Smoke your Venison Now it's time for the magic show. Open the smoker lid and place the meat on the grates. Close the lid, smoke on indirect heat for 1 ½ hours per pound and/ or until the internal meat temperature has reached 140 o F . Smoked for 2.5 hours, pulled it off at an IT of 132 and wrapped in foil for about a half hour. Tasty, tender, and moist! Venison Backstrap 2017-04-15.jp
It's time for my stuffed venison backstrap recipe. The backstrap is the loin of the animal; it's the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushroom, onion, and parsley Smoked Venison Tenderloin. The back strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture similar to filet mignon and because of the thickness, and is excellent for smoking. Smoking is by far our favorite preparation method for this cut of meat How do you cook deer backstrap? Instructions Coat the venison backstrap in oil and salt well. Get your grill hot, clean the grates and lay the venison on the grill. Do the finger test to check for doneness. When the meat has been cooked to your liking, take it off the fire and let it rest, tented with foil, for 10 minutes Place Bacon Wrapped Venison on the Smoker. Put the thermometer prong in the thickest part of the backstrap. Smoke the backstrap for 1-1 1/2 hours depending on the thickness of the meat. The internal temperature should be 130 for rare, 140 for med rare, 145 for med, and 160 for no pink or redness. We like it med. 145 internal temp If the venison needs more time, turn it to the sides that haven't been directly exposed to the heat. About another 2 to 3 minutes. Remove the meat from the heat and and drop dollops of butter on top of the meat. Loosely tent it with foil for 10 minutes
For more barbecue and grilling recipes visit: http://howtobbqright.com/Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin RecipeThe backstrap is cut fr.. Smoked Venison Backstrap is a special treat! The brine keeps the backstrap moist and tender and complements the great venison flavor without covering it up... What temperature do you cook venison tenderloin? Cook to an internal temperature of 165 F. How do you cook venison without drying it out? Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy Grilled venison is best when eaten with a medium-rare interior, but the outside needs to be cooked. In order to do that, your grill needs to be hot enough to instantly sear the meat surface and lock in those flavors and juices. Flip your venison steaks one time
. Some love to sear it, some will only grill, and others swear by smoked backstrap. I'm going to share my top 3 ways to cook moist backstraps next from much research and experience Hickory Smoked, and Coffee Rubbed Venison with Mustard and Pickles Serves - 4 Brine Time - 4 hours Cook time - 2 hours Although not necessary, the step of brining can help the venison retain moisture and reduce some of the natural gamey flavor. Tip - If you can't get your hands on wild venison you can purchase it farm raised. Farm raised venison is far less gamey than wild, so.
When smoking venison and most wild game, I prefer to brine the meat instead of marinating it. Brine penetrates deeper into the meat and the salt prevents the fibers from tightening up, keeping moisture and natural juices inside. Take pride and some extra time to make sure all the silver skin and tough pieces are trimmed off When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish
Keep an eye on your venison's internal temperature when you are smoking it. A piece of backstrap can be ready in 90 minutes in a hot smoker, which to my mind isn't enough time on the smoke. Try to keep your smoker at 200°F or cooler; I like to keep it at 165°F, which lets me smoke the meat for a solid 3 to 4 hours Once your smoker is at 350 degrees, place meat directly on grate and close lid. After 8 minutes, turn meat and smoke for another 8 minutes or until meat reaches an internal temperature of 145 to 150 for medium rare with a meat thermometer. It is important not to overcook venison as it is a very lean meat and will dry out easily This isn't the impression we want to give somebody who is a first-time venison consumer, or quite frankly, ever. We wouldn't want to lose a potential advocate for conservation and hunting to a poorly cooked meal. To ensure we don't, my dad and I would like to share some simple steps to preparing and grilling a delicious venison backstrap Pellet Smoker: My hubby cooked these on a pellet smoker preheated to 350˚ F. Each steak only requires 4-5 minutes of cooking per side. Since venison does not have a high natural fat content, you'll ruin your steak by overcooking it. Been there, done that
Turn with tongs until the rub is seared into the meat. Remove the seared backstrap and place on a broiler for the oven. Place the broiler into a 450 degree preheated oven and cook for 4 to 5 minutes this should do it for a medium rare unless you have a really thick backstrap that come from those mature bucks or does Place each backstrap on a wire cooling rack and set on the smoker. Step 8 Cook until internal temperature reaches 130 degrees F (54 degrees C) or your desired doneness. The bacon should be brown on the outside Place the roast on a rack in the smoker, open the vents, and cook without smoke, maintaining 120 degrees, until the roast is dry to the touch, about 1 to 2 hours. 3. Add wood chips of your choosing..
