Tenderlion
 

Does anybody have any good recipes for venison tenderloins?

this is the finest cut of meat i like mine broiled till medium rare with just a salt and pepper rub the cut is so tender and juicy i think adding anything to it robs it of the true flavor

i agree tenderloin is good with just a little salt and pepper.

Wrap it in bacon and put toothpicks in to hold it and grill it medium rare on the grill. Awesome meal!

I LIKE MINE MED RARE WITH SALT PEPER AND ONIONS. I JUST MIGHT HAVE THAT FOR LUNCH:rolleyes:

I tend to marinade just to change flavor time to time. Bacon wrap always good. Olive oil/course black pepper/garlic/rosemary/ and yes time, will give you a very nice tasting meat on the grille or in the oven. Moderation in all spices generally will yield best results.
For the backstrap: I like to 1/4" cut dip in egg/milk roll in cracker crumbs and bake on cookie sheet at 400* flipping once till meduim rare. This is great.
However, the very best part of the deer: neck roast in slow cooker for 10-12 hours! It just don't get any better than that.

One more: I use my pressure cooker a lot. 60 minutes with the meat (large roasts) and liquid. Then de-pressurize, add the veggies, and just bring the cooker to first rattle (steam release) and shut down & enjoy. For the liquid, I use soy, teriyaki marinade, worchester sauce, garlic, onion, water, course black pepper.The meat will fall apart, the veggies will be done. I do this at work for lunch. I have a big pressure cooker that takes 3-4 lg roasts and a lot of veggies, small cookers amy take less time.

Amen brother!!!!!!!!!!

Varity is the spice of life in more ways than one, to each his own on what flavor is!

I think im with you on that huntingman. we may rob it of its original flavor but a nicely marinated slab of meat sure taste well!!