Blackened Venison

[Talyn]

Blackened Venison

Step 1: Marinate Meat Step 2: Dry meat with paper towel and cover in your favorite Blacken pepper mix. Step 3: Dip in Butter and place in very hot Cast Iron pan. Blacken and sear for

tradbow.com

 

[belladonna]

Whoa!! Thank you for posting this. I love anything blackened...and now I need to try this! I still have backstrap in the freezer and this might just be what we eat this coming Sunday.

 

[Talyn]

Whoa!! Thank you for posting this. I love anything blackened...and now I need to try this! I still have backstrap in the freezer and this might just be what we eat this coming Sunday.

Let us know how it turns out.

 

[belladonna]

Let us know how it turns out.

You bet!!

 

[TEXASforLIFE]

I had a blackened steak 1 time that was supposed to be very spicey according to the restaurant I ate at? They couldn't believe a teenager could eat it, especially that fast. Chicken, beef and some seafood is my limit as not a venison person. 1st experience with deer meat wasn't a good 1, but might try it again.

 

[belladonna]

I had a blackened steak 1 time that was supposed to be very spicey according to the restaurant I ate at? They couldn't believe a teenager could eat it, especially that fast. Chicken, beef and some seafood is my limit as not a venison person. 1st experience with deer meat wasn't a good 1, but might try it again.

It totally depends on how it was processed, and how it is prepared. I was never a fan of wild game...I had had a bad piece (which is not difficult). Since I moved here I have learned a lot about harvesting venison. Where we hunt, we hang the carcasses in the machine shop (my husband's cousin is a logger...lots of big equipment) for a week or so before we skin them. Then they are processed locally, simply in vacuum packs. I am still using venison we harvested two years ago. Frozen, no freezer burn, and when it is defrosted, seasoned and prepared properly...yum!