Venison backstrap has a tendency to run on the smallish side. Usually closer to the size of a pork tenderloin than that of a beef fillet. Perhaps the 10 hour marinade time would be too long for such a small piece of meat. I could not have been more wrong Roll the seasoned venison backstrap in the bacon net. Place it on a baking sheet with the seam in the bacon net facing down. Bake the Bacon Wrapped Venison for 15 minutes. At this point carefully roll it over and insert a meat thermometer
How to Cook Backstraps How to cook venison backstrap Pan-seared venison backstrap recipe with a bourbon cream sauce. I think it is safe to say this is most people's favorite part of the deer. Easily grilled or fried in a pan, backstrap lends itself to quick and simple preparations Return the venison rack to the grill bone-side down over the indirectly-heated outer grill grates. Slow cook, intermittently basting one caramelized layer upon another of date honey, until the internal temperature reads 120F. Remove the backstrap rack from the grill, place on a cutting board and rest 15-20 minutes prior to carving
Marinate a one-pound venison or pork tenderloin in 1/4 cup Teriyaki sauce; Wrap the tenderloin in 4 to 5 pieces of bacon; Cook in the air fryer on a rack at 375 degrees for 12 minutes; turn over. Cook another 3 to 4 minutes depending on desired degree of doneness. Use an instant read thermometer to check. Make Venison Sliders with Venison. Smoked Venison Deer Steaks Smoking Time You want to smoke your venison steaks until they reach an internal temperature of 165 degrees Fahrenheit. Typical smoking time is about 3 to 4 hours depending on the size of the steaks and temperature of the smoker. Venison can easily dry out on the smoker so make sure you do not leave it on the smoker. When melted and hot, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes. Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin (s). Let meat rest ~ 15 minutes and thinly slice It made an excellent glaze. Man that was good!!! I was impressed for my first time smoke and first time dry rub. I've made tons of jerky but never a ready to eat meal in my smoker till I did a turkey a few weeks ago. The famous Dave's rib rub is a little on the spicy side but is sure tasted great. Best venison backstrap I ever ate Soak venison tenderloin in milk for 30 minutes, then pat dry. Sprinkle with Montreal steak seasoning and garlic to taste. Heat smoker to 225-250 degrees, then add a handful of your favorite hardwood chips in an unsealed foil pouch. Smoke venison tenderloins over indirect heat until the meat's internal temperature reaches 100-110 degrees
How to Brine and Smoke Venison Backstrap - LiveOutdoors. Without question, the key for tender and flavorful smoked wild game is to incorporate a brine. Article by Mandy Mashaw. 622. Venison Brine Recipe Cooking Venison Steaks Cooking Pork Roast Venison Recipes Cooking Turkey Fun Cooking Cooking Kale Cooking School Feathers Haven't smoked a backstrap before, but I did smoke a hindquarter roast in my electric smoker once. It's been a while, but I think it was ~250-275ish for 3-4 hours. It was amazingly tender and delicious. The best way I found to eat it was sliced thin like lunch meat with lettuce and tomato on toast
You'll want a second one to be in your meat the whole time. This way you can check the meat every hour without lifting the lid and allowing the power of the smoke to disappear. Smoked venison roast: Directions: 1. Remove venison roast from marinade and slow to rest at room temperature until smoker has reached it preset temperature of 215-225. Having lesser fat content can be pretty challenging to cook, no doubt. But the secret to nailing the process is to follow good recipes and getting the right smoker.The All American Pressure Canner and Cooker will also help to make make the venison nice and tender. We will show you 5 lip-smacking venison recipes in the following, while if you want to buy a smoker grill, check out https://www. Scroll down to the bottom for this fantastic way to smoke venison tenderloin. Easy Recipe The recipe has several ways to cook the tenderloin even indoors with a few different ingredients added. Prep time: 15 Min Cook time: 4 Hour Total time: 4 H & 15 M. This recipe is for a seasoned and smoked venison tenderloin or beef. Cooking methods can.
