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- Meat and poultry
Venison is pounded thin, breaded, pan-fried and gently simmered with sherry and beef stock, before being baked to perfection. Serve with mashed potatoes, rice or pasta.
41 people made this
IngredientsMakes: 4 - 6 servings
- 1 egg
- 75ml single cream
- 110g fine breadcrumbs
- 80g grated Parmesan cheese
- 4 tablespoons finely chopped fresh parsley
- 675g boneless venison roast
- salt and pepper to taste
- 4 tablespoons plain flour, for dredging
- 50g butter
- 1 clove garlic, finely chopped
- 125ml dry sherry or Marsala wine
- 125ml beef stock or water
MethodPrep:35min ›Cook:1hr ›Ready in:1hr35min
- Preheat oven to 190 C / Gas 5.
- Stir together the eggs and cream and set aside. Combine the breadcrumbs, Parmesan and parsley in a large bowl; set aside.
- Slice venison roast into serving size portions, about 1cm thick. Pound with a meat mallet to about 5mm thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the breadcrumbs.
- Melt butter in an oven-proof frying pan with lid. Cook garlic until fragrant, then add the breaded venison and cook on both sides until browned. Pour in sherry and beef stock. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
Reviews & ratingsAverage global rating:(46)
Reviews in English (41)
by Rex Abernathey
I have been eating venison all my life and this was hands down the best I have ever had.I used the tender loin instead of roast and cut the oven time in 1/2,It came out perfect.If I were on death row this would be my last meal!-16 Nov 2007
This was delicious! I used milk instead of cream, eliminated the parsley (didn't have it) and some round steak my husband had cut up when processing the deer. I also used Panko (Japanese Bread Crumbs) instead of regular bread crumbs. I also added garlic powder and onion powder when I seasoned the meat before cooking. Also, didn't have sherry or marsala, so I used some white wine I had on hand. I will definitely make this again!-08 Jan 2008
This is a really great recipe!! I used panko bread crumbs instead of regular and I think that made a difference. I made this for my husband, friends of ours, and our four children (ages 4, 5, 1, and 6). I made the first batch with the sauce, and the rest they were eating as soon as I could fry them up! The sauce is okay, but next time I will fry the meat, make the sauce separate, and not bake it. The bread coating got a little mushy when I baked it. It is a great recipe though, and my only suggestion to others is to make sure that you flatten your steaks or cutlets very well - the thinner you flatten them, the faster they will cook and there's really no need to bake it - mine were fork tender after the frying step. Very Good!!!-06 May 2008
Venison Scaloppine was the first dish that I "loved" when I began my month's cooking stint with using only wild game as my protein. If you are new to who I am and how I started cooking wild game, I spent one month "cleaning out the freezer" by cooking all the wild game that Scott, my husband, had harvested the previous year. I wasn't crazy about venison, but after that month, I fell in love with the natural flavorful protein!
Although this dish can just as easily be prepared with veal, chicken, duck, and pork, my preference is venison. The earthy flavor of the venison is perfectly balanced with the wine and butter and complimented by the earthy flavor and fabulous texture of the mushrooms.
With my busy life raising children, writing books, and doing mounds and mounds of laundry, this recipe is my salvation. From start to finish, it only takes about 15 minutes to prepare this recipe. Pair it with a salad and bread and you are sure to be praised by your family and friends every time!
If you like this dish, it is in my book "Recipes and Tips for Sustainable Living." This would be a fantastic Christmas gift!
- 1 1/2 pounds venison loin
- 2 cups all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 extra large eggs
- 2 cups breadcrumbs, dried and seasoned with salt and pepper
- 1 pound large button mushrooms, quartered
- 1 1/2 cups sherry or Marsala wine
- 4 tablespoons cold unsalted butter
- 3 tablespoons fresh thyme leaves
- Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
- On a plate, mix together flour, salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, add the breadcrumbs.
- Lightly dredge venison in the flour mixture, then the eggs, and lastly the breadcrumbs.
- Heat oil and half the butter in a large cast iron skillet or sauté pan. Cook about 2 minutes over medium heat on each side or until brown. Transfer pieces of venison to a cooling rack.
