Venison Loin (backstrap) and Tenderloin Recipes
This venison stir fry is my take on lomo saltado. A Chinese-inspired dish that brings together bold flavors, crisp vegetables, and thin strips of venison steak. It’s fast, easy, and deeply satisfying. If you’ve never had lomo saltado, it’s a traditional Peruvian stir fry that blends Cantonese cooking techniques with Latin American ingredients. Think soy […]
Venison steaks do not need much, but they do need the basics done right. This guide covers the cuts, thickness, temperatures, and prep details that make the difference between a juicy deer steak and a dry one. Quick Look: SUMMARIZE & SAVE THIS CONTENT ON I’ve cooked venison steaks in a lot of different ways
How to Cook Venison Steaks – Best Cuts, Temps, and Tips Read More »
Crispy chicken fried venison cutlets, “escalope,” are a delicious comfort food classic. This dish is traditionally made with lean meats such as veal, so using wild game meat like venison in its place is a good choice. These golden brown crispy cutlets are the perfect vehicle for a delicious gravy. In this case, it happens
Chicken Fried Venison Cutlets with Mushroom Gravy Read More »
If you’re looking for an elegant way to serve venison tenderloin that lets the natural flavor shine, this tataki recipe is it. Inspired by the Japanese method of quickly searing beef or tuna over high heat, tataki is all about contrast, crispy edges, a rare center, and bold, umami flavors. While deer backstrap often receives
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This Romanian red wine dried venison loin recipe is one my favorite and easiest charcuterie preparations Want to try more of my venison favorites? Try summer sausage, smoked backstrap, and my ground venison collection. The art of charcuterie ranges in all levels of difficulty. While I like to experiment and make things the average person deems
ROMANIAN RED WINE DRIED VENISON LOIN Read More »
Smoked Venison Backstrap has been one of my favorite venison recipes for years and with good reason. It’s very easy to make, always a crowd favorite, and can be served in multiple ways at any time of the year. This version is a little different than your standard smoked venison loin by the fact that
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This venison backstrap steak with mushroom cream sauce is a good one for nights when a plain seared steak just doesn’t cut it. The backstrap gets a nice sear first, then we make a mushroom cream sauce in the same pan. This method adds a savory richness and pairs well with the venison. This may
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This grilled venison steak salad is loaded with fresh herbs and a bright, lime-infused fish sauce dressing. This Northern Thai-style steak salad is clean, spicy, and umami-rich. It comes together fast with a short marinate and a hot grill. The steaks are thinly sliced, and a quick toss with mint, cilantro, red onion, lemongrass, chile
Thai Venison Steak Salad Read More »
This delicious venison and blueberry sauce is one of my favorite combos. The ingredients are simple yet throw a powerful flavor punch that complements the deer meat perfectly. This blueberry sauce is one of my favorite sauces for deer meat. Check out my entire venison recipes collection for other ways to use it. When cooking
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If you want tender, restaurant-quality venison medallions without extra fuss, this is the move: trim clean, salt ahead, get a cast-iron ripping hot, sear 1-2 minutes per side, baste with butter, rest, and serve medium-rare. Use tenderloin for ultra-tender or backstrap for a little more bite. Both shine when you build a golden brown crust
Seared Venison Medallions with Cilantro Orange Tapenade Read More »