Wednesday, December 18, 2013

Venison Filet Mignon

We have a freezer full of deer meat and are enjoying every bite! I have not cooked much venison in the past and never like this. According to my hubby this is the absolute best way to cook backstrap.

back-strap
2 cups milk
2 tsp hot sauce
bacon
2 Tbsp butter
salt and pepper

Cut back-strap into slices 1 to 1 1/2 inches thick.
Place in bowl. Add milk and hot sauce.
Cover bowl and let marinate for 30 minutes to 1 hour. Remove from milk and rinse off. Wrap each slice of venison with a slice of bacon.
Secure with a plain wooden toothpick. Preheat oven to 375 degrees. Add butter to an ovenproof skillet and begin to melt over low heat. Season each bacon-wrapped filet to taste with salt and pepper.
Increase heat under skillet to high. On a side note have it told you how much I love my PIC (preciscion induction cooktop). It is amazing! Ok back to the fillets - Add fillets and cook for two minutes to sear.
 Flip and sear other side for one to two minutes. Do not press down on or squeeze fillets. You may want to push them gently into the side of the skillet to allow bacon to sear. Place skillet in oven for 7 to 10 minutes, until desired doneness is reached.
I recommend well done for venison. Remove skillet from oven and allow fillets to sit for two minutes. Serve and enjoy!

Shared with:
 Ms. enPlace

Thursday favorite things
My Turn For Us
Love Bakes Good Cakes

6 comments:

  1. Oh my, Terry - that's really sophisticated cooking! Hope your new year is off to a good start. Cheers

    ReplyDelete
    Replies
    1. Surprisingly easier than I thought it would be. Thanks!

      Delete
  2. We have some venison right now thanks to my dad. I agree with your husband...I often marinate venison in milk and use bacon since the meat is so lean. Looks good, Terry! Thank you for sharing!

    ReplyDelete
  3. Thank you so much for helping to make the Thursday Favorite Things blog hop so much fun Hugs!

    ReplyDelete

Love to See Your Feedback