- Add a little more olive oil and the mushrooms to the pan until juices have been absorbed. Add sherry to mushrooms and reduce by half. Add remaining butter to the pan and bring just to a boil. Lower the heat to medium and cook for about 5 more minutes.
- Stir in the thyme leaves. Pour mushrooms and sauce over the venison and serve.
Note: Make a double batch of the fried venison. Freeze one batch on sheet pans until frozen, then store it in freezer bags. When ready to use it, remove from freezer and place on a baking sheet and bake at 200 degrees until warmed through. Meanwhile, prepare the sauce and serve with your favorite crusty bread, salad greens, and mashed potatoes.
Need wild game meat for a recipe you've been wanting to try? Check out GameKeeper Butchery. GameKeeper Butchery is dedicated to procuring the finest assortment and highest quality of specialty meats from the United States and around the world. Our commitment is to deliver the safest, freshest and most wholesome products.
Simple venison chateaubriand (back strap)
1 venison tenderloin, cut into 2-3 pieces
Take fully thawed venison back-strap and cut into 2-3 sections. Make sure sections are at room temperature before cooking. Season them with coarse salt and cracked black pepper (for best results, season the day before and let them sit overnight.) Prep a large cast-iron skillet with salted butter and place on high heat (this can be done on the stove or grill). Once the skillet is sizzling hot and butter is melted, place back-strap sections on skillet and flip often. The goal is to sear the outside edges around the whole circumference of the meat to lock in the flavor. We’re not cooking the loin all the way through, just searing the outside. This shouldn't take longer than 5 minutes total. Remove entire skillet with back-straps and place the whole skillet in a oven pre-heated to 400 degrees . Check after eight minutes and often thereafter. Use a meat thermometer to cook to a temperature of 130-135 degrees, which should yield a medium-rare steak. (Anything exceeding 145 degrees I would consider blasphemous for a cut of meat such as this, but to each his own.) Remove sections from skillet and let cool for 5-10 minutes. Using a sharp knife, cut smaller round medallions from the larger sections of meat this is called chateaubriand. Enjoy!
(2020, Ryan Rodenwald of Hermantown)
Best-Ever Venison Scallopini recipe - Recipes
Opinions abound about whether to use marinade or sauces on deer meat and, to be honest, none of them are wrong because everyone’s tastes are different.
Some folks just grill and eat. Some may add salt and pepper. Others may use a dry rub, store-bought marinade or create their own marinade from different ingredients. That’s one of the great things about cooking, right? Everyone’s different and can enjoy whatever they prefer.
Our good friends Rick and Jen with Food for Hunters are no different. Their website offers a great selection of recipes for fish, fowl and game, including venison. Their recipes are simple and detailed so you can follow along easily. Likewise, their super book “Hunting for Food,” which is available in ShopDeerHunting.com, has a slew of recipes, easy directions and great photos to help you make great meals.
Here’s a super recipe for Miso-Glazed Venison Steaks that you can try with any deer meat (or elk, or other game) this season. If your freezer is empty, try this on beef, too.
Miso Glazed Venison Steaks
Prep Time: 40 minutes
Cooking Time: 10-12 minutes
– 1 to 1 1/2 lbs. venison steaks
– 3 tbs. of red wine vinegar
– 2 tbs. of yellow miso paste
– 1 tbs. of packed brown sugar
– 1/8 tsp. of cayenne pepper
– 2 cloves of garlic, minced
– fresh ground pepper
1. Remove all silver skin and fat from venison.
2. Combine vinegar, miso paste, brown sugar, cayenne pepper and garlic in a small bowl. Stir until you get a smooth paste.
3. Spread paste onto both sides of venison steaks and sprinkle with ground pepper. Set aside at room temperature for 30 minutes.
4. While steaks are resting, start the grill and prepare it to medium-high heat. Once grill is hot enough, grill the steaks for roughly 3-5 minutes per side, depending on the thickness of the steaks. Do not overcook the steaks because venison can easily get dry and tough. Cook to medium-rare at most.
