When juices from the burger begin to seep to the top, flip over and cook the burger side. Favorite steak or hamburger seasoning. Follow me on Instagram and on Facebook. Serve with BBQ sauce on the side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135℉ on a meat thermometer). Take ground deer meat and mix in Onion Recipe Soup & Dip Mix. Grill over high heat, but with the grill cover open. 1 pint cherry tomatoes. Paint with the BBQ sauce. Bacon If your freezer is empty then give these a trial run with some beef so you’ll be ready when the season opens. Coat it in olive oil and salt it really well. Pour the marinade over the meat and refrigerate for 8 hours, or overnight. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Cut the heart vertically from the ventricle to its narrow tip. 20 bamboo skewers, soaked in water for 20 minutes Place burger in a bowl with sea salt, black pepper and garlic. So start with a piece of backstrap that’s at least 10 inches long, which is usually about 1 pound. Ingredients Quickly warm the tortillas on the grill and serve with the grilled onions, chopped white onion, cilantro and a hit of lime juice. Ground venison Submitted by Al Higgins The kids will love them, too. Form into four patties. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can. Ingredients Take a large bowl, add olive oil, vinegar, salt, thyme, oregano, black pepper and Worcestershire sauce in it. Submitted by Stephen Krull Submitted by Mike Godfrey 1 lime 4 Tbsp maple syrup Add garlic, ginger, rice vinegar, liquid smoke, honey, maple syrup and tomato puree; mix thoroughly. Submitted by Buddy Shaw After first turning the venison, place the halved rolls on the grill, toast until golden brown and spread on mayo. Wild game chef and hunter Scott Leysath has packed this 176-page book with great info, photos and more. 1/4 cup tequila 2 cloves garlic, minced Mix together marinade ingredients, then pour over venison and refrigerate overnight. Mushrooms, sliced I cannot stress how important this is. If you feel like using a curing salt — I don’t — add no more than 0.2 percent of the venison’s weight. Toss venison with marinade, cover and marinate in refrigerator 90 minutes to overnight. By Hank Shaw on August 31, 2011, Updated June 23, 2020 - 53 Comments. Ingredients Cut venison into 2-inch cubes. If you’re interested in more great venison recipes, you’ll darn sure want to have“The Sporting Chef’s Better Venison Cookbook” in your kitchen or deer camp. Let this cook 5 to 8 minutes without moving, depending on how hot your grill is and how thick your venison loin is. Let the meat rest for 5 minutes before slicing on a diagonal. Then you measure out 1 percent of that weight in regular kosher salt, and add an equal amount of sugar. They’re tasty and easy to make. Whisk together lime juice, tequila, shallots, garlic, cumin, salt, pepper and lime zest. Sign Up. Enjoy! 1 package spreadable goat cheese We use cookies to ensure that we give you the best experience on our website. Cook on the grill mushroom side down over low heat. Eat with a fork and knife just as you would a steak. Paint with the BBQ sauce. I rarely do this, preferring instead to take my time and let the fire do the cooking. Get your grill hot, clean the grates and lay the venison on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees for about 10 minutes. 1 red onion, cut into 1 inch cubes EXPLORE OTHER MEDIA 360 PROPERTIES FOR OUTDOORS ENTHUSIASTS, “The Sporting Chef’s Better Venison Cookbook”, Hybridization: A Unique Tail of Whitetails and Mule Deer, How to Plant Soybeans for Your Best Deer Food Plots, Black Friday and Cyber Monday Deals on Heater Body Suit, SIG SAUER Electro-Optics Introduces ZULU6 Image Stabilized Binoculars, New Golden Estrus Gel with Longer-Lasting Formula. 2 Tbsp liquid smoke Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. 1 Tbsp mayo My friend Elise has a good breakdown of the finger test here. 1/4 cup fresh lime juice Again cut the heart in the same way and slice it into parts. Hey there. 3 Tbsp Jamaican jerk sauce 1 Tbsp olive oil. 1 red bell pepper, cut into 1 inch pieces Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. 