How To Pan Fry Venison Fillet at Shanelle Herron blog

How To Pan Fry Venison Fillet. To start, season the venison with salt and pepper on all sides. Turn up the heat again, add the wine, and let it reduce by half. Heat a 12 cast iron skillet over medium heat with 1 teaspoon of bacon fat in it. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don’t let the milk solids toast; Reduce the heat if needed. Sprinkle onion with half the parsley and garlic powder. While the tenderloin warms, mix together ½ cup room temperature salted butter with 2 tablespoons minced garlic, 1 tablespoon. Wait until the pan is steaming and allow it to steam for a minute or two. After it's seasoned, cover the venison. Bring the tenderloin to room temperatre and pat it dry with a paper towel. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter,. Microwave onions for 6 minutes. Combine dried seasonings and thoroughly coat the sides and ends of the. Cover and place in the fridge to allow the steaks to marinade for 4 hours.

Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. While the tenderloin warms, mix together ½ cup room temperature salted butter with 2 tablespoons minced garlic, 1 tablespoon. Cover and place in the fridge to allow the steaks to marinade for 4 hours. Wait until the pan is steaming and allow it to steam for a minute or two. Turn up the heat again, add the wine, and let it reduce by half. To start, season the venison with salt and pepper on all sides. After it's seasoned, cover the venison. Spread the bacon fat around so that it coats the bottom of the pan. Bring the tenderloin to room temperatre and pat it dry with a paper towel. Sprinkle onion with half the parsley and garlic powder.

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How To Pan Fry Venison Fillet Bring the tenderloin to room temperatre and pat it dry with a paper towel. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter,. Spread the bacon fat around so that it coats the bottom of the pan. After it's seasoned, cover the venison. Reduce the heat if needed. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don’t let the milk solids toast; Sprinkle onion with half the parsley and garlic powder. Bring the tenderloin to room temperatre and pat it dry with a paper towel. Heat a 12 cast iron skillet over medium heat with 1 teaspoon of bacon fat in it. Wait until the pan is steaming and allow it to steam for a minute or two. Cover and place in the fridge to allow the steaks to marinade for 4 hours. Turn up the heat again, add the wine, and let it reduce by half. To start, season the venison with salt and pepper on all sides. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Combine dried seasonings and thoroughly coat the sides and ends of the. Microwave onions for 6 minutes.