Wednesday, January 11, 2012

Too Good to be True

As deer season is dwindling down, some of you may be up to your eyeballs in deer meat that your husband so lovingly brings home... or maybe you've killed a few yourself! Well, I have a way to help you relieve your freezer with a particular recipe that I know you will say is waaaay too good to be true.   So, obviously I talk about Pioneer Woman often and rightfully so... I religiously make some of her recipes and her beef tenderloin is one of them. Only, I've been using the same recipe with a free substitution... 

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Aaron's deer meat!  The first time I took a bite of this deliciousness I said, "Alright, this is too good to be true... this CANNOT be deer meat!" And I guarantee you... you will too! Here's what you do...

Generously salt the tenderloins {or back strap if that's what you have} with Lawry's seasoned salt and sear them in a cast iron skillet with 2 Tbsp. of butter and 2 Tbsp. of olive oil. {Obviously I have too many pieces in the skillet for a perfect searing job but whatever, it still works.}

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I know, meat is not attractive, especially when you photograph it but just bear with me. While the meat is searing, crush whole peppercorns in a ziploc bag with a mallet.

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When the searing is done, place the meat in a roasting pan and drizzle the excess oil and butter from the skillet onto the meat. Then, rub the peppercorns all over the meat.

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Place about 1-2 Tbsp. of butter on each piece and place in a preheated 475 degree oven for about 12 minutes. Depending on the thickness of the meat, you may need to put it back in the oven in 3 minute intervals until it's done the way you like it.  Let the meat "rest" for a few minutes before you start slicing it.  Medium well is the perfect amount of doneness if you ask me. 

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Y'all, you have to make it to believe it. No more chewy, gamey toughness anymore... it's more like eating a beef tenderloin. {Not quite, but almost ;) }  Oh, and make sure you slice it really thin. Also, I know there's a lot of butter involved but think like I do- deer meat is leaner than beef so a little extra butter never hurt anything! :) 

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Enjoy!

10 comments:

  1. This looks fantastic, thank you for sharing! I have cooked our venison many, many ways, and can't wait to try this simple recipe.

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  2. I had never cooked venison before, and thanks to your recipe, it turned out great! I have made it several times now!

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  3. Our family hunts and must say this is best deer steak we have ever made.. awesome job and thank you for sharing!!

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  4. I just made this, so good! I threw in a cut up onion and tomato as well, sprinkled Badia seasoning with some garlic, yum!

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  5. This just came out the oven and it DOES taste like steak!! So excited!!!

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  6. This so easy and so delicious!

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  7. Can this recipe work with elk?

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  8. Can this recipe work with elk?

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  9. My husband and son both hunt and I've never really cared for the taste of venison. But this recipe is amazing! I couldn't believe I was eating venison. I'll never make it any other way. Thank you for sharing!!

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  10. We just did this and it was seriously amazing. I really enjoyed it. I recommend it to anyone. It taste like steak. Wish I would have known about this earlier.

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