Easy and Delicious Recipes
The hottest street food in Korea is croissant waffles, A.K.A croffle, the subject of my most recent fascination. For those unable to travel to Korea, I thought I would make a replica of this delectable treat at home. What are Croffles? Croffles are a mix Read More
This elegant recipe for the BEST Lobster Ravioli sauce has only basic ingredients, which you probably have at your hand, and can be made in just 20 minutes. The lemon brown butter and Pecorino Romano cheese are the star ingredients in combination with a bit Read More
Without a doubt, the finest deer cut is the backstrap. It is a no-brainer why this is one of the best wild game cuts since it is simple to prepare and melts in your mouth—a must-have for any cuisine from a rural farmhouse or romantic supper.
If you’re a fan of game meat, be sure to check my Venison Burger and Elk Burger recipe, this Elk burger is one of the most popular recipes on this website.
Fun Fact: Arby’s is paving the way for the mainstream consumption of game meats. In 2016, Arby’s debuted a venison sandwich, which was a limited-time offering that could only be purchased at a select number of locations. People began lining up hours in advance in 2020 when Arby’s brought it back and sold it across the country for only one day; they were eager to get their hands on one.
However, if you want to make Arby’s venison sandwich, you can. Just substitute venison for beef in this Arby’s beef and cheddar sandwich!
Deer backstrap is exactly what it sounds like. The portion of a deer’s flesh runs down the spine. When it comes to a recipe, it’s best to make it count since you only get two per deer. The spine spans the whole length of the deer’s back and is known as the venison backstrap or venison loin.
But venison tenderloin and backstrap are not the same types of meat. The term “venison tenderloin” refers to the cut of meat located below the backstrap and between the ribs and the rump.
A marinated venison backstrap that is juicy, delicious, and tender is then pan-seared, grilled, or air-fried until it is well browned on the outside and slightly pink within. Creating a recipe for out-of-this-world venison that doesn’t taste gamey is straightforward.
The flavor of venison need not be gamey. This venison backstrap dish is one of my favorites since the marinade enhances the flavor and helps to mask the gamey taste.
Backstrap may be prepared in 3 ways after marinating: pan-seared and finished in the oven, grilled or using an air-fryer. The backstrap of deer is incredibly delicate and juicy when cooked correctly to the optimal internal temperature. You’ll adore it, I can tell!
If not overdone, venison backstrap is a highly tender piece of meat. Venison backstrap is soft, juicy, and tasty when cooked correctly to medium-rare to medium. In fact, venison will still be delicate and juicy even if you cook it to medium well.
The venison backstrap is marinated in this recipe, which adds a ton of flavor and helps to tenderize the meat further.
If the venison is recently taken, you may help eliminate the gamey flavor and draw out the blood by soaking the backstrap in buttermilk for a few hours or overnight. Give it a rinse after removing it from the buttermilk.
There is no need to soak the venison in buttermilk if it hasn’t just been harvested. Mix the defrosted venison with the marinade, cover, and refrigerate for up to 24 hours. Venison may be marinated to provide tons of fantastic flavor while also assisting in eliminating any gamey flavor.
Olive oil
Soy sauce
Lemon juice
Italian seasoning
Apple Cider vinegar or Balsamic vinegar
Worcestershire
Red Wine
Garlic
Pepper
Allow the backstrap to marinade for a minimum of four hours and ideally up to twenty-four hours, turning it over halfway through to ensure that both sides are covered.
Similar to this steak marinade, which uses the same ingredients, this marinade for wild game is also fantastic for beef.
Deer backstrap, also known as venison backstrap, is typically prepared in the pan or on the grill; however, air-fryer venison is rising in popularity due to its efficacy.
Although I like all approaches, I choose to pan-sear and oven-finish my venison backstrap. This seals in all the fluids and gives you a pretty lovely sear.
Use a meat thermometer while cooking venison, as you should with most meat, to prevent overcooking, which makes the flesh tough and dry.
Step 1: Butter or olive oil should be added to a cast iron or stainless steel pan that may be used in the oven.
Step 2: The venison should be well-browned and caramelized on the outside after being seared in the hot pan on both sides. Heat the oven to 375 degrees Fahrenheit while you are searing the venison.
Step 3: Place the venison backstrap-containing oven-safe pan in the preheated oven. For medium-rare to medium, bake for 12 to 15 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Before slicing, allow it to rest for at least 5 minutes.
