PAN-FRIED VENISON WITH BLACKBERRY SAUCE
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
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
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
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
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
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
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
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
"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
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
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
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
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
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
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
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
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
"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
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 - 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
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
More about "pan fried venison tenderloin steaks recipes"
PAN SEARED VENISON | GAME RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 25 minsCategory MainsCalories 497 per serving
- Bash up the thyme and juniper berries in a pestle and mortar with a really good pinch of salt and pepper.
- Loosen with 2 good lugs of olive oil. Pat the venison dry with some kitchen paper, and rub the oil mixture all over it.
- Sear the meat in a hot pan on all sides – roughly 6 minutes for medium rare, 7-8 minutes for medium, and you’d have to be a nutter if you wanted to cook it for any longer than that! Depending on the thickness of the meat and the heat of the pan, it may need a little less or more time to cook – so don’t look at the clock, look at the meat.
PAN FRIED VENISON TENDERLOIN - CUTCO
From cutco.com
Estimated Reading Time 3 mins
STEAKHOUSE-STYLE PAN-SEARED BACKSTRAP WITH ... - REALTREE CAMO
From realtree.com
PAN-FRIED VENISON - REALLY NICE RECIPES
From reallynicerecipes.com
PAN-FRIED BEEF TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 16 minsServings 4Calories 237 per serving
- Combine first 5 ingredients in a small baking dish. Add steaks to marinade, turning to coat. Cover and marinate steaks at room temperature 1 hour, turning occasionally.
- Heat a cast-iron skillet over medium-high heat. Remove steaks from dish; discard marinade. Place steaks in pan; cook, without disturbing, 2 minutes or until steaks release easily from bottom of pan. Turn steaks over; cook 2 minutes. Turn steaks over, and cook an additional 2 minutes or until desired degree of doneness. Let stand 5 minutes.
- Kids Can Help: Rosemary is a fragrant and easy herb for kids to handle. They can pick the leaves off for you by pulling them in the opposite direction in which they grow. Voilà! It's ready to use.
PAN FRIED VENISON STEAK RECIPE - DONUTS
From mountaingirl.camp
4.7/5 (13)Category Main DishCuisine Comfort FoodTotal Time 1 hr
- Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. I usually use the flat end first, remove the plastic, and then hit the steaks one more time with the tenderizer (spikey) end of the mallet.
- Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl.
- Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. The last time I made this, I used bacon grease, because that was all I had on hand. Oh my, the flavor of the pan fried venison steaks were amazing!
- As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another.
BUTTER-BASTED VENISON STEAKS - MEATEATER
From themeateater.com
Servings 4Category Main
- Mince 4 of the sage leaves and reserve the rest. Blend the salts, pepper, and minced sage together. Rub the mixture over the venison steaks. Note that you may not need all of the spice rub; reserve what you don’t use. Either do this step hours before you plan to cook or immediately before you plan to sear.
- Heat a large frying pan over medium-high heat on the stovetop or use a cast iron pan over a charcoal fire. You’ll need a pan big enough to accommodate all of the steaks without overcrowding, or you’ll have to work in batches. Once the pan is hot, add a glug of oil and swirl to coat the bottom. Lay down each steak and cook for 2 to 4 minutes. The steaks should sizzle, but not fry and sputter oil. Flip the steaks when brown.
- Top each piece of meat with one or two sage leaves. Drop the butter into the pan and let it foam. Tilt the pan to the side and use a spoon to scoop the melted butter and baste it over the top of each steak. The hot butter should gently fry the sage leaves and coat the venison.
- Repeat this process for a few minutes and start to feel the steaks for doneness. Use a meat thermometer if needed and remove the steaks at 125 degrees internal for rare, 130 degrees for medium-rare, and 135 degrees for medium.
HOW TO COOK DEER MEAT STEAKS ON TOP OF A STOVE ...
From livestrong.com
- Place the venison steaks in a resealable plastic bag. Put the steaks on a solid surface and use a meat mallet or hammer to pound the steaks to a thickness of about 1/4 to 1/2 inch.
- Remove the steaks from the bags. Brush the steaks with melted butter, then sprinkle them with salt and pepper. For healthier steaks, use canola oil or olive oil instead of butter.
- Preheat a heavy skillet or frying pan. Add olive or canola oil to the hot pan, then allow the oil to heat for about 30 seconds.
- Place the venison steak in the skillet. Cook the venison for 2 to 3 minutes, then flip the steak with tongs and cook the other side for 2 to 3 minutes.
- Test for doneness with a meat thermometer. To ensure venison steaks cook to a safe temperature but don't dry out, the meat should register at least 130 degrees Fahrenheit but no more than 150 degrees Fahrenheit.
- Transfer the venison steaks to a serving plate. Allow the venison to rest for 5 to 10 minutes so the hot juices settle into the meat. Serve the venison hot.
HEAVENLY TENDERLOIN BITES - DEER RECIPES
From deerrecipes.online
Reviews 2Estimated Reading Time 8 mins
PAN FRIED VENISON STEAK RECIPE | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
5/5 (8)Calories 133 per servingServings 1
HOW TO COOK A VENISON STEAK TO PERFECTION - DOWNFIELD FARM
From downfieldfarm.com
Estimated Reading Time 3 mins
PAN-FRIED VENISON STEAK | RECIPE - PINTEREST
From pinterest.com
4.7/5 (6)Total Time 25 minsServings 4
VENISON RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PAN SEARED VENISON TENDERLOIN RECIPE - YOUTUBE
From youtube.com
VENISON TENDERLOIN RECIPES PAN FRIED
From share-recipes.net
PAN FRIED VENISON!!! THE BEST!!! DMFD!!! - YOUTUBE
From youtube.com
PAN FRIED VENISON TENDERLOIN STEAKS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love