How about a few tenderlion receipes?
 

Any interesting tenderlion receipes out there? I have a few left and would like to try something interesting. Lets hear what you have! I can always count on this forum for some tasty ideas!

Piney

RE: How about a few tenderlion receipes?
 

depending on size and consistency, you could pound them flat, use wax paper as a barrier, and make a filling out of ricotta, spinach, onion, garlic and a four cheese italian blend. Mix up the filling and rub on the loins. Roll the loins and either tie them up with string or use tooth picks. Grill 'em or pan fry in oil.

RE: How about a few tenderlion receipes?
 

MD Piney: Funny you should ask! I'm starting preparations for my favorite tenderloin recipe tonight.

Ingredients:
heavy cream
3 juniper berries 1/4 teaspoon thyme 1/4 teaspoon marjoram
salt & pepper 1/2 cup dry red wine (such as california pinot noir)
1 LB venison tenderloin, aka "backstrap"

Night before:
Cut tenderloin into steaks 1/2" to 3/4" thick and marinade overnight in
1/4 cup dry red wine (California pinot noir is my favorite, but others will
do), 1/4 teaspoon of thyme, 1/4 teaspoon of marjoram, 3 crushed juniper
berries, 1/4 teaspoon of coarsely ground black pepper, and 1/4 teaspoon
of salt. I usually just put these in a large zip-lock plastic bag, carefully
squeeze the air out of the bag before zipping. I refrigerate and turn the
bag over from time to time when I think of it.

Next day:
Remove steaks from the bag, reserving the marinade. Let the steaks
dry on several paper towels. Pat dry. Salt and pepper a little on both
sides. Dredge in flour. Fry for 90 seconds per side in clarified butter
in a very hot skillet (clarified butter does not burn easily and can
readily be made simply by (1) melting the butter, (2) skimming the
scum off the top of the butter leaving a clear yellow liquid with milky
residue in the bottom of the pan, and (3) pouring the clear yellow liquid
into a separate bowl, leaving the milky residue in the bottom of the
pan. The clear yellow liquid you poured off is clarified butter. This
is quick and easy.) Put the cooked steaks on a warm plate and
keep in a warm oven while you make the sauce. I typically pre-heat
my oven to 200 degrees with a plate inside. I turn off the oven,
begin the frying, and then transfer the steaks to this warmed plate
in the oven.

Pour the reserved marinade liquid and spices into the frying pan
without removing the butter from the pan. Add an additional
1/4 cup of the dry red wine. Turn the heat to high and boil,
reducing the volume of liquid to about 1/3 the original volume.
Turn the heat down to medium heat. Add 1/2 cup of heavy
cream. Bring to boil and let boil, stirring, until the cream thickens
a little -- maybe five minutes after you add the cream.

Pull the steaks out of the oven and put the steaks on the table
with a sauce bowl containing the sauce. This is very good.
Put something under the hot plate or it may damage your
table top. Drink the remainder of the dry red wine with your
dinner.

The cooking time is pretty short, maybe 10 minutes from steak
into the skillet to sauce being poured into the sauce boat. If
you are coordinating with preparation of other side dishes bear
this in mind. I like to serve poached pears stuffed with
lignonberries and Alsatian spatzle.

Poach pears by peeling, cutting in half lengthwise, removing
core and stem. Boil in water to cover which has had the juice
of 1/2 lemon added and 3 tablespoons of sugar. Boil until
a fork or toothpick easily penetrates the pears. Cool overnight
in the refrigerator, maybe covering with plastic wrap after
the heat of boiling has gone a little. Before serving the next
day, put a dollop of lignonberry preserves into the scooped
out center of the pears.

