Best Southern Fried Deer Steak Deer steak recipes, Deer backstrap
Instructions. Using a shallow bowl or baking pan, combine the flour and salt and pepper. Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat. Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels.
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Pan-Fried Venison Backstrap. Step 1: Butter or olive oil should be added to a cast iron or stainless steel pan that may be used in the oven. Step 2: The venison should be well-browned and caramelized on the outside after being seared in the hot pan on both sides. Heat the oven to 375 degrees Fahrenheit while you are searing the venison.
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Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture. Fry the battered venison until golden brown and the meat is about medium rare (130 degrees). Place the medium rare venison into a baking dish and cover with cream of mushroom. Salt and pepper to taste. Bake at 400 for 10-15 minutes.
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Dust each slice of backstrap in seasoned flour, set aside to rest and allow the crust to set. Heat a half inch of oil in a cast iron skillet till the oil reaches 350 degrees. Place the backstrap, three to four slices at a time, in the hot oil. Fry for one to two minutes per side. After all of the steaks have fried, pour out extra oil, reserving.
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Once the oil is hot enough that a small bit of meat immediately begins to sputter and sizzle when dropped in, gently lower the backstrap into the oil. Fry the backstrap for 10-15 minutes. Allow the meat to fry for 10 to 15 minutes, depending on thickness and desired doneness. Rest, lightly covered in foil, for 5 to 10 minutes before slicing.
Fried Venison Backstrap Recipe Allrecipes
Step 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.
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Preheat an outdoor grill to 500°F. Using tongs, remove the venison from the bag and place on the grill over direct heat. Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note) Remove the backstrap from the grill to a cutting board.
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Gravy Instructions. Turn the heat to low and add 2-4 tablespoons of flour to the remaining butter and meat drippings. If most of the butter has cooked away prior, you can add a couple of extra tablespoons of butter. Stir with a fork or whisk until all of the flour absorbs the butter mixture and add more flour if needed.
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Stir to coat, then cover and marinate for 1 hour. Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C). Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Dip venison slices into the flour mixture, then into.
Fried Venison Backstrap Recipe Allrecipes
Instructions. Slice venison into 1 inch thick slices. Heat cast iron or other heavy pan over medium-high heat. Add butter, rosemary, and olive oil to heated pan and place steaks into the oil mixture, spacing evenly. Sear for 1 - 2 minutes , then flip and add garlic to butter. Spoon butter over steaks as they fry.
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Pan Frying the Backstrap. Once the pan is hot and ready, carefully place the marinated venison backstrap into the skillet. Sear the backstrap for 2-3 minutes on each side, or until it develops a golden brown crust. Be mindful not to overcook the backstrap, as venison is best enjoyed when cooked to medium-rare or medium doneness to preserve its.
Fried Venison Backstrap Recipe Allrecipes
Heat vegetable oil in a frying pan over medium heat. Dip the venison slices into the egg mixture, then coat in the flour mixture, pressing the flour onto the meat. Fry the venison slices in the hot oil for about 2-3 minutes per side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to drain.
Fried Venison Backstrap Recipe Allrecipes
Fried deer backstrap pairs well with a wide range of side dishes and accompaniments. Traditional options include serving it alongside creamy mashed potatoes, roasted vegetables, or a fresh salad. For added flavor, consider drizzling the cooked backstrap with a homemade sauce or topping such as mushroom gravy, chimichurri, or a tangy cranberry.
Fried Venison Backstrap Recipe Allrecipes
Marinade. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through. About 30 minutes before you're ready to cook, remove the venison from the marinade and pat dry with paper towel.
Fried Venison Backstrap Recipe Allrecipes
Set the chops on a cleaned and oiled grill over low heat and cook for 1 minute. Flip the chops and brush with the glaze. Flip and glaze three to four times every 2 minutes for rare to medium-rare.
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1. Cocido madrileño - Madrid-style stew. Photo by PequeRecetas. Cocido madrileño is a classic recipe that is a synonym for comfort food. This delicious stew is ideal for winter or whenever you want a complete dish. Madrid-style stew is made with chicken, beef, chorizo, black pudding, chickpeas, potatoes, carrots, cabbage, onions, and garlic.