Step 1: Turn the grill’s heat up to medium-high.
Step 2: For medium-rare to medium, grill the backstrap on each side for 6 to 8 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Before slicing, allow it to rest for 5 to 10 minutes.
For the air fryer version of the venison backstrap, you want to cut your backstrap into steak bites before frying.
Step 1: Pre-heat your air fryer to 400 degrees Fahrenheit for 5 minutes
Step 2: Cut your venison into bite-size pieces, and don’t overcrowd your air-fryer. If needed, cook in batches.
Step 2: Cook for 6-7 minutes. The internal temperature should be 130-135 degrees Fahrenheit. Enjoy!
Remember that it will keep cooking after the meat is removed from the heat source. The temperature will continue to climb 5 to 10 degrees as the remaining heat in the meat continues to cook the meat.
The venison backstrap, for instance, should be removed from the heat source at 130 degrees Fahrenheit and allowed to rest for 5 to 10 minutes until it reaches 135 degrees Fahrenheit if you want it to be cooked to medium (135.5 degrees F).
To avoid overcooking the meat and producing dry, tough meat, I highly advise using a meat thermometer while cooking meat. Here are the temperatures for determining the degree of doneness for the venison backstrap:
I prefer to cook venison backstrap to a temperature of about 135 F. Although not raw, it is still pink and juicy in the middle, and the edges are caramelized.
When you cut into cooked meat without letting it rest, all of the fluids will flow out, leaving you with drier meat. This is because cooking attracts all of the liquids to the surface of the flesh.
Therefore, after removing the cooked venison from the heat source, allow it to rest for at least minutes. This makes for soft, juicy slices by redistributing the liquids throughout the meat.
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Venison Backstrap that has been marinated, then pan-seared, grilled or air-fried until the exterior is well-browned and the interior is just barely pink. Tender, juicy, and full of flavor. Deer meat is straightforward to prepare and melts in your tongue without having a gamey flavor.
Copycat Chipotle Pollo Asado is one of the tastiest grilled chicken recipes I’ve made recently. This chicken is flavorful and tender with lime and orange juice in a chipotle-based marinade. Fans of Chipotle Mexican Grill will recall that the chain finally introduced a fresh chicken Read More
You are concerned about how long it takes to cook salmon at 400 F since it is more complex than you believe in preparing salmon. When cooking salmon, it’s essential to use the proper technique and temperature so that the fresh salmon fillet flavor is Read More
Would you like to make the most delicious and simplest chicken wing brine? With an extra spicy kick, this simple brined chicken wing dish is salty, a little bit sweet, and spicy.
Without a doubt, one of the most well-liked party dishes is chicken wings. I adore chicken wings, especially using a Blackstone griddle, but also Hennessy Chicken Wings, and even these Keto Chicken wings are amongst my favorites, as you may know if you often make my dishes.
There are several benefits to liking chicken wings, including affordability, taste, and crowd-feeding capacity. Is there a way to improve wings even more? Yes, brining them!
When chicken wings are brined, they go from excellent to superb, whether they are baked, fried, or grilled. Learn how to prepare this Simple Chicken Wing Brine; your next batch of wings will be the greatest.
Fun fact about chicken wings: 444 chicken wings set a global record for most wings ever. An individual by the name of Patrick Bertoletti consumed 444 wings in under 26 minutes at the 2015 Wing Bowl eating competition.
5 cups (1.18 L) cold water
70 g kosher salt (≈ 5 Tbsp Morton or 8 Tbsp / ½ cup Diamond Crystal)
40–50 g sugar (3–4 Tbsp; white or light brown)
1 Tbsp apple cider vinegar
1 tsp red pepper flakes
1 tsp cracked black pepper
¼–½ tsp cayenne (optional, to taste)
3 lb (1.4 kg) chicken wings, flats & drumettes
Dissolve. In a large bowl or pot, stir the salt and sugar into 2 cups of the water until fully dissolved (use lukewarm water if needed).
Chill the brine. Stir in the remaining 3 cups cold water, vinegar, red pepper flakes, black pepper, and cayenne. The brine should be cold before adding chicken.
Brine. Submerge the wings completely. Cover and refrigerate 1–3 hours. (For very salty brands or if you’re sensitive to salt, stay on the low end.)
