Favorite venison tenderloin recipe

[fish-r-man]

Hey everyone, looking to expand my recipient collection. What's your favorite way to cook tenderloin?

 

[aron]

Tenderloin usually gets just a simple salt and pepper dusting grilled medium rare at most. Usually is paired with fried heart and onions in butter done in a cast iron pan. However, I'll take the backstrap over the tenderloin.

 

[guywhofishes]

grind some coarse pepper onto a cutting board. follow up with coarse sea salt and a little cayenne pepper - your goal is to create a nice even mix of whatever amount suits your taste - then roll a whole or half slightly tacky tenderloin across the board like a tube so it picks up a nice even coating

after letting it sit for a few minutes fry it whole in a medium oiled pan - like a big bratwurst - keep rolling it and brown it on all sides - a loin is not perfectly round but slightly oblong so you might even have to tend it (hold it and keep it from rolling over) - start on the two "narrow sides" that don't want to let the roll stand up on their own - that way as it cooks/firms it gets almost perfectly round - your goal is perfect round and you can almost get there

using a quick-read thermometer check the internal temp of center - but not a lot - don't pincushion it. stop cooking immediately when on low end of medium rare (130)

the skinnier ends will be slightly more done (for the ladies usually)

slice it on a bias and serve with a port wine reduction or some sort of currant/raisin old schooly sauce

roast spuds and/or root veggies of some sort are perfect alongside - think primeval

here's bison pic off the web - but this is what you're after - you can't get this by frying slices - you gotta broil/grill/fry it whole

slice after resting for that perfect clear pink juicy finished product

this is backstrappable too of course

- - - Updated - - -

(that pic is too perfect now that I look at it - they used a sous vide for sure to achieve that perfection of doneness)

 

[Rowdie]

Slice to desired thickness and fry in butter until medium rare. Quick easy tasty

 

[Kurtr]

Tenderloin usually gets just a simple salt and pepper dusting grilled medium rare at most. Usually is paired with fried heart and onions in butter done in a cast iron pan. However, I'll take the backstrap over the tenderloin.

speaking of heart i finally manned up kept one and me and the kid ate it. They are excellent

 

[measure-it]

My favorite meal off a deer is FRESH sliced venison liver fried with bacon and thin-sliced yellow onions. Add sliced heart and tenderloin medallions for the weak people that don't appreciate yummy liver.

 

[bigcatpike]

My favorite meal off a deer is FRESH sliced venison liver fried with bacon and thin-sliced yellow onions. Add sliced heart and tenderloin medallions for the weak people that don't appreciate yummy liver.

Real men eat the liver raw while field dressing and salt it with deer piss:::

 

[Account Deleted]

Liver is a filter. I don’t eat filters.

 

[measure-it]

Ya, but the liver only filters things that taste good and are good for you!

 

[Account Deleted]

Haha, no.

 

[measure-it]

Two secrets to good liver are: 1-don't over cook--it tastes like minerals and is tuff as hell. 2-fresh is the secret--slice 3/8 to 1/2" thick, lightly coat in seasoned flour, and fry in the bacon fat on medium heat til just past the blood stage. Damn, i just got very hungry!

 

[Muzzytipped]

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 135 degrees F
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

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Ingredients: [h=2]Venison Medallions with Whiskey, Mushroom & Horseradish Cream Sauce[/h]

• 1 lb Venison tenderloin
• Kosher/sea salt, to taste
• Freshly cracked black pepper, to taste
• 2 tbs. butter
• 1/2 cup onion, diced
• 1 cup button mushrooms, finely diced
• 1/2 cup of whiskey
• 1/2 cup of beef broth
• dash of salt
• 1/4-1/2 cup of sour cream, or to taste
• 1/2 tsp. of prepared horseradish, or to taste
• 1 tbs. of chives, chopped
• Milk, a few tablespoons

Directions:

• 
  [*=left]Season the venison with salt and pepper
  [*=left]Chop one cup of mushrooms and 1/2 cup onion
  [*=left]Saute onions in pan with two tablespoons butter
  [*=left]Add mushrooms; cook for another five minutes
  [*=left]Turn burner off and pour 1/2 cup of whiskey into pan. Cook until alcohol evaporates– about a minute
  [*=left]Pour in 1/2 cup of beef broth and reduce by half
  [*=left]Reduce heat to low and whisk 1/2 cup of sour cream and 1 teaspoon of horseradish–or to taste
  [*=left]Whisk in the milk and chopped chives; salt and pepper to taste
  [*=left]Grill venison until medium rare
  [*=left]Serve marinade over venison medallions

 

[measure-it]

Who is this Muzzytipped guy? He needs to invite me over for that recipe.

 

[SDMF]

grind some coarse pepper onto a cutting board. follow up with coarse sea salt and a little cayenne pepper - your goal is to create a nice even mix of whatever amount suits your taste - then roll a whole or half slightly tacky tenderloin across the board like a tube so it picks up a nice even coating

after letting it sit for a few minutes fry it whole in a medium oiled pan - like a big bratwurst - keep rolling it and brown it on all sides - a loin is not perfectly round but slightly oblong so you might even have to tend it (hold it and keep it from rolling over) - start on the two "narrow sides" that don't want to let the roll stand up on their own - that way as it cooks/firms it gets almost perfectly round - your goal is perfect round and you can almost get there

using a quick-read thermometer check the internal temp of center - but not a lot - don't pincushion it. stop cooking immediately when on low end of medium rare (130)

the skinnier ends will be slightly more done (for the ladies usually)

slice it on a bias and serve with a port wine reduction or some sort of currant/raisin old schooly sauce

roast spuds and/or root veggies of some sort are perfect alongside - think primeval

here's bison pic off the web - but this is what you're after - you can't get this by frying slices - you gotta broil/grill/fry it whole

slice after resting for that perfect clear pink juicy finished product

this is backstrappable too of course

- - - Updated - - -

(that pic is too perfect now that I look at it - they used a sous vide for sure to achieve that perfection of doneness)

I agree with all of this except I use the grill for heat instead of a pan. Also, I typically use melted butter to hold the seasonings onto the meat rather than olive oil.

 

[NodakBuckeye]

I once had a recipe for backstraps that envolved butterflying 6"sections and laying fresh mozarella and sun dried tomato and then rolled up jelly roll style. Tie up and sear quick and into a 400° oven for a few minutes. Made a wine and mushroom sauce to go over. I'll see if I can find it again, pretty tasty.

 

[LBrandt]

Plain butter or bacon grease and fried to just medium rare. The best the night or day of the cut up and let the taste of the venison shine through.