I know this isn't in the right section, but this area gets more action than the recipe section. I got my first bow kill this week, photo and story to come soon... I've got the loins in the fridge, since it was cleat to eat them asap and not to freeze them. I brought them home to make for/with my better half, she did let me go hunting with my guys for a week. I don't have a good recipe for them, and could use your all's help...
I like to take mine and butterfly them when i cut them up. Pound them out put them in eggs and than coat them with cracker crumb's and deep fat fry them. They come out lookinglike a tender loin you buy in the store. I can eat them tell my eyes pop out.
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Just passing through every time
Diamond
Black Ice 70 lb @ 28 inch
Axes 400 at 419 gr.
G5 Montec 100 grain broadheads
marinade,
2 cups of Balsamic Vinigar
1/2 cup olive oil
table spoon of pepper corns
table spoon of dehidrated garlic, heat in the microwase untill the scent starts to become potent So that they flavors meld together.
put meat into Marinade and let set over night,
While meat is in marinade,
put
5 large carrots, chopped
3 large onions, diced,
4 stalks of celary, chopped
2 large potatos, diced,
1 apple diced
1 package of baby portobello mushrooms whole but washed,
add this to a crock pot with a stick of butter and turn on low over night while meat is soaking,
also add to the crock pot, Cajon seasoning,
cajun Seasoning,
2 table spoons of paprica,
1table spoon of chilli powder
2 table smooks of ground thyme,
1 tea spoon of brown sugar
1 tea spoon black pepper
1 tea spoon of salt,
1 tea spoon of ground mustard
1 tea spoon of chyan pepper
1 table spoon of dehidrated garlic,
Mix that in to the butter and vegitables.
in the morning Put wash the meat and add it to the very soft vegitables and cook on low for around 6 hours, remove the meat and let set on a plate, strain out the broath butter and drippings into a sause pan and use that to make chicken stuffing, you may need to add another stick of butter... I never said this was healthy....
put every thing back in the crock pot and let stand covered untill supper and eat it...
I think this recipe woudl be better for the backstraps not the tenderloins since they are only 1/3 of the length of a backstrap.
Quote:
ORIGINAL: Texgrebby87
marinade,
2 cups of Balsamic Vinigar
1/2 cup olive oil
table spoon of pepper corns
table spoon of dehidrated garlic, heat in the microwase untill the scent starts to become potent So that they flavors meld together.
put meat into Marinade and let set over night,
While meat is in marinade,
put
5 large carrots, chopped
3 large onions, diced,
4 stalks of celary, chopped
2 large potatos, diced,
1 apple diced
1 package of baby portobello mushrooms whole but washed,
add this to a crock pot with a stick of butter and turn on low over night while meat is soaking,
also add to the crock pot, Cajon seasoning,
cajun Seasoning,
2 table spoons of paprica,
1table spoon of chilli powder
2 table smooks of ground thyme,
1 tea spoon of brown sugar
1 tea spoon black pepper
1 tea spoon of salt,
1 tea spoon of ground mustard
1 tea spoon of chyan pepper
1 table spoon of dehidrated garlic,
Mix that in to the butter and vegitables.
in the morning Put wash the meat and add it to the very soft vegitables and cook on low for around 6 hours, remove the meat and let set on a plate, strain out the broath butter and drippings into a sause pan and use that to make chicken stuffing, you may need to add another stick of butter... I never said this was healthy....
put every thing back in the crock pot and let stand covered untill supper and eat it...
I take mine and slice them up about 1/4" thick by 5" long. I marinate them overnight with zesty Italian dressing. Then I wrap the pieces of backstraps around a piece of green pepper and onion, then wrap a piece of bacon around that (use a tootpick to hold together) and grill.
Those tasty buggers are easy fix. Melt a bunch of butter in a pan. Season some white flour with salt and pepper to taste. Dip meat in milk or egg then flour. Fry on medium heat and by all means...don't make them well done. My mouth is watering over here.
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Visibly shaken but never stirred...
Tenderloin Recipe?
My mouth is watering over here.
