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?
Printable View
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?
italian dressing
Salt, pepper. Fry in butter!
If the tenderloin is cut up into steaks,then take and salt & pepper to taste wrapped with bacon and put them on grill. Myself would grill 3 to 4 minutes on each side.:D
LittleJohn
Italion dressing, allegro, and a little bit of worcestershire
Medium rare over charcoal for me, no seasoning required. Must admit though, the recipe with picture in the Dec./Jan. Field & Stream makes me smack my lips. Check it out.
SS
Clean everything off loins, then cut them up into finger sized pieces. Then marinate pieces with zesty italian dressing for about a couple hours or over night in frig.
Then bread them with Golden dip and drop into fryer until they float or good and brown
I am getting hungry typing this that is the only way me and my family eats loin anymore
Dredge the back strap in Krustez bake and fry seasoning and fry to medium in olive oil. Never over cook venison. Same goes for the round steak. Pound them flat and season them the same way for chicken fried steak. Your making me hungry just telling you about it......
Fry 6-8 slices of bacon in a big frying pan, preferably cast iron if you got it.
I cut them into about 2" pieces. When they are almost done, but not crispy, remove & set aside.
Salt & pepper the tenderloin slices & brown on both sides but not completely done. Remove & set aside.
Slice potatoes & onions in pan & cook until almost done. Put Bacon & tenderloin back in with potatoes & onions & finish cooking.
Serve with homemade biscuits, you don't need anything else.
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.
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.Quote:
Originally Posted by poppop
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
1) Make sure that all "silverskin" is removed
2) Cut into 1" steaks.
3) Soak overnight in milk in fridge..
4) Remove from milk.
5) Rinse off
6) Pat dry
7) Brush both sides of steaks with Kitchen Bouquet.
8) Grill em up. Medium rare.
cut meat about 1/4 thick . slice a japaleno pepper wrap pepper around meat and grill
Beat em out with meat tenderizing hammer, soak them in a milk and egg mix, then roll them in batter and pan fry them... I use flour and season to my liking.. then make a white gravy to smother them... just about as good as it gets IMO
marinate in worsterchire** and italian and cut the meat into about 1 inch cubes throw em in a skillet till done thats my favorite way stir fry is good too
dip in an egg wash, roll in flour. salt & pepper to taste. Fry them in a skillet, melt some swiss cheese on each one. Put it on a bun and enjoy.
if not cubed allready cut and pound meat to size of your hand. dip in soy sauce. spread room temp.cream cheese on one side add diced hot pepper rings black pepper and salt to taste. roll up then wrap in bacon. you can use tooth picks to keep in place but i wrap tight with bacon and tuck the end under its self. get your grill hot first put the rolls on the grill and cook till bacon is done. you can sub the pepper rings for cooked onion sllices not raw onion. This is my mother in laws favorite and she swears she will starve to death and be eaten by buzzards before she would eat deer meat. SSSSHHHHH
im not telling!!!
Wrap in foil with butter and sliced onion and grill as for the burger it makes good chlli. Has any one tried deer heart wrapped in foil wirh vinager or Italion dressig baked on 350 ? it's so good
rob have tried the heart but i use it as a additive as well as the liver to bbq. I try to waste no meat..any tuff meat is put in slow cooker for bbq.
Same here Jason it's time consumeing but i even take the rib meat and grind every thing I cant cube or is to small into burger.
the ribs are very consuming but deer meat is the best meat for ya they say.
[QUOTE=LittleJohn;1014812]If the tenderloin is cut up into steaks,then take and salt & pepper to taste wrapped with bacon and put them on grill. Myself would grill 3 to 4 minutes on each side.:D
LittleJohn[/QUOTE
right ,,,bacon ,,bacon ,,Bacon ;)put them on grill eH
do you mean tender loins or back strap??
tender loin is back strapQuote:
Originally Posted by fshnful
also called "sweet meat", and "back fillets"
tenderloins are two shorter oblong pieces along the inside of the spine. The backstraps are larger and run along the outside of the spine. Backstraps will tend to have more connective tissue on them.Quote:
Originally Posted by olducker
Salt and heavy on the pepper, flour, and fry in oil (or butter). Do not float the meat in oil. Use a small amount.Cook medium rare. Make thickening gravy with the drippings.;)
[QUOTE=sharpshooter223;1206048]tenderloins are two shorter oblong pieces along the inside of the spine. The backstraps are larger and run along the outside of the spine. Backstraps will tend to have more connective tissue on them.[/QUOT
it's all backstraps to me ,,,eH ,,,AND IT'S ALL GOOD;)
tender loin and back strap are two different pieces of meat from opposite sides of the spine. If you think its all the same you need a butcher lesson and a cooking lesson
WHO cares,,,been killin deer for 40 years ,,we just call it all back strap inside and outside of the spine eHQuote:
Originally Posted by finchaser4ever
http://im1.shutterfly.com/media/47b7...D550/ry%3D400/
http://im1.shutterfly.com/media/47b7...D550/ry%3D400/
I bet you a cup of coffee and a doughnut says you eat your ribeye steaks well done to.