deer help

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Originally Posted by poppop

I take my tenderloin which is already cubed. If yours is not cubed...just put a heavy towel down...put the 1" inch or less sliced loins on it, take the edge of a plate...and use it to tenderize the meat. Then I soak it all in milk overnight. The next day...I roll it in flour and salt and pepper. Get a cast iron skillet hot (if you have one)....and sear both sides...then turn the heat down and cook it according to your preference. Deer is better if its not overcooked...if its a little pink that is the best.

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poppop, have you tried soaking it in buttermilk? That is what I use if I am going to roll it in flour & fry it. Do the same with pork tenderloin, chicken, & sometimes fish I'll mix about half milk, half buttermilk. Bought some House Autry Pork Breader a while ago, going to try it on some pork chops tomorrow.

1/2 cup brown sugar, 1/2 cup soy sauce, 1 pkg. lipton onion soup mix add ingredients to 4 qt. sauce pan add 2qt water and bring to a boil,when it starts to boil turn down heat and simmer 45 min. remove from heat. When cooled pour over meat and let it marinate 12 hrs. Cook venison over med grill for4 min per side depending on thickness. Heat remaining mar. to a boil this will cause blood from meat to come to surface, remove blood and use mar. for sauce or store in frig.

everybody need to try this! cut your backstraps into medallions (like mini steaks) about 1/2 inch thick. soak them in Tiger Sauce for about an hour... then drop them in seasoned flour and fry till just done.... omg everybody i fix this for loves it!!! my kids went nuts over it!

Take cubed loins layer in crock pot pour canned beef gravy over them cook for 6 to 8 hours...You can do the same with burger just brown before layering..we like to add mushrooms to ours...serve with mashed potatoes and biscuits...

I liketo lightly brown mine in a pan, then I take a jar of beef gravy and add them both to a sauce pan. I slowly cook them the rest of the way. When done it is like having the best salisbury steak you could ever imagine. Plus its simple, quick, and you can cut them with your fork.

Cover it in Everglades Seasonings. Seer it in a hot pan. Take it to a hot bed of coals and grill it fro about three minutes on each side. Cut into medalions and enjoy.

I prefer Dale's and sometimes mix the Dales with Italian Dressing. Since you don't, maybe coat it with some olive oil or something similar.

I make a dry rub of cummin,hot spanish paprika,kosher salt and black pepper.Cooked in a cast iron skillet in bacon fat until med. rare.I'm starving now.

If you're in a hurry, just put them in the broiler with Onions and seasoning and a good dallop of butter on each....very good if you don't let them get over done.

here's one of my favorite ways to cook backstraps.

make a slice into the backstrap lengthwise so it's got a pocket like a pita or a taco.
marinate the meat in pirates gold marinade, i like the spicy kind.
stuff the "pocket" with some cream cheese, polish kilbasa, and peppers if you like it spicy.
wrap the whole thing with bacon and secure bacon with tooth picks.
grill until bacon is done, remove tooth picks and try not to eat the whole thing!

[QUOTE=jhef;1014601]i got two deer this year and got them processed, i love the deer burger but im having a hard time finding a recipe for the tenderloin that i like. im not crazy about dale sauce ... any ideas?[/QUote just beat venison with meat beater or use saucer on its side to beat it put flour in a bowl and mix some greek seasoning aka cavenders your preference on how much put shortening in frying pan and brown on both sides eat with biscuits and gravy its wonderful thats how we do it in ms