Pan Roasted Venison "BackStrap" with Red Wine Reduction- Tasty Tuesday #3
Vložit
- čas přidán 9. 09. 2024
- 3 weeks into 2015, here's Tasty Tuesday #3!!!
sitting in the office, hungry as I could be, I decided to make a special lunch for Sarah and I. Pan Roasted BackStrap with a Rosemary, Shallot and Cabernet Reduction. I also made roasted Potatoes and blistered green beans!
If you're looking for one of our new shirts, THANK YOU SO MUCH!!!... check back soon, we're working on it! If you're looking for some Everglades Seasoning, go to www.evergladess...
I love the closeness of your family. To just call and say hey let's go to lunch, and your cooking and say no I'm cooking for deer meat for dinner, so come on over. It's just nice to Dee the love and closeness of your family. Then you share that with us is amazing. Thank you Robert and Sara God Bless both of you.
When you cook with love, you love to cook.
I'm so glad I found this chanel. I've watched everyone of your videos at least 5 times. Now I got something to look forward to every Tuesday!
Awesome man!! Thank you!
I'm an 18 year old guy in high school. I sincerely love watching your videos. I look forward to them every week! I actually made this channel just to post this. Keep up the good work!!
-Ben
so awesome you have a family so close enough to call to offer to have lunch together. something ive never had you are a wonderful example of family.
am I the only one who thinks that if I just only had some Everglades I could cook like Robert lol.
Nope lol
You've got to love ceramic pots and pans! With the exception of my cast iron assortment, ceramic is all I use anymore.
When I make potatoes I like to make them in a cast iron skillet with mushrooms onions and carrots, comes out amazing.
Looks like a winning lunch to me.....Great way to spend your time enjoying family. Thanks for sharing Robert!
Robert and Sara i have been watching your video's and it is the food that you have been cooking that has me so intrigued all of the flavors and different types of food that you cook . I also like the hunting , the hogs are really bad for the lands they destroy. But what i like is you are killing them to eat and put meat on the table. I have seen some of the fishing too. I didn't know you could eat some of the fish you catch. God bless and hope to meet you after i retire . I retire in May of next year and i bought a home in Orange City, Florida.
Just made this meal for my family and it was a huge hit...especially with my wife! Not sure if i nailed the sauce just right but what turned out was pretty awesome.Thanks for all you do. Blessings.
We are getting 8 plus inches of snow this weekend. I am doing this for dinner tomorrow night! Making it my own a little ( like you always say we should do). Keep rock'n it! Looks so good.
Tastey Tuesdays are the best!! Sending love from the UK!
Back at ya!
I'm so glad that I found you online! I have a small boneless sika deer roast that a friend gave me and I think I'm going to try your braised deer shoulder recipe. I just hope that I don't overcook it since it's so much smaller and boneless...... Thanks for the great recipes and God Bless you and your family for being such nice, friendly and reverent folks. Cheers!
In fact, your everglades seasoning got me started in using the local seasonings powering in order to cook me and my mum and Dad their backed potatos recently, I used the local Ground Garlic and the local ground onion power as well as the salt and peper whilst wrapping them in tin foil and using my special truffle oil, and the last 2 nights we have had the most AMAZING backed potato!, just goes to show you put the effort in and WOW youo get resuts!!! Tonight i have working on a whole chicked that i have done a special over night brine that the chicked in staying in, and tomorrow i will be cooking the new potato like i would a craw fish boil, then once cooked, i will turn up the oven and roast them, and serve the roasted potato with the lovely chicket (which is actually a Thommas Kellerman Recipiy, I have also got some Savoy Cabbage that I will be shredding half of it an cooking in a large frying pan with a glass lid so i can see whats going on, an i will wilt down carefully, yo al-denty and season carefully with my local seasonings so to make sure that i make the most of it! Unfortunatly i hae been fighting VERY serious illness the last 6 years, so im fighting finance as well as ill health, and its a Gastric illness that effects me, so im desprate to get good solid food in my to fatten me up! I just need to watch the pennys, you guys help me massively though helpig me to make the most out of cheap cuts of meat, you make me want to fight on and maybe i can find my happyness like you 3 have, Sadly i will never have my amazing little faily whic im so jeous of, however, its lovely to feel part of yours from time to time regardless, you make me feel ao happy at times, I love you guys, i really do!!! I'd love to come to you guys and come and cook for you some time, all's i ask is the chance to do a little crabbin and the chance to shoot a gun, i've never dione ether before
You biggest British Fan Lee
Rob, your'e getting alot better at editing and making better productions. I enjoy your videos. Thanks man. Makes my days better when I watch you and the fiancee's videos.