Dry. Drain and discard the brine. Do not rinse. Pat wings very dry, then place on a rack and air-dry 15–30 minutes in the fridge while you heat the oven, grill, or fryer.
Cook. Season as desired and cook by your preferred method. (For extra-crisp oven wings, toss with 1–2 tsp baking powder per pound right before baking.)
Why this ratio? About a 6% salt brine seasons the meat without turning it hammy; sugar balances heat and aids browning.
How long is too long? Over 3–4 hours can make small wings taste overly salty; shorten if using Morton kosher (denser).
Flavor add-ins (optional): Orange peel, smashed garlic, bay leaf, or a sprig of thyme won’t hurt—keep pieces large so they’re easy to strain.
Food safety: Always brine cold and keep refrigerated. Never reuse brine.
Oven: 425°F (220°C) on a rack, 40–45 min, flipping once, to at least 165°F (74°C).
Air fryer: 400°F (205°C), 18–22 min, shake halfway.
Fryer: 350°F (175°C), 8–10 min until crisp and cooked through.
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A culinary method called brining is used to flavor foods, usually meats, and ensure that they remain extremely juicy after cooking. The brine is a mixture of salt and water with flavorings from other carefully chosen substances.
The meat absorbs water and salt from the brine by assimilation and diffusion.
You can absolutely make chicken wings without brining them, but doing so yields moister, more tender, and more delicious wings. In addition to salt, the brine’s sugar will help your wings become crispier, and any spices you add will enhance their taste through absorption.
To get the most flavor from your chicken wings, brine them for around 2 hours. Chicken wings can be brined for anything from a few hours to a few days, depending on the size of the wings and the salinity of the brine (water to salt ratio). Chicken wings are rather small compared to other cuts or types of meat that you could brine.
Obviously, a chicken wing is not as big as a complete turkey or a chicken leg. Due to their size, chicken wings shouldn’t be brined for too long; otherwise, the skin and flesh will become tough and salty. Complete submersion in the brine is ideal for chicken wings.
I’ll say that the brined chicken wings are so delicious that they don’t even need wing sauce, but if you must, you must try the greatest Tiger Sauce! It is very amazing and simple to create. Spicy Chipotle Sauce and Popeyes Blackened Ranch Sauce are my next two picks for chicken wing sauces.
Some delectable carbohydrates that go well with chicken wings are Air Fryer Frozen French Fries or Sweet Potato. Along with a side of blue cheese and ranch dressing, don’t forget to offer a side of very crunchy vegetables like sliced bell peppers, celery, carrots, and cucumbers. In addition, use these fantastic Candied jalapenos.
Make your brine for chicken wings. Depending on the size of the chicken, brine it for the proper period. Before smoking, remove from the mixture and let it completely dry.
Brining chicken wings before smoking them produces wings with more taste and skin that is very crispy. It is advised to brine for around two hours before smoking.
Your chicken wings can brine for around two to four hours. Any longer, you run the danger of having excessively salty meat, regardless of the type of brine and the size of the chicken wings.
Brining chicken wings before frying them produces wings with more taste and skin that is very crispy. It is advised to brine for around two hours before frying.
If you are bringing a smaller piece of meat, such as a chicken wing, brining the meat will make it salty. It’s crucial to avoid letting your meat soak in the brine mixture for an excessively long time because this might cause it to become too salty and alter the texture of the meat.
Bringing does make a difference since it gives the meat more taste. Additionally, it enables the meat to be juicy on the inside and exceptionally crispy on the outside.
Considering how simple it is to make, you’ll be astonished by how wonderfully Air-Fryer ribs turn out, with tender meat and perfectly crisp edges. People were raving about my oven-baked baby back rib recipe a day after I posted it, so it only seems logical Read More
It’s hard to believe how juicy and tender these oven-baked baby back ribs are—cooked till they fall off the bone after being rubbed with a delicious dry rub. Then perfectly cooked while covered in a delicious barbecue sauce. Cook Advice: Cooking baby back ribs in the Read More
It is time for another McDonald’s copycat recipe. After making these delicious Egg McMuffins, and Chicken McGriddles, we’re making McDonald’s hash browns this time. These mouthwatering hash brown patties made from shredded potatoes are cooked to be fluffy inside and crispy and toasted on the exterior.
