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I just thawed two deer tenderloins and was gonna do my usual 24 hour soak in Italian dressing or allegro marinade and I got to wondering. What's some other good ways to prepare a tenderloin? I've heard of soaking in milk or ice water for a day or so to draw out the blood but I've never done it. What's y'all's favorite method?
Anything Italian has got to be good.
1pkg.onion soup mix 1/2 cup soy sauce,1/2 brown sugar 2cups water.bring to boil,simmer 45min. Let cool to rm temp. pour over meat and cover
in frig 12-24 hrs then grill.
Mr. Jim's recipe sounds good. I've always marinaded with Italian dressing then covered with bacon when I smoked it.
My favorite is the way you do it. Need to cut 1/4 of one and marinade it in red wine venigrette dressing. My dad likes it that way better
Sliced thin, beat it with the side of a saucer then just rolled in flour and fried. Try yalls best to not go in rut after eating it and getting arrested.
I've done it this way, and with some Cavenders seasoning, it's good. I used a tenderizing mallet tho. I soaked mine in milk overnight, before I tenderized it.Quote:
Originally Posted by ivan37857
Big River Marine
Bill Burnett
870-635-0202
We sell XPRESS, EXCEL, and ALWELD Boats. Yamaha, Suzuki, Evinrude, Mud Buddy, and Tohatsu/Nissan Engines.
Pro Staff, Southern Pro Tackle and Ozark Rods.
Member, Tri-State Crappie Anglers
I like it soaked in dales its really fine
All of the above sound really good, I marinate it in low sodium Dales and italian dressing, then I slice it into pieces about 1 and 1/2 inches thick, wrap a piece of bacon around it with a toothpick to hold the bacon and grill it just like a steak to medium well or medium rare, whatever you prefer, its as good as any ribeye steak you will ever put in your mouth, just a suggestion, when I married my wife said she would not eat deer meat until she tried this one time and now it is one of her favorites.
GDG, you're just a chef at heart. More like GitDaChef. ;-)
Big River Marine
Bill Burnett
870-635-0202
We sell XPRESS, EXCEL, and ALWELD Boats. Yamaha, Suzuki, Evinrude, Mud Buddy, and Tohatsu/Nissan Engines.
Pro Staff, Southern Pro Tackle and Ozark Rods.
Member, Tri-State Crappie Anglers
My favorite is to rub it down with extra virgin olive oil and cover it with a garlic/black pepper blend seasoning and throw it on the grill. You can cook it whole or slice it into medallions, whichever you prefer.
If you are talking about the inside tenderloin or the backstrap (which some other folks call a tenderloin too), trim off the white fatty parts and then marinate in a ziploc bag with 1 cap full of Dales per pound of meat, add a dash or two of whatever brand of worshtshier (sp?) you have on hand, several dashes of garlic powder or a good dose of fresh ground garlic, a good shake of Lowreys season salt, a good shake of rubbed sage, and let set overnight in ziploc in the fridge. Grill over low heat wrapped in tinfoil for 20 minutes or till medium rare. Leave in foil till can cut into serving size and lay over a bed of steamed whole green beans or your favorite rice. Use the juices to cover over the meat on the plate. Eat quickly after cooking.
If just backstrap, cut into 1" thick parts and roll in a mix of flour seasoned with a healthy shake or two of Montreal Steak seasoning, garlic powder, Lowrey's Season Salt, and a generous shake of cayenne pepper. Pan fry in just enough oil of choice to half cover the meat. Flip meat as needed. Put cooked meat on plate with paper towels to drain. Drain most of the oil after cooking, but leave enough in the pan to make the gravy. Mix unused seasoned flour with the remaining oil and make the gravy. Return the cooked meat to the gravy when done and simmer covered for 15 or so minutes. Serve with your favorite rice and/or other sides you like with fried foods.
I wish I had taken pics of the latter post tonight. It was so dang good, I couldn't think of anything other than 2nds and 3rds!!!! Been a tradition for us the last several years to make sure the first 2 deer are half cubed and half ground. Those backstraps don't really need cubed, but add them to the mix with the cubed and oh my my. It just ain't, well yes it is, right.
This man knows what he is doin! Im tellin ya he got some Mississippi blood in him somewhere lol.Quote:
Originally Posted by Shine Runner
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I like mine fried with gravy....not supposed to eat it that way but when I cheat I want it to be good lol
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I've got a tenderizer that clamps onto the kitchen counter top. I slice the backstrap, rib loin, into 1 inch slices and crank them through the tenderizer. Dip in buttermilk/egg wash, then dip into seasoned flour. Place on wax paper for 10 min. or so before putting into frying pan. That way the batter stays on the meat and makes a thick crust. Make brown gravy with the drippings and place the steaks in the gravy. Simmer for an hour or so. About 15 min. before to eat, add 1/2 can of Rotel to the gravy.
That sounds great Scott........and some good bisquits
I need to go kill me a lil ol doe. Y'all are makin me hungry
x2Quote:
Originally Posted by ducker
I would ask wb to take me but I don't like shooting more than once
Fry up the steaks in a skillet with butter, salt & pepper, Tony's, whatever you like for seasoning. When they're done, take out and then pour a little heavy cream in the skillet with the leftover butter and seasonings. Let it simmer until it thickens up a little, then pour the cream sauce over your steaks and chow down.
I like a lot of the ways already listed above too, but this one is a little different and pretty tasty if you haven't had it like this.
Take a whole backstrap cut it in half and butterfly both pieces. Take a tenderizing hammer to it. Marinate overnight in Italian Dressing. Take it out the night you cook it stuff it with cream cheese and Jalapeno peppers and whatever else you like onions, mushrooms etc. then wrap the whole thing in bacon. Put in on the grill and slow cook it when the bacons done the meat is done!
Too many people on here talking about FRYING tenderloin. Tenderloin was NEVER meant to be fried! It is made for the grill. You want to grill it however yiou like your steak. For me, that is medium/medium rare.
There are too many other parts of the deer that can be tenderized and fried.
Soak in olive oil, dale's and zesty italian dressing for a few hours to overnight. Cut in 1" thick pieces and wrap in bacon. Grill over low heat until it gets to your desired doneness.....is doneness a word lol?!?!
Thats what I am talkin bout, anytime ya got gravy and deermeat ya cant go wrong.Quote:
Originally Posted by ScottV
exactlyQuote:
Originally Posted by GitDaGrease
butterfly the loin beat and soak in Italian dressing fill center with sausage , cheese onions peppers wrap in bacon and smoke for about an hour get the bacon done and it will be ready . wonderful . fried me some yesterday and made me some 90 weight gravy . used the gravy as dipping sauce the southern way .