Thanks a lot!!
Hey you guys, i love to watch your videos. As nearly all the things you guys are doing are not possible in denmark. If i would try to live like that i would end up in jail, faster than one can count to 3. And deer meat are expensive over here, so i don't make it that often. But when i do, i make a rub of rosemary, thyme, juniper berries, granulated garlic, black pepper, and salt. I roll the deermeat in the rub and wrap it in bacon. The bacon is so the rub want burn on the grill, and all so to protect the meat from from direct heat.
Sounds really good!!
Thank you for this video. I can now cook my backstrap and not ruin it great family. God Bless.
MAN, IM TELLEN YA.... ONE OF THESE DAYS IM COMEN OVER FOR ONE OF THOSE AWSOME LOOKING DISHES YOU COOK UP LOL . I TRIED TOSSING THE STUFF LIKE YOU DO IN THE PAN......... I HAD TO CLEAN THE KITCHEN !
thanks
thanks again guys
thanks danilo
THANKS KATT
thanks
That back strap was cooked to perfection. Many people cook their deer meat well done and then wonder why they don't like it.
Lol that part where he just throws his hat down and starts praying. XD
We made this last night and it was FANTASTIC!
Great recipe! I'm putting it on my hit list. Thanks guys!
This is Richie, Just got off the phone with you. Love your videos and keep em coming!
Another great video ! I'll be looking forward to the next video !
As always awesome! I always look forward to each new video no matter what it is. Keep it up. Wishing y'all much success. Gods eyes are shinning on you and yours.
Hi Robert,
I love to have both shirts of respect outdoors and deer meat for dinner. I will wear it both shirts when I go out to an fishing or any outdoor games.
Vic
Another awesome video! Greetings from Austria!
mouth is watering...cant wait for my elk hunts to start so I can try this
Hey Rob, great recipe. Thanks for the time and effort you put into these videos. Waiting to see another one of the fishing videos, can't wait to watch the next one. Didn't see the link for the shirts though. Thanks bro, take care.
We will work on that this week, thanks for letting us know!
You are becoming something else. Keep on cooking.
I'm loving Tasty Tuesdays! This looks so good!
This is awesome I sold him the stuff today. Minus the deer meat of course.
Awesome.... When you say "Rub" are you referring to Cactus Dust? Love that stuff. One thing I have started doing with backstrap in the pan is to add butter to the pan at the end and spoon the melted butter over top of the meat right before resting. Adds another level of juiciness and picks up all the flavors from the pan!
Thanks Robert I will try this with the next venison BackStrap. God Bless My Friend!!
Loving these tasty Tuesdays! They're awesome! Keep it up thanks!
Thank you!
This is an awesome family !
Goodness starts at a stick of butter. -Paula Dean But im not quiet sure. My mouth is watering right now.... and it doesnt help that im hungry
Yum! I'll try this one. I'll just used beef instead of venison... my everglades just arrived 3 days ago. Cheers!
Man o man you took my fav. Way and really "kicked it up a notch BAM!" As emril would say lol. Awesome stuff.
Haha thanks!
NICE that's a meal !!!! looks wicked
This surely looks good !
great job. looks amazing
Thanks guys for putting up these videos!! It's super awesome!!!
Love these videos
That meal look awesome!!!!!!!!!!!
Looks very good robert great video thumbs up
Aye bro! You know what!? I love watching your cooking videos :D I enjoy watching your cooking videos because the food looks good and i wanna be a husband to can learn how to cook XD I am excited to see to see more in the future! Keep it up!
isaac xiong Thank you very much!!
great video like normal, I would say to recommend to viewers to reduce wine by half volume, and butter is usually added at the end to "tighen up" the sauce and a velvet texture, plus adding the red wine to deglaze the pan gets you all the brown bits (aka called Fond). and might of went with rosemary and sage for the potatoes
All of your videos r awesome
You guys are awesome!!!
Hey looks really really good, and I'm new to you guys. really happy to see what's next
I eat just like you, Rob. Steak first! Booya!
sarah and ashl;ey are like best friends awsome vid hope to see more soon
Oh my god....it looks so delicious. I hope someday I could visit there and eat your delicious food:)
You make great videos man keep up the great work!
Thank you!