Since no other recipe even comes close to the original and, in my opinion, doesn’t merit the moniker “Copycat recipe,” the primary cause is wrong or missing ingredients. This recipe has been waiting patiently to be published.
Thus I’ll walk you through the process of making these hash browns in the McDonald’s way today. The best part about them is that you can prepare them ahead of time and freeze them for whenever you’re ready to cook them.
I’m not sure about you, but I consider McDonald’s hash browns among their most delicate items. They’re great in the restaurant, but I think my version is much better when it’s cooked at home!
Once you try these easy and delectable homemade hash browns, you’ll be addicted. That has certainly been the case for me. So far this week, I’ve cooked these for breakfast nearly every morning.
Making these McDonald’s hash browns at home is also great because no harmful ingredients are added, which I appreciate. My meal should not contain anything like sodium acid pyrophosphate or hydrogenated soybean oil!
The original McDonald’s hash browns don’t contain any cheese, cayenne pepper, or other additives. Still, I see most, if not all, online versions that do—missing essential flavors, such as those from beef stock and a little sugar. But don’t worry; you’re going to create something genuine.
The second item that appears to be ignored by everyone is confit cooking. Cooking anything in fat or oil at a reduced temperature is known as confit cooking. Because it changes the starch within, most restaurants “double fried” their potatoes.
As a result, it becomes even crispier when you re-fry it after chilling. Confit, indeed, yep.
Okay, to prepare these delectable McDonald’s hash browns, you just need some basic ingredients. And while this recipe calls for a few more ingredients compared to standard hash brown recipes, they are more than worth it.
Here is all you will need to prepare this simple hash browns recipe:
Since Yukon potatoes have excellent consistency, I occasionally use them to create hash browns, but any potato would work in this recipe. Because the original recipe calls for russet potatoes, I’ve included them.
Regarding the oil, McDonald’s uses a blend of rapeseed and sunflower oils. Any neutral high-heat oil, such as canola oil, avocado oil, peanut oil, or macadamia nut oil, can be used.
3 russet potatoes
1 tsp salt
1 tsp black pepper
1 tsp sugar
6 Tbsp cornstarch
2 Tbsp vegetable oil (sunflower or rapeseed), plus more for frying
1 tsp dry beef stock powder (optional, for extra flavor)
1. Prep the potatoes
Peel and grate the potatoes using the large holes of a box grater.
Place in a bowl of cold water to prevent browning. Stir, then drain and repeat until the water runs clearer.
2. Remove excess moisture
Transfer the grated potatoes to a strainer. Press firmly to squeeze out as much liquid as possible. This step is key for crispy hash browns.
3. Par-cook the potatoes
Heat 1 Tbsp oil in a nonstick skillet over low heat. Add the grated potatoes and cook for 5–6 minutes, stirring occasionally, until just softened.
Drain and let cool slightly.
4. Season and bind
In a bowl, combine the cooled potatoes with salt, pepper, sugar, beef stock powder (if using), and cornstarch. Mix until well combined.
5. Shape the patties
Scoop about ¼ cup of the mixture onto a sheet of parchment paper. Flatten into a rectangle. Add another 2–3 Tbsp of potatoes on top and fold the parchment to press into shape.
Repeat until all hash browns are formed.
6. Fry until golden
Heat 1 Tbsp oil in a nonstick skillet over medium-high heat. Add the patties in batches and cook for 3–4 minutes per side, turning occasionally, until golden brown and crispy all over.
7. Serve
Drain on paper towels and serve hot with ketchup, breakfast sandwiches, or eggs.
Squeeze well: Too much liquid = soggy hash browns.
Keep patties cold: Chilling them for 15 minutes before frying helps them hold shape.
For a deep-fried version, heat oil to 350°F (175°C) and fry until crisp.
Refrigerator: Store cooled hash browns in an airtight container for up to 3 days.
Freezer: Freeze uncooked patties on a tray, then transfer to a bag and freeze for up to 1 month. Cook straight from frozen.
Reheat: Crisp up leftovers in an air fryer or skillet — avoid microwaving to keep them crunchy.
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The smoked pork loin is a delicious meal. It’s a fantastically multipurpose cut that lends itself to a wide variety of seasonings, smokes in a short amount of time, and looks great when served. This recipe for smoked pork loin includes detailed instructions for cooking Read More