Serve with your favorite sides and enjoy!
Learn how to hunt, process, and cook a wide variety of wild game with Hunting for Food by Jenny Nguyen and Rick Wheatley. Begin with detailed instructions on the best practices for hunting different types of game, including coverage of how to find or attract the game you’re looking to hunt, best times for hunting, and the gear you’ll need to be successful.
This Venison Backstrap Recipe is Too Good Not to Share
A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. Isn’t it amazing that a single serving of “wow” can have 26 grams of protein but only 2.7 grams of fat in one 3-ounce serving? I am in no way a culinary expert, but I am fortunate enough to know a gentleman who has perfected over decades a “wow” recipe for grilled venison backstrap (or loin). I am also lucky to be able to call this same gentleman my father, Ron Foster. He has mentored me from a very young age through the whole process from habitat management, hunting techniques, processing deer, to eventually what ends up on the dinner table. It took a bit of convincing, but he has finally agreed to share with you his recipe for “Rondog’s Deer Loin,” so you too can share a wonderful meal of venison with a family member, friend, hunter, or non-hunter.
Too many times, I have heard people say venison is too dry, it’s too gamey, it’s bland, and the list goes on. For the record, these comments were not about venison prepared by me or my dad. These comments could be said about any prepared dish, but I believe such comments are the result of venison prepared incorrectly. 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.
Dad and I like to do our own deer processing. We cut the whole backstrap out from each side. We trim any connective tissue, cut each backstrap into three to four sections and vacuum seal them individually. You can always request this from your butcher if you don’t do your own processing. We like to thaw the backstrap in the refrigerator for two to three days prior to grilling. On the day you’ll be grilling, you’ll need these ingredients handy:
- Garlic Powder
- Onion Powder
- Garlic Salt
- Onion Salt
- Lawry’s Seasoned Salt
- Crushed Black Pepper
- Jack Stack Barbecue All Purpose KC Barbecue Rub (or other desired steak rub)
- McCormick Grill Mates Steak Rub
- Olive Oil
Placed the thawed backstrap on a ceramic dish and season with garlic and onion powder on both sides (just a light dusting). Then season lightly with each of the other ingredients in the list above, again on both sides. It is important to not overapply the salt seasonings. The saying “less is more” applies to this. Don’t be concerned about the blood as it thaws. You want to leave the blood on the plate as it helps add to the flavor and should always be used when seasoning. Cover with plastic wrap and let the backstrap come to room temperature. 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. For maximum flavor and tenderness, cook to medium rare or on the rare side. Place on a warm platter and immediately cover with tin foil to rest on the counter with a towel on top for 10 to 15 minutes. Cut and serve in half-inch slices.
Alex’s dad Ron had to be persuaded to reveal his famous recipe for grilled backstrap.
Here at QDMA, we are expanding our mission and have created several new goals for the next five years. One of these efforts is sharing. We would like to ramp up venison sharing to 20 million meals, or 5 million pounds of venison, with friends, family and others not residing in the donor’s household. I would like to challenge you to increase the amount you are sharing or donating currently. You can share with a co-worker, family member or a complete stranger. I promise you will get enjoyment from doing so. Hunters and non-hunters can sometimes have their differences, but what better way to form a connection than sharing a well-prepared meal of venison?
My dad has done a great job mentoring me through the entire process of deer hunting from field to fork, and he has taught me to thoroughly appreciate the butchering and cooking process. Good preparation and care from field to freezer to the dinner table is crucial to getting the true value and flavor that venison holds. I hope you too enjoy my dad’s recipe and more importantly share it with several hunters and non-hunters. Good luck this season, and many more to come.
Antelope Elk Venison Scaloppine
Scaloppine is such a simple and elegant dish that can be made with any kind of meat. The only requirement for the dish is that the meat is sliced thin so it can be cooked quickly over high heat. I prefer to dredge the cutlets in flour before cooking in a blend of oil and butter. This will give the exterior of each piece of meat a delicate golden brown crust. Remove the meat and set aside. Add the shallots and remaining butter to the skillet and cook until softened. Squeeze a lemon into the sauce and stir. Serve the cutlets over a bed of noodles, add a few olives and then drizzle the sauce over the top and enjoy!
