This flavorful, juicy venison roast is terrific as a main dish, or sliced and piled onto killer sandwiches. Enjoy folks! Salt and pepper both sides well. Slice into thin slices and serve with a nice rocket or green salad. Turn them regularly and make sure you don't over-cook. When we remove the top and bottom rounds, along with the eye of round between them, from the rear quarter, we leave all three roasts connected. Sauted the onions then added red wine and reduced till thick. 5 1/2 min and it was still quite rare. It lends a slightly acidic, … My husband and girls loved it too. I made it and my husband and I loved it. Great "new" taste for venison. This is a highly flavorful meat after marinating. Slice venison at an angle and serve with onion and garlic mixture. Pour the sauce through a mesh strainer to remove the onion and other solid pieces. Ingredients 1 (2 pound) venison roast 1 ½ cups water 1 cup chicken broth ½ cup olive oil 3 tablespoons butter 3 cloves garlic, minced 1 teaspoon Louisiana-style hot sauce 1 tablespoon distilled white vinegar ¼ cup chopped fresh parsley 3 leaves fresh basil, chopped 2 tablespoons fresh rosemary … https://www.greedygourmet.com/.../main-course/venison-steak-marinade I am new at cooking venison but this has to be the easiest recipe I have ever made for any kind of meat. Add just enough oil to form a loose paste. I'm so glad you're here! Have been making this for several years now. A year later I'm making it again. Love how quick and simple this is yet delicious as well. 1/2 teaspoon pepper. Save leftovers for next-day sandwiches. Adding about 1 tsp of date paste to the reduction gives a nice hint of sweetness, but is not necessary. Rub into meat and let marinate for 30 minutes. My husband was telling me I had to find some recipes as we have a freezer full of venison. Reserve 1 cup of the marinade to baste the roast with as it cooks. It did however erase ALL the gamey taste and that might be a problem for some. This was an easy recipe that delivers an awesome flavor. ... Marinade. In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Your daily values may be higher or lower depending on your calorie needs. Using a fork, remove meat from marinade and place in the pan, cooking for 2-3 minutes on the first side, or until browned then flip over to the second side and brown, again about 2-3 minutes. There’s something visceral about watching a big hunk of meat slowing turning over fire. Rinse venison and pat dry. 3/4 teaspoon salt. Rub it all in and let it marinate for at least 30 minutes (longer if you can). ( Log Out /  Excellent recipe. Very good! With adjustable sliding clamps and a full-width spit, it’s perfect for everything from small venison roasts all the way up to a decent-size wild hog. Most people won't think twice about serving basic cornbread when is on the table. It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you). Might be the best backstrap recipe I have eaten. 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. Congrats! Press this over the scored meaty side of the venison and place on a baking tray. Season liberally with garlic powder, salt and pepper. I also sauteed the onions first and added a few sliced mushrooms as well, and once caramelized and browned, removed them from the pan and added the olive oil and venison pieces. Delicious -- definitely a restaurant-worthy recipe!! We really enjoyed this recipe! Toss and cook until onions brown and are slightly caramelized, about two minutes. My anti-inflammatory diet is not vegan, or even vegetarian. Not only was is easy, it was NOT time consuming! ©2020 Jordan Outdoor Enterprises, Ltd. All rights reserved. I'm Corrine Soave and Daily Ciabatta is my little space where I share the photos and stories that go with the food I serve my family and friends. It still was delicious meat- just didn't really taste like deer anymore! Flip the meat over and place the pan in the oven for 12-15 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Added some baby carrots to the pan with the onions and herbs (had to keep cooking them after the onions were done though) and served with mashed potatoes and cabernet sauvignon. We are all about tasty treats, good eats, and fun food. We are def having it for left overs. It’s an impressive meal with incredible flavor and minimal effort. Next time I will marinate longer but it completely removed the "wild" taste from the meat. Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. All Rights Reserved. Perfect for me!!! Sauté the onions until translucent then add the stock. Place the well-trimmed roast in a glass or plastic container large enough to allow it to lie flat. This will always be my go to recipe. My wife commented that I could serve this at a high end restraint for $25 bucks a plate. The caramelized onions round out this dish. Take steaks out of marinade, reserve marinade. Season each venison steak with a spoonful of the mixture and keep the rest aside for later. Served with mashed potatoes. It’s the perfect cooking tool for this venison recipe. Method: Preheat oven to 160°C, fan140°C, gas 3. We use a combination of charcoal and chunks of wood like hickory or pecan for extra smoke flavor. Leave to rest for a few minutes before cutting and serving. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Served it with cheesy herbed grits to pull that rosemary flavor back in again. I would rate this with maybe 4 stars but gave it 3 because my husband didn't like it at all. I'm a wife to charter captain, mom of two dogs, and lover of all things food. I get more requests to share this recipe than any other I make. This will definitely be a favorite. Good but I changed the marinade to red wine vinegar in order to make a sauce. So good! This meal is just awesome, you guys. Receive the latest interiors inspiration, recipe ideas, fashion news, gardening tips and more straight to your inbox. Add just enough oil to form a loose paste. Absolutely freaking great! Place the backstrap on a cutting board and allow to rest with a piece of foil over the top for 5 minutes. Simple and easy to do. Allrecipes is part of the Meredith Food Group. Cover tightly with plastic wrap and refrigerate overnight. Heat a non-stick frying pan on high flame. This recipe was enough to feed 2 people. In a pestle and mortar grind the garlic, rosemary, juniper, salt and pepper. Start by marinating the meat, if you marinate overnight in the fridge you can get more flavor and tenderness, but even just 1 hour is ok. Seared Venison Backstrap With Caramelized Onions And Rosemary Turned out great and even better the next day. What’s important is… Start checking the internal temperature about 40 minutes in. I wanted to try it but had to substitute some things: red wine vinegar for the balsamic, red onion for the white, canola oil for the olive, and dried rosemary for the fresh. This method would also work with beef or pork tenderloin. We eat venison often, but get tired of the same preparations. I am so happy I finally tried this recipe. 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.