Venison Tenderlions

[harvey lee]

I made some tenderlions this way and I thought that the backstraps were the best but I was wrong.

Take your tenderlions and cut into a few pieces about 2-3 inches wide.Add 1 waterchestnut slice and wrap in bacon.Now put on the grill on top of some tin foil and cook until bacon is done.I also added a little apple wood for some smoke flavor by the burners or you could lay by the coals.

This was the best and most tender venison I have ever eaten.

[GatorBait]

Wow, that does sound yummy. I'm gonna give that a try this weekend. Thanks

[harvey lee]

It was the best venison I have ever eaten.It almost melted in your mouth.I always said that the straps were the best and I was wrong for sure.

[Deitz Dittrich]

Harv- Did you butterfly the meat and put the Watterchesnut inside the meat, or did it just get held to the meat by being wrapped in the bacon?

[harvey lee]

It was layed on the meat and wrapped with bacon and held together by a couple toothpicks.Putting it in the meat and wrapping with bacon sounds good also.

Very good Dietz.

[Deitz Dittrich]

I dont have any tenders left.. but I have some backstrap that I am going to try that with this holiday weekend... Thanks Harv!

[AF-1984]

I do the same thing, except I use Jalopenos.

[Deitz Dittrich]

OOooOoOOOOoohhhhh Jalas and Waterchesnuts!!!

[huntnfish]

There is no better piece of meat on a deer than the tenderloins. I always take them out the night that I shoot the deer and cook them the next day. I normally just cut them into 3/4 think chunks and throw them on the grill, but this recipe sounds good. My rifle deer is gone already, but if I am lucky enough to stick one with my bow I will have to try that. The jalapenos sound great also. I see people every year that don't even take them off the carcass before it goes in the trash. Thats almost enough to bring a guy to tears when you see something like that.

[harvey lee]

I have had the Jalapenos and yes,they are also goooood.I have also made pheasant with the same recipe and they are also mucho good.

[Cooter]

Does the waterchestnut add flavor, moisture, or both? I got one pack of loin left from last year that needs to be consumed!

[harvey lee]

Cooter

I believe it adds flavor.But,whatever it does,its good.You could ship those to me and I can get rid of the last pack for you.

[Deitz Dittrich]

Made this up for lunch on friday... Ohhh my GAAAAAAWWWWWDDDD... to freking die for!

THe water chesnuts were nice for both flavor and texture, however, I found them to be a pain in the butt as far as cooking.. many of mine fell out.. I need to re-think the way I prepared...

[harvey lee]

Dietz,what my wife does is place the watterchestnut between the meat and the bacon,then stick a toothpick through thre bacon and watterchestnut to the meat.She usually sticks 3-4 picks per piece of meat.Just dont forget to pull them all out as they are tough on the roof of your mouth.

Glad you liked them.They are the best part of the deer meat as far as I am concerned.

[Deitz Dittrich]

Harv- I actually shot a smaller doe this year and used a bit of bottom round steak as well, and it was wonderfull.

I gave thsi some thought, and I think next time I do this. I will prepare the water chesnuts in a seperate pan and fry with butter then stick them on the meat after. I think they are important to the texture and taste, but a royal pain to grill.. I tried as your wife did Harv and many split? while stabbed with the tooth pick. I also halved my tooth picks so les was burnt.

[harvey lee]

Now all you have to do is saute some morels and have that with the tenderlions.YUM.