Venison Tenderloin

[Eric Wettschreck]

Slice thin. Smear some cream cheese on the slices. Roll em up, wrap with bacon, stick a toothpick to hold together.

Light the Weber. Enjoy a gosh darn refreshing PBR while coals get hot.

Toss roll ups on grill. Enjoy another PBR. Grill until the bacon is done. Takes aboot 5 minutes or so.

Pretty yummy.

[Cicada]

Fried some up the night before last. Cooked it until it was med well, personal preference, removed it from the pan, cranked up the heat added butter, blackberry wine, a shake or two of McCormick's salt free garlic and herb seasoning, and a few grinds of pepper and reduced to a sauce consistency. Just something a little different and I liked it.

[delcecchi]

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.

Very interesting subject. Looks like there isn't much problem with venison. Bear another story.

Seems to be some disagreement on the tapeworm front. Missouri says they don't infect humans (the ones from deer don't that is). Minnesota doesn't say much, although there was one article that was warning about it.

E. Coli seems to be the big concern. Wisconsin came up with the best idea which was to put jerky in a 275 oven for 10 min. once it is dry, as a final precaution. Others said to cook it before making jerky which sounded disgusting.

I never thought about e. coli and deer before.

[huntnfish]

There's nothing better than fresh tenderloin(the ones in the cavity) with some runny eggs and toast. I season them with either a little seasoned salt, lemon pepper, or just a little salt and pepper. Fried potatoes or hash browns are good also if you're feeling ambitious. I don't ever freeze the tenderloins. If I can't eat them when they're fresh I know about 5 people that I can give them to for them to enjoy. This is the wrong time of day to be looking at this forum.

[JeffB]

Made tenderloin today. I put it in a soy sauce, Worcester, brown sugar marinade for 8 hours. Then wrapped the tenderloin with bacon and poured a little marinade over them on a broiler pan. Put them in the oven at 350 for a half hour. Some of the best tenderloin I've had. Got it off an online recipe and it had great reviews so I thought I would give it a try. So tender you could have cut it with a spoon.

[TruthWalleyes]

Slice thin. Smear some cream cheese on the slices. Roll em up, wrap with bacon, stick a toothpick to hold together.

Light the Weber. Enjoy a gosh darn refreshing PBR while coals get hot.

Toss roll ups on grill. Enjoy another PBR. Grill until the bacon is done. Takes aboot 5 minutes or so.

Pretty yummy.

That's sounds pretty good.

[pikestabber]

Made tenderloin today. I put it in a soy sauce, Worcester, brown sugar marinade for 8 hours. Then wrapped the tenderloin with bacon and poured a little marinade over them on a broiler pan. Put them in the oven at 350 for a half hour. Some of the best tenderloin I've had. Got it off an online recipe and it had great reviews so I thought I would give it a try. So tender you could have cut it with a spoon.

I already ate my tenderloin for the year, so I tried this with about 3/4" slices of backstrap and it was fantastic! I added about a teaspoon of Jalapeno powder for some kick. Really, really good. I used thick-sliced bacon, and by the time the bacon was done (closer to 40 minutes) I though my meat would be WAY overdone for my liking (I like it mid-rare). Obviously it was cooked through, but the constant bath in bacon fat as it cooked left it nearly spoon-tender.

[Todd Caswell]

Melted in my mouth

[FishinFools]

I'm right there with ya! (Back strap, lowry's/two days in the fridge, 10 minutes on a hot grill) delich!!

[eyeguy 54]

the venny looks good but not so sure about those wax worms...

[pikestabber]

the venny looks good but not so sure about those wax worms...

Huh. I thought they were euro-larvae, myself...

[eyeguy 54]

way too long lol