The lid does seal pretty well, but I like to cover the top with press-n-seal, then put the lid on. This cuts back on odors in the fridge (corning a venison roast for a week can tend to make your fridge smell like pickling spices - not bad, but kind of obnoxious after a while), and also makes it a bit more water tight SMOKED VENISON BACKSTRAP. Related Videos. 3:07. SMOKED MASHED POTATOES. 0815BBQ. 86K views · March 30. 3:03. CLASSIC BBQ CHICKEN WINGS. 0815BBQ. 21K views · March 30. 3:11. GRILLED NOODLES on my WEBER STAHL FIREPOT. 0815BBQ. 34K views · March 30. 3:02. DRY AGED BONE-IN RIBEYE WITH RED CHIMICHURRI. 0815BBQ. 101K views · March 30 Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler. Step 5 Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn Lay the tenderloin on top of the strips of bacon and wrap the loin completely. This should require about 8-12 bacon slices, depending on the size of your tenderloin. On your preheated grill, place the loin in the center of the grill, leaving the folded bacon side facing up first
Cold Smoked Venison Tartare. Cook time: 45 minutes. Serves: 4-6 . Ingredients: 8-12 oz venison back strap or other tender cut. 1 large shallot, minced (substitute ~¼ red onion) Zest of one small lemon (meyer lemon if you have it) Juice of half a small lemon Mix all ingredients trogether and rub down backstrap. Please in zip lock bag in frig for one week. Once the backstrap is cured. Place in smoker and cook to 140 - 145°. Remove from smoker and place back in the frig to cool. Next day slice thin and vacuum seall the meat into lunch or dinner size bags The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as loin) is the considerably larger strip of meat that runs along the backbone - hence backstrap. This marinated venison tenderloin recipe is designed for the tenderloin but can be used with the backstrap if desired Smoked Venison Tenderloin. Three Little Pigs BBQ ~ Kansas City based barbeque by Chris Marks and the good one smoker providing award winning bbq sauces, rubs, bbq classes, catering and restaurant. Saved by Greg Shepard. 810
I think they turn out much better when cooked at a higher pit temperature than typical smoking temps (225º-250º). But, regardless of pit temp, you never want to overcook them. Venison backstraps are best served medium rare, finished to an internal temp between 120º-125º, then rested under a tent of aluminum foil for 15 minutes before serving Coat the backstrap in Carne Asada seasoning. Heat your grill to high. Sear the backstrap for 10 to 14 minutes, depending on thickness, rotating a few times to sear all surfaces. Move to a warm platter, loosely cover with foil, and rest for 10 minutes. While the backstrap rests, heat the butter in a small sauce pan over medium heat To smoke the venison, start a charcoal fire in the smoker. Drain off and discard the brine; pat the meat dry with paper towels. Once the coals turn ashen, open the chimney completely and add 2. Put the back straps on the grill until it hits an internal temperature of 120, then brush on some glaze. When the internal temperature reaches 130 it is ready to take off the grill. This is one cut of meat you don't want to overcook. Backstrap is best cooked rare to medium rare; anything else and the meat could be tough to eat Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin Recipe. The backstrap is cut from the top of the deer located on each side of the spine. It's equivalent to the loin section off a cow or pig. As far as deer meat goes, it doesn't get better than fresh venison backstrap
8 · This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It's tender, flavorful, smokey and juicy and totally easy to do. I make this in my Traeger Wood Pellet Smoker, but you could do this in any smoker Smoking venison differs slightly from smoking other meats because wild game is typically much leaner than the flesh of domesticated animals. This means venison can dry out faster and produce tough, smoked meat unless it is marinated before smoking and basted frequently with a mopping sauce during the long cooking process The time will depend on the thickness of the shank. Serve with polenta, mashed potatoes, or rice. Grilled and Smoked Venison Recipes 1. Wine-Marinated Elk Loin. Get the Recipe » 2. Herb-Crusted Venison Filets With Horseradish Sauce. Get the Recipe » 3. Smoked Venison Jerky. Get the Recipe » Do you have tips on grilling or smoking venison
