ThunderLund78 Posted November 10, 2013 Share Posted November 10, 2013 While there's fewer things better than fresh tenderloins simply salt/peppered and pan-seared in garlic, butter and onions, I'd like to try something new. Got some fresh loins out of a young buck and looking for a different way to prepare, seasoning, glazes, etc. Any suggestions? Quote Link to comment Share on other sites More sharing options...
92GSteve Posted November 10, 2013 Share Posted November 10, 2013 Our favorite these days is to grill a 10-12 inch piece whole, sprinkled with your choice of steak seasoning. I like medium rare with A1. Quote Link to comment Share on other sites More sharing options...
DonBo Posted November 10, 2013 Share Posted November 10, 2013 You talking the hanging tenders, or the backstrap loins? Personally, I think the hanging tenders are WAY overrated. Mine just goes into the "to be ground" pile. Quote Link to comment Share on other sites More sharing options...
ThunderLund78 Posted November 10, 2013 Author Share Posted November 10, 2013 These are the hanging tenders, the ones on the inside of the cavity. I too prefer the backstraps but the loins are a close second for me. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted November 10, 2013 Share Posted November 10, 2013 why mess with perfection?? Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted November 10, 2013 Share Posted November 10, 2013 My favorite is still the round chnck of meat I cut off the bone in the hind quarter. 1 inch thick and fried with butter and a little seasoning and then on buttered toast. A nice buck will hive me 4 or 5 steaks per side. mmmmmmmmmm. this year I took 2 nubbin bucks so maybe 2 each side. lol Quote Link to comment Share on other sites More sharing options...
pikestabber Posted November 11, 2013 Share Posted November 11, 2013 Personally, I think the hanging tenders are WAY overrated. Mine just goes into the "to be ground" pile. I have to agree with you here, DonBo. I keep expecting these to be the fillet mignon of the deer and they are really just "so-so" in taste. Great texture, but nothing special in my book. I'll take straps any day. Quote Link to comment Share on other sites More sharing options...
ozzie Posted November 11, 2013 Share Posted November 11, 2013 ooh tough choice which I prefer as they both are tasty morsels! I did mine here and I cleaned them up and let them sit in olive oil, soy sauce and lawreys until the next night and grilled them up. mmmmm good Quote Link to comment Share on other sites More sharing options...
SalmonSlayer Posted November 11, 2013 Share Posted November 11, 2013 I love this recipe for the venison. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted November 12, 2013 Share Posted November 12, 2013 hey, that's just how I do it. well not quite... LOL Quote Link to comment Share on other sites More sharing options...
huntnfish Posted November 13, 2013 Share Posted November 13, 2013 You talking the hanging tenders, or the backstrap loins? Personally, I think the hanging tenders are WAY overrated. Mine just goes into the "to be ground" pile. I hate to say it but I agree. I've always loved the tenderloins but I think a lot of it is that they come out when the deer is hung and onto the grill they go.With the backstraps I chop them and vac seal them. I usually do a couple packages in a fajita seasoning and let them sit in the fridge for a couple days to let them marinate before freezing. This is the way my wife and kids prefer them. Always tender and lots if flavor. Quote Link to comment Share on other sites More sharing options...
fivebucks Posted November 19, 2013 Share Posted November 19, 2013 Backstrap is the best cut of meat on a deer and better than the tenderloin but the tenderloin is still a good cut of meat. You have to make sure you cut it out promptly. We slice them about an inch or so thick (against the grain) and pan fry in oil and seasonings. Very tasty morsels if you ask me. Quote Link to comment Share on other sites More sharing options...
TruthWalleyes Posted November 19, 2013 Share Posted November 19, 2013 i like tge inside tenderloin in my plate within 2 hrs of pulling the trigger. pepper and grill till only the center is below rare and enjoy. mmm mmm Quote Link to comment Share on other sites More sharing options...
BobT Posted November 19, 2013 Share Posted November 19, 2013 Try aging them for about a week then freeze or prepare. They'll be even more tender. Quote Link to comment Share on other sites More sharing options...
tunrevir Posted November 27, 2013 Share Posted November 27, 2013 I like to put garlic salt and onion powder and black pepper on them and a bit of Worchester sauce and marinate them for a couple hours. Grill them on a medium high heat for 7 minutes a side. If you want a great snack get a fresh baguette, slice it in 1/4 inch slices brush with either olive oil or butter and bake the slices until lightly toasted say 4-5 minutes at 350. Get a package of knorr béarnaise sauce and prepare it per directions. Slice the tenderloin into coins place on lightly toasted baguette slices, and top with a dallop of béarnaise sauce. I make these for the superbowl every year and people seem to really enjoy them. You can also add a little crab meat on top before you put the béarnaise sauce on which is also super good. Total prep time about 20 minutes from start to finish without marinating them.Tunrevir~ Quote Link to comment Share on other sites More sharing options...
Pherris Posted November 27, 2013 Share Posted November 27, 2013 Try aging them for about a week then freeze or prepare. They'll be even more tender. A tip I got years ago was to put seasoning and or marinade in the package before I vacuum seal them and freeze them. Then when time comes to cook them they are ready to go. I especially like to do it on the roasts. Back straps and tenderloins usually never see the freezer Quote Link to comment Share on other sites More sharing options...
bak2MN Posted November 27, 2013 Share Posted November 27, 2013 I was told you should freeze your venison for 30 days to kill parasites? Quote Link to comment Share on other sites More sharing options...
Todd Caswell Posted November 27, 2013 Share Posted November 27, 2013 I was told you should freeze your venison for 30 days to kill parasites? What kind of parrisites?? Same person probably told you to cook it Well done as well. Quote Link to comment Share on other sites More sharing options...
bak2MN Posted November 28, 2013 Share Posted November 28, 2013 No. Never cook it well done but I do freeze it for awhile. Quote Link to comment Share on other sites More sharing options...
Leaky Posted November 28, 2013 Share Posted November 28, 2013 One Word for that Tenderloin....Stroganoff. Quote Link to comment Share on other sites More sharing options...
certified jumbo Posted November 28, 2013 Share Posted November 28, 2013 Grill and eat is my favorite. Medium rare.I always freeze my deer even if its only for a couple days. It does kill any existing parasites. One that can affect humans is toxoplasmosis. Its a single celled parasite I believe. Its not real common but it has been reported. Fyi. ... Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 30, 2013 Share Posted November 30, 2013 I was told you should freeze your venison for 30 days to kill parasites? I think that is fish, not venison. Quote Link to comment Share on other sites More sharing options...
pike79 Posted December 1, 2013 Share Posted December 1, 2013 Searched parasites in venison and the U of M has some very interesting guidelines on food safety and venison. If I remember right outdoor news had an article about parasites in venison a year or so ago. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted December 1, 2013 Share Posted December 1, 2013 me likey medium rare parasites ... Quote Link to comment Share on other sites More sharing options...
Alagnak Posted December 1, 2013 Share Posted December 1, 2013 me likey medium rare parasites ... Same here. If that's what I'm eating then I'm taking one out right now to put on the counter to thaw for breakfast. Mmmmmmmmm Quote Link to comment Share on other sites More sharing options...
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