Venison Tenderloins?

[wayzata]

We are new to deer hunting and venison cooking. Just wondering how you guys would prepare your venison tenderloins? Any tips or recipes would help greatly! Thanks

[drewevans]

grill.... grill..... grill..... lol sorry, i just made some last night, i shook a little worshashire sauce on them and a touch of sechwan pepper seasoning and grilled them at a lower heat for about 15 minutes until they were still just a little pink in the middle.

[shortfatguy]

I slice tenderloins and fry in butter with onions and garlic. The biggest thing is not to over cook it. Anything past medium with venison and it will be dry and tough and the flavor will be poor. I prefer to cook it to medium rare.

[harvey lee]

Sauteed onions and grill or frying pan. As stated above, do not overcook.

[Kidd]

Just wondering how you guys would prepare your venison tenderloins?

Rub tenderloins with olive oil, sprinkle a generous amount of Montreal steak seasoning, wrap in a cling wrap and put in refrige for an hour or more and grill to medium rare.

Take tenderloins off grill, wrap in tin foil and let rest for 1/2 hour or so.

[iland99]

Rub tenderloins with olive oil, sprinkle a generous amount of Montreal steak seasoning, wrap in a cling wrap and put in refrige for an hour or more and grill to medium rare.

Take tenderloins off grill, wrap in tin foil and let rest for 1/2 hour or so.

Spot on! I let the loin rest on the counter for half an hour or so before it hits the grill. I will add that you want the grill screaming hot so you get a good char/sear on the outside. You don't want to cook it very long either, I like to pull the loin off the grill when it hits 125-130, then wrap in foil and let it rest for 10 minutes. The temp will rise another 5-10 degrees while it rests. 1/2 hour rest would probably be better but who can wait that long? Unwrap, slice into steaks, devour!

[Deitz Dittrich]

Man, with tenders.. I dont want to mask the flavor with anything.. Just salt and pepper for me please..

[deerminator]

Marinate with a cup of dark beer, cup of soy sauce, 2 tbsp each of dijon mustard, minced garlic and brown sugar whisked together (homemade teriyaki). Then slice into medallions and broil under high heat for 2-3 minutes on each side and serve hot with sharp cheddar slices and town house crackers. Good eats!

[Walleyehooker]

diped in seasoned flour and fried in butter with onions and mushrooms.Then I make a gravey and serve over mashed potatoes.A big hit at deer camp.