Venison Tenderloin's

[protectionisamust]

Does anyone have a good tenderloin recipe? I have some tenderloin's in the freezer and would like to something different than just throwing it on the grill.

Please share if you have a good recipe that I can use?

Not backstrap, but tenderloin recipes.

[OpenSights]

Does anyone have a good tenderloin recipe? I have some tenderloin's in the freezer and would like to something different than just throwing it on the grill.

Please share if you have a good recipe that I can use?

Not backstrap, but tenderloin recipes.

whole or steaks? I have recepies for both.

[protectionisamust]

whole.

I don't see how you can cut Loins into steaks? Not much there.

These are the loins that I took out of chest of the deer, not the back straps.

[OpenSights]

Ok, inner loin. Out east those are the back straps and the loin is on the back, regional thing I guess, like I have tag sales and out here people sell their garages...

Ok,The shrimp stuffed probably wouldn't work, here's one, it's for steaks, but would probably work for ya.. Merlot loin:

1 large garlic clove (five works for me)
1tsp pepper
1/2tsp Italian seasoning
2tbs, plus 2 tsp olive oil
1 loin
2tbs chopped onion
1/2 cup sliced onion
1/2 cup beef bouillion
1/4 cup merlot wine
1 tsp Worcestershire
2 tsp butter
in a bowl, garlic, pepper, Italian seasoning and 2 tsp of oilmix and rub on loin, refridge. for 2-3 hours
add the rest of the oil and 1tsp butter to a skillet med high, cook loin till pink in center, remove, add onions, mushrooms saute then add beef bouillion, merlot and worcestershire, reduce about half add 1 tsp butter, and pour over loin.
enjoy.

[protectionisamust]

Sounds damn good. i will try this one on Saturday.

Whats the shrimp recipe you have? I have a few backstraps still and
would like to try something different with those also.

If it involves "shrimp". it has my name all over it and would like to try it.

[OpenSights]

Sounds damn good. i will try this one on Saturday.

Whats the shrimp recipe you have? I have a few backstraps still and
would like to try something different with those also.

If it involves "shrimp". it has my name all over it and would like to try it.

Had a long day and not much free time tonight. I'll write it down later, or maybe scan and send it to you, Haven't tried any of these yet, but they do sound good. Normally I just have the wife fry the loins up, good, but I agree, something different would a nice change. If you don't hear from me by Thursday shoot me a pm, things are pretty hectic right now.

[bw210]

Does anyone have a good tenderloin recipe? I have some tenderloin's in the freezer and would like to something different than just throwing it on the grill.

Please share if you have a good recipe that I can use?

Not backstrap, but tenderloin recipes.

straps or loins - doesn't matter - simply grill and brush on 50/50 mixture of maple syrup ( the real stuff, not the crap from the store ) and Worcestershire. Flip and baste 3-4 times and you won't believe what you taste. FAR from just throwing on the grill. IN/MI state line deer is the best tasting around - look at their diet. Just about everybody says"whatttt" until they taste. Now everybody brings their loins over for grilling and I don't mind a bit as I taste a chunk here and there to make sure they're perfect :thumbup:

[CnA]

A real simple method I use all the time is to marinate the venison loin, tenderloin or backstrap for about an hour in Zesty Italian salad dressing, then grill to medium rare. DO NOT fry in a pan, it just does not work.

The dressing really complements the tenderloin without overpowering it.

[Done Deal]

The best time to do mini's is right after you strip them out (after hanging) and cooking them.

They just are NOT the same if you freeze them or let them case over.

[Hawgrider]

The best time to do mini's is right after you strip them out (after hanging) and cooking them.

They just are NOT the same if you freeze them or let them case over.Agree! They rarely make it home from deer camp and they will never see the freezer:D

[bw210]

Agree! They rarely make it home from deer camp and they will never see the freezer:D

Indeed - fast food at its best

[josey wales]

mine are always dinner the night of the kill or breakfast the next morning,
about 4-5 minutes on the grill or open fire a little salt and pepper.
i'am starting to get hungry for fresh venison.

[Toledo Kid]

mine are always dinner the night of the kill or breakfast the next morning,
about 4-5 minutes on the grill or open fire a little salt and pepper.
i'am starting to get hungry for fresh venison.Amen!!! No Need :nono: to doctor up a great piece of meat!!!

[OpenSights]

1 whole tenderloin
1/2-1 cup Itialian salid dressing
12 cooked and peeled shrimp
1 tsp Old Bay
1 tbsp butter, melted
2 tsp lemon juice
2 slices of bacon

Cut loin lengthwise to within 1/4 to 1/2" of bottom to butterfly. Place loin in Itialian dressin to marinate 4 hours, no less. cook shrimp in water with Old Bay, peel. Add lemon juice to melted butter, drizzle over shrimp. Place shrimp end to end in loin top with bacon strips (doesn't say cooked or not , but I assume cooked, close and secure with toothpicks or string. Place in broiler pan and roast at 400 degrees or until rare.

