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General Interest > Culinary Arts, Gardening and Brewing
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venison tenderloins
    #3422448 -

damn these turned out so good

2 whole tenderloins

wash your meat

mix flour with your choice of seasonings - I used Tony's on this

coat loins with flour and sear in a hot pan with oil or butter - this only takes about a minute on each side

pre heat oven to 350

take the loins off the heat and place in an oven safe dish

wrap loins with 2 slices of bacon each

rub these loins + bacon with your choice of herbs

roast in the oven for about 20 minutes, for a medium rare

use the fry pan drippings to make a gravy by adding half cup of red wine and about a cup of water mixed with a tablespoon of flour - heat until thick

these turned out better than any venson I have ever tried


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Re: venison tenderloins [Re: sucklesworth]
    #3423072 -

That sounds like the shit! Im gonna give it a whirl and maybe take a pic. Quick question, how fast and how long do I wash my meat for?

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Re: venison tenderloins [Re: Stein]
    #3423089 -

if you wash your meat more than three times, you're just playing with it


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Re: venison tenderloins [Re: sucklesworth]
    #3423103 -

I'd better just write my own recipe book then.

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Re: venison tenderloins [Re: Stein]
    #3423519 -

i have done similar recipies but i season the tenderloins before i fry em up with about 10 different things....damn venison rocks..only cost as much as the deer tag and bulets too!!

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Re: venison tenderloins [Re: DarkPyro]
    #3425490 -

yea, venison is awesome, got lucky this year and filled the tag on the first day.

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Re: venison tenderloins [Re: andjor]
    #3426173 -

that recipe rocks my deer nuts off.

Cranberry glaze for venison: boil fresh/ frozen berries in water and sugar (lots of sugar!). reduce, add grand marnier, freshly grated ginger or orange zest. pinch of salt. Puree. Spread over seared venison. Serve with butternut squash spaetzle (very easy to make).

Spaetzle: cut butternut squash in half longways. score the inside, rub with olive oil, sprinkle with salt. roast in oven 350/ 1 hr.
scrape the "meat" from the skin. Puree with small amount chicken stock. Scramble ~4 eggs in a bowl, add squash liquid. Slowly mix in enough flour to make a loose batter. pinch of salt. chill (the batter) for a while. run this batter through a spaetzle maker, ricer, or large-holed colander into a large pot of boiling water. when it floats for 1 minute its done. drain (or remove with spider if making more). Spread evenly on baking sheet to dry. lightl coat with oil to prevent sticking. Eat as is (doughy), or carmelize in a pan.

Or serve with potato gnocchi (recipe later).


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absolutely statistically

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Re: venison tenderloins [Re: sucklesworth]
    #9243115 -

deer threads seem popular

this was really good - try that


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General Interest > Culinary Arts, Gardening and Brewing
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