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How Do You Cook Your Venison Tenderloins?
Brookwood
Member, Moderator Posts: 13,769 ******
I know traditionally many hunters cook the tenderloins on their deer kill before they cook anything else. I have done it that way myself but found if I was going to utilize the liver it was best to make it first and to never freeze it as it loses a lot in the process.
Anyway, I have a nice set of tenderloins chilling in the fridge that I want to cook in the next day or so. I have in the past fried them on top of the stove in a mix of butter and olive oil with various onion\garlic concoctions and have also done them on the grill. Checking some recipes on the internet I see a few that roast them in the oven. Never tried that but would do so if anyone has any good ideas. My fear in oven roasting is I would over cook or dry them out.
My kitchen stove uses propane which cooks a touch hotter than natural gas that I have had more experience with.
I'd like to know what's your favored cooking method for fresh venison tenderloins and the recipes that go with? Thanks!!
Anyway, I have a nice set of tenderloins chilling in the fridge that I want to cook in the next day or so. I have in the past fried them on top of the stove in a mix of butter and olive oil with various onion\garlic concoctions and have also done them on the grill. Checking some recipes on the internet I see a few that roast them in the oven. Never tried that but would do so if anyone has any good ideas. My fear in oven roasting is I would over cook or dry them out.
My kitchen stove uses propane which cooks a touch hotter than natural gas that I have had more experience with.
I'd like to know what's your favored cooking method for fresh venison tenderloins and the recipes that go with? Thanks!!
Comments
Cook until the bacon just gets done.
Fried, only in cast iron and then make gravy with the drippings.
+1
And Caramelized Onions
Pan Fried works also but I really prefer to grill it.....
Bit for Gods sake, RARE! Favorite seasonings hot and fast!
So damn good!
Agreed.
My slicing technique is to cut 3/4 the way through choosing desired thickness depending on if it's a deer, Elk, or moose tenderloin, then cutting all the way through with next slice, leaving you with a nice little butterfly steak medallion.
I do this with back strap or tenderloin.
I have roasted them on a stick in the hills a time or two.
Your mileage may vary.
I may try that but will do some precooking with the bacon first and then put it around the loin cutlets so I can keep it medium rare when the bacon is done. I'll use my cast iron skillet and rely on the bacon grease to fry in.
Will let you know how it turns out! :P
It takes a few days of leftovers for the two of us to finish up her delicious creations and I just got done with her last goulash yesterday! :? Oh, wo is me! Such a stressful life I lead!