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@lunamilano31: #modafeminina #roupasfemininas #vestidos

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Saturday 15 August 2026 21:08:31 GMT
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Cowboy Butter 🤝 Venison. The duo you didn't know you needed! Fair warning, this recipe is on the spicier side 🌶️ so if heat isn't your thing, try omitting the chili flakes. ✍️ What you'll need: 1-1.5 pound Venison Backstrap (Whole) Salt and Pepper 🤠 Cowboy Butter 6 tablespoons butter 4 cloves garlic, minced Juice from ½ lemon ½ tablespoon lemon zest 1 tablespoon dijon mustard 1 teaspoon paprika ½ teaspoon cayenne ½ teaspoon chili Flakes 2 tablespoons parsley 1 tablespoon fresh chives 1 teaspoon thyme Salt and black pepper to taste 🤠 How to make it: 1. Preheat your oven to 375 degrees F. 2. Pat venison dry using paper towels. Season liberally with salt and black pepper on all sides and rub into the meat using a small amount of oil and your hands. Allow to sit at room temperature for up to 30 minutes. 3. Heat a cast iron or oven-proof skillet over medium-high heat. 4. Add the backstrap to the skillet and sear on both sides, 2-3 minutes per side. It should have a nice brown crust. 5. Place the skillet into the preheated oven until the internal temperature reaches 120-130 degrees depending on how you like your steak cooked. Smaller cuts may take 5 minutes, while my 1.5-pound elk backstrap took 15 minutes. Do not cook over 130 degrees or the venison may become tough. 6. Remove the steaks from the skillet to a plate, tent with foil, and rest for 10 minutes before slicing. This will help retain the juices. 7. While the venison is resting, melt butter and combine the remaining cowboy butter ingredients to the melted butter. Serve with sliced venison for dipping. 🥩 Save this recipe and let us know what you think of this one in the comments! #cowboybutter #steak #backstrap #venisonsteak #venison
Cowboy Butter 🤝 Venison. The duo you didn't know you needed! Fair warning, this recipe is on the spicier side 🌶️ so if heat isn't your thing, try omitting the chili flakes. ✍️ What you'll need: 1-1.5 pound Venison Backstrap (Whole) Salt and Pepper 🤠 Cowboy Butter 6 tablespoons butter 4 cloves garlic, minced Juice from ½ lemon ½ tablespoon lemon zest 1 tablespoon dijon mustard 1 teaspoon paprika ½ teaspoon cayenne ½ teaspoon chili Flakes 2 tablespoons parsley 1 tablespoon fresh chives 1 teaspoon thyme Salt and black pepper to taste 🤠 How to make it: 1. Preheat your oven to 375 degrees F. 2. Pat venison dry using paper towels. Season liberally with salt and black pepper on all sides and rub into the meat using a small amount of oil and your hands. Allow to sit at room temperature for up to 30 minutes. 3. Heat a cast iron or oven-proof skillet over medium-high heat. 4. Add the backstrap to the skillet and sear on both sides, 2-3 minutes per side. It should have a nice brown crust. 5. Place the skillet into the preheated oven until the internal temperature reaches 120-130 degrees depending on how you like your steak cooked. Smaller cuts may take 5 minutes, while my 1.5-pound elk backstrap took 15 minutes. Do not cook over 130 degrees or the venison may become tough. 6. Remove the steaks from the skillet to a plate, tent with foil, and rest for 10 minutes before slicing. This will help retain the juices. 7. While the venison is resting, melt butter and combine the remaining cowboy butter ingredients to the melted butter. Serve with sliced venison for dipping. 🥩 Save this recipe and let us know what you think of this one in the comments! #cowboybutter #steak #backstrap #venisonsteak #venison

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