BEST WAY TO COOK DEER BACKSTRAP VENISON WELLINGTON

hey welcome to the back was gourmet today we're gonna make a beautiful beef wellington but we're gonna make ours with a beautiful venison backstrap y'all stay tuned [Music] so I've never made beef wellington much less the venison wellington before so I went did a little bit of research on a found Gordon Ramsay's channel up on YouTube there and everybody knows that his beef wellington is pretty world famous and his recipe is pretty dang I'm simple so got to think about how we can modify that to do it outdoors so that's what we're going to show you today so let's go ahead and get our back strap trimmed up and ready to make this really elegant dish so here's our entire back strap from our venison the first thing we want to do is find you know a uniform piece of it kind of down the middle here so this thin end here I'm going to kind of trim that off we're gonna vacuum pack that I could pack that piece for for later do something else with it later and we'll kind of want this to be pretty round so I'm gonna kind of trim some pieces here and I'm going I want it to be about eight inches long now this big end down here is going to make some beautiful steaks I'm gonna go ahead now and trim off all this silver skin and we'll slice that up and we'll have some steaks and we'll vacu pack those put a couple in the fridge for a couple days now here's our piece for our Wellington you see we got quite a little Roe that on there I'm angling my blade up so they don't take too much meat kind of hold it back on the on that silver skin all right a little bit right here there we go and then that's a nice seam of fat right there we definitely want to save that in there okay so that's how we're going to prep it and a little bit of loose stuff back here on the loose stuff back here that's our meat we're ready to go now we're going to do we'll make up a simple marinade we're going to marinate it for a little off [Music] okay guys are gonna make a quick marinade for this this is a teaspoon of thyme teaspoon of ground Roseberry teaspoon black pepper into that we're gonna give a couple tablespoons of Lea & Perrins Worcestershire sauce a couple tablespoons of low-sodium soy sauce just a squirt of light oil that's grapeseed oil actually and about a quarter cup of red wine all right whisk all that together no salt in this by the way no salt we're gonna season those guys before we sear them off so that'll bring the salt in this has no salt all right I've got a ziploc bag here go ahead and put my back strap in the bag there and we'll carefully pour this mixture right in there seal this up real good trying to push most of the air out of it and we'll let it hang out in the fridge for a while started this pretty far ahead of time so the longer you marinate more that flavors gonna get in it all right so we got our venison marinade now Gordon he doesn't marinate is his filet but again he's probably using some you know $20 a pound Wagyu beef here we got a an old horny guy from out in the woods living on whatever he could eat so you guys know that venison to be a lot leaner and beef so that marinade is gonna help tenderize it and bring a little bit more flavor and that will bring a little bit of fat to it and so hopefully it'll turn out this is good or better than old Gordon's beef wellington all right so next step is we got some portobello mushroom caps gonna go ahead and slice these up now if they got any extra dirt arm just use a brush to get get it off these are pretty clean you don't want to wash them okay our idea here is to get the moisture out of these I'm just gonna roughly chop them and we're gonna put them right up in here in our food processor I'm gonna probably take about two full caps for this one Wellington that we're going to do it could also put some onions in here if you like Ramsay doesn't use them so we're not going to use them we're gonna keep them knock down in there we want to grind them up pretty well shuffle them up pretty well but not all the way to a please [Applause] it's the quickest and fastest way to do it should look something like that now we're gonna saute those off and remove the rest of the moisture and of course we're gonna do that cast iron cast iron skillet warmed up right here it's dry completely dried now got it on a low flame scrape all this out they don't want to brown them so if I have to all reached under turn that fire off that's what I'm gonna be right now we kind of see where it's gonna end up at Flora's he goes it's cast iron gets hot baths kind of smells good too inserts smellivision right here keep those moving around we'll turn the flame back up and let the moisture evaporate [Music] [Music] [Music] to get our back strap ready for searing I'm gonna do is give it a generous seasoning now I took it out of that marinade kind of let the excess marinade drip off of it I'm on the seasoned it and on all sides and we're gonna get ready to sear it off [Music] I also want to keep that heat up so I'm going ahead slide that damn door Oh [Music] you so to do this next step if you do it right gonna need some Parma ham this is prosciutto de Parma its prosciutto imported from Italy don't have it I guess just skipped a step but this is going to help us big-time here this is a it's pretty thin comes on these little wax paper deals I'm going to do this very much like we would do a bacon weave we got on a piece of cellophane now wind is blowing like crazy you know it's trying to blow myself ain't all over the place these are separated by sheets and we want it to be as wide as our backstrap pieces long so let's look at it right there it's about two pieces are gonna be fine for what we got I remember those mushrooms we did earlier I did mobile you're cooling down there down to room temperature we're going to go ahead squish them out there and one layer [Music] now spinning up just like a little sausage that's what it should look like I'm gonna take that put it in a fridge and let it chill thanks guys for the wrapper for this guy we're gonna use pepperidge farm puff pastry sheets it's gonna work the best gonna pop up nice if you know how to make puff pastry yourself you can do that we're going to use this crows and I want to open them