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Easy Venison
Posted By Rachel On April 25, 2011 @ 1:03 am In Blog | 13 Comments
Venison. To some, an exotic delicacy. To others…simply “ewww”. To those under my roof, it’s the other red meat. You know you want to try it!
You can do it, it’s easy!
I used 2 pounds of backstrap chops from the doe and buck that ManSteak and I harvested last November. Backstrap is my favorite part of a deer to work with, second only to the heart. If you can’t get backstraps, use tenderloins.
I heated about 1/4 cup vegetable oil over “6” heat on my 1-10 burner. Don’t crowd the pieces. You don’t want them to stew each other.
Sear for about 3 minutes on each side. You want them to be really rare in the middle. Don’t worry, it’ll be okay, it won’t be red forever.
Chop a small onion, or most of a medium onion. I use white onions as we don’t like sweet onion flavor. Add to the oil and saute till transparent.
Put the meat in a baking dish and add canned tomatoes to the onions. At this point, add your seasonings. Typically, I would have dosed it heavily with cumin and chili powder, but I was going more traditional last night so I added one cube of garlic and a heaping teaspoon of sea salt.
Oh and then I found like 5 mushrooms in the fridge that needed to be used so I tossed those in to simmer for a few minutes on medium-low heat. I let the tomato mixture simmer for about 5 minutes, just long enough to dissolve the salt, then poured it over the meat in my pan.
Bake at 425 for 20-30 minutes. It sizzles and sputters a lot, but that’s okay. You just want the meat to finish cooking and the sauce to reduce a bit.
Finish off with a helping of hash browns baked with cream of mushroom soup and diced onion.
The kids had seconds.
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Easy Venison.
Rachel blogs at The Henway.
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