How would you
10-16-2006 | 09:32 AM
#2
Joined: Sep 2005
Posts: 111
Likes: 0
From:
RE: How would you
AH!!!! Tenderloins! I personally like to marinate and them grill them to Medium. But another option would be take and marinate them cut them up into chunks, boil some of those red potato's sitting behind them and cut them in quarters and find some other veggies and amke shish-ka-bobs and grill them. UM UM GOOD!
One more option would be to stuff them, Bread them and bake them.
Lot's of ideas. You can find alot of good recipes on line as well.
ENJOY!
One more option would be to stuff them, Bread them and bake them.
Lot's of ideas. You can find alot of good recipes on line as well.
ENJOY!
10-16-2006 | 09:36 AM
#3
Joined: Nov 2005
Posts: 1,251
Likes: 0
From:
RE: How would you
Ummmm, I dont think those are tenderloins, thought I might be mistaken. If they are tenderloins, that was one big mother of a deer.
Anyway,
Personally, I would use my secret recipe, which is a very nice balsamic marinade, which kinda resembles a dressing.
Then, I would oh so carefully slice those babies into steaks, about an inch and a half thick, and grill them. You can also grill them whole, and then cut them up into steaks to serve. As a side, nothing beats a good mushroom risotto with asparagus on the side.
Just my preferance, I also like a nice teryaki venison marinade.
Anyway,
Personally, I would use my secret recipe, which is a very nice balsamic marinade, which kinda resembles a dressing.
Then, I would oh so carefully slice those babies into steaks, about an inch and a half thick, and grill them. You can also grill them whole, and then cut them up into steaks to serve. As a side, nothing beats a good mushroom risotto with asparagus on the side.
Just my preferance, I also like a nice teryaki venison marinade.
10-16-2006 | 09:38 AM
#4
Joined: Oct 2005
Posts: 43
Likes: 0
From: SE Minnesota
RE: How would you
Try this
Cut a wuarter of one of those and cube the meat, say 1/2 by 1/2 or so squares. Fry them in butter, weschishyer suace and onion salt--awesome and makes from geat finger food. I kid you not--the best I have ever had. I also do pheasant the same way!!
Cut a wuarter of one of those and cube the meat, say 1/2 by 1/2 or so squares. Fry them in butter, weschishyer suace and onion salt--awesome and makes from geat finger food. I kid you not--the best I have ever had. I also do pheasant the same way!!
10-16-2006 | 09:40 AM
#5
Thread Starter
Boone & Crockett
Joined: Sep 2005
Posts: 11,682
Likes: 0
From: Michigan/Ohio
RE: How would you
ORIGINAL: Campo
Ummmm, I dont think those are tenderloins, thought I might be mistaken. If they are tenderloins, that was one big mother of a deer.
Anyway,
Personally, I would use my secret recipe, which is a very nice balsamic marinade, which kinda resembles a dressing.
Then, I would oh so carefully slice those babies into steaks, about an inch and a half thick, and grill them. You can also grill them whole, and then cut them up into steaks to serve. As a side, nothing beats a good mushroom risotto with asparagus on the side.
Just my preferance, I also like a nice teryaki venison marinade.
Ummmm, I dont think those are tenderloins, thought I might be mistaken. If they are tenderloins, that was one big mother of a deer.
Anyway,
Personally, I would use my secret recipe, which is a very nice balsamic marinade, which kinda resembles a dressing.
Then, I would oh so carefully slice those babies into steaks, about an inch and a half thick, and grill them. You can also grill them whole, and then cut them up into steaks to serve. As a side, nothing beats a good mushroom risotto with asparagus on the side.
Just my preferance, I also like a nice teryaki venison marinade.
Those are tenderloins, I will have the weight of the doe soon.
10-16-2006 | 09:41 AM
#6
Thread Starter
Boone & Crockett
Joined: Sep 2005
Posts: 11,682
Likes: 0
From: Michigan/Ohio
RE: How would you
ORIGINAL: cbenson
Try this
Cut a wuarter of one of those and cube the meat, say 1/2 by 1/2 or so squares. Fry them in butter, weschishyer suace and onion salt--awesome and makes from geat finger food. I kid you not--the best I have ever had. I also do pheasant the same way!!
Try this
Cut a wuarter of one of those and cube the meat, say 1/2 by 1/2 or so squares. Fry them in butter, weschishyer suace and onion salt--awesome and makes from geat finger food. I kid you not--the best I have ever had. I also do pheasant the same way!!
10-16-2006 | 09:50 AM
#9
Joined: Feb 2003
Posts: 6,006
Likes: 0
From:
RE: How would you
Ohhh man do I love tenderloins!
I don't know if you like stir-fry or not, but this is a good one if you do.
[*]1/3 cup soy sauce or tamari [*]2 tsp. brown sugar [*]1/8 tsp. ginger [*]1/8 tsp. ground black pepper [*]1 clove garlic, minced [*]1/8 tsp. red pepper flakes [*]1 Tbs. plus 1 tsp. onions, minced [*]1-1/4 lbs. venison tenderloin steaks, thinly sliced [*]1 Tbs. plus 1 tsp. cooking oil [/ul]
Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a skillet. Drain the venison. Stir fry over high heat for 3 to 4 minutes, or until just done.
I don't know if you like stir-fry or not, but this is a good one if you do.
[*]1/3 cup soy sauce or tamari [*]2 tsp. brown sugar [*]1/8 tsp. ginger [*]1/8 tsp. ground black pepper [*]1 clove garlic, minced [*]1/8 tsp. red pepper flakes [*]1 Tbs. plus 1 tsp. onions, minced [*]1-1/4 lbs. venison tenderloin steaks, thinly sliced [*]1 Tbs. plus 1 tsp. cooking oil [/ul]
Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a skillet. Drain the venison. Stir fry over high heat for 3 to 4 minutes, or until just done.
10-16-2006 | 10:10 AM
#10
Thread Starter
Boone & Crockett
Joined: Sep 2005
Posts: 11,682
Likes: 0
From: Michigan/Ohio
RE: How would you
ORIGINAL: Washington Hunter
Ohhh man do I love tenderloins!
I don't know if you like stir-fry or not, but this is a good one if you do.
[*]1/3 cup soy sauce or tamari [*]2 tsp. brown sugar [*]1/8 tsp. ginger [*]1/8 tsp. ground black pepper [*]1 clove garlic, minced [*]1/8 tsp. red pepper flakes [*]1 Tbs. plus 1 tsp. onions, minced [*]1-1/4 lbs. venison tenderloin steaks, thinly sliced [*]1 Tbs. plus 1 tsp. cooking oil
[ul][/ul]
Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a skillet. Drain the venison. Stir fry over high heat for 3 to 4 minutes, or until just done.
Ohhh man do I love tenderloins!
I don't know if you like stir-fry or not, but this is a good one if you do.
[*]1/3 cup soy sauce or tamari [*]2 tsp. brown sugar [*]1/8 tsp. ginger [*]1/8 tsp. ground black pepper [*]1 clove garlic, minced [*]1/8 tsp. red pepper flakes [*]1 Tbs. plus 1 tsp. onions, minced [*]1-1/4 lbs. venison tenderloin steaks, thinly sliced [*]1 Tbs. plus 1 tsp. cooking oil
[ul][/ul]
Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a skillet. Drain the venison. Stir fry over high heat for 3 to 4 minutes, or until just done.
WH the wife will like this one!! Thanks
Guys I have plenty of cook books, but some guys have great ways of cooking venison, I like to hear it!!