Venison tenderloin / fillet recipe

I’ve got a few tenderloins to cook up tonight. I’ve always just dusted them in a seasoned flour and then fried them in butter. I use the drippings to make a milk gravy and serve then with mashed potatoes. I’d like to try something different tonight ( Just had them the old way on Sat. ) anyone have any suggestions of something different to try tonight. I guess I’m glad that all venison doesn’t taste like the tenderloins do or everyone would want to take up hunting. Thanks in advance for all your thoughts and ides’s.

I enjoy them wrapped in tinfoil, with a bunch of butter and a cut up onion and shrooms. About 12 minutes at high heat, on the top rack YUMMY

These recipes were posted last week….

Enjoy!

(These were my contributions to that post)

Look up Beef Wellington in one of your cookbooks or online. The pastry shell gives it a nice touch.

Shishkabobs. Lots of grilled onions and green peppers.

T h i n l y slice a steak in a spiral around the outside so you have a big, thin flat piece of meat. Place stuffing inside and roll the steak back up. Put in foil or a baking dish and cook low and slow until done. Slice in sections when serving. (For some reason, adding cream cheese to the “filling” just popped in my head. Sounds good, but I’ve never tried it)

Or cube it, bread and deep fry it just like you would fish with Shore Lunch of similar coating. Then dip with a 50,50 mix of creamy ceasar and prepared horseradish (I highly recommend Silver Springs brand h.r.)

Or just deep fry the whole steak. Make sure to use a meat thermometer and do NOT overcook. Excellent way to cook it, albeit more mess/hastle.

Get a SHARP knife and slice extremely thin shavings. Cook VERY BRIEFLY (30 seconds max, although depends on thickness) in hot olive oil until about rare to med rare. Add to stir-fried veggies, some soy sauce and a pack of beef gravy mix/powder.

Gut one freshly killed deer. Take out heart and eat raw. Pass the heart to your buddies to take a bite. (I saw that on in Dances with Wolves, but I’ve never tried it.)

We like them fried in a hot pan with butter. The pan needs to hot enough to seer the meat right away. 1.5 to 2 minutes each side. A little pepper in the pan will work but no salt. Salt on the table. Steaks must be served rare. After the stake is removed from the pan a little wine and mushrooms can be added if you like this on the steak.

Havent found much need to go heavy on the seasonings for the steak. They taste to great just the way they are. Now adding a potato, salad or a couple eggs to the meal will work. A good tail glass of chilled beer goes well with this also.

Shake and Bake, the only way to go!

Wrap em in bacon and toss em on the grill!!!

Marinate in a Soy sauce, brown sugar, red pepper and garlic. Grill to your to your preference.

Sprinkle Lysanders meat rub for beef on room temperature venison backstraps and rub it in. Don’t coat them! Throw them on a super hot grill (I used my IR searing burner for a couple minutes each side. Then move them over to medium heat until they are cooked like you like them. What ever you do do not overcook them. Take them off the grill and let them rest a couple minutes and serve them with garlic mashed potatoes. MMM MMM GOOD! The whole fam loved them.

My new favorite way to enjoy them.

Ferny.

yeah Ferny we think alike.

season them loins up some mrs dash original, lawreys seasoning, and some yaya b’s then lay them on a blazing hot grill for about 5 min a side, then serve with a tooth cracking cold Newcastle or other fine ale…

My favorite is cut them about 1.5″ thick and soak in soy souse for a few hours. Cook on a hot grill long enough for medium rare. DON’T OVER COOK!!!

good old cream of mushroom soup we cut our loins into thin butterfly chops and then trow them in the crockpot with the soup, the whole family loves them.