I had my processor leave my tenderloins whole on my deer this year. Who has some good recipes for them or what do you guys do?

Slice them up, salt and pepper, dip in egg/milk mix then in flour and fry in oil until golden brown. That's as good as it gets IMO.

yeah i was hoping to try something new! I love them that way

I would try new things with a lesser cut but that's just me.

I don't deer hunt anymore, but we never took the deer to the processor with the tenderloins. We took them out at the deer camp and grilled them to medium rare. They're great that way. You can chicken fry your lessor cuts.

Personal preference I suppose but I would never do anything other than fry the TL or BS.

I you could stuff it with many things and grill it possibly wrap in bacon. Pound it flat stuffit grill it. Slice into chunks and make stir fry. I always remove my backstraps and tender loins. Frying is for round steak. I treat venison like cattle as far as cuts just leave it a little rarer then beef.

Crust that bad boy in Grill Mates Mesquite seasoning, throw it on a HOT HOT HOT pit for 2 minutes on all four sides, eat.

tenderloins are ment for camp meat fresh after the kill. If you take them home take a fork and poke a bunch of holes in them and soak them in liquid smoke, or a similar product for at least half a day. Put them on the grill with a little onion salt and garlic powder. Absolutely delicious!!

I've brought them home and made little wellingtons. Basically where you sear them in a skillet then bake them in a puff pastry with other goodies. I kust modified a beef wellington recipe.

I thought they were pretty good and the folks I had over for dinner were impressed. Got the recipe written somewhere if you want it.

send recipe please

don't use liquid smoke

Chalet's T-loin Wellingtons

4 Whole tenderloins
6 strips bacon
Fresh ground coffee
Coarse ground black pepper
Salt
12 oz puff pastry from grocery store
1 egg white / or a little milk for glazing

Parsley Pancakes

1/2 cup all purpose flour
2/3 cup milk
1 egg
2 Tbsp fresh chopped parsley

Beat the flour, pinch of salt, half the milk, egg and parsley together, the stir in remaining milk. Heat a greased skillet and pour enough batter to coat the bottom. Fry both sides til lightly browned. You need one of these for each tenderloin and they'll be pretty thin.

Mushroom Pate( Pate is generally not in my vocabulary, in case your wondering)

2 Tbsp butter, or use leftover bacon grease for frying
1 small onion chopped
4 cups mushrooms chopped
1 cup bread crumbs
5 Tbsp heavy cream
2 egg yolks

Fry the onions til transluscent, add the mushrooms and cook til juices turn clear and evaporate. Combine bread crumbs, egg yolks and cream, then stir into mushrooms/onions and let cool.

Preheat oven to 425.

Fry bacon, remove the bacon, eat while you're waiting or crumble it and toss in the mushroom pate. Coat the tenderloins with coffee, pepper and salt and get a quick sear on them in the bacon grease.

Then, basically what you want to do is roll that pastry into 4 rectangles. Place a pancake on each one, coat that with the mushroom pate and stick a seared tenderloin in the middle. Then wrap it all up and put the seamed side down on a grease cooking sheet. Brush the top side with egg white or milk and bake it til the pastry browns, about 25 minutes.

Should look something like these when you're done.