Wine sauce

1/2 cup butter, the real stuff
1/4 cup finely chopped onion
1/2 cup sliced mushroom
1-2 large garlic cloves minced (or 1-2 Large bulbs IMO)
1/2 cup white wine
!/2 tsp Worchestershire sauce

Melt butter, saute onion, mushrooms and garlic untill tender. add wine and Worchestershire, slowly simmer, reduce by half.

Slice loin, remove toothpicks or string, spoon on wine sauce.

[OpenSights]

10 1/2 oz double strenght beef broth
1/2 cup water
1/4 tsp ground cinnamon 2-3 tsp cream style horseradish
16 oz can whole berry cranberry sauce
3-4 lb venison roast
salt and pepper to taste

Boil and constantly stir everything but roast. Place roast in crock pot and pour boiling sauce over roast. Cook on low 6-8 hour or untill tender. Serve roast with sauce.

[OpenSights]

like I said, I haven't tried these, but they sound good. Let me know if they turn out ok.

[langenc]

My sons would say- "Dont over cook em" should be nearly red in the middle when done.

[Quack Addict]

The inner loins never get frozen.

One of my favorites that is ultra simple is to slice the loins across the grain about 1/16" thick. Season with a little salt & pepper and pan fry with a little veggie oil, along with some onion and mushrooms. You can eat it just like that or get fancy and put it on a hogie bun, topped with a slice of melted provolone cheeze (may need to put the sandwich in the microwave for 20 sec to melt the cheeze) and add a few pickled banana peppers on top. It's like a Big John sandwich, but better.

[Done Deal]

The inner loins never get frozen.

One of my favorites that is ultra simple is to slice the loins across the grain about 1/16" thick. Season with a little salt & pepper and pan fry with a little veggie oil, along with some onion and mushrooms. You can eat it just like that or get fancy and put it on a hogie bun, topped with a slice of melted provolone cheeze (may need to put the sandwich in the microwave for 20 sec to melt the cheeze) and add a few pickled banana peppers on top. It's like a Big John sandwich, but better.

Now yur talkin my language....

I guess it doesn't hurt to have a stove and microwave in the building where we cut....

[OpenSights]

Now yur talkin my language....

I guess it doesn't hurt to have a stove and microwave in the building where we cut....

Microwave?!?!?!? for frozen butter maybe?

[LivoniaDan]

The first time I ever had tenderloin, it was just pan fried in butter, garlic and salt/pepper..... Simple and delicious. Medium rare of course.

[Done Deal]

Microwave?!?!?!? for frozen butter maybe?


Warming buns or whatever....

Quite honestly, it was part of the load we brought back after we moved daughter down in SC from one town to another after grad school.

So, since we probably bought it to begin with, figured that it may as well be put to use instead of staying boxed up forever and a day.

[OpenSights]

Warming buns or whatever....

Quite honestly, it was part of the load we brought back after we moved daughter down in SC from one town to another after grad school.

So, since we probably bought it to begin with, figured that it may as well be put to use instead of staying boxed up forever and a day.

Ok, looked like you'd cook the Venni in it! Didn't think that sounded right, just checking.

[Done Deal]

Ok, looked like you'd cook the Venni in it! Didn't think that sounded right, just checking.

Who you callin stupid?

[Quack Addict]

Ok, looked like you'd cook the Venni in it! Didn't think that sounded right, just checking.

No self respecting individual cooks ANY meat in a nuke, not even :spam:

The microwave trick for melting cheese over a venison steak & cheese works awesome - it melts the cheese and softens the bun at the same time.

[OpenSights]

Who you callin stupid?

lol!

I have been known to thaw it in the nuke'r in a pinch, don't like doing it, rather let it taw in the fridge a day or two depending on how big the package is.

Didn't think of it till now, one of the maintenance guys at one apt. complex that we take care of said his dad would take the quarters whole and freeze them. When he wanted a steak he'd put it through the band saw. Thought it was a great idea, until my dad reminded me of how hard deer bone is and how expensive the bands can be. Have yet to check out harbor frieght's prices.

[Done Deal]

lol!

I have been known to thaw it in the nuke'r in a pinch, don't like doing it, rather let it taw in the fridge a day or two depending on how big the package is.

Didn't think of it till now, one of the maintenance guys at one apt. complex that we take care of said his dad would take the quarters whole and freeze them. When he wanted a steak he'd put it through the band saw. Thought it was a great idea, until my dad reminded me of how hard deer bone is and how expensive the bands can be. Have yet to check out harbor frieght's prices.


Heck with the band saw....easier to just bone it out and be done with it.

[OpenSights]

Heck with the band saw....easier to just bone it out and be done with it.

yep.... first thing I said was "Wouldn't you want to cut 'em before you freeze them?" "Marrow"... sonetimes I have a blond momen't. This year I plan on trying sonething along these lines. One doe for berger only! the rest steaks and jerky.

[Armed citizen]

Jack Daniel's-Coca-cola-a lil' Garlic salt-Fresh ground pepper. Let it marinate in the frig. about 4 hours or so.

