jetblast

I know there is a cooking/recipe category, but it doesn't get that much traffic. Since this is a popular category, my question is:

What is your best way to cook the tenderloins and backstraps?

I want to get this going before I stick a deer because the loins do not last long!!

SwampTHING

Buterflied, montreal steak seasoning and a bbq!

stork

Tha tenderloins are saved for special ocasions only, like christmas, birthday or weddingday(if I remember it). Here is how we eat them.

Sliced into mini steaks about 3/4&quot; thick and fried <font size=6>VERY SLOWLY</font id=size6>in butter. Seasoned on one side with Pleasioning and the other side with Famous Dave's &quot;Steak -n- Burger&quot; seasoning. This will be served with scrambled eggs, hot buttered tost and home made hashbrowns with grapefruit juice and coffee.

Note: Grandpa should not need his dentures for this meal!

The backstraps are really good as a rost rapped in baccon on the grill.

strut

Just sprinkle a little cavenders seasoning on them roll them in flour and fried in a little bacon grease, served with hot homemade biscuits and gravy and fried potatoes with a great big onion cut up in them and maybe a little molasses or honey on the side.HMmmmm.

Brampton Mike

Once you've downed your deer & gutted it, get the boys to your location, start a small fire & throw the tenderloins on right then & there....best part of deer hunting............mmmmmmmmmmmmmmmmmmm<img src=icon_smile_tongue.gif border=0 align=middle>

Striper Phil

I'm with Mike. I butcher my own deer and at the end of the process about 3 or 4 hours I eat the tenderloins. If you helped drag,gut,or butcher you get some to. On the grill only very RARE. Salt pepper and a touch of garlic or terryaki. Back straps for special occasions same cooking, remember RARE is the most important thing. They freeze fine and for long periods a year or so if you use a vacuum packer and a deep freeze. I like the idea of a fire in the woods and tenderloins on a stick. Phil in Conn.

springgobbler

Dip in melted butter, roll in freshly cracked black peppercorns and fry or grill on medium heat until rare to medium rare......

rhetoric

Marinade in Italian Dressing for 24 hours, then grill them over real live charcol. Wait, don't grill them. Just kinda walk them by the grill. Blood rare. Right before you take them off of the grill...er... I mean right after you walk by the grill, season generously with Lawrys Season Salt.

This is the recipe that won my skeptical wife and five kids over. Wife (and I quite frankly) had had our share of gamey venison and so I wanted desperately for the meat to taste good because I knew it would be pointless to keep hunting if nobody would eat it(and because I had fallen in love with hunting in a big way). Anyway, it's a family favorite now. We cut tenderloins, backstraps, and the hindquarters into steaks (everything else is sausage) and grill it all the same way. My wife always orders her beef steaks well-burnt, but she confesses that rare is the only way with venison (it's lean and it gets dry in a hurry). We also serve it this way to lots of venison virgins and all the skeptics are shocked that it tastes so good.

Mod70

Salt, pepper, egg, flower, milk, garlic and fry. Having pork tenderloin for supper tonight.

bgcorn

salt an pepper dip in flour then fry in crisco oil then make a pan of gravy.serve with hot biscuits!