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This makes blackstrap molasses a great alternative for people working to maintain healthy blood sugar levels. A tablespoon of blackstrap molasses has: 60 Calories: 60. 1 gram of protein. 0 grams.
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Simply bring all the upper mentioned ingredients to boil to dissolve the salt. Chill the mixture in the refrigerator or freezer, or you can add ice cubes to chill the brine more rapidly. Soak the meat for at least 6 hours and up to 24 hours. Rinse the meat, pat dry and proceed with your favorite backstrap recipe.
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Venison Tenderloin with Garlic Butter. (2) Danielle Prewett Sep 19, 2023. For many hunters, venison backstrap is the ultimate prize, but I believe that the tenderloins are actually the most tender and delicious part of a deer or elk. A tenderloin steak seared in a hot skillet and bathed in garlic butter practically melts in your mouth; there.
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14. Seared Venison Backstrap with Blackberry Sauce. Tender and juicy venison is seared to perfection, then topped with a sweet and tangy blackberry sauce that perfectly complements the rich flavor of the meat. Whether you're a seasoned chef or a beginner in the kitchen, this dish is sure to impress.
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Food Backstrap Meat Recipe: How to Make Venison Backstrap. Written by MasterClass. Last updated: Jul 25, 2023 • 3 min read. This tender, gamey venison backstrap meat is a lean, flavorful protein alternative to beef, pork, or lamb. Read on to learn more about cooking deer backstraps. Articles. Videos. Instructors. Explore. Articles;
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Heat oven to 375 degrees Fahrenheit. Prepare stuffing mixture in medium bowl to combine. Add mushrooms, onion, cream cheese, parsley, and bacon bits and set aside. Prepare venison backstrap. Remove any excess silver skin and trim to the desired length. An inch down, cut straight down the side to an inch before the end.
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To oven-roast your back strap, you'll need:-1 pound of back strap-1 tablespoon of olive oil-1 tablespoon of salt-1 tablespoon of black pepper. 1. Preheat your oven to 350 degrees Fahrenheit. 2. Season your back strap with salt, pepper, and olive oil. 3. Place your back strap on a baking sheet and roast in the oven for 25-30 minutes. 4. Enjoy!
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Instructions: 1. Preheat oven to 350 degrees. 2. Season the deer back strap with salt and pepper. Heat olive oil in a large skillet over medium-high heat, and cook the back strap until browned all over. 3. Add the red wine, chicken stock, thyme, and garlic powder to the skillet, and bring to a boil. 4.
