Pan Fried Venison Tenderloin Steaks Recipes

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PAN-FRIED VENISON WITH BLACKBERRY SAUCE



Pan-fried venison with blackberry sauce image

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberry

Steps:

  • Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
  • Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium

FRIED VENISON (DEER) STEAKS



Fried Venison (Deer) Steaks image

This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. But if you are afraid of that you can soak you deer in milk for about 30 minutes. Great with fried potatoes and a salad. I like mine with steak sauce (57).

Provided by Huskergirl

Categories     Deer

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb deer chops
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon steak seasoning
3 tablespoons canola oil (for frying)
plastic wrap

Steps:

  • Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.
  • Put seasoning in with flour.
  • Dredge steak and fry in skillet.
  • Cooking time is about 3 minutes each side. Enjoy.

Nutrition Facts : Calories 245.4, Fat 21.2, SaturatedFat 1.6, Sodium 1163.3, Carbohydrate 12.7, Fiber 0.7, Sugar 0.1, Protein 1.7

PAN-FRIED STEAK



Pan-Fried Steak image

Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

Steps:

  • Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
  • Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE



Oven-Seared Beef Tenderloin with Herb Pan Sauce image

A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 2

Number Of Ingredients 14

2 beef tenderloin steaks (1 1/2 inches thick)
¼ teaspoon kosher salt
½ teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 tablespoons finely diced shallots
1 tablespoon deli-style brown mustard
1 cup Swanson® Beef Stock
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
  • Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
  • Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
  • Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
  • Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
  • Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
  • Spoon the herb sauce over steaks; serve immediately.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g

PAN-FRIED VENISON STEAK



Pan-Fried Venison Steak image

"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound venison or beef tenderloin, cut into 1/2-inch slices
2 cups crushed saltines
2 large eggs
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons canola oil

Steps:

  • Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

FRIED VENISON BACKSTRAP



Fried Venison Backstrap image

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Provided by Nicole Holland Green

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h50m

Yield 8

Number Of Ingredients 9

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

Steps:

  • Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
  • Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
  • Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 40 g, Cholesterol 149.1 mg, Fat 14.2 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 3.6 g, Sodium 1944.4 mg, Sugar 3.8 g

PAN FRIED VENISON BACKSTRAP



Pan Fried Venison Backstrap image

I absolutely adore fried deer meat. Steaks, tenderloins, and backstrap are some of my favorite...

Provided by owetogrub

Categories     Recipes

Time 10m

Yield 4

Number Of Ingredients 0

Steps:

  • Start by slicing the deer backstrap into 1/4 - 1/2 slices
  • In a small bowl mix the milk and egg until smooth
  • Using a shallow bowl or baking pan, combine the flour and salt and pepper
  • Preheat a large skillet on medium-high heat
  • 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

Nutrition Facts : Calories 200, Fat 20 grams

FRIED VENISON STEAKS



Fried Venison Steaks image

This is a recipe for venison steaks which is deer meat. The meat came from the woods in Rome, New York. The crispy cutlets are fried to perfection and the venison is fork-tender meat.

Provided by Claudia Lamascolo

Categories     deer meat, wild game recipes, venison steaks, venison recipes

Time 22m

Yield 4

Number Of Ingredients 29

6 1/2 inch thick Venison Steaks
Marinade:
1/4 cup soy sauce
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon granulated garlic
4 tablespoons extra virgin olive oil
salt, pepper
cayenne dash optional
Place meat in a large container with above ingredients, marinate at least 4 hours or overnight turning occasionally. Overnight is preferred. Drain before frying.
Egg Mixture to Dip the Venison Steaks:
1 cup Buttermilk ( or use 1 cup milk with 3 teaspoons of red wine vinegar
1 egg beaten
salt, pepper, granulated garlic powder
1 tablespoon Worcestershire sauce
Seasoned Flour:
1 cup flour
seasoned with:
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Place in a ziplock bag for shaking
3 to 4 cups butter cracker crumbs or Italian flavored bread crumbs
In another pie plate add bread crumbs or cracker crumbs:
Add 3 cups of butter cracker crumbs or bread crumbs.
You can also season with more granulated garlic, salt, and pepper if you prefer a real spicy fried cutlet. Set aside
Vegetable Oil for Frying
1 large chicken fryer pan or deep fry pan