this one's been pumped on freezing for a little while headed out and then I put it back in the fridge you don't want it to crack when you open it up I brought our rolling pin out just to make sure we can make it homogeneous again kind of repair those those cracks the seals the folds whatever you want to call them and to make sure it's not going to stick we floured that surface but that really give a flower roll it a couple more times so let's go get our venison Wellington out of the fridge and put this together [Music] you [Music] so we got it all nice and rolled I'm bringing over my season cast iron this is the lodge that mrs. Beck was got me a while back it's going to be a perfect baking pan and because we're going to bake this on the weber kettle grill just like you seen us do bread the other day I'll lay that rascal right in the middle kind of shape them a little bit and then get them nice and smooth he's our juice getting out we're gonna go ahead and paint the whole thing with our egg wash besides the ends and this is going to give it a beautiful color now for final little touch going to take the back side of the knife and we're going to roll it over just like that every three quarters of an inch or so and I give it a pattern ever final touch don't sprinkle right over the top a little coarse sea salt [Music] kettle girl indirect for 400 I got most of the chimney full of Kingsford original I'm going to dole them out evenly on both sides go ahead and get our grill on like that sissies now a little bit they get some hair there you go we got about half open on the bottom grill our bottom the choke down there the air flip and then we're gonna go ahead at the top get her lid on open the top up all the way in one line with that center part of the grill [Music] all right time to go in how long is it gonna take I no idea really don't till it's nice and golden brown guys this way looks like after about 18 minutes notice it's not cooking as much on this side as the other so I'm gonna go ahead and rotate it around let her finish up getting close I'm a little worried how this turned out because that thing really blew up way bigger than I thought it would and I'm hoping that the crust is still in contact with the meat guys remember how big the meat was and over here in the same pan that we seared off that back strap in we made a vegetable medley that smells awesome so all right folks the first time I ever tried to make this so we're gonna go in take a look at it I think this pastry is really puffed up way bigger than I thought it would I'm gonna go right in the middle using like a bread knife here so I'm not calling this a failed meet little over dawn so what could we have done there two differently so that wouldn't happen ie we could have had that skillet at the beginning and the sear a lot hotter you know buddy when you're cooking outdoors you don't always have it's not the stove all right you know you got what you got the sear probably a little you know stayed on there a little too long and we probably could have increased the cooking temperature by 50 degrees when we baked it off I think that's where some of the problem happened and then again I left this sitting here for about 15 minutes before we cut into it that probably was a big mistake also so I mean it's just barely done all the way through it's very moist very delicious but like said well we're looking for that the medium medium rare in the middle getting dyes guys you know we couldn't leave you hanging without trying to do this a little better so we have done exactly the same preparation the only time the only thing we did different is we let it chill longer we got our fire much hotter by putting some you know some live wood up underneath the Sportsman's grill getting that pan really smoking hot we only seared it just I mean like 10 seconds on each side did a beautiful sear on it and we've got our weber kettle grill going for 50 I've also since I've wrapped this with the pastry I put it in the fridge for a lot longer so this is completely cooled down now and hopefully that's going to keep our meat from overcooking now remember a deer back strap is way smaller than a you know filet that you're going to use to do a beef wellington so we're gonna have to take those measures to keep from overcooking it so here's gonna be try number two we're gonna go ahead and stick it right back on the weber kettle grill on this nice lodge cast-iron platter [Music] [Music] take a dish that's normally made you know in a restaurant and we try to do it out here and the outdoors using just charcoal natural flame and you know it's not going to turn out perfect every time but if you keep trying you keep practicing you can make it turn out just like this beautiful venison Wellington did here on our second try okay bacala score mate is not always perfect so as you guys can hear it is still pouring outside and in typical Florida fashion the sun is shining brightly I just wanted to remind you real quick about our teespring site it's gonna be right down the Mercs shelf right below this video we've got a brand new shirts out there it's you know smell my Dutch oven hopefully you guys can see that brand new design here so go check out teespring and get your official smell my Dutch oven back with gourmet t-shirts [Music] [Music] hey thanks for watching the backwoods gourmet if you like what we're doing please does that like button right down there if you subscribe to our channel you just gonna be right here and don't forget to turn on your notifications using the little bell for another great backless form a 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Channel: Backwoods Gourmet Channel

Views: 23,535

Keywords: best way to cook venison backstrap, best deer loin recipe, venison wellington, best way to cook deer meat, best way to cook deer backstrap, how to cook deer at camp, how to cook deer on the grill, backwoods gourmet, venison recipes, grilled venison, deer backstrap, how to cook backstrap, deer meat, deer meat for dinner, venison backstrap, venison recipe, cooking backstrap, venison backstrap recipe, how to bbq right, how to cook venison, how to grill venison

Id: 84b71WODtkk

Length: 25min 2sec (1502 seconds)

Published: Sat May 16 2020