[garyjt]

My sons would say- "Dont over cook em" should be nearly red in the middle when done.

that is correct

[Hawgrider]

Amen!!! No Need :nono: to doctor up a great piece of meat!!!I read all the proposed recipes here and yes some sound pretty good with the most unique one being the Jack and Coke marinate. But I agree with the T kid don't cover up a great cut with too much crap. Get back to basics and try just using some real butter and some real onion and if ya have to..... a clove of garlic. Doesn't get much better in my book.:wink:

[Tophe]

They make really good steak fajitas. Just cut them into strips.

Yumm.....I think I have a pack in the freezer still.....

[OpenSights]

They make really good steak fajitas. Just cut them into strips.

Yumm.....I think I have a pack in the freezer still.....

LOL, after the late season last year, my buddy said "We had venison tacos last night." I hadn't thought of that, turnd out good. Fajitas sound like a good idea. I need to get a vacu-seal thing, I've had some freezer burnt meat come out the last couple of weeks.

[churchsparkey]

This is a recipe I have tried and my guest love it. Sounds kind of strange but it's great, try it. This first version is the one I have tried but I found the other one and it doesn't sound half bad either. Let is boil down to a thick sauce. It will take the full 40 minutes to get it there.

Grill your venison with garlic, salt, pepper, and some Rosemary. Slice the tenderloin's about 1/2" thick and pour the gastrigue over the venison and enjoy.

• 2 cups Blueberries washed
• 1 cup Balsamic Vinegar
• 1 cup Sugar
• 1/4 cup Water
Instructions
Add all ingredients to a medium saucepan, bring to a boil, then reduce to a simmer
Simmer for 20 to 40 minutes till gastrique acquires desired consistency.
Strain,
Substitute Black Berries or Raspberries and white wine.

---------------------------------------------------------------------
venison loin (sliced)
1/4 cup olive oil
1/4 tsp. sage
salt and pepper
1/2 cup Stilton blue cheese (softened)

Endive:
1/2 white wine
1/4 tsp. thyme
salt and pepper

Blueberry Gastrique:
1/4 cup blueberries
2 tbsp. sherry vinegar
2 tbsp. sugar
1/2 cup beef stock

Preparation:
Marinate venison with sage, salt and pepper, and olive oil; place Stilton cheese between layers of venison; sear in hot skillet on both sides for six minutes. Braise endive over low heat in covered plan with white wine, thyme, salt and pepper, for eight minutes.

For Gastrique:
Place sugar in hot pan; add vinegar, blueberries and beef stock; reduce till berries are softened to sauce consistency.

Plate venison and endive. Spoon blueberry gastrique onto venison.

[Ruger]

The first time I ever had tenderloin, it was just pan fried in butter, garlic and salt/pepper..... Simple and delicious. Medium rare of course.

:yeahthat:

My GrandFather said anything else added would be a disrespect to the animal!

His way was to allow the meat to come to room temperature, get his iron skillet down and heat it up dry and then pour a whole stick of melted clarified butter with all the seasoning already added into the pan and flip the tenderloin a few times, usually no more then 4 or 5 minutes for the whole thing. The flavor still haunts me today.

[Sweet James]

Ok, inner loin. Out east those are the back straps and the loin is on the back, regional thing I guess, like I have tag sales and out here people sell their garages...

Ok,The shrimp stuffed probably wouldn't work, here's one, it's for steaks, but would probably work for ya.. Merlot loin:

1 large garlic clove (five works for me)
1tsp pepper
1/2tsp Italian seasoning
2tbs, plus 2 tsp olive oil
1 loin
2tbs chopped onion
1/2 cup sliced onion
1/2 cup beef bouillion
1/4 cup merlot wine
1 tsp Worcestershire
2 tsp butter
in a bowl, garlic, pepper, Italian seasoning and 2 tsp of oilmix and rub on loin, refridge. for 2-3 hours
add the rest of the oil and 1tsp butter to a skillet med high, cook loin till pink in center, remove, add onions, mushrooms saute then add beef bouillion, merlot and worcestershire, reduce about half add 1 tsp butter, and pour over loin.
enjoy.

That sounds real nice. I'm gonna try this this weekend. Yummy!

[nitron1ck]

:yeahthat:

My GrandFather said anything else added would be a disrespect to the animal!

His way was to allow the meat to come to room temperature, get his iron skillet down and heat it up dry and then pour a whole stick of melted clarified butter with all the seasoning already added into the pan and flip the tenderloin a few times, usually no more then 4 or 5 minutes for the whole thing. The flavor still haunts me today.


Sounds like my grandpa. He lets it thaw, and then in a pan pretty much just wars it up. few minutes on each side and hes ready to go! I personally like mine medium, but no more than that

[SIDE ARM]

Now that I've drooled all over my keyboard.

Still my favorite is wrapped in bacon, cooked Med. Rare over the fire the night the deer was taken. A warm hoggie roll and some grey poupon! Freakin' Heaven!

Too bad they only come with 2!