NOTE: You can make elk scaloppine or venison scaloppine with this recipe. You can also substitute capers for the olives or fresh herbs.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Elk Sirloin Scallopini
For all those out there who haven’t ever tried wild game cooking – let me just say you might be missing out on some of the best meats available. If you don’t know someone who is a hunter you can always order wild game from your local butcher. Be adventurous and try it!
- ¼ inch thick elk or venison sirloin fillets (tenderized)
- 1 egg
- Flour for dredging
- 2 tablespoons oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 4 tablespoons butter
- ¼ cup thinly sliced white onion
- 8 ounce sliced baby bella mushrooms
- 1 tomato diced
- ¼ cup capers
- ½ lemon and lemon peel
- ½ cup chardonnay
- 2 tablespoons oregano
- 2 tablespoons basil
- 2 tablespoons thyme
1) Take steak fillet and tenderize between two sheets of wax paper until each fillet is about ¼ thick.
2) Add 2 tablespoons oil to cast iron skillet over medium-high heat. Mix flour, salt pepper, garlic powder together. Beat egg in bowl, dip elk filet and then dredge lightly in flour. Be sure to remove excess. Brown elk in hot skillet for 2-3 minutes on each side or until tender. Remove from pan and set aside.
3) Add 4 tablespoons butter to the cast iron skillet over medium-high heat. Add diced onion and sliced mushrooms and cook for about 5 minutes being sure to turn so not to burn. Add fresh herbs, capers, diced tomatoes and white wine. Squeeze ½ lemon into mixture and add 1 teaspoon lemon peel. Add meat back into mixture and cook on low until ready to serve. If mixture becomes thick add more wine.
4) Plate your elk scallopini and top with a heaping spoonful of mushroom caper sauce. Cut baguette into ¼ thick slices and enjoy.
The Best Venison Stew You’ll Ever Have!
To say I love venison would be an understatement. I love everything about it, from the pre-season scouting, the harvesting of the deer, the butchering, to cooking it. Nothing makes me happier than turning a deer into healthy and tasty meals that my family enjoys. One of our favorite ways to have venison is this venison stew. Try and you’ll see that it is the best venison stew you’ve ever had!
Venison Stew Ingredients
- 2 pounds of venison stew meat
- 2 medium carrots, peeled and cut
- 2 celery stalks, cut up
- 1 Large Yellow Onion, diced
- 2 garlic cloves, minced
- 1 cup of red wine
- 4 cups of beef stock
- 1 Tablespoon Worcestershire
- 2 Bay Leaves
- 1/2 cup of flour
- salt and fresh ground black pepper
- 4 medium potatoes, peeled and cubed
- 2 pints of baby portabella mushrooms, cleaned and cut up
- 2 Tablespoons Olive Oil
Venison Stew Directions
- Season the stew meat with salt and pepper. Put the flour and the stew meat into a gallon zip-loc bag and give it a few good shakes.
- Heat the olive oil in a heavy bottomed pot. I really like to use a good cast iron Dutch oven. Remove the floured stew meat and brown in the oil.
- Working in a couple of batches brown the meat and remove it from the pot. Toss in the onions, celery, carrots, and garlic. Let them soften for 2 minutes and then add the liquid.
- Bring the mixture to a boil. Add the meat, bay leaves, and Worcestershire. Turn the heat way down and keep the proto-stew at a low simmer.
- Simmer for 2 hours stirring occasionally. Add the potatoes and mushrooms and simmer for 1 more hour.
The Wrap Up
This venison stew recipe is the perfect food for those cold winter days and it is at it’s best when it gets to simmer on a wood burning stove while the wind howls. It goes great with some homemade dutch oven bread too!
If you are looking for a different take on venison stew check out this recipe.
Check out our Venison Recipes Page for more great venison recipes!
