Seared Venison Backstrap w/ Mushrooms over Egg Noodles and Sauteed Spinach
This all came together very quickly, and should for you as well, with the right amount of skillets and burners on you stove. Preparation is key, and this can all be done in under an hour.
Follow this recipe and/or watch the video below:
Venison Chops
6 Butterflied backstrap steaks about 1-1/4” thick
Season both sides with sea salt and crushed black pepper
Add enough olive oil to cover the bottom of a medium high heated iron skillet.
Sear on each side about 2 to 2-1/2 minutes and remove to a warm oven.
Wipe all oil out of skillet and return to medium high heat.
Mushrooms (double this recipe)
8 oz Baby Bella sliced mushrooms
1 Tbs Olive Oil
2 Tbs Butter (unsalted, you weirdo)
3 Cloves Garlic or equivalent minced
1-1/2 Tbs Worcestshire Sauce
1 Handful of Chives
Salt & Pepper to taste
Sweat the mushrooms for about 5 minutes in your hot, dry pan, but watch them so they don’t burn.
Once their liquid has been released and reduced, add the oil, butter, garlic, and W sauce
Cook this mixture for 4-5 minutes then remove from heat and mix in chives
Sauteed Garlic Spinach
6 oz bag Baby Spinach
8-10 Green Onions sliced and separated (chives go w/mushrooms)
3 Cloves Garlic or equivalent minced
2 Tbs Olive Oil
Salt & Peppa to taste (get up on this)
In another skillet, heat 2 Tbs of olive oil to medium high heat and sautee the sliced onions for 1 minute
Add the garlic and heat for 30 seconds, stirring to keep from burning, then add all spinach
Stir and mix until all spinach is covered in the oil, cover and cook for 1 minute
Uncover, stir and mix again, cover and cook for another minute
Boil about 6-12 oz of egg noodles in salted, olive oiled water for 8 minutes
Plate and enjoy!
Follow this recipe and/or watch the video below:
Venison Chops
6 Butterflied backstrap steaks about 1-1/4” thick
Season both sides with sea salt and crushed black pepper
Add enough olive oil to cover the bottom of a medium high heated iron skillet.
Sear on each side about 2 to 2-1/2 minutes and remove to a warm oven.
Wipe all oil out of skillet and return to medium high heat.
Mushrooms (double this recipe)
8 oz Baby Bella sliced mushrooms
1 Tbs Olive Oil
2 Tbs Butter (unsalted, you weirdo)
3 Cloves Garlic or equivalent minced
1-1/2 Tbs Worcestshire Sauce
1 Handful of Chives
Salt & Pepper to taste
Sweat the mushrooms for about 5 minutes in your hot, dry pan, but watch them so they don’t burn.
Once their liquid has been released and reduced, add the oil, butter, garlic, and W sauce
Cook this mixture for 4-5 minutes then remove from heat and mix in chives
Sauteed Garlic Spinach
6 oz bag Baby Spinach
8-10 Green Onions sliced and separated (chives go w/mushrooms)
3 Cloves Garlic or equivalent minced
2 Tbs Olive Oil
Salt & Peppa to taste (get up on this)
In another skillet, heat 2 Tbs of olive oil to medium high heat and sautee the sliced onions for 1 minute
Add the garlic and heat for 30 seconds, stirring to keep from burning, then add all spinach
Stir and mix until all spinach is covered in the oil, cover and cook for 1 minute
Uncover, stir and mix again, cover and cook for another minute
Boil about 6-12 oz of egg noodles in salted, olive oiled water for 8 minutes
Plate and enjoy!
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