I love venison. Despite passing the hunter safety course many years ago I will not kill a deer. Like I told my then-husband and his brother "If I shot a deer you would find me draped over it, sobbing." This does not stop me from eating this delicious meat. A few weeks ago that husband had a health scare and sent all of his venison home with our youngest. This is not the first time he's sent us home with a large amount of venison. To him I send a gracious - Thank you so much! (Take care of yourself. The kids need you.)
I know people like to bar-be-que venison but I am one of those who would rather contain all of that precious juice, so I use a cast iron skillet. On the stove or over the grill, it doesn't matter as long as the juice doesn't get wasted.
Pan-Friend Venison Roast
Ingredients:
Okay. This is where I am not going to be very helpful. I didn't measure the seasonings. Just use your own tastebuds to figure out how much you need.
3 lbs Venison Roast
Montreal Steak Seasoning (I love this stuff!)
Garlic Powder
3 Tbs Olive Oil
2 Tbs Butter
2 Cloves Garlic, smashed
Directions:
- Season the meat generously and refrigerate in a Ziploc bag over night.
- Remove the venison from the refrigerator about 30 minutes prior to cooking so it can come to room temp and cook more evenly. Pat dry.
- Heat the cast iron skillet over medium-high heat. You can also do this on your grill.
- Add olive oil to skillet. When it's hot add the meat to the skillet.
- When you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat. Then, add butter and garlic cloves. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops.
- Once the internal temperature reaches about 115-125F, remove the meat from the pan. Personally, I'm partial to rare, but do not cook venison over medium-rare (trust me on this one).
- Let it rest for at least 10 minutes before slicing against the grain.
Enjoy!
Ingrid