Alsatian spatzle is a kind of flour dumpling. I think it is very unlike
what is called spatzle in German restaurants, but that is just
my opinion. I can provide the recipe at a later time, but think
it is something like this: 4 egg yolks, 1/2 cup water, 2 cups of
flour, 1/4 teaspoon of nutmeg, 1 tablespoon of arrowroot,
about 1/2 teaspoon of salt (adjust this based on cooking
experience -- I don't measure this, I taste the dough and judge
based on taste -- the 1/2 teaspoon is safe to start from). Blend
this all up and let is sit for an hour if you have the time, not
critical if you don't. Bring a large pot of water to the boil. Pour
about 2 tablespoons of oil onto the top of the water. Using two
spoons, scoop up a little of the spatzle dough, maybe the size
of a nickel coin, and scrape this into the boiling water with the
other spoon. The dough will fall to the bottom of the pan. Add
more chunks of dough until the bottom of the pan is more or
less covered then stop. The pieces of dough will raise to the
surface of the water when they are cooked. Remove them
to a sieve or colander placed over a bowl to catch the water
which may drip off them. Add more spatzle dough and continue
cooking/removing until all the dough is used up. Melt a lot
of butter in a large sauce pan -- maybe 2/3 stick of butter --
and add the spatzle from the colander or sieve. Put the
sauce pan over medium heat and continually toss the spatzle
in the butter. Stop and take a sip of wine or beer. Resume
tossing. When the spatzle is thoroughly coated with butter
and also reheated, serve. You might want to adjust the salt
at this point, or you may let your guests adjust the salt for
themselves. The spatzle is chewey in consistency. By the
way, I typically do NOT wait until the spatzle rises to the surface
on its own, as this takes more time than I have patience
for. I'll let it cook for a couple of minutes and then I scrape
the pieces up off the bottom with a slotted spoon. They seem
to pop-up readily when I do this, leading me to believe they
are actually done. If they are not done, they will taste doughy
rather than chewey. In this case, you will know to cook them
longer next time. If you drop bigger chunks of dough into
the water, it will take longer for these to cook versus smaller
chunks. I like the smaller chunks, but this takes more time
to cook and more fussing -- so I kind of hit some sort of
compromise. Often I try to get my wife or daughter to
do this tedious operation and brow beat them into taking the
time and trouble to make small chunks.

RE: How about a few tenderlion receipes?
 

Alastian,

Wow, that sounds good! Do you cook for a living, hobby? Thanks for the receipe. That might be an all day job for me...

Piney

RE: How about a few tenderlion receipes?
 

Pheasbo,

Think your receipe might be the one I try first then if I'm brave enough go the Alsatian route. Just a rookie cook that wants to try some different ideas.

Piney

RE: How about a few tenderlion receipes?
 

Good way to go with the tender loins is to cut them thick 3/4"-1" and make a slit and a pocket. Stuff with chunks of bleu cheese. Let sit in 1 cup olive oil and 1/4 worceshire sauce overnight. Either fry or grill, serve with a baked potatoe.

RE: How about a few tenderlion receipes?
 

season with ,garlic powder(or fresh crushed garlic);lowyers seasoning ; cavunghs seasoning ; everglades seasoning,fresh ground pepper.
put into ziplock and pour 1/4 cup zesty Italian salad dressing seal and leave overnight.

put on hot grill till med. to med. well. serve with fresh yeast rolls , baked patatoes,and a fresh salad.

RE: How about a few tenderlion receipes?
 

MD Piney: I cook for a hobby, and usually only on for a Saturday night dinner. The venison portion of the meal really doesn't take that long. About 5-10 minutes to drain, dry, season, and dredge in flouor. About 5 minutes to make the clarified butter. 3-5 minutes to sautee the steaks. About 10-15 minutes to add liquids to pan, reduce them, add cream, and thicken the sauce. That is about 30 minutes from taking the marinading venison tenderloins out of the refrigerator to eating. Poaching the pears takes maybe 10 minutes to peel, slice in half, and core. About 20 minutes to bring water to boil, cook pears, remove pears, arrange on serving plate, and put in refrigerator to cool. Later, just before serving, adding about a teaspoon of the lignonberries can be done in about 1 minute. Mixing the spatzle takes maybe 10-15 minutes and boiling it takes maybe 20 minutes.

So all told, something less than 1.5 hours. Also, you can do other things during some of these operations. Like when the sauce is reducing you can be heating the spatzle through or setting the table or reading the newspaper.

By the way, my recipe calls for 1/4 cup of cognac, a kind of brandy, in the sauce along with the dry red wine. If you omitted it you might not miss it, but I thought I would mention it just to stay accurate with what I do. I cooked this meal last night and served it to my wife, two daughters, son, and a visiting neighbor boy. While my wife doesn't care for the pears much and my son doesn't care for the spatzle much, everyone enjoyed the filets and sauce very much and everything vanished from the table in a hurry!

