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How To make Marinated Loin Of Venison Roasted In Mustard
Stephen Ceideburg 1 pt Basic Liquid Game Marinade
-(see recipe) 4 To 5-pound boneless loin of
-venison, well trimmed 3 lg Garlic cloves
1/3 c Chopped green onions
1/3 c Dry white wine
1 t Chopped fresh sage
1 t Fresh thyme (or 1/2 teaspoon
-dried) 1 c Dijon mustard
1/4 c Olive oil
1 t Kosher or sea salt
Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally. Remove venison from marinade and pat dry. Discard marinade. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary, cut loin in half and sear in 2 batches. Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate. Place venison in a roasting pan and coat well with the mustard mixture. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature). Let meat rest at least 5 minutes before carving. PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat (3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber. From John Ash, Fetzer Vineyards. Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg
How To make Marinated Loin Of Venison Roasted In Mustard's Videos
BEST Venison Steak Marinade! | Favorite Recipes
In need of a good, crowd-pleasing, Venison recipe? In this video Ryan's wife, Breann, helps show the families' favorite Steak Marinade recipe. Its super easy and super delicious! Find the recipe below. Give it a try and tell us how you like it in the comments below. Happy Cooking!
Venison Steak Marinade Recipe:
1-2 lbs Venison Steaks
4 Tb Extra Virgin Olive Oil
2 Tb Worcestershire Sauce
2 Tb Soy sauce
2 Tb White Vinegar
2 tsp Minced Garlic
1-2 tsp Italian herbs, basil, or oregano
Mix all ingredients in a bowl with lid (or a plastic gallon bag). Let sit in refrigerator for at least 1 hour.
Set grill to a medium heat. Cook EACH side of the steaks 5-10 minutes depending on how well you want your meat done.
Enjoy!
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Smoked Venison Loin with Mustard Cream Sauce
Join us live as we whip up a vintage-inspired meal that will tantalize your taste buds!
Chili will kick things off with a refreshing strawberry Daiquiri, filled with juicy strawberries, tangy lime, and a splash of rum. You'll feel like you're sipping on a tropical paradise!
For our main course, smoked venison loin with mustard cream sauce. We'll be smoking the tender venison in our pellet smoker - lovingly named Louise - giving it a rich and smoky flavor that pairs perfectly with our homemade mustard cream sauce. As we slice into the venison, you'll see the pink center that will melt in your mouth with each bite.
Old-fashioned broccoli salad complements the smoky flavor of the venison and balances the sweetness of the strawberry Daiquiri. With crisp-tender broccoli, salty bacon, and a tangy dressing, it's the perfect addition to this hearty meal.
grab a drink and relax as we show you how to make these mouthwatering dishes step-by-step. Dinner on the table in about an hour!
#venison #smokedmeat #pelletsmoker #vintagerecipes #broccolisalad #bacon
The Best and Easiest Deer Steaks
A unique way to enjoy a deer steak that is nothing short of delicious. Easy and oh so rewarding!
Ingredients:
venison steaks
rose hip jam
salt and pepper to taste
Dijon mustard
rum
stock
fries
MeatEater Recipe: Venison Ribs
Many people don't realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You'll never look at venison ribs the same way again. Recipe below.
Venison Ribs
Specialty Equipment:
slow cooker or pressure cooker, grill or grill over fire.
BBQ Rub
Yield 3 Cups
Ingredients:
½ cup kosher salt
2 Tablespoons granulated garlic
1 Tablespoon ground black pepper
½ cup chili powder
2 Tablespoons cumin
2 Tablespoons Hungarian paprika
1 Tablespoon Smoked paprika
2 Teaspoon onion powder
1 Tablespoon ground mustard
1 Teaspoon cayenne
2 Tablespoons oregano
½ cup brown sugar
BBQ Sauce
Yield 3 Cups
Ingredients:
2 cups ketchup
4 Tablespoons bbq rub (see above)
½ cup apple cider vinegar
¼ cup brown sugar
2 Tablespoons Worcestershire sauce
⅓ cup molasses
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
1 ½ Tablespoons liquid smoke
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
Methods
Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
Rib Methods
Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones. Then cut these strips into pieces containing 3 or 4 ribs apiece.
Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them. Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
Prepare a grill (gas or charcoal) at medium-high heat.
Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub. Place the ribs on the grill. Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit. Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken. Serve warm.
Cooking Game: Venison Ribs brought to you by Weston.
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4 Favorite VENISON Marinades | How to MARINATE Deer Meat | The Best wild game recipes
Here are the BEST Venison Marinades to try! They add great flavor to your deer recipes and are simple to prepare! Enhancing your venison for dinner has never been more flavorful!
Marinade Recipes
Venison Kebobs:
Marinade 30-60 minutes
1/4 cup olive oil
1/4 cup soya sauce
1/4 cup Worcestershire sauce
1 tsp minced garlic
1 Tbs grainy mustard
1 Tbs brown sugar
1/2 tsp cracked black pepper
1/2 Tbs lime juice
Venison Steak (used Elk in the video but the marinade works for both!):
Marinade at least 1 hour for best flavor
1/4 c worchestershire
1 Tbs soya sauce
1 Tbs lime juice
1Tbs minced onion
1 tsp red chili flakes (leave out if you don't want it spicy)
1 tsp dry mustard
1/2 tsp sea salt
1/4 tsp dried rosemary
1 heaping tsp minced garlic
Venison Stir fry:
Marinate for at least 1 hour before cooking
1/4 cornstarch
2 tsp white sugar
6 Tbs soya sauce
1 Tbs minced garlic
1/4 c white wine vinegar
1/2 tsp pepper
1/2-3/4 c water to thin out marinade once it's in the pan.
Venison Quesadillias:
Marinate for 1 hour
1 c ketchup
1/4 c apple cider vinegar
1/4 c packed brown sugar
2 Tbs honey
2 Tbs worchestershire
1 Tbs lemon juice
1-2 Tbs Frank's Red hot sauce
1/2-3/4 c Guinness BBQ sauce
2 Tbs cornstarch and 1/8 c water mixed together to thicken at the end (optional)
* be sure to simmer this sauce down to thicken it if you don't add corn starch
Music: Golden
Musician: Jeff Kaale
How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre
Hello There Friends, Today I will be showing you how to Perfectly roast a Beef Tenderloin, if you haven't watched the video on how to Tie and Clean a Beef Tenderloin. You should definitely go watch that right now! Well what are you waiting for?? Here it is for you :) Now go Roast that Tenderloin that you already have cleaned and let me know how you did in the comments below!
RECIPE LINK:
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VIDEO LINKS:
Clean & Tie Beef Tenderloin:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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