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Thread: Blackened Venison

  1. #1

    Blackened Venison

    Tonight I had a superb meal. I took some tender whitetail back strap butterflies, blackened them with some commercial blackening spices, and then seared them to a pink-red inner color. I had them with a spinach based pasta with basil pesto sauce coating. Served with a green salad it was a meal fit for a .... Hunter! Excellent.~Muir

  2. #2
    Nom Nom.
    .243 Weatherby Vanguard Synth /.223 BRNO CZ527 Synthetic
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  3. #3
    Whats in commercial blackening spices?

  4. #4

  5. #5
    Quote Originally Posted by cerealthriller View Post
    Whats in commercial blackening spices?
    A mixture of spices that appear black on the meat. Oregano, paprika, cajun etc........... (I think!!)
    https://www.justgiving.com/John-Slee/
    "He who kills sow with piglets empties the forest of boar" My neighbours dad on new years eve 2011.

  6. #6
    Sounds good, is that a secret old family recipe or shop bought ?

  7. #7
    Quote Originally Posted by basil View Post
    A mixture of spices that appear black on the meat. Oregano, paprika, cajun etc........... (I think!!)
    Correct. Cajun flavor.
    This isnt' an old family recipe, just one I copied from a very fine bistro in California I once visited. In the bistro they used fresh tuna, blackened, rare in the middle, and served as I described. Next time with mule deer steaks!

    I really don't like marinades for venison, preferring a "rub" of sorts and then searing it to medium rare, at best.~Muir

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