Looking for a good one for tenderloin, whole or sliced.

Cut the tenderloins in 1/2-1 in thick and roll the outer sides in ground pepper and pan fry in butter. UMMM tasty

I cut mine into 1 1/2" thick cross the grain, season with garlic powder, Cavungh's powder , lowyers seasoning salt.place into ziplock bag with 1/4 cup zesty Italian salad dressing.mash out all the air.put in fredig overnight.turn over a few time to let it run through.
take out and flour lightly.panfry till just done,lightly pink...."Never Over Cook"[8D] [8D]

Great eating.

I butterfly by t-loin into steaks. If grilling I make them 3/4" thick, if frying 1/2" thick. (being butterflied I actually cut the grill ones 1.5" and fryer one 1" thick. so once I butterfly they reach the above thickness). This can be done prior to packaging or upon preparing.

If grilling; merinade for a few hours min upto overnight in the following:
1 cup of Olive Oil
1 Tablespoon of Lemon Juice
1 Tablespoon of white rum
6-8 Cloves of chopped Garlic
1/2 small minced onion
2 Tablespoons of Maple syrup
2 Table spoons of Soya Sauce
1 Table spoon of Garlic Pepper or Montreal Steak Spice or Black Pepper
1/2 Table Spoon of Oregano, Marojoram, Ground Tyhme, Parsley
1Table Spoon of Dried Chives

Optional 1/2-1 Tablespoon of Rosemary

Turn everyfew hours to ensure meat is coated. Heat Grill to High, then back off prior to placing the steaks on the grill@ med-low.

Lazy merinade Soya, Garlic Powder, Onion powder, chopped Garlic, Black Pepper, Montreal steak Spice & Seasoning salt. Let it stand in fridge for 3 hours, at half way point flip over. Skewer, warp in bacon &grill.

For the frying pan I like to season to taste (of course garlic, pepper and salt is a must for me). Fry in butter or veggie oil. I also likefrying it with some sliced bacon(if you do this watch the salt as the bacon will more than make up for what you don't use)and onions, this is in place of the butter/oil. If you wish it can be breaded. I usually go with an egg wash and bread crumbs over flour when breading meat.

BBQ wholefresh on the evening of the kill. Season with salt, pepper & garlic salt & turn frequently until done. Don't over cook until dried out.

Enjoy

I sprinkle each side with garlic powder, then let sit a few hours in the fridge, grill to medium rare.

Venison with ****ake Mushroom sauce

This recipe serves two and is for serving a rare meat without a red center showing

The Meat
8” Venison loin or Tenderloin

The Rub
Dried basil 1 tsp
Paprika ½ tsp
Garlic powder 1 tsp
Coriander ½ tsp
Thyme 1 tsp
Salt ½ tsp
Cracked Black Pepper 1tsp & cayenne to taste if you like

Mix the spices and kneed into the Venison loin and let sit ½ hour or so. I like to lightly squish and roll the loin on a cutting board to imbed the spices.


The Sauce
****ake mushrooms 4 oz fresh chopped
Butter 6 tbs
Cream 3 oz
Salt and Pepper to taste

Sauté the mushrooms in the butter and add cream at the end.

The Barbequing
Have the BBQ grill on high, charcoal is best.
Have a large skillet on the side of the grill very hot.
Cook the Loin by turning it over several times to keep from burning, Only cook until the meat is cooked about ¼ inch into the meat.
Remove meat from the grill and put in the skillet with olive oil and immediately slice the meat into ½ inch medallions and turn a few times until all sides are seared
Arrange on a plate with the sauce on top & parsley