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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 […]
In this guide, I’m giving you my best tips on how to cook venison steaks better than ever before. There are no advanced techniques or unnecessary puncturing of the meat required. Simply mastering these basics will absolutely improve your steak-cooking skills. I cover the cuts, thickness, temperatures, and prep details that you can use with
How to Cook Venison Steaks – Best Cuts, Temps, and Tips Read More »
Crispy chicken-fried venison Steak cutlets, “escalope,” are a delicious comfort-food classic. This dish is traditionally made with lean meats such as veal, so using wild game like venison is a good choice. These golden brown crispy cutlets are the perfect vehicle for a delicious gravy. In this case, it’s homemade mushroom gravy. However, a bright
Chicken Fried Venison Steak Cutlets Read More »
If you’re looking for an elegant way to serve deer meat that lets the natural flavor shine, this venison 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
This Romanian red wine dried venison loin recipe is one of my favorites and easiest charcuterie preparations Want to try more of my venison recipes? 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
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 in that it’s wet-brined
Smoked Venison Backstrap Read More »
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
Venison Backstrap Steak with Mushroom Cream Sauce Read More »
This Thai Steak Salad is made with steaks marinated in soy sauce and lemongrass, then quickly grilled or pan-seared. It’s tossed with fresh herbs, red onion, lemongrass, lettuce, and chile, then finished with a zesty and spicy lime-fish sauce dressing. A quick and easy weeknight version using beef or venison, reminiscent of a Thai meat salad. Quick
Thai Steak Salad with Homemade Dressing Read More »
This delicious venison with 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 collection of venison recipes for other ways to use it. Quick
Venison with Blueberry Sauce Read More »
If you want tender, restaurant-quality venison medallions without extra fuss. This is the move: trim and 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
Venison Medallions with Cilantro Orange Tapenade Read More »