The key to Parmesan Stuffed Venison Backstrap is to not overcook the tender cut of meat. The plank will help by keeping in the moisture, but always use a meat thermometer. The backstrap is marinated in Caesar dressing overnight. The next day, it is wrapped in a flavorful combination of Parmesan cheese, spices, and layered with spinach Hey friend! Welcome to Miss Allie's Kitchen. Around here, I serve up real food recipes from the heart. I'm a small town girl living in PA with my husband, and our dog - come read more about the team right here!You can expect to see a lot of real food recipes packed with veggies & even wild game that my husband harvests and provides for our family I've never smoked venison before, but from what I've heard and read, you're right - it can go very wrong very quickly if you're not careful. My only comment would be that because it's so lean, you might consider a water pan with your favorite fruit juice or beef broth to make a really humid environment and/or maybe a slice or two of bacon draped on top to baste it Marinated Venison Backstrap. Venison Backstraps are the Filet Mignon of a Deer and one of the best ways to have them is marinated and grilled. For all those people who might turn their nose up at a piece of venison, the backstrap is the perfect gateway sampling. Venison Backstrap is high in protein, low in fat, and oh so tender
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside So I go strait to the smoker.) I rub each backstrap with onion and garlic powders or dry Cajun seasoning like Mrs. Dash. Smoke at 180 - 200 0 F for about 3 hours or until internal temperature reaches 145 0 F. I like to use hickory wood chunks and apply smoke the entire time, but that's to my taste Save extra spice mix for blackening fish, game, beef or pork at a later date. Heat a cast-iron skillet over high heat for at least 20 minutes. Place steaks in pan, and cook about 3 minutes per side for medium-rare. NOTE: Provide adequate ventilation, and do not breathe smoke or fumes
Preheat your grill to 450-475 degrees. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes Wrap the backstrap with smoked bacon and secure closed with toothpicks or small wooden skewers. Inject the stuffed backstrap with Cajun injector liquid every few inches. Before grilling, rub the backstrap with Cajun dry seasoning. Grill very slowly over direct heat, turning every five minutes until cooked to the desired doneness Smoked Venison backstrap. Thread starter Sako; Start date Saturday at 7:31 PM; Saturday at 7:31 PM #1 Sako Well-Known Member. Joined Jan 19, 2005 Messages 3,952 Location Knoxville The Best Venison Backstrap Recipes on Yummly | Stuffed Venison Backstrap, Easy Grilled Venison Backstrap, Fried Venison Backstrap. smoked paprika, black pepper, water, white vinegar, butter, lemon juice and 10 more. Pan-Grilled Backstrap Topped with Beer Cheese Sauce Realtree Transfer the container into the refrigerator, and let it sit for at least 12 hours. Just be sure to not allow it to sit longer than 24 hours; after that amount of time, bacteria can begin to grow. After 12-plus hours of brining, take your meat out and rinse it with clean water. Pat it dry with paper towel and then season it any way you like
Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire. Place a pan below the meat to catch the juices to make gravy. Place the meat on the rack and smoke meat according to smoker's manufacturer instructions - approximately 5 hours I finally tried smoking venison by doing an entire hind quarter, on the bone. I had this mule deer and only about 6 weeks of layover in Reno before hitting the road full-time for over a year. I already gave away a full hind quarter to a friend in Montana and I processed out the front quarters, rib and neck meat into roasts and stew meat (I didn. I placed the backstrap on the gas grill over high heat, cooking four minutes a side for medium to medium-rare. I let it sit for about ten minutes before carving. The venison was tender - no surprise there - and the syrup had in fact penetrated the meat for a unique maple flavor that took me back to the wistful days of tapping trees in. Depending on how large the strap is usually about 10-15 minutes per side until it's cooked med-rare. That's a 5-star meal if i've ever had. Or sometimes just marinated with allegro and grilled med-rare. I had these tenderloins pulled out with the intent to cook them over the holiday weekend and just wanted to try something different with them Cook the backstrap in three batches instead of two, if necessary. Sear the backstrap to a medium-rare in a hot cast-iron skillet. Cook the bites for 4 to 5 minutes, flipping often to brown all surfaces evenly. Season well with freshly cracked black pepper
