Pan-Seared Venison Backstrap Recipe. 7 Tips for Cooking Venison Backstrap. Redneck Sous Vide Venison Backstrap Recipe. Tender, rare, and delicious. Tender, rare, and delicious.

This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and melt-in-your-mouth tender. It's easy, delicious, and pretty much foolproof. ...

Jack Hennessy in “Braising the Wild” this week does Backstrap with Champagne Raspberry Sauce for the New Year.

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry.

Same as the fry method, I let my venison sit out for a few hours to come to room temp. In this instance, I was working with 18 ounces from the top portion of the back strap, which is slightly thinner ...

Tender cuts of deer meat -- like backstrap and tenderloin –– have very little intramuscular fat to baste and tenderize them. "When searing, don't use super high heat," Corrie Duffy cautioned.

There are still months of deer jerky, venison burgers, grilled backstrap and tenderloin and any other venison dish you could dream up. There’s even a venison whiskey you can buy.

There is nothing finer, nothing more delectable and mouthwatering, than this venison, writes Outdoors columnist Oak Duke.

Stuffed venison backstrap wrapped in bacon. Red Antler Processing And it's not just the South where people are seeking out unique meats for the holidays.

Venison Loin with Chimichurri is the recipe this week in “Braising the Wild.” Jack Hennessy Share Jack Hennessy delivers a venison recipe of some note and one that is completely new to me in ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry.