Pan-Seared Venison Backstrap Recipe. ... 1 tsp. chili powder. For the backstrap and sauce. 6-10 inch piece of backstrap. 2 Tbsp. butter. 1 Tbsp. vegetable or olive oil. ¼ cup dried cherries.

To drive home how easy it is to cook a piece of venison well, Racicot recently prepared a 6-ounce tenderloin from his private stash in The Commoner’s commercial kitchen. ... VENISON CHILI. PG tested ...

This venison chili is a great recipe for someone that's new to cooking venison. Using venison and beef takes away the gamey flavor some people find from venison.

However, venison backstraps are much leaner than beef ribeye. It is a coveted cut of meat best served medium rare (between 130 and 135 degrees Fahrenheit). When cooked to a higher temp than that, the ...

If the backstrap is from a buck, I tend to cut it in 1-inch thick medallions and wrap in bacon. Doe backstraps are cut in half, marinated and grilled. If your diners can’t handle medium rare ...

Venison Backstrap: About 2 pounds. The backstrap is a tender cut of meat that runs along both sides of the deer's spine and ...

Most of that vension — usually from white-tailed deer — goes straight into sausage or is ground up for burgers or chili. That’s a shame, said chef and author Hank Shaw, who argues that ...

1 ½–2 pounds venison loin, trimmed of silver skin kosher salt and freshly ground black pepper 2 tablespoons chopped fresh herbs, like rosemary, thyme and oregano ...

The closest I've ever come to heaven is biting into my dad's smoked venison tenderloin. Kim Kelly is a Philadelphia–based journalist and organizer who writes about labor, politics, food, music ...

There are still months of deer jerky, venison burgers, grilled backstrap and tenderloin and any other venison dish you could dream up. There’s even a venison whiskey you can buy.