Venison Tenderloin

[The Holy Roller]

Not braggin' but someone got a nice 11 pointer and some hugh tenderloins. Mrs HR likes to butterfly cut the loin into medallions, marinate in Italian dressing, then grill over medium heat until medium rare. They melt in my mouth.

 

But I'm always interested in hearing how the REAL chefs would prepare them.

[Jimmy Neutron]

I like them fried in butter with salt and pepper. Nothing fancy, but tenderloin of any variety doesn't need much.

[Bier Meister]

i tend to go with medallions as well..... tomorrow or sunday i'll give a nice list of sauces/seasoning to make/use.

[Hat Trick]

Medallions, bacon wrap them and cook them in a garlic/butter/parsley sauce, YUM!

[Bier Meister]

ahhh crickey! i never came back to this....

 

my appologies. was very busy around thanksgiving.

[Bier Meister]

quick gla ze:

 

1/2 C br sugar

1 C soy

1/2 C hoisin

1/4 C gr onion

1/2 tsp sesame oil

[The Holy Roller]

quick gla ze:

 

1/2 C br sugar

1 C soy

1/2 C hoisin

1/4 C gr onion

1/2 tsp sesame oil

 

 

When do you apply the glaze?

[Brewer]

quick gla ze:

 

1/2 C br sugar

1 C soy

1/2 C hoisin

1/4 C gr onion

1/2 tsp sesame oil

 

 

I'll try that.

 

Most of the time, I keep the loins simple. Butter, salt, pepper, garlic and a dash of worchester sauce. Cooked medium rare. Melts in your mouth.

 

Was lucky enough to get three nice deer this year. Besides the loins, steaks, roasts and stew meat, we made 30 lbs of sausage and 10 lbs of brats. My 6 year old daughter helped grind and stuff them. I love the fall.

[Seattle LawDawg]

From an earlier post:

 

Marinade ingredients: (4 – 8 hours or more after butterfly cut)

• 1 can of Coke (why not, it cleans batteries)

• 2 beef bouillon cubes (crushed)

• 2 ounces of cooking oil

• 1 ounce of lemon juice

• 5 splashes of soy sauce

• 3 shakes of garlic powder

• 4 ounces of water

 

Meat: (cut ¾ inch thick- works best if you butterfly a 1 ½ thick piece of loin)

• Elk

• Deer

• Antelope (my preference)

 

Cooking:

• Remove meat from marinade and rinse lightly with cold water.

• Dry meat with paper towel.

• Spread cream cheese in the butterfly cut and fold closed.

• Wrap bacon around the edges and fasten shut with tooth picks.

• Season to your taste with; coarse ground pepper, roasted herb and garlic, Lowery salt.

• Rub the seasonings in with melted butter (you didn’t see me use my fingers).

• When you flip the meat during cooking, spoon on more butter.

[Bier Meister]

When do you apply the glaze?

 

 

 

i would grill your tenderloin (oil, salt, pepper).. and when it is a temperature under where you want it, apply the glaze.

 

other option is to put the tenderloin in the marinade in the sauce and refrigorate over night.. wipe off sauce and grill.

[twiley]

Was lucky enough to get three nice deer this year. Besides the loins, steaks, roasts and stew meat, we made 30 lbs of sausage and 10 lbs of brats. My 6 year old daughter helped grind and stuff them. I love the fall.

 

Do you ship?