Juicy deer tenderloin and backstrap recipe. Can you say yum?
What do I do with venison?
It's my second year on the bowhunting scene and I recently harvested my first deer in Missouri. I brought home 65 pounds of meat. I lived off of the ground venison for two months. Absolutely loved it!...When it came time to cook the backstrap and tenderloins, I was clueless. I also live in an apartment, so I don't have a grill. Time to find a recipe for the oven or stove!
When all else fails, I googled and decided to try this recipe http://www.sweetloveandginger.com/the-best-juicy-venison-loin-recipe/
I used backstrap and it came out medium rare and very tasty! So I wanted to share it with y'all. I altered the recipe to my liking. See below:
Deer Tenderloin/Backstrap Recipe
2 tbsp salted butter
Deer tenderloin or backstrap
Salt and pepper to taste
Green bell pepper
Rectangular cake pan/ regular baking pan
Preheat the oven to 350 degrees.
Take meat out of fridge and let it come up to room temperature.
Chop the bell pepper and onion into small pieces.
Put the skillet on medium high heat and add 2 tablespoons of salted butter. Let it get hot.
Add the bell pepper and onion to the skillet.
Add salt and pepper to the meat before placing in the skillet.
Add the meat to the skillet. Sear for 2-3 minutes on each side or as long as needed to form a brown crust. It may take longer for thicker deer loins.
Once seared, place the loin in your baking pan with the veggies.
Place in the oven for 8-12 minutes for rare to medium rare deer tenderloin! Some loins take longer depending on thickness.
Remove from oven and let rest for 5-10 minutes. Slice and serve immediately.
Y'all try this recipe out and let me know what you think.
Comment with your favorite venison recipes.
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