What's the best way to prepare the tenderloins?
09-22-2002, 08:17 PM
#11
Fork Horn
Join Date: Feb 2003
Location: Ontario Canada
Posts: 108
RE: What's the best way to prepare the tenderloins?
What ever you do cook them rare. Don't over cook. You don't have to marinade but a good marinade over nite will then let you eat them raw.
Best part of the deer. Or cut them into chops and grill them or broil them in the oven with a little salt and leave a thin strip of fat on the edge for added flavor (don't really need it). Just about 5 minutes and then turn over. DONE. LET'S EAT!!!
GOD BLESS
Charlie Patrick
Eastern Ontario Guided Adventures http://www3.sympatico.ca/chazpat/wildcanada.html
Best part of the deer. Or cut them into chops and grill them or broil them in the oven with a little salt and leave a thin strip of fat on the edge for added flavor (don't really need it). Just about 5 minutes and then turn over. DONE. LET'S EAT!!!
GOD BLESS
Charlie Patrick
Eastern Ontario Guided Adventures http://www3.sympatico.ca/chazpat/wildcanada.html
09-23-2002, 08:01 AM
#12
Boone & Crockett
Join Date: Feb 2003
Location: Fredericksburg Virginia USA
Posts: 13,672
RE: What's the best way to prepare the tenderloins?
Well here is my favorite way for backstrap or tenderloin:
1. soak in salt water over night
2. Marinade in your favorite marinade over night, I always add some lemon juice.
3. Put strips of bacon on bottom of roasting pan, place meat on bacon, cover meat with bacon strips, slice onions, potatoes and carrots on top of it, cover it with foil, cook at 300 degrees until carrots are done and serve.
You will not need a knife, a fork will slide right through it.
The Tazman aka Martin Price
Founder and President of
Virginia Disabled Outdoorsmen Club
1. soak in salt water over night
2. Marinade in your favorite marinade over night, I always add some lemon juice.
3. Put strips of bacon on bottom of roasting pan, place meat on bacon, cover meat with bacon strips, slice onions, potatoes and carrots on top of it, cover it with foil, cook at 300 degrees until carrots are done and serve.
You will not need a knife, a fork will slide right through it.
The Tazman aka Martin Price
Founder and President of
Virginia Disabled Outdoorsmen Club
09-23-2002, 08:03 AM
#13
Typical Buck
Join Date: Feb 2003
Location: Passin\'through>>>>------------> NJ USA
Posts: 803
RE: What's the best way to prepare the tenderloins?
Here's a pic on the stove..Backstraps with fresh mushrooms,onions and garlic with butter and a secret sauce!
Here's is the final result with ingedients over rice.(with cold beverage)<img src=icon_smile_wink.gif border=0 align=middle>
Here's is the final result with ingedients over rice.(with cold beverage)<img src=icon_smile_wink.gif border=0 align=middle>
09-23-2002, 10:01 AM
#14
Join Date: Feb 2003
Location:
Posts: 348
RE: What's the best way to prepare the tenderloins?
I like tenders and steaks like this:
1. Melt some butter in a pan. Add then cook the steaks over a medium heat for 3 minutes a side.
2. Remove the steaks and set them aside on a warming plate
3. Add more butter and mushrooms. Cook the mushrooms till tender.
4. Reduce heat and add some chopped garlic, onions and your fav cooking wine. cook till the wine boils.
5. Reduce heat again to a simmer setting. Add the steaks back in and cook another 1 to 1.5 minutes a side.
6. YUM!
-Mike
1. Melt some butter in a pan. Add then cook the steaks over a medium heat for 3 minutes a side.
2. Remove the steaks and set them aside on a warming plate
3. Add more butter and mushrooms. Cook the mushrooms till tender.
4. Reduce heat and add some chopped garlic, onions and your fav cooking wine. cook till the wine boils.
5. Reduce heat again to a simmer setting. Add the steaks back in and cook another 1 to 1.5 minutes a side.
6. YUM!
-Mike
09-23-2002, 10:58 AM
#15
Join Date: Feb 2003
Location:
Posts: 620
RE: What's the best way to prepare the tenderloins?
The best way I have found for any deer meat is:
-slice into steaks, I like mine thick
-marinade over night in 1 cup italian dressing (thick), Half cup hickory BBQ sauce, and 1/4 cup soy sauce.
-Grill over masquite wood until it is pink inside.
-Eat.
