Venison Tenderloin

[ThunderLund78]

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?

[92GSteve]

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.

[DonBo]

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.

[ThunderLund78]

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.

[eyeguy 54]

why mess with perfection??

[eyeguy 54]

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

[pikestabber]

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.

[ozzie]

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

[SalmonSlayer]

I love this recipe for the venison.

[eyeguy 54]

hey, that's just how I do it. well not quite... LOL

[huntnfish]

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.

[fivebucks]

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.

[TruthWalleyes]

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

[BobT]

Try aging them for about a week then freeze or prepare. They'll be even more tender.

[tunrevir]

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~

[Pherris]

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

[bak2MN]

I was told you should freeze your venison for 30 days to kill parasites?

[Todd Caswell]

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.

[bak2MN]

No. Never cook it well done but I do freeze it for awhile.

[Leaky]

One Word for that Tenderloin....Stroganoff.

[certified jumbo]

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. ...

[delcecchi]

I was told you should freeze your venison for 30 days to kill parasites?

I think that is fish, not venison.

[pike79]

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.

[eyeguy 54]

me likey medium rare parasites ...

[Alagnak]

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