Venison Tenderloin Recipes?

[EricPeterson]

anyone have good recipes for Venison Tenderloin? Got a nice muley doe and she is all butchered up (by me of course) and ready for the eating. I had a steak last night and it was excellent, not gamey at all.


We pulled the tenderloins, they have never been frozen and I was thinking of grilling them, but am open to suggestions.

[9fingers]

I cut them into about 1" thick medallions, then marinate those for one hour at room temp in a mix of dark soy sauce (NOT Kikoman, - it is the the wrong flavor for this), plum vinegar or lemon juice, olive oil and garlic powder; just enough to cover the meat. Then I drain it & cook it on high heat very quickly on both sides- want to keep it nice & red in the middle. I take it off the heat while still quite rare- it will continue to cook some more as it rests prior to serving.
Best red meat on the planet!

[hogy]

I dry age my venison for at least a week, which really intensifies the flavor. I hang the whole carcass in a cooler and don't butcher it until it's finished aging. Something about the meat being on the bones, I believe it adds to the flavor.

Tenderloin is so perfect as is, I can't bring myself to add marinades or anything else. So it's just kosher salt and cracked pepper. Sear it over charcoal or wood fire, finish it off to medium rare in the oven. The simpler, the better for me.

[fetishfrog]

Yum

Congrats on the doe

I'd go with the following.

Lay out a pound or two of bacon so that the long sides are touching, like a bacon blanket. Place the tenderloins on one side and roll it up into a loaf, like you would a burrito or wrap.

In a skillet on medium high heat, fry for 5 minutes on one side, flip and fry for 3 minutes on the other, and then flip to cook the two uncooked sides for 3 minutes each (in other words, the first flip is a full 180 degrees, the second is 90, the last is 180, so you cook all four sides). Remove, cover and let stand for 5 minutes or so. Slice into 1" thick medallions.

Serve with a raspberry horseradish sauce similar to this one http://www.food.com/recipe/Raspberry...h-Sauce-201597. I combine all ingredients over very low heat and serve the sauce warm though. You can either drizzle the sauce over the medallions of use it for dipping. It shouldn't matter because you should be about 2-3 beers deep at this point anyway.

[rob2001]

Apple sized chunks on a stick over an open wood fire with some seasoning salt. When it's done, dance around the fire and pay homage to the deer gods.

[hogy]

Originally Posted by rob2001

Apple sized chunks on a stick over an open fire with some seasoning salt. When it's done, dance around the fire and pay homage to the deer gods.

There you go.

Why make this divine piece of meat taste like bacon, or anything else for that matter?

[Wayniac]

Originally Posted by 9fingers

I cut them into about 1" thick medallions, then marinate those for one hour at room temp in a mix of dark soy sauce (NOT Kikoman, - it is the the wrong flavor for this), plum vinegar or lemon juice, olive oil and garlic powder; just enough to cover the meat. Then I drain it & cook it on high heat very quickly on both sides- want to keep it nice & red in the middle. I take it off the heat while still quite rare- it will continue to cook some more as it rests prior to serving.
Best red meat on the planet!

I do that with marinating in Marions 20 gauge.. then just before it comes off teh grill - blue cheese and precooked bacon just til the cheese melts MMM!

Another one - for fajitas:
take one tablespoon of Montreal seasoning to 1 part white vinegar, then add water to cover the meat.. I have the meat cut thin BEFORE marinading. Grill it - then serve on a warm flour tortila - add cheese, sour cream, guacamole or whatver.. I like it with just a bit of cheese and lil sour cream.. do a side of black or refried beans.. nice. I have never had muley - just whitetail...

[rob2001]

Originally Posted by hogy

There you go.

Why make this divine piece of meat taste like bacon, or anything else for that matter?

Ya, unless you get a lot of this kind of meat I think it's best to enjoy it straight up. Since you have a nice wood fire going, foil wrap some spuds and toss 'em in.

[Peteyvee]

Originally Posted by EricPeterson

anyone have good recipes for Venison Tenderloin? Got a nice muley doe and she is all butchered up (by me of course) and ready for the eating. I had a steak last night and it was excellent, not gamey at all.


We pulled the tenderloins, they have never been frozen and I was thinking of grilling them, but am open to suggestions.

You shot Bambi's mom? Oh well, the simpler the better. Cracked pepper, kosher salt and grill...

[Tuberoast]

My brother had me over for dinner one night and he had covered his thinly cut steaks in Italian bread crumbs. Very good and I usually shy away from venison.