Deer Tenderloin

[cooperjd]

that sounds good jmax, but i dont' think i could do anythign with my tloins except grilling. have you used steaks for this recipe instead of loin?

 

[carolf29]

I cut the loin into pieces about 1/2" thick, soak in milk then dip into a mixture of flour, salt and pepper and fry them. Goes great on a biscuit with a plate full of eggs and hashbrowns. emoHungry

 

[Jmax]

cooperjd - 8/28/2006 11:05 PM

that sounds good jmax, but i dont' think i could do anythign with my tloins except grilling. have you used steaks for this recipe instead of loin?

Yes, Coop I have and it works well with the hind sections as well. The only problem I have run into there is if you get an old big buck it is tough. I fry my tenderloins by tenderizing them, putting them into an egg and milk solution and soaking them for about an hour. Take them out and dip off, drop in a batter of floor, cajun seasoning and Mrs. Dash original and salt and pepper to taste. Cook to golden brown but again do not overcook deer, with not much fat it is tough if cooked too long.emoHungry Jmax

After reading this I think I am going to have this for supper. I still got some round steaks in the freg from a couple deer last year and now I am hungry for it. Deer on rice here I come.emoLaugh Jmax

 

[carolf29]

That doesnt sound bad for us for dinner tonight either. LOL... Menu Planning 101 on the Forum!!

 

[Guest]

Bprice - 1/12/2006 3:38 PM

Got a bunch of tenderloins in the freeze, looking for some tasty recipes for them.

Thanks guys.

Brandon her is my favorite for deer loin:

1 cup extra virgin olive oil
1 cup soy sauce
4 or 5 cloves of garlic finely chopped
1 tablespoon black pepper
1/4 cup brown sugar
1/2 teaspoon ground ginger

stir all ingredients together untill the brown suger is disolved
slice loins into 1 inch thick pieces
marinate the meat in a ziploc bag overnite in the fridge laying flat and turning over every time you open the fridge
Grill them on a hot grill for just a couple minutes on each side or sautee in good olive oil
Either way cook 'em hot and cook 'em fast but don't overcook. I like mine rare to medium rare
Bon Apetite

Cheez

p.s. this recipe is also great for any meat

 

[JDEES]

cut the loin 3/4 of the way thru....stuff with cream cheese.......wrap in bacon...........place on grill until doneemoThumbsup



There's no better way to eat it!

 

[TennesseeTalker]

Dang JDees!! That sounds delicious!!!! Wish I had one to try out.

Might just have to seriously think about that deer hunting option.

TT

 

[Ronnie Garrison]

I cook most deer in a crock pot to keep it moist and tender. Love fried tenderloin too. Try putting the tenderloin in a crock pot with a couple of packs of onion soup mix - add enough coffee or water to cover it and cook till it falls off the bone. Simple and good.

 

[JDEES]

TT,
It is delicious! Compliment it with some mac/cheese, butterbeans, and sweet tea. Theres a meal thats fit for a king!

 

[Liveliner]

Soak tenderlion overnight in cold water with one tablespoon of apple cider vinager. Rinse in cold water and season with McCormics Monteray Steak Spice. Lightly coat with flour. Cook in a preheated castiron skillet with peanut oil or extra-virgin olive oil at a medium high heat. Turn often untill done to your taste. When you fry meat at a higher heat, it seems to obsorb less oil and maintains it's taste better.

 

[Holeshot]

I cut mine into 1/2" slices, and marinate them in Zesty Italian Dressing the nite before, then in a Ziplok Bag add Italian Bread Crumbs, a little Parmesen Cheese (or how ever you spell it), Season Salt, Pepper, and a little Galic Powder, shake, added the Venison, shake, and through in the Frying pan. (just the Venison not everything LOL!!!) emoThumbsup