This was my first time cooking venison tenderloin so I wanted to find a perfect recipe, and I found it.Can't wait to make this again with axis deer venison...maybe next week.I used stew-sized pieces of whitetail venison round steak instead of loin or backstrap.Use any cut of venison you want, but if using stew-sized instead of, say, a full tenderloin or half a backstrap, skip the "return meat to oven" step to avoid overcooking.I used and drank an inexpensive Chilean cabernet franc/carmenere meritage (60/40) -- "Tricky Rabbit (2012).".The softer carmenere was the perfect balance to the sturdy (and sometimes arrogant) cab franc, which made the wine the perfect compliment to the sweet sauce and robust venison.My husband is Swedish, so I substituted lingonberries for the cherries and currant jelly.Served with oven roasted baby potatoes with rosemary and green beans sauteed in butter.I lucked into fresh venison from a hunting friend, otherwise I would have been terrified to overcook $30/lb meat.Like most, I made some changes: did not use oven to finish b/c my venison was abt 3/4 inch and would have overcooked; used ground coriander, blueberry preserves, ruby port since they were either on hand or find-able.seared venison in iron skillet 4 mins first side, 3 on 2nd and they were perfectly cooked after rest/deglaze/sauce.I am married to a hunter, so each year I try some new venison recipes, but I always come back to this one combined with another one from this site, I use the port/cherry sauce with the meat marinated in the rosemary/garlic rub.I also eliminated the water and made up for the liquid with broth and some extra port.Tried making this recipe as an experiment to see if we may want to do it for Christmas dinner, and it was my first time cooking venison so, we ordered a pound of tenderloin from D'Artagnan.I cooked the meat completely in the pan (covered to increase heat), just because it was easier.I put a little oil in it, sauteed more garlic, rosemary, and coriander (to get back the taste that would have been there), and added a minced shallot as suggested by the person from Groton, CT.We also did a scalloped potato au gratin (using Swiss cheese, green onions, garlic, and fresh thyme) that went well with it.For my modifications, I usually add 50% more coriander than called for, 50% more cherries, and eliminate the water in the reduction.The jelly is extremely important, though....really ties the savory rosemary and beef with the cherries. .

Rosemary Garlic Crusted Venison Backstrap

Venison backstrap seasoned with salt, pepper, and fresh minced garlic then tied up with rosemary, seared, and finished in the oven for an elegant dinner.I like this recipe because the flavor combination is so simple it allows the meaty taste of the tenderloin shine.I rub the venison with fresh minced garlic, salt, and pepper then I lay fresh rosemary sprigs on top and tie it with cooking twine.Once the venison gets removed from the oven, I place it on a cutting tray, cover it with foil, then make a sauce from the pan drippings with onions and beef stock.Rosemary Garlic Crusted Venison Backstrap.1/2 Venison Backstrap (can sub beef or pork tenderloin).Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap.Flip the meat over and place the pan in the oven for 12-15 minutes.If using pork, remove when the internal temperature is 140. .

Roast venison with rosemary and garlic roast potatoes

The one thing to be wary of is that venison is a very lean meat – another health benefit – so you risk it going dry if you overcook it.You really only need to give the roast venison 25-30 minutes in the oven – it feels quick but any more and the meat may risk drying out.For the roast potatoes. .

Braised Venison with Rosemary and Shiitake Recipe

The only reasons I did not give it five stars were that I thought 2 cups of wine was too much and the cooking time was not sufficient.Next time I will use the slow cooker after browning the meat and sauteeing the onions garlic and mushrooms.We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season!I make home made spaetzle with this and I cook down 3 big onions in Ganse Schmaltz.I also buy a jar of Lingonberry preserves to set on the plate for a touch of sweet and sour.I first cooked some bacon in a cast iron skillet to get some of the drippings then later chopped up 3 slices to add to the mix.Poured off the skillet before sauting the onion mushrooms & garlic.of baby carrots in the cooker while I brought the wine a cognac to a simmer.I added everyting to the slow cooker and cooked on low for 4 hours.I thought of using our slow cooker but wanted to try the recipe as stated.I had to use butter in stead of bacon drippings as my wife doesn't eat pork but it was still excellent!The meat was very tender and the venison tasted distinct without being gamey.Rating: 5 stars I'm not a huge fan of venison but the hubby is. .

Seared Venison Backstrap With Caramelized Onions And Rosemary

Balsamic marinated backstrap pan seared and served with caramelized onions and garlic.Heat one-third of the olive oil over medium high heat.Pan fry venison, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap.Add onions, garlic and rosemary.Slice venison at an angle and serve with onion and garlic mixture. .

Garlic Rosemary Venison Tenderloin

For the Paleo diet, the “hunted”, natural meat is the best, right?If you have access to fresh venison, here is a delicous recipe just in time for Christmas dinner.Split the top of the roash and stuff 2 TBSP garlic in it.Drizzle Olive Oil on roast (about 2 TBSP).Sprinkle with sea salt and fresh cracked pepper. .

Rosemary-Thyme Venison Chops

Though it may be difficult to get the porterhouse cut off a deer, our version is made from venison loin cooked to a perfect medium-rare (or rare, if you'd like) with pungent rosemary and thyme.One (or two) hour(s) prior to cooking, take venison out of the refrigerator.Rub kosher salt, ground pepper, rosemary and thyme all over meat.Just before cooking, pat steaks dry again-- remember, wet steaks do not brown well.When oil begins to smoke slightly, sear steaks for 2-3 minutes on each side for medium rare.Take meat out of the pan, wrap it in foil and allow it to rest and carryover cook for at least 5 minutes; we enjoy venison at the finishing temperature of 135 degrees.Then slice venison thinly against the grain and squeeze lemon juice over the meat.Serve with a pat of butter, optional. .


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