MARINATED VENISON TENDERLOIN
Venison tenderloin is bathed in a boldly seasoned marinade and practically melts in your mouth with each tender bite. The perfect celebration of the hunt.
Provided by Fox Valley Foodie
Categories Entree
Time 15m
Number Of Ingredients 9
Steps:
- Mix all of the marinade ingredients together in a dish until well blended.
- Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins.
- Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), turning the bag every hour to ensure even coverage.
- Remove tenderloins from marinade and heat skillet over medium heat and add butter.
- Once butter is foaming, place venison in the skillet and cook until it reaches your desired level of doneness, flipping and rotating every couple minutes to ensure even cooking.
Nutrition Facts : Calories 386 kcal, Carbohydrate 3 g, Protein 16 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 667 mg, Sugar 1 g, ServingSize 1 serving
ROAST VENISON
This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it's hard to beat.
Provided by Jamie Oliver
Categories Christmas Venison Winter warmers
Time 3h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
- Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
- Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
- Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
- Get your meat out of the fridge and up to room temperature before you cook it.
- Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
- Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
- Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
- Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
- To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
- Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
- Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.
Nutrition Facts : Calories 298 calories, Fat 9.4 g fat, SaturatedFat 4.2 g saturated fat, Protein 42.2 g protein, Carbohydrate 5.8 g carbohydrate, Sugar 3.4 g sugar, Sodium 1.2 g salt, Fiber 0.8 g fibre
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
VENISON TENDERLOIN
Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Then remove from marinade and grill or roast until meat is medium rare.
Provided by REDWINE48
Categories Meat and Poultry Recipes Game Meats Venison
Time 13h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
- Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
- While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.4 g, Cholesterol 211.7 mg, Fat 6.1 g, Fiber 0.4 g, Protein 57.4 g, SaturatedFat 2.4 g, Sodium 105.6 mg, Sugar 1.1 g
SWEET BACON-WRAPPED VENISON TENDERLOIN
The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
Provided by TCSmoooth
Categories Deer
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
- Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
- Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
- Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
- Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
- Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
- Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
- OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
- OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
- Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
- You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
- The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.
GRILLED VENISON TENDERLOIN MEDALLIONS RECIPE
Cooking venison on a George Foreman Grill is a great way to quickly sear the meat. You will need to add some fat or marinate the meat prior to grilling, as outlined in the following two recipes.
Provided by Jason
Time 32m
Yield 4
Number Of Ingredients 12
Steps:
- Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Allow the steaks to sit for approximately 30 minutes.
- Prepare your sauce while the venison sits. In a saucepan, heat the butter and oil over medium-high heat. Add the shallots, herbs, and mushrooms. Cook until the mushrooms are just wilted. Add the wine and reduce by half. Add the stock and reduce again by half. Stir in the mustard for about 30 seconds. Season the sauce with salt and pepper. Turn the burner to low just to keep the sauce warm.
- Preheat your Foreman Grill to high. Place the venison on the hot grill plate and close the top. Grill for 1 minute. Turn the meat over and grill for another 30 to 60 seconds, depending on how rare you like it. Be careful not to overcook the meat. Remove the cooked venison to a cutting board and allow it to rest a few minutes before slicing.
- Slice the venison and serve with mushroom sauce over the top. This is good with a vegetable mash, such as winter squash or cauliflower, and some sautéed or grilled greens. A recipe for Acorn squash mash follows the venison recipes.
PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
- Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
- In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
- When you're ready to roast the pork, preheat the oven to 425 degrees F.
- Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
- Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
VENISON STEAK MARINADE
Provided by Jennifer Morrisey
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients together in a small measuring cup.
- Place venison steaks in a large zip lock bag.
- Pour marinade over steaks and seal bag.
- Place bag in a flat casserole dish so that the steaks are in a single layer.
- Refrigerate and marinate at least 4 hours, turning every half hour to marinate all sides of the steaks evenly.
MARINATED VENISON TENDERLOIN WRAPPED IN PROSCIUTTO
Adapted from a pork tenderloin recipe from Teal Lake Lodge in Hayward, WI that was adapted from a venison recipe used by Thomas Jefferson at Monticello. I really tried to go all out, as I don't get to have venison tenderloin all that often! But I think it worked, as DH and I served this to friends who don't really like venison, and even they loved it! It really tasted great!
Provided by Dwynnie
Categories Deer
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients. Marinate tenderloins for 24 hours.
- Preheat oven to 400°F.
- Remove tenderloins from marinade and pat dry.
- Wrap tenderloins in prosciutto and place in roasting pan.
- Roast for approximately 30 minutes or until internal temperature is 150°F (for medium rare).
- Allow tenderloins to rest for 10 minutes before slicing on diagonal to serve.
Nutrition Facts : Calories 414, Fat 36.2, SaturatedFat 5.1, Sodium 3.1, Carbohydrate 21, Fiber 0.8, Sugar 17.4, Protein 0.4
VENISON STEAK MARINADE
This venison steak marinade can turn any venison steak recipe into a gourmet steak meal. Make the steak marinade your own and pair the venison with a mash.
Provided by Michelle Minnaar
Categories Main Course
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a bowl then pour into a sealable plastic bag.
- Place the steaks inside and ensure that the marinade covers all surfaces of the steak. Marinate for at least 2 hours but preferably overnight.
- Remove the steaks from the marinade and dab them dry.
- Cook the steaks to desired doneness and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 403 calories, Sugar 2.4 g, Sodium 53 mg, Fat 30.6 g, SaturatedFat 5.1 g, Carbohydrate 7 g, Fiber 1.6 g, Protein 26.4 g, Cholesterol 75 mg
SWEET AND SAVORY BACON WRAPPED VENISON TENDERLOIN
This tender, flavorful roast cuts the deer's gamy taste and leaves behind a mouthwatering morsel with a crunchy bacon crust.
Provided by Wide Open Eats Test Kitchen
Categories Dinner
Time 8h55m
Number Of Ingredients 7
Steps:
- Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Coat the venison in the marinade and tightly wrap or transfer to a sealable plastic bag. Refrigerate to marinade at least 1 hour, but overnight is best.
- Preheat oven to 350 F and prepare a baking pan. Something slotted to let the drippings fall works best. That way you can baste it while it cooks.
- Remove the venison from the marinade (but don't discard) and wrap in the bacon. Drizzle the marinade over the wrapped tenderloin.
- Place in the center of the oven and bake for about 30-40 minutes, for a medium roast.
- Optional but tasty: Remove the tenderloin from the oven and turn on the broiler. Once warm, return it to the oven for just long enough to crisp up the bacon and get a nice crust.
- Let rest about 2 minutes before cutting, then enjoy!
Nutrition Facts : Calories 903 kcal, Carbohydrate 120 g, Protein 62 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 160 mg, Sodium 4047 mg, Fiber 1 g, Sugar 115 g, UnsaturatedFat 10 g, ServingSize 1 serving
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