Venison Tederloin

[snake eyes]

Yesterday I fried up the venison tenderloin from a doe I harvested
a couple of weeks ago. Had 6 real nice medallions from the loin.
Marinated them in orange juise and a little worcestershire sauce
for 4 hours. Fried them up in bacon grease with some butter.Added
some diced onion at the end. They were great.....Could cut them with a fork. Maybe some of the best venison I have ever eaten.
  Anyone care to share their favorite venison rescipe?
snake-eyes

[vermontfreedom]

I have about 5 favorites:

I do the loins (also as medallions) with butter-sauteed onions and lots of fresh garlic. Prefer good rosemary as the seasoning there. Sometimes over rice, sometimes over egg noodles.

Usually marinate backstrap or good steak in Italian dressing and grill.

Venison burger goes into chili con carne (kidney beans, tomato sauce, tomato paste, kernel corn, carrot, celery, onion, garlic, bay leave, basil or parsley. Top with sour cream or parmesan if desired. Can serve over rice or noodles.

We grind some burger with bacon or bacon ends at somewhere between 1:5 to 1:10 bacon to venison and make a good grilled burger. Adding chopped onions while forming the patties is a nice touch. Always spray lightly with olive oil to preserve moisture.

If my wife and I get 2 or 3 deer, we'll usually make jerky out of the best ham pieces: I slice the meat about 3/16" thick and marinate in some basic liquid concoction...usually a terriyaki mix or super spicy mix. For the terriyaki, I use whatever combination of teriyaki, soy, worcester, olive oil (up to 2-3 Tbs), and liquid smoke (not more than 2 tsp) tastes best in a mix that totals about 2 cups. Cover meat and 'soak' for up to 72 hours. We use a Nesco dehydrator.

See other posts in this forum on venison with juniper, gooseberries, or raspberries

http://www.traditionalmuzzleloadingasso ... php?t=4469

and stroganoff recipes

http://www.traditionalmuzzleloadingasso ... php?t=9290

[melsdad]

Man them recipes sound delicious. Now I just need to harvest some venison. I am looking forward to muzzleloader season that opens the day after Christmas.

[Stryker]

I was never much on the tenderloins, but do love the chops and steaks. I tenderize mine with a meat hammer, sprinkle both sides with a little garlic powder and montreal steak seasoning and grill over medium high heat. 3 minutes on the first side and flip for just 2 more minutes on the other side. Them is Good Eats.

[woodman]

Like to leave the inner loin or tenderloin whole, Butterfly it out stuff with onions ,mushrooms, maybe some green chiles.Tie it shut with cotton stringing, place over inderict heat on the grill with some hickory or apple wood to lightly smoke.
 Woodman

[snake eyes]

I was never much on the tenderloins!

       Stryker,
                   To be honest,give me the tenderloins of your deer,and
you can have the rest of any I harvest,minus tenderloin.Friend, if
you don't like the tenderloin,you have been cooking it wrong!IMHO
snake-eyes

[Swamp]

Ok guy's, this is how I make venison chili. I process my own deer, and I do not make burger anymore, haven't done so in about 10yrs. I use stew meat only (cubed) for my chili. Let me tell you that it makes the best chili you ever tasted.

Just take your favorite chili recipe, but do not use ven burger. Do this instead. Take a roast, steaks, or stew meet, and cut all fat and silver skin off. Brown cubed ven in a pan with fresh garlic and onion, then put into a crock pot. Make sure you have enough!    Add the rest of the ingredients for chili to the crock, and let it cook on low all night long. The ven will litterally melt in your mouth. My wife won an award for this (well her) recipe. Try it.

[Longhunter]

I cut out the back straps and leave them whole. We call them anacondas ...like the snake??? Take a thin fillet knife and slice off the silver/sinew. When you have company take one of the whole loins and cover with Zesty Italian dressing in a deep dish...cover the meat. It only has to stay in the dressing for an hour or so,...then put it on a HOT barbecue grill. Season the meat and Sear it on the hot fire...the dressing seals the juices in the meat. DON'T overcook. Take it off the fire when it's still red/pink inside. Let the meat set/rest for 10 minutes. Slice and enjoy with your favorite beverage.

    it don't get no better than this!

[pathfinder]

The loins NEVER make it out of the woods! I cut them out from inside the cavity build a nice little fire,fry 'em up ina little butter and garlic powder[VERY little] and enjoy!

[Chairslayer]

The loins are cut into medallions, fried in olive oil and served with scrambled eggs. Could be lunch one day or for breakfast the next morning. Either way it's always good.

[Roaddog]

I cut the loin in 2 1/2" chunks stand it on end and flatting them with a meat mallet to make a nice medallion. Then bread them with flower, egg, cornmeal. Brown in olive oil and put in a low oven for 40 min. The top with mozzarella cheese. I make a marinara sauce and cook spaghetti while the meat is in the oven. Serve with meat spaghetti and sauce with Parmesan cheese over the top.. Venison Parmesan.

[Longhunter]

OK, lets clarify... I call the small inside loins  "tenderloins" and the outside strips that run down  the back on each side of the spine, those are "backstraps" ...

pathfinder, when you're fixin those tenderloins in the woods, do you fry em in your folding handled skillet?... :lol:  
You gotta be careful and not eat too much fresh meat before it's had a chance to cool proper....it'll give you the scoots. :oops:

[Chairslayer]

OK, lets clarify... I call the small inside loins  "tenderloins" and the outside strips that run down  the back on each side of the spine, those are "backstraps" ...quote]

That's the way I call em too.

[pathfinder]

Yup,I use my "undocumented" folding skillet. I'll have to keep your word of warning about fresh meat in mind. I've not experienced the troubles you had, but I did come down with a serious case of "Ineedanapitis"

[Riley/MN]

Just ran across this quote

The way we commonly used our sugar while encamped was by putting it in bear's fat until the fat was almost as sweet as the sugar itself, and in this we dipped our roasted venison. (Smith 1750’s, 37)

Haven't tried it, but it sure sounds good...