Oh my word i like seriously love to watch you guys videos, yaull are awesome and seem like some great peeps, yaull make me wanna go hunting and fishin for my own meals lol keep up the amazing work guys so far to me you're the best channel, im glad i got curious about alligator meat kus thats how i found this page and tasty tuesday is awesomee thank u guys for taking the time to do this God bless yaull:)
That's so great to hear!! Thank you very much for the comment! God Bless!
deermeatfordinner thank you guys you too, hope i can get my hands on some of those seasonings soon too lol...
Oh awesome! I forgot all about Tasty Tuesdays.
Great cooking looked awesome
Any tips for meat that has been in the freezer...
I love ur vids keep up the good work
Go fighting SIOUX!!! Love ur guys videos
Great video. Mhmmmm that looked soon good.
Another awesome Vid. Thanks so much Rob. Summer is coming soon, time to get back to the water! Any more ranch vids coming soon? Looks like a lot of us live vicariously through you lol!
I use the microwave or keep things warm n out of way!!! Sweet!!
straight on point!!
How long on each side for the backstrap? And how high of heat?
You had to be a short order cook before you started this channel 🤔 You have some pan skills, knife skills 😎
OMG i'm on my way to join you in this great looking lunch. lol
Probably a dumb question , what does everglades seasoning consist of? Dan from Ireland, I love all your videos buddy ,
dan magill alot of sodium lol
As always, a great video. I would love to what all of the background music was for this video. Great job of selecting and editing.
Hey robert! It would be cool if you could tell us the flavor profile of the everglades you are using, incase we didn't use that seasoning we could recreate the flavor profile with mixing our seasonings we have at home. Thanks!
Another recipe for me to try thank-you, except I will be using elk :) I think you need to go on an elk hunt this year. Idaho has elk!!!!
YUM!!
You may be my #1 idol next to jim shockey lol!!
First time seeing robert with beard😃
Another fantastic video as per usual, looks like the best lunch ever. Where did you learn to become such a great cook?
I just picked it up I guess... Thanks for the compliment!
You had me when you put bacon in the pan. Thanks for a great lunch.
Whooooo weeeee son. You make it easy
Looks great...
Rob, great meal but sister in law and niece were left out. Call for pizza dude. Luv u guys
BOB INGRAM exactly what i was thinking. Be hell before i sit at a table and not eat lol
what flavor of everglades would you use for tilapia? i eat a lot of tilapia and your everglades always sounds so good. lol i like spicy but i didnt know if the everglades heat is what you would recommend
I would go with Heat or Chicken & Fish!
Love how your niece ate from Sarah, that’s love
I just want to know , who does the dish's? I love you guy's😀 Especialy how you pray together and arent afraid to put it in your vids. Keep up the good work
That's just who we are. Our family prays before dinner. Always have.
Me... Aka... Sarah lol
I was just funn'in, i love you guys!😀
Did you add anything to the green bean pan? Or just put them in with nothing just to heat threw? Loving tasty Tuesday thanks for the awesome videos
Yea, what did you do to the green beans. They were excellent.
Hey mr rob, it's me quintin from Texas I hope you see this. I was watching one of your older videos about the pumpkin seeds. I'm a big fan of Everglades seasoning and would love to use it in the kitchen, but could never find any around here in Texas. I heard in the pumpkin video that you could try to send samples to people! If you could that would be awesome but if not no biggie! Thanks again for all the great videos
-quintin
Hey Quintin! We don't have any left, but you could check out their website... It's www.evergladesseasoning.com! Hope that helps!
Ok I'll give them a look and thank you for the info!
Great video
Great video guys! Loving the Tasty Tuesday Episodes. Any fishing video's coming up soon?
You bet!
good video I cant wait for some duck videos thanks bye
I have never cooked,ate, or seen deer meat where do I get some from.
Good vid looks good
I like the beard rob
Nice work! P.S. your taking me hunting.
We're can I get that shirt
Yeah it is still Monday
Hey bro have you tried seasoning the meat before you vacuum seal it? would it dry it out too much? i was thinking it might absorb into the meat when you suck out all the air. Just a thought. Looked amazing bro!
+Ivan Coffey I have to venison before freezing it, but I added some bacon fat to it so it's not as lean.
That sounds so amazing!!
It has been so long since I had deer meat that I dont remember when it was.
Need those t shirt guys
Robert "Flay" Arrington! ;)
two thrumbs up
im new to cooking deer meat. dose that meat come out pretty tough from the pan?
Paul Adem Not tough at all... In fact, extremely tender!
it depends on the cut is what he meant to say. in this video he was cooking back strap which is extremely tender. just don't over cook it.