2 tsp ground cumin Get your copy now before deer season arrives! Be patient and you will be rewarded. Ingredients Stir together onion, pepper, pepper flakes and sugar in a large bowl. Add olive oil in a thin stream while whisking constantly, then whisk in sesame oil. Seal up the bag, removing as much air as possible, and work it around to make sure the juice has had a chance to soak all of the meat. 1/4 tsp cumin 1/4 cup vegetable or canola oil Bulky hard rolls Grill skewers over medium heat, turning once, until lightly browned on outside (4 to 6 minutes). Take the venison and onions and place on a hot grill. Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. 1 large white or yellow onion For details please review the terms of the, BLACK FRIDAY SALE: BIG SAVINGS ON SELECT GRILLS – SHOP NOW, Due to Covid-19 Shipping May be Delayed - Learn More. Get the grates hot and clean them, then apply a little high-temperature cooking oil like canola. Set aside for 20 minutes at room temperature. Season burgers as desired, and cook on grill until medium. https://www.traegergrills.com/recipes/venison-tenderloin-backstrap 4 large portobello mushrooms 1/4 tsp black pepper Spread a thin layer of goat cheese inside the caps, being careful not to ruin the sides. Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. 6 wooden skewers (soaked in water for 30 min) A lot of times I will just let fire, salt and smoke flavor the venison, with maybe a splash of lemon at the table. But while Major League Fishing pro Andy Morgan shares a love of such fine protein, he goes about preparing the main course of a backyard ready meal a bit differently than many people do.. Season generously with Black Pepper, freshly ground and less generously with coarse salt. Filed Under: American Recipes, Cooking Basics, Recipe, Summer Recipes, Venison, Wild Game Tagged With: barbecue, easy recipes, grilling, venison, venison recipes, Wild Game. Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom and cherry tomatoes. Venison Burger Steak Do this in grams. 3 Tbsp honey When the meat has been cooked to your liking, take it off the fire and let it rest, tented with foil, for 10 minutes. This is important. Ingredients One of DDH’s best-selling cookbooks is We Kill It We Grill It, which is loaded with fun, easy and tasty grilling recipes from the folks who know venison best — our readers and contributors. 1/4 cup fajita seasoning. 1/2 tsp sesame oil. 1/2 lb mushrooms, halved Of course not! https://fantabulosity.com/deer-steak-marinade-grilled-deer-steak-recipe Then fire up the Traeger and cook them till they reach a tender medium-rare. After you remove the meat from the grill, chop it up with a cleaver into bite sized pieces. You measure your hunk of venison. By the way, everything I say here for this venison tenderloin recipe also works for elk or antelope, or a fillet mignon of beef, moose or bison. 2 lbs venison Slice the venison, pile on the onions and salt and pepper to taste. While cooking, season the burger side with seasoning. 2 lbs venison, cut into 1 inch cubes Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Throw all the meat into a large Ziploc bag along with the sliced onion “rings” and squeeze the juice from the lime and orange into the bag. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Onion Recipe Soup & Dip Mix (1 package per pound of meat) Venison Appetizer Kabobs Submitted by Lloyd Kimmen 1 orange Super Deluxe Venison Skewers This also lets you baste the meat with your favorite sauce. Read recipe notes submitted by our community or add your own notes. Garnish with rosemary sprigs, if desired. Venison chops or steaks Let this cook 5 to 8 minutes without moving, depending on how hot your grill is and how thick your venison loin is. Fire Up Your Kitchen! 2 Tbsp packed brown sugar Alternatively, the kabobs may be baked in a preheated oven at 425 degrees for about 10 minutes. Stir in the chopped rosemary and the pepper. As a bonus, enjoy this video from Stacy Harris for Venison Lettuce Wraps. Cook for 2 minutes or so on each side. Lime zest to taste Sprinkle the carne asada seasoning and the cumin evenly over both sides of the venison and pat it into the meat. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.)

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