Steps:

  • Drain Marinade.
  • Heat the oil to medium heat using around 2 inches of oil in the pan.
  • Place the buttermilk, beaten egg, salt, pepper, garlic and Worcestershire sauce in a pie.
  • Dip each steak into the egg mixture and then shake into the bag of seasoned flour.
  • Dip each piece of venison steak back into the egg mixture, then dredge into the crumbs of choice.
  • Note: add more buttermilk if needed to the egg mixture.
  • Fry each piece of steak until golden brown on one side, the edges should look crispy before turning or your coating could possibly fall off.
  • Turn after deep golden browned on one side around 12 minutes on each side, depending on the thickness.
  • Place on paper towels to drain.
  • These are great alone or in a sandwich, and if there are leftover they taste great reheated.

Nutrition Facts :

PAN-FRIED VENISON TENDERLOIN STEAKS



Pan-Fried Venison Tenderloin Steaks image

This recipe was passed to us by our 70 year old neighbor. The man loves his deer. He suggests enjoying this with some onions and pickles on your choice of bun ... beer. Me, I ate them with mashed potatoes and gravy ... and beer.

Provided by KT Scarlet

Categories     Deer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless venison loin steaks, pounded to 1/4-inch
1 egg, beaten
1/3 cup heavy cream
20 Ritz crackers
2 teaspoons all purpose Greek seasoning (I used Cavender's)
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons bacon grease (or any oil you like for pan frying)

Steps:

  • Crush crackers in a food processor and mix in spices. I'm sure there are other amazing combinations of spices that would taste incredible, but I'm new to cooking venison!
  • Beat together egg and heavy cream.
  • Melt/heat bacon grease in large skillet on medium heat.
  • Coat the steaks in the egg mixture (I scrape off the extra) and then coat in the cracker mixture.
  • Place steaks in skillet and cook for 5 minutes per side (more or less to your doneness preference.).

Nutrition Facts : Calories 228, Fat 18.8, SaturatedFat 8.4, Cholesterol 79.8, Sodium 180.9, Carbohydrate 11.8, Fiber 0.7, Sugar 1.5, Protein 3.3

COUNTRY-FRIED VENISON



Country-Fried Venison image

"This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."-Sandra Robinson, Fair Grove, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 pounds venison tenderloin
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup butter, melted
1/2 to 2 teaspoons Liquid Smoke, optional
1 egg, beaten
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons seasoned salt
2 teaspoons canola oil

Steps:

  • Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.

Nutrition Facts :

VENISON BACKSTRAP RECIPE



Venison Backstrap Recipe image

Venison Backstrap Recipe - Fried deer tenderloin that may just change the way you cook deer meat forever! Tender, juicy, and delicious!

Provided by Jessica Burgess

Categories     Main Course

Time 1h6m

Number Of Ingredients 7

1-2 pounds deer meat (tenderloin and/or backstrap, sliced in to 1/4 inch slices)
2 Tablespoons salt for soaking
2 Tablespoons salt for flour breading (+ additional to taste after fried)
2 cups water
3 cups flour
3 cups vegetable oil
Greek seasoning (optional)

Steps:

  • In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour.
  • Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
  • Remove deer meat from refrigerator, and discard salt water
  • Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah... that wasn't too shabby. So it's up to you!)
  • Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating
  • Coat deer meat in flour/salt mixture
  • Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
  • Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
  • Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
  • Inside of fully cooked meat will be gray/brown, with no sign of red.
  • Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
  • We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

Nutrition Facts : ServingSize 10 pieces, Calories 188 kcal, Carbohydrate 7 g, Protein 3 g, Fat 16 g, SaturatedFat 13 g, Cholesterol 9 mg, Sodium 355 mg

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