RE: How about a few tenderlion receipes?
 

Bacon Wrapped Tenderloins (on the grill)

Cut your tenderloins about 1 inch thick. I marinate them in soy sauce, kosher salt, fresh gound black pepper, garlic powder for a couple of hours in the fridge.

Get some thick sliced hickory smoked bacon, & wrap each tenderloin with 1 or 2 pieces (depending how much you like bacon)

Then skewer (sp?) them w/ a shish-ka-bob stick, or tooth pick. Note: if you a gonna use wooded skewers, soak them in water for a few minutes. This will help them not catch on fire so quickly on the grill.

Cook the over a medium fire, be carefull - don't start a grease fire.

I like'em medium rare

ENJOY!

RE: How about a few tenderlion receipes?
 

MmmMmmMMM!! My mouth is watering and my stomach just began to growl! Yum! Thanks for sharing.

My question to Alsatian. I know that Juniper berries have been used for flavoring, as well as having medicinal properties. That said, I understand that they are/can be toxic. If I remember correctly.
I have a book regarding this, though somewhere lost downstairs in the basement. You might want to look up the medicinal value of the plant & warnings. If someone has a medical condition and/or taking medication...you may want to be certain that the berries won't undermine or contradict the medication.

My question is, have you heard of this? Or aware of the amount which is considered safer, considering that it has been used and currently being used safely for flavoring?

RE: How about a few tenderlion receipes?
 

aksmith:

I have never heard of any deleterious properties of juniper berries. I use these because the recipe in my cookbook calls for them. I have many recipies in many cookbooks -- mostly game recipies -- that call for juniper berries. I bought my juniper berries in a grocery store, and the juniper berries had a major brand name of spices on it. I figure that is enough assurance of safety for me. Besides, I figure smoking 4 packs of cigarettes a day, drinking two quarts of Ol' Gran Dad bourbon per day, and driving 120 MPH zig-zagging in and out of rush hour traffic will kill me before the juniper berries!!!

Seriously, I haven't heard of any dangers associated with juniper berries but am not going to worry about it until there is a warning on the spice bottle or they pull the spice form the shelves. Also, I'm not eating game with juniper berries in it all the time either.

RE: How about a few tenderlion receipes?
 

aksmith:

I made a short search on the Internet for juniper berries and found this:

************************************************** **********
Juniper Berries and leaves are used to support healthy kidney and urinary tract function, and to promote healthy blood pressure. It is often found in natural formulas designed to promote regularity. As a diuretic, Juniper Berries eliminate excess water retention contributing to weight loss.

Also
This product [the information was for a product said to be 100% juniper berry] is not recommended if you are pregnant. Use no longer than six (6) weeks at a time, since long term use may irritate the kidneys. Avoid in cases of heavy menstrual bleeding or acute kidney infection. Due to its action on the kidneys, Juniper Berries should be avoided by those suffering from kidney disease.
************************************************** ***********

It sounds relatively safe and benign to me. Remember, we're talking 6 juniper berries in a recipe directed to feeding about four people, and these people probably aren't eating juniper berries very often would be my guess. It takes some doing to find juniper berries. I had to go to a specialty store to find mine.

RE: How about a few tenderlion receipes?
 

lol Very well. Yesterday, after my post I went down the basement in search of my trustey book but could not find it. Really, to no suprise.:eek: No need, it looks like you have found a good source of information.

RE: How about a few tenderlion receipes?
 

BBQ 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 of Lamb

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

RE: How about a few tenderlion receipes?
 

here is another one I tried last night (not on loins though, fresh out for a bit)

Marinate the loins in an Italian dressing and red wine vinegar combo equal parts, zip locs work great for this. Cut two large red peppers in half. Slice one pepper into strips lengthwise and set aside. Chop the other red pepper. Chop some green onions, however many to suit your tastes. Take 1/4 cup of water and 1/4 cup white wine and some beef buillion or substitute worchestershire sauce. Combine the chopped pepper, onion and liquids in a pan, cover and simmer until the liquid is reduced. Pour this mixture into a blender and blend up, set aside. Cook the loins. While cooking the loins, heat the blended mixture and the sliced pepper slices. Serve over the loins.