Deer Tenderloin

[Guest]

Take the sliced deer tenderloin and coat with flower. Place in a pan of hot cooking oil and quickly brown each side. Once browned, turn down the heat, add worchester sauce, cover, and let simmer till cooked through. It's very tender and tasty.

BB

 

[Liveliner]

Man , I have eaten so much deer for the last two weeks.... All I need is a new way to try it.
Today I had deer roast chopped and placed on light toast with mayo and a big glass of cold milk. Tonight we are having thin sliced venison steak that has been soaked in cold water all day. I will coat it with McCormicks Monterey steak spice then quick fry it in Extra Virgin olive oil (EVO).

 

[jason]

Liveliner - 1/23/2007 6:04 PM Man , I have eaten so much deer for the last two weeks.... All I need is a new way to try it.

</p>

I hear you, man! Deer, deer, deer...I'm starting to get bored with it. Keep the recipes coming! </p>

 

[TennesseeTalker]

Here's another one .. made this last night using the first of my doe meat from TNDoe.

Shepard's Pie

Peel, cook and mash 4 or 5 medium potatos, set aside.

Cook 1/2 cup diced carrots, 1/2 cup diced celery in 1 tsp EVO. When slightly tender, put in bowl.

Brown 1# of deer burger meat, drain, add to bowl.

Cook 1/2 diced onion in 1 tsp EVO, when slightly tender add 1 jar of beef gravy. (you can make your own from beef broth if you want). Add to bowl. Measure and add 1/2 cup baby peas.  Add one tsp of chili powder, or 1/2 tsp of cayenne pepper. Mix well.

Put meat mixture in pie pan sprayed with pam. Top with mashed potatos spreading potatos so that the meat mixture is covered completely. Sprinkle on parmesan cheese. Cook in 425 preheated oven for 25 minutes or until top is slightly brown.

EAT!

Good with hard roll and CB!

TT