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- 6 thick slices bacon
- 2 (3/4 pound) venison tenderloin roasts
- 2 teaspoons olive oil, divided
- ¼ teaspoon onion powder, divided
- kosher salt and ground black pepper to taste
- 2 tablespoons butter
- 1 (8 ounce) package sliced cremini mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon chopped green onion, or more to taste
- ½ cup heavy whipping cream, or more to taste
Preheat oven to 375 degrees F (190 degrees C).
Place bacon on a slotted baking pan.
Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
Heat butter in a saucepan over medium heat cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
I found this article very interesting…please read!
Do you remember the blockbuster hit film The Matrix that was released in 1999? You may not know this, but it has deep spiritual implications concerning the times we are living in and Bible prophecy.
It tells a story of how these “agents” are trying to turn us into machines. We are closer then ever before for this to become a reality when they cause us to receive an implantable microchip in our body during a time when physical money will be no more.
You may have seen on NBC news concerning the implantable RFID microchip that some people are getting put in their hand to make purchases, but did you know this microchip matches perfectly with prophecy in the Bible?
“He (the false prophet who deceives many by his miracles) causes all, both small and great, rich and poor, free and slave, to receive a mark on their right hand or on their foreheads, and that no one may buy or sell except one who has the mark or the name of the beast, or the number of his name…
You also may have heard of the legendary number ” that people have been speculating for possibly thousands of years on what it actually means. This article shares something I haven’t seen before, and I don’t think there could be any better explanation for what it means to calculate 666. This is no hoax. Very fascinating stuff!
…Here is wisdom. Let him who has understanding calculate the number of the beast, for it is the number of a man: His number is 666″ (Revelation 13:16-18 NKJV).
To see all the details showing why the Bible foretold of all these things, check out this article!
GOD is sending out His end time warning:
“Then a third angel followed them, saying with a loud voice, ‘If anyone worships the beast and his image, and receives his mark on his forehead or on his hand, he himself shall also drink of the wine of the wrath of God, which is poured out full strength into the cup of His indignation. He shall be tormented with fire and brimstone in the presence of the holy angels and in the presence of the Lamb. And the smoke of their torment ascends forever and ever and they have no rest day or night, who worship the beast and his image, and whoever receives the mark of his name'” (Revelation 14:9-11).
In the Islamic religion they have man called the Mahdi who is known as their messiah of whom they are waiting to take the stage. There are many testimonies from people online who believe this man will be Barack Obama who is to be the biblical Antichrist based off dreams they have received. I myself have had strange dreams about him like no other person. So much so that I decided to share this information.
He came on stage claiming to be a Christian with no affiliation to the Muslim faith…
“In our lives, Michelle and I have been strengthened by our Christian faith. But there have been times where my faith has been questioned — by people who don’t know me — or they’ve said that I adhere to a different religion, as if that were somehow a bad thing,” – Barack Obama
…but was later revealed by his own family members that he indeed is a devout Muslim.
So what’s in the name? The meaning of someones name can say a lot about a person. God throughout history has given names to people that have a specific meaning tied to their lives. How about the name Barack Obama? Let us take a look at what may be hiding beneath the surface…
“And He (Jesus) said to them (His disciples), ‘I saw Satan fall like lightning from heaven'” (Luke 10:18).
In the Hebrew language we can uncover the meaning behind the name Barack Obama.
Barack, also transliterated as Baraq, in Hebrew is: lightning
baraq – Biblical definition:
From Strongs H1299 lightning by analogy a gleam concretely a flashing sword: – bright, glitter (-ing, sword), lightning. (Strongs Hebrew word H1300 baraq baw-rawk’)
Barak ‘O’bamah, The use of bamah is used to refer to the “heights” of Heaven.
bamah – Biblical definition:
From an unused root (meaning to be high) an elevation: – height, high place, wave. (Strongs Hebrew word H1116 bamah baw-maw’)
The day following the election of Barack Obama (11/04/08), the winning pick 3 lotto numbers in Illinois (Obama’s home state) for 11/5/08 were 666.
Obama was a U.S. senator for Illinois, and his zip code was 60606.
Seek Jesus while He may be found…repent, confess and forsake your sins and trust in the savior! Jesus says we must be born again by His Holy Spirit to enter the kingdom of God…God bless!
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