The tenderloin is probably the best part of the deer, if you ask most people. I'm not that particular so I'll eat anything that is wrapped in bacon. But if you are looking for a quality cut of meat, or if you just love bacon (like myself), then you'll want to give this recipe a try. Try this venison recipe. 2. Stuffed Venison Backstrap Just like with any smoking, it makes your chunks last longer, and adds yet more moisture. Heat your pit to 220 f. While your coals, or wood gets right set your backstrap out so that it can slowly go to room temp. This reduces the time your meat is on heat so you are less likely to dry it out. Remember, we obviously be using indirect heat
Most recipes I found recommended using just salt and pepper. Everything I read said you should not cook a backstrap past medium-rare (140ºF). Preheated the Daniel Boone with Hickory to 250ºF and smoked the backstraps for about 1 ½ hours till the internal temperature reached 138ºF. Your time will vary depending on the size of the backstraps Lay the venison on the foil and gently fold the foil over and around the ribs. This will help keep in moisture. Close the smoker and allow the ribs to smoke for four to six hours, or until their juices run clear. Step Combine salt, pepper, nutmeg in small bowl. Dry off surface of backstrap with paper towels and sprinkle spice mix liberally on top. Heat an oven proof skillet on high. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. Then place pan in the oven for 7-10 minutes Put them in the smoker and let them cook/smoke until the chops reach an internal temperature of 140°-145°F for rare chops which takes 30-45 minutes depending on the size of your chops. Rare venison is the key to super tasty meat
Make sure the meat stays about 1/4-1/2 inch thick. You end up with a nice flat piece of back strap. Step 3 Spread the goat cheese onto the backstrap, followed by the onion and sundried tomato mixture and some salt and pepper to taste. Then roll the backstrap into a pinwheel and secure with baker's twine or toothpicks Remove the silver skin from the back strap and season to taste with salt, pepper, and Italian herbs. Heat 1 tablespoon of olive oil in a large, oven-proof skillet over medium-high heat. Add the back strap and sear on all sides, about 2-3 minutes to get a nice crust Place the steaks and the pan with the cherry sage butter on the grates, close the lid, and smoke for about 1 to 1.5 hours, depending on the thickness of your steaks. The goal is to smoke your steaks to about 125 degrees F internal temperature if you want to end with a medium rare steak We used a venison loin here; a backstrap, which is larger, can be cooked the same way and will take about 4 hours to smoke. You'll need a couple of hardwood logs or a good supply of hardwood chunks.. Once the grill is preheated, smoke the venison roast for an hour and a half. Then, crank the heat up to 275. Use your meat probe to keep track of the internal temperature. Once the internal temperature reached 180, your ham is done
Venison Backstrap Filled with a variety of chopped vegetables, the deer loin is tied off, then grilled until its internal temperature reaches 145°F. Cooked to medium rare, venison is both moist and delicious These venison backstrap jalapeño poppers are sure to leave your mouth watering and everyone begging for more! This is a simple and easy recipe that you can whip up pretty quickly and I promise you it will be a crowd favorite! These jalapeño poppers are stuffed with cream cheese, backstrap and then wrapped in bacon Jul 10, 2019 - Explore Leif Hansen's board Venison backstrap on Pinterest. See more ideas about venison backstrap, venison, deer recipes Smoked Bacon Wrapped Venison Backstrap with Honey Ginger Glaze * Scroll down for printable recipe card. Tips: Could leave tenderloin/backstrap whole & grill instead of slicing. (Cook on grill about 30 min.) This would make a great steak sandwich on Paleo or Gluten-Free Bread. Also, If using Venison (deer meat), make sure to trim off all fat. The smoke flavor may weaken a bit over time. Can you eat venison medium-rare? Yes, venison is best served at medium-rare. Because it's a leaner meat, it may dry out faster. With this smoked ground venison recipe, it's best to cook to the point of little to no pink remaining. Recipe notes. The meat will caramelize and stick together as it cooks