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

[harvey lee]

I saute up some onions and then fry the tenderlion in butter inthe electric frying pan or the grill.

Low heat and it does not take too long on each side. When they are a light pink inside, they are done. You do not want to overcook them.

My mouth is watering just thinking about them. Too bad the deer is not all tenderlion.

[Huey]

My favorite is to marinate the loin in red wine, then butterfly or slice thin and saute in butter, and serve on garlic toast. Makes a great steak sandwich. Otherwise I like to grill it whole to med rare or medium.

Tenderloin is tender (of course) and mild flavored. You can make it however you want and it should be good.

[reddog]

I roll mine up and stick them together with toothpicks and then wrap them with bacon and grille them. Now, these are not the outside loins, these are the inside loins..... the good ones.

[Huntin&Fishin]

hands down best ive had,and easy, soysauce with brown sugar marinade overnight in ziplock bag, then wrap bacon around the entire thing, (kinda like a barber shop pole) working it down til covered, then 350 in oven, optional toss on grill to get semi crispy, its a shame deer only have two.

[eyeguy 54]

I like to cut about 3/4 inch thick. Fry in butter with a little salt and garlic powder and pepper. Put on a plate, pour any drippings left on pieces and enjoy. With a nice glass of cab of course;>)

[Wanderer]

its a shame deer only have two.

Moose have 4!

I put em in a marinade of choice for at least several hours then grill over charcoal to a medium rare. Bacon is great on everything but I don't like to overpower them too much.

Opener weekend we did a side by side taste test between tenderloin and heart. I was surprised I had to give the heart the win on that one. Won't be throwing any more of those away.

[mntatonka]

Slice them up and fry them like a pork chop (essentially). Butter, onions, and mushrooms if you've got them.

Don't forget about the backstraps, as they're almost as good as the tenderloins. There's also a part in the hams that is even better than the tenderloins if you know how to get it out.

[sticknstring]

Quote:

Opener weekend we did a side by side taste test between tenderloin and heart. I was surprised I had to give the heart the win on that one. Won't be throwing any more of those away.

Interesting! How'd you prepare/cook the heart? I've also heard this before but have never tried it myself. If I'm ever able to connect on a deer this year, I'll be sure to try it.

For my tenderloins, I'll heat up a cast iron pan with some butter, toss in a bunch of onions, cayenne red pepper, and just barely cook the meat. Man, I really get a deer in the freezer quick!

[TRZ II]

You sound like my brother who had a million new ideas for sausage and brats in Aug. and has yet to shoot a deer! LOL

[reinhard1]

there is a recipe for heart on the Wild Game Recipe thread in the main cooking forum on page 2 of the forum. also you can substitute heart for any meat in soups and stews. have done that for years. good luck.

[Midnight1890]

The heart is one of my favorites. Soak it in some water for a little while, make sure you clean it up good, then slice it up (cleaning out the veins) flop it in a little seasoned flour and fry it up with butter and onions. Not much better than tenderloin and heart for dinner on Deer Opener along with a couple of beverages.

[eyeguy 54]

Slice them up and fry them like a pork chop (essentially). Butter, onions, and mushrooms if you've got them.

Don't forget about the backstraps, as they're almost as good as the tenderloins. There's also a part in the hams that is even better than the tenderloins if you know how to get it out.

If you are talking about the chunk attached to the bone I totally agree. My favorite piece of meat. I cut it out and slice about 3/5 inch thick. Package it and I put a T on the packages. T stands for Toast cuz that's where it has ended between up for 40 years. lol The mrs knows to leave those packages alone. :>)

[ozzie]

I put my tenderloins in a olive oil and soy sause mix and add some montreal steak or lowrys and let sit for at least 8 hrs and then grill to a medium rare. mmmmmmmmmm those were tasty!!

[TooTallTom]

What's your favorite way to do good beef or pork? I'd do the venison tenderloin like that. Keep in mind, though, that the venison will be much leaner, so adjust the technique accordingly.

[Getanet]

Believe it or not, a guy I work with who is new to deer hunting made jerky out of his tenderloins.

I had to wipe a tear away as I was chewing it.

[TooTallTom]

Was his screen name on HSO Getanet? It's okay, bud, everyone makes mistakes.

I'll bet it was dang good jerky, wasn't it?

[Getanet]

Nooo, thankfully it wasn't me. I typically fry mine, preferably in bacon grease if I've saved any.

[mainbutter]

Here's what we did in a frying pan, low/medium heat

-1/2 large sliced yellow onion

-butter

start to caramelize onions

-toss in sliced baby 'bella mushrooms

-toss in medallions of tenderloin

Cook until we thought it was done. Eat.

Delicious.

[TruthWalleyes]

Sometimes there's bacon involved...but always on the grill and always RARE as in, warm it up! Those tenderloins are 99% of the reason i deer hunt every year!

Tenderloins get eaten right away. Back straps go in the freeeze and get labeled "Skunk" To keep others away!

[Musky Buck]

Please make sure you cook any raw veni to temperature, my cousin is partially blind because of undercooked veni tenderloin most likely and the prognosis is may not get his entire vision back, now I haven't talked to him lately but a year later he still had the issue.

[eyeguy 54]

blind from venny??

[reinhard1]

as far as food safety for venison, it is recommended that the proper safe temperature for venison for consumptions is 165 deg F. i'm sorry about your cousins illness. good luck.

[fivebucks]

We cut the tenderloins out right away when the deer gets hung. It is part of the washing out process. The heart gets washed out good and then the heart and tenderloins get cut up into bite size pieces. We slow cook them in a skillet with a little oil and butter with onions and mushrooms. We let it cook down and start to carmelize ending up cooking for 2 hours probably and then eat it in less than 10 minutes. I prefer the heart over the tenderloin every day.

[TruthWalleyes]

Please make sure you cook any raw veni to temperature, my cousin is partially blind because of undercooked veni tenderloin most likely and the prognosis is may not get his entire vision back, now I haven't talked to him lately but a year later he still had the issue.

You won't see me overcooking my venison or wearing gloves to gut deer...

And apparently i might not see you either