Its great. I have to admit I got this reciepe from the cooking board at this sight. I just had some deer steaks done like this last night, I can still taste them.
-slice into steaks, I like mine thick
-marinade over night in 1 cup italian dressing (thick), Half cup hickory BBQ sauce, and 1/4 cup soy sauce.
-Grill over masquite wood until it is pink inside.
-Eat.
Its great. I have to admit I got this reciepe from the cooking board at this sight. I just had some deer steaks done like this last night, I can still taste them.
09-23-2002, 01:28 PM
#16
Nontypical Buck
Join Date: Feb 2003
Location: SW Michigan
Posts: 1,906
RE: What's the best way to prepare the tenderloins?
Having a little cooking experience...
For the tenderloins, I leave them whole. Rinse and pat dry. Roll in fresh cracked peppercorn melange (usually contains white, black, pink and green). Add to a sizzling hot skillet with a tsp of olive oil. Roll the loin quickly and add ~1/2 cup brandy --- watch it flame!!! Quickly add ~1 cup of heavy cream. Remove the venison (which will be somewhere between medium rare to medium depending on how long you leave in the brandy), add button mushrooms (I prefer baby portabellas), reduce the heat to low and allow the liquid to reduce to a sauce.
Plate a generous amount of sauce and slice into 2 inch thick tenderloin steaks. Plate tenderloin over the sauce.
Accompany with wild rice, a baby green salad and a nice fruity red wine---it also goes well with a nice dark beer, like a Guiness. You're good to go---of course tenderloins are small, so this is a recipe to serve 2, a tenderloin apiece. Whole meal should take ~30 minutes from prep to table with a little kitchen experience.
S&R
For the tenderloins, I leave them whole. Rinse and pat dry. Roll in fresh cracked peppercorn melange (usually contains white, black, pink and green). Add to a sizzling hot skillet with a tsp of olive oil. Roll the loin quickly and add ~1/2 cup brandy --- watch it flame!!! Quickly add ~1 cup of heavy cream. Remove the venison (which will be somewhere between medium rare to medium depending on how long you leave in the brandy), add button mushrooms (I prefer baby portabellas), reduce the heat to low and allow the liquid to reduce to a sauce.
Plate a generous amount of sauce and slice into 2 inch thick tenderloin steaks. Plate tenderloin over the sauce.
Accompany with wild rice, a baby green salad and a nice fruity red wine---it also goes well with a nice dark beer, like a Guiness. You're good to go---of course tenderloins are small, so this is a recipe to serve 2, a tenderloin apiece. Whole meal should take ~30 minutes from prep to table with a little kitchen experience.
S&R
09-24-2002, 10:59 AM
#17
Nontypical Buck
Join Date: Feb 2003
Location: Hampton Virginia
Posts: 1,607
RE: What's the best way to prepare the tenderloins?
cut into steaks about 1" thick
soak in buttermilk overnight
Rub garlic and pepper into the meat and a pinch of salt
cook on hickory wood planks (you can get them at the grocery store, it gives a smoked taste)
I also cook mine pretty rare, barely warm in the middle.
soak in buttermilk overnight
Rub garlic and pepper into the meat and a pinch of salt
cook on hickory wood planks (you can get them at the grocery store, it gives a smoked taste)
I also cook mine pretty rare, barely warm in the middle.
10-12-2002, 01:16 AM
#19
Join Date: Feb 2003
Location: oakdale ct USA
Posts: 65
RE: What's the best way to prepare the tenderloins?
Here is mine:
Slice 1/2 to 3/4" thick.let stakes come to room temp for best results and flavor, Heat olive oil in iron skillet untill very hot. season stakes with pepper, garlic and very little salt season them early for best results. place meat in pan and sear both sides and remove to tray, deglaze skillet with balsomic viniger add mushrooms and meat,cover and cook for 5 -6 min. stakes will be med rare, stakes and mushrooms take on a cooked in fine wine taste. serve with buttered egg noddles and bread or biskets.
Misplaced Buckeye
Slice 1/2 to 3/4" thick.let stakes come to room temp for best results and flavor, Heat olive oil in iron skillet untill very hot. season stakes with pepper, garlic and very little salt season them early for best results. place meat in pan and sear both sides and remove to tray, deglaze skillet with balsomic viniger add mushrooms and meat,cover and cook for 5 -6 min. stakes will be med rare, stakes and mushrooms take on a cooked in fine wine taste. serve with buttered egg noddles and bread or biskets.
Misplaced Buckeye
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