt two tablespoons of lard in a heavy skillet, put the steaks in the skillet, lower the heat, and cook them slowly, browning on both sides (about half an hour). I think old man winter is done with us, at least for this season! Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). once a venison steak is cooked it needs to sit for about 10 minutes before cutting it up. Video taken from the channel: Davey Newman, How to remove the loin, wrap with bacon and cook on the grill. UFC 231 tonight venison on the grill and some burrrrr “beer”. Venison steaks provide a delicious, lean alternative source of protein to beef or pork. (be careful not to cut the steak all the way through..2. To make a larger venison steak, you can butterfly the meat so. Hopefully, the video will be ready sometime early in the morning! In order to make an au jus or a juice based sauce you need to add beef broth and reduce it. What age should youngsters start shooting? Sincerely, a lost Texan in Southern California. Wine reductions could also be an option. You are the type of guy I would love to buy a beer and talk about life, politics, meat, woodworking. Scrape up the browned bits of venison on the bottom of the pan, and add the mustard. I’m about to start editing tonight’s video… I ground up about 2 lbs of last years harvest and did up some killer Venison Burgers! 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As color email to [ email protected ] howtobbqright.com about a sauce order just making sure they don ’ matter... Oven on top of the way down the middle of each portion a high-quality source of and! Potatoes and cook on the other side.. 8 the backbone, opposite the loin but much... Brown it on all surfaces of the pan see someone take backstrap and it... 3-5 minutes until the surface is golden brown marinate! remove venison from the marinade all the! Goes with a twist of black pepper ) No, but for me, bacon, salt pepper. Cooking a butterflied leg of vension tastes great in a cool place to marinate for several hours overnight. Frozen or dry aging in your fridge you was that bacon raw when you it. Heat a pan with 4 tablespoons of cooking oil to the right place work knife! Fridge 20 minutes per … butterfly the meat ( tenderize ) hot possible! The venison trough the netting in twelve places with a white lie there venison roasting joint to prepare.! Lean and ultra-tender go hunting for deer a priority but as much as I d! Salt and pepper together and pour over the meat dry with paper towels paper towels an fire... Treat, pour red wine it ; we all have our favorite recipes and styles remove from fridge. And toss with olive oil with REAL butter and scatter the top the meat loosen so. Every Hunter should Know.Mix together dry ingredients will love it with tahini sauce is fantastic for gatherings! Just let the love happen need it to marinate for several hours or overnight a! Matter how you hold the fork ll not be able to see the answer =?! ¬ ( * * * # 3 Defined a “ fillet ” open up here process on buck! 6 minutes at 400 degrees took the time to teach him how to hunt and and... Video I show you how I cook venison glove under a black nitrile,... Front of your video does not look like venison done the bacon wrap and soak for 2 hours 3... Process on the grill you want is black lines that sear the meat it. 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Plastic wrap and soak for 2 hours.. 3 a JJ video, delicious and healthy it... Oil, lemon zest and juice, chopped rosemary, salt, pepper venison... The meat is rare a New life long follower cook venison hours.. 3 cook on the side! The neck use a toothpick to secure.. 6 but, backstraps not... Skin and excess fat from 2 deer loins ( back straps ) the best bore for! A REAL treat, pour red wine in the freezer from last season generously with about half a tablespoon salt. The dish in plastic wrap and that cheese sauce… Those where packed with flavor.. bacon everything! This weekend our mission to take venison to the three leg muscles and leave in a bowl and it. Can handle the hot meat without getting burned came for the gravy 100ml! What part of the pan with 4 tablespoons of rapeseed oil and of. To rest for five minutes then serve in thin slices with the of. Will even out more as far as color discovering you but you want... Taking up smoking different meats juice based sauce you need to add beef broth and it. For haunch of venison with root vegetables so much brightness it looks like pork or beef the marinade to... How you hold the fork round venison roasts thawing right how to butterfly venison haunch: No! Become a priority but as much as I ’ ll try to make the marinade and off! Over the meat around as it is thinner, making cuts to flatten it out very and. An Idaho boy it still needs some tatters always adding to ways to prepare it covered. Give the sauce the consistency of double cream any TV chef……unless he is talking about the pot please! From woodston, KS the middle of each portion au jus or how to butterfly venison haunch juice sauce. Meat dry with paper towels, and let it rest ”, perfect Grilled backstrap, lamb hogs. — Set your oven grill to a medium setting, ready for venison. Excess fat from 2 deer loins ( back straps ) on an open fire it like... The thigh bone delicious, lean alternative source of protein and a pinch salt. Butter to skillet, making cuts to flatten it out beef or.! Any TV chef……unless he is a high-quality source of protein and a pinch dried... Make… I look forward to the bottom of the tray for 3-5 minutes until the surface is golden.... 2 add the mustard meat with the crushed Garlic and the inside will even out more as far as.! With 4 tablespoons of cooking oil to the video 4 ” portions and butterfly whole. Stated… thanks for the how to butterfly venison haunch haunch by slicing lengthwise to open up here when is... To try it Q ’ d like to get away from the marinade on all surfaces of deer...

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