deer tenderloin

[marlinman3030]

hey do yall know any good recipes for deer tenderloin?

[jimbires]

I slice it about a quarter inch think . dip it in egg . dip it in bread crumbs . and pan fry it in bacon grease . I'm not much of a cook , and they will usually melt in your mouth . very little game taste , for those that prefer beef . give it a try . Jim

[Arnie Oakley]

I like to put tin foil(sprayed with Pam) on the grill, low heat. Cut the tenderloin into bite size pieces, toss on the grill with onion slices and mushrooms. Add a little pat of butter when the meat is half cooked. Garlic salt and fresh ground pepper. Keep stirring as the meat cooks and be careful that the butter doesn't burn. Very simple, very good!

[Athabasca]

Deer tenderloin isnt really all that big so I usually brown the entire strip in a cast pan with whatever seasoning you like.
I like it on the rare side so after cooking I pull the whole strip out of the pan and whip up some pan gravy.
Then slice up thin and drizzle with gravy and serve.

[lovestohunt]

This is my very favorite recipe for venison.

The marinade recipe is for 3 lbs of meat. If you don't have 3 lbs, don't sweat it. Take the tenderloins out and soak in salt water for 6-12 hours. Dry on paper towel.

In a bowl, cut up 1 onion, 1 clove garlic and mix with 3/4 cup oil, 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp white vinegar, and 2 tsp ginger. I personally go heavy on the soy and ginger. Marinade for 24 hours. Grill for 3-4 minutes on each side. Enjoy.

This is great for tenderloin, backstraps, or cubed up roast.

-Jess

[COelkhunter]

Usually cook the tenderloins the night of the kill, so ingredients are usually limited to what I have for other meals.... Standard recipe is: slice the tenderloin into 1/2" to 1" slices, heat up some olive oil in the skillet until very hot, salt and pepper the meat (I'll also usually add a little garlic powder, onion powder, and a quick shake of Mrs. Dash Extra Spicy), throw it in the skillet, cook for about a minute or tow on each side and serve hot.... I agree with Atha, you have to serve tenderloin rare, so be careful to not overcook otherwise you get mini hockey pucks to chew on!!

[HOGWILD]

Old Arkansas White tail recipet: Cut your steaks 2" thick and use a old coke bottle to tenderize each side and do not over do it! but do both sides and then lightly salt pepper & flour and drop in Olive Oil and do not over cook or cook too fast! simple is better!! OOPS i forgot Green Chili smothered once it is finished!! been in NM too long!!

[Flatcoat1]

I do not like to cut my tenderloins -feel it lets out too many juices. I cook it whole and simple usually. On the grill with a little Kosher salt before it goes on. Serve on the pinkish side - use a thermometer or the thumb method to tell doneness. Deer loin I use many different recipes. Keep it simple, keep it good!

[Clodhopper]

Dang it! I just finished dinner and after reading all these recipes my mouth is watering so bad that I am about to drown!!!!!!!!!!!!

[Cabela's Rocks]

SIMPLE AND EASY BUTTYERFLY STEAKS!

I usuall make butterfly steaks out of the backstraps and tenderloins, soak them in liquid smoke for about a hour and then slap them on the grill for a few minutes on each side (don't overcook). You can add whatever seasonings you enjoy as well. Served with corn on the cob (cooked on the grill in foil with butter and seasonings) and baby potatoes will fill you up to your hearts content!