Venison Tenderloins?

[Musky Buck]

Yes undercooked venison at deer camp, I don't doubt we've all had some maybe at one time or another, I'm unclear if he'll ever hunt again or what his status is at present time. Google toxoplasmosis.

[Musky Buck]

Shoot that may not be it, either way it must be rare to get that parasite to bury behind your eye. Anyway, be careful.

[varmithtr]

We do them the same as mentioned above. Soy sauce and brown sugar marinate. I partially cook some bacon (with raw bacon I have a tendancy to cook too long to make sure bacon is done), wrap it around like wristwatches, and grill or broil depending on outside weather to internal temp of 115. Then let sit for 10 minutes, then cut mini bacon wrapped steaks. It eats at about 125 degrees. Heaven.

That stinks about that parisite. I haven't heard of that from eating meat that has not been touched by human hands, like the inside of any steak, tenderloin. I have always practiced making sure that any part that could be touched or exposed be cooked to 165, like searing a steak. I never eat ground beef under 165 either, as it has all been exposed. I don't suppose your cousin also has a cat?

[Musky Buck]

No he hates cats bigtime, if you go to the search on this page and type toxoplasmosis you can read what my cousin and I were discussing about his situation and see actual pictures of him and what his vision was and maybe still is like.

[tunrevir]

I like to take out the tenderloins as soon as I get to camp. I take them out, clean off any excess fat or silver skin and wash them well in ice cold water. I put them in the fridges or freezer for a quick cool and then take them out, pat them dry, rub them with garlic salt, onion powder and a touch of season salt, a couple dashes of worcheshire to drive the spices in and let sit at room temp for an hour while the grill heats up. Place them on a medium hot grill for 6-8 minutes, roll and cook for another 6-8 minutes. The sky is the limit as far as acommpanyments, from carmelized onions and mushrooms to bearnaise sauce and crab meat. I like to make a quick batch of bearnaise(Knorr packet, butter and milk) and warm a bit of shredded crabmeat. Place the Medium rare tenderloin on a plate or slice in medallions and sprinkle the crab meat over the top and drizzle it with bearnaise sauce, serve with a side of au gratin taters(fried red works as well) and a cold crisp salad and you have a meal fit for a king!

Tunrevir~

[TRZ II]

Cats are very soft, and make for fine pets. Don't start badmouthing cats because someone had an unfortunate disease from venison!

[Dag_1979]

We like to have a butchering party. Anyone that shows up to butcher deer gets tenderloins, and backstraps on the grill. We are always sure to have melted butter, and garlic salt in a small pan on the grill to dip our medium rare chunks of meat in before we eat them all. Of course we wash it all down with some cold ones. We haven't had this party yet this year, but hopefully soon!

[TylerS]

If you're talking the true tenderloins (the ones on the inside of the cavity near the pelvis) then all you need his a hot grill, salt and pepper. Season the tenderloins lightly, place on hot grill, cook to medium rare.

No need to ruin good meat with a bunch of "extra" stuff. It's the best part of the deer for a reason. Keep it simple and enjoy it the way it was meant to be enjoyed

I hold the same candle to backstraps, but with them I'm willing to experiment a bit more...but only a bit.

[fr0sty]

I marinade them in olive oil, salt and pepper. Cook on the grill or stove top to rare/medium rare. Serve the below sauce on the side.

Ingredients:

* 1 or 2 table spoons of olive oil

* 1/4 or so finely chopped onions

* 1 nectarine (you could substitute a peach, pearor mango)

* Dalmatia fig spread (this is sold at byerley’s

* one cup of white wine (chardonnay or another white)

* 1 teaspoon crushed garlic

* table spoon of lemon juice

* 1/2 of a Serrano or jalapeno pepper (can substitute dried chili flakes if you want or omit the pepper).

fresh ground pepper to taste

* Put the olive oil is a sauce pan and heat until hot. Pour in onions and saute until just turning brown

* add a teaspoon of crushed garlic. Saute for a minute or two

* add white wine, lemon juice, finely chopped pepper (Serrano or jalepeno) and chopped fruit

* add ground pepper to taste

* keep heat on medium and allow mixture to reduce by about 50%

* add two table spoons of the Dalmatia fig spread. The stuff I use come from Byerly's.

* Let the entire mixture slow good a couple minutes to allow the fig spread to blend in.

You really can mix this up any way you want. More or less onions, wine etc.

[wayzata]

We had the tenderlions the other night and might I say that I have never tasted anything like it. My dad has never been a big venison lover untill he tried them. well venison is now going to be on the dinner table more offten! What we did was marinated it over nite and then placed chunks of onions and peppers in the middle, and then wrapped that in bacon. About 3 min. on each side and it was awsome. Thanks a lot for all of the ideas everyone.

[Wanderer]

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!

Matt, it looks like you've picked up several ideas since my last post. We just did the butter and onion thing when we ate them side by side. Your tenderloin recipe is pretty similar so it'll work just fine.

Last weekend I cooked my 10 pointer's tenderloins a little different and they were phenomenal. Marinaded for 3 hours in Heinz 57 and soy sauce then pan fried in olive oil with dried minced onions and just a touch of season salt. Mmwah!