Maybe this wi, Herb garden in the winter at 7,000 feet? Oh my, the flavor of the pan fried venison steaks were amazing! Add the butter to a hot pan and wait until it stops bubbling. 2 venison fillets (brought to room temperature) 1/2 tbsp olive oil salt, to taste For the sauce 1 shallot, finely chopped 1 garlic clove, minced 100ml strong beef stock 100ml red wine 50g blackberries; Instructions. Love this recipe! Use a small one if you're only frying one cutlet. Remove the venison fillets from the pan, transfer them to a plate and allow them to … The Best New Budget Bows of … UNLESS.. grain mustard Juice and zest of 1 lemon or lime 1 hard-boiled egg, chopped ¼ cup chopped pickles Ingredients serves 4 1 tbsp olive oil 2 thick venison steaks, or 4 medallions 1 tbsp balsamic vinegar Shake off … This is a great recipe to use after the holidays to try to get rid of all of those leftovers. The backstrap is the prized cut from most wildgame animals and for many the greatest of rewards taken from the hunt. The Perfect Way to Pan-Fry Venison Tenderloin Medallions. Venison is so lean that you'll need a little fat to make the chops release from the pan easily. I hope you’ll check out the video on how I cleaned the deer heart, as well as a bit of an impromptu discussion with my husband on his favourite cuts of venison. If I was to really bring in my Southern roots, I'd put the flour in a paper grocery bag, and add the the steaks to the bag after dipping them in the milk mixture. I like Tony Chachere's, but some like Greek seasonings better. Pan Fried Venison. The last time I made this, I used bacon grease, because that was all I had on hand. This easy pan fried deer heart recipe makes delicious use of a very underutilized meat from your harvest. Serve with twice-cooked potatoes. of iron, so is ideal for pregnant and menstruating Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. For a backup, you can always just use milk, or opt to make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. But some prefer to double-dip the steaks - again in the milk mixture and again in the flour mixture - before frying them, because it adds an extra-thick batter. Serve venison on plate with biscuit halves, and cover with pan gravy!! Pan Seared venison backstrap is a delicacy among deer hunters the world over. Thank you for sharing!! //