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12-13-2007, 07:02 PM
|  | B&C 140 Class | | Join Date: Jan 2007 Location: Appleton WI
Posts: 957
| |  Tenderlion
Does anybody have any good recipes for venison tenderloins?
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12-13-2007, 08:14 PM
|  | B&C 180 Class | | Join Date: Mar 2007 Location: NY
Posts: 3,608
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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
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Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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12-14-2007, 09:14 PM
| | B&C 100 Class | | Join Date: Nov 2007 Location: kenosha, Wisconsin
Posts: 92
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i agree tenderloin is good with just a little salt and pepper.
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02-04-2008, 07:41 PM
| | Scrub Buck | | Join Date: Feb 2008
Posts: 16
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Wrap it in bacon and put toothpicks in to hold it and grill it medium rare on the grill. Awesome meal!
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02-05-2008, 07:39 AM
|  | B&C 140 Class | | Join Date: Jan 2008 Location: NE. N.Y.
Posts: 517
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I LIKE MINE MED RARE WITH SALT PEPER AND ONIONS. I JUST MIGHT HAVE THAT FOR LUNCH 
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03-09-2008, 06:09 PM
| | Moderator | | Join Date: Nov 2007 Location: Oregon, Ohio
Posts: 6,876
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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.
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03-18-2008, 09:46 PM
| | Moderator | | Join Date: Nov 2007 Location: Oregon, Ohio
Posts: 6,876
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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.
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03-21-2008, 01:02 AM
| | B&C 120 Class | | Join Date: Nov 2007 Location: licking county OH
Posts: 100
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Quote:
Originally Posted by joel the signman  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 |
Amen brother!!!!!!!!!!
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03-21-2008, 06:16 AM
| | Moderator | | Join Date: Nov 2007 Location: Oregon, Ohio
Posts: 6,876
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Varity is the spice of life in more ways than one, to each his own on what flavor is!
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03-21-2008, 06:33 AM
|  | Moderator | | Join Date: Nov 2006 Location: Tennessee
Posts: 5,645
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Quote:
Originally Posted by Hunting Man 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!!
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