It took a bit of convincing, but he has finally agreed to share with you his recipe for “Rondog’s Deer Loin,” so you too can share a wonderful meal of venison with a family member, friend, hunter, or non-hunter. This grilled venison backstrap gives filet mignon a run for its money for sure. Let the meat sit for another 15 minutes before you start the cooking process. My dad has done a great job mentoring me through the entire process of deer hunting from field to fork, and he has taught me to thoroughly appreciate the butchering and cooking process. For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. We cut the whole backstrap out from each side. Here at QDMA, we are expanding our mission and have created several new goals for the next five years. Sauté onions in 1 tablespoon butter. Venison is simmered with shiitake mushrooms, onions, herbs, and bacon in red wine and a splash of cognac if you like. I’m a big fan of wild game and in Mississippi we deer hunt. I promise you will get enjoyment from doing so. Over a high flame, sear the meat on all sides for a few minutes per side. Belgian Venison Medallions. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Measure 2 tbsp. Medallions cook quickly on the stove in a hot frying pan. ... Heat butter and garlic in a large skillet on the stovetop. Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. Good location is just part of the equation. Watching and studying the bucks of summer could lead to great success in this fall! This Venison Backstrap Recipe is Too Good Not to Share | NDA You can follow Alex on Instagram at @alexfoster_QDMA. The right arrow for your setup will boost your whitetail body count. Don’t be concerned about the blood as it thaws. Beef Wellington is a British classic, and this Venison Wellington … We would like to ramp up venison sharing to 20 million meals, or 5 million pounds of venison, with friends, family and others not residing in the donor’s household. Haynes Shelton and Dr. James Kroll talk about how to supply your deer herd with key minerals, and how to avoid the most common mistakes. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Scouting Deer Bedding Areas: Locating, Creating and Observing, Choose the Right Load for Your Muzzleloader, Know Your Bullet Drop and Range When Hunting Whitetails, How to Control Predators on Deer Hunting Property, Deer Herd Health and Antler Development with Mineral Supplementation. Cut and serve in half-inch slices. For maximum flavor and tenderness, cook to medium rare or on the rare side. We believe it is our responsibility to ensure the future of wild deer, wildlife habitat and hunting. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. ©2021 Outdoor Sportsman Group. This dish tastes like beef tenderloin. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. All Rights Reserved. Then season lightly with each of the other ingredients in the list above, again on both sides. This is THE BEST way to prepare a venison backstrap. In blackpowder hunting, details always matter. (Never cook any red meat that’s cold. For the record, these comments were not about venison prepared by me or my dad. First, put your back straps in a bowl (or zip-top bag) and cover the meat with milk. I am also lucky to be able to call this same gentleman my father, Ron Foster. 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