Gremolata It’s really easy to make and a little goes a long way, you won’t need to add too much to the steak. Bring the meat to room temperature, drizzle with oil and then season with salt and pepper. 1/4 freshly grated tspNutmeg, Whole. First you want to light your charcoal and or heat up your propane grill. Aug 31, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Close the lid in between turns to keep the grill hot while you’re cooking. In an enameled Dutch oven pot, heat about 1 tablespoon of oil over medium-high heat. Especially good with elk loin, this dish is a refreshing crowd pleaser. Aug 23, 2016 - Venison Recipes From Steven Rinella (The Meat Eater) Explore. Tenderloins, those two pieces of meat that line the inside of the spine, are likely everyone’s favorite cut from a deer, except for maybe the backstrap. Venison Recipes .. Recipe by tshull777 Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). Be sure to re-emulsify if needed. The Italian version of salsa verde (green sauce) is a parsley based condiment with very similar flavors to a Ceasar salad and should be served cold. Oct 9, 2016 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. After the first 45 minutes of cooking, check your internal temperature. Rotate the loin while you sear, turning it only when it releases easily from the grill-let the grill do the work. Or better yet, I make up a batch of gremolata using lemon zest, parsley, and garlic. Feb 5, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Bread & Baked Goods. Put the meat on the hot side of the grill and sear on all sides. Allow the steak to finish cooking in the oven for an additional 4-8 minutes, depending on size. Sea salt. If you are pan-roasting, preheat oven to 350 degrees. Be sure to re-emulsify if needed. Freshly ground black pepper You can do a finger test for doneness or check the internal temperature. paprika Apple cider is a fantastic meat tenderizer. The meat is seasoned simply with nothing but salt and pepper and cooked to medium-rare. Turn thin trimming slices from processing deer or elk meat into a tasty batch of jerky; marinated in a flavorful sauce seasoned with cayenne, jalapeno, and red pepper flakes. Mince the parsley, garlic, anchovies and capers. Article from themeateater.com. Preheat oven to 300 degrees. Meat. Nov 16, 2012 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Big bucks, land management, rut reports, and tips for the whitetail obsessed. If the weather is warm out I prefer to grill mine, but in the winter months I love to sear in a cast iron on the stovetop and finish in the oven. I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Most grocery stores will have shaved parmesan, but if you can’t seem to find it you can always buy a block of good parmesan and “shave” little pieces off using a potato peeler. Sear over the flames for 2-5 minutes per side (timing will depend on how large your tenderloin is), pulling the meat off at 130 and letting it rest to final temp of 135 for medium rare. Slowly drizzle in the olive oil, whisking constantly until emulsified. Taste and add a little extra drizzle of olive oil if too acidic and season with fresh cracked pepper and salt if necessary. Bring the meat to room temperature, drizzle with oil and then season with salt and pepper. Article from themeateater.com. Smoked Venison Ham Hocks Recipe Serves NA Recipes Danielle Prewett Smoked ham hocks are a staple ingredient in Southern country cooking. MeatEater. Extra-virgin olive oil Venison Recipes.. Apr 23, 2017 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Add to a small bowl and squeeze in the juice of half a lemon. The salty chunks of meat, cartilage, and marrow are full of flavor and add a silky texture to soups and stews. MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Jan 23, 2014 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. If you are grilling, pre-heat coals/grill to high heat. Explore . Once the entire loin has been seared and the color shifts to a deep mahogany brown, check the internal tem­perature of the meat. Oils & Vinegars. Article from themeateater.com. To complete the Italian theme, thin salty flakes of parmesan are a must. Wrap the venison in bacon strips and use toothpicks to keep the strips in place. Jan 30, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Sear over the flames for 2-5 minutes per side (timing will depend on how large your tenderloin is), pulling the meat off at 130 and letting it rest to final temp of 135 for medium rare. This marinade will leave your meat with a buttery soft texture and a subtle flavor that will not overpower the natural gamey overtones of your venison. This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. Lower heat to medium. Food And Drink. Saved from themeateater.com. If you’re looking for more venison tenderloin recipes for preserving meat, consider making jerky! This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty... Our picks for the week’s best hunting, fishing, wild foods, and conservation content.