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This trail takes you through the scenic surroundings of Kolding Forest and Marielund Forest, where you can enjoy the beautiful forested nature. In addition, you will also pass Marielundsøen, where you may be lucky to see ducks and other birds. In the forests, you may also be lucky enough to see other animals such as pheasants, squirrels and hares.

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The backstrap, also known as the loin or tenderloin, is a tender and flavorful cut of meat from the deer or elk. It is highly prized for its tenderness and is a versatile ingredient in a variety of recipes. Cooking backstrap in an air fryer is a convenient and efficient method, as it results in a succulent and juicy dish with a crispy exterior.

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Air Fryer Venison Backstrap and Mash Potatoes Mama Z's Texas Kitchen 3.37K subscribers Join Subscribe Subscribed 86 Share 13K views 4 years ago CONROE We cooked up some Venison Backstrap with.

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Discover how to cook a mouthwatering deer backstrap in the air fryer for a tasty meal. No need to brave the cold outdoors or struggle with a charcoal grill..

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Preheat your air fryer to 400°F. Pat dry your venison backstrap with a paper towel and season it with your preferred seasoning. You can use herbs like rosemary, thyme, or oregano, or a spice mix like cumin and coriander. Place the seasoned venison backstrap in the air fryer basket and cook for 10-12 minutes for medium-rare steak.

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Start by trimming off any excess fat, as it can cause the meat to be tough or chewy. Next, season the backstrap with your favorite herbs and spices. You can go classic with salt and pepper, or add some heat with chili powder or paprika. Be sure to rub the seasoning into the meat thoroughly for the best flavor.

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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. Ingredients you'll need for this recipe. Olive oil

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Air fry the backstrap to desired doneness. Well, you can fry with it. Sort of. The air fryer cooks with circulating hot air instead of oil. The results, while not exactly fried, are still pretty good. Benefits are fewer calories (less fat), fast cooking times, and less mess once you are done. Realtree Store

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Bramdrupdam - Heide. Check out this 111.1-mile point-to-point trail near Kolding, Region of Southern Denmark. Generally considered a challenging route, it takes an average of 38 h 55 min to complete. This trail is great for backpacking, birding, and camping, and it's unlikely you'll encounter many other people while exploring.

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Venison BACKSTRAPS in an AIR FRYER!? DELICIOUS + EASY! - YouTube 0:00 / 10:35 • Intro Venison BACKSTRAPS in an AIR FRYER!? DELICIOUS + EASY! Free-Ranging Morgans 656 subscribers Subscribe.

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Jump to Recipe Bacon-Wrapped Venison Backstrap Roast is marinated in teriyaki sauce before roasting in the oven or air fryer. Best and easiest venison backstrap or tenderloin recipe! Perfect for Thanksgiving, Christmas, first day of deer season or Fathers Day dinner. Venison is as organic as it gets!

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Preheat the air fryer to 375°F. Step 3: Place the backstrap in the air fryer basket and spray it with cooking oil. Cook the backstrap for 10-12 minutes, flipping it halfway through cooking.

BACKSTRAP

Start by preheating your air fryer to 400°F (200°C) for about 5 minutes. Rub the venison backstrap with olive oil, ensuring it is evenly coated. Season the backstrap generously with salt, pepper, and any desired additional seasonings. Let the seasoned backstrap sit for about 15-20 minutes to allow the flavors to penetrate the meat thoroughly.

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Set your air fryer to 375 F. Add your venison with ample space between pieces to allow for ample airflow. Air fry for 4 minutes, flip, air fry for 4 minutes more. Pull and allow to rest uncovered for 10-15 minutes before serving. Here is how the internal-temp math shakes out: 60ish F when entering air fryer, 88 F after 4 minutes, flip, 117.

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The cooking time for deer backstrap in the air fryer can vary depending on the size of the cut and the desired level of doneness. For medium-rare meat, cook the backstrap for 8 minutes, flipping once halfway through cooking. For medium, cook for 10 minutes, and for well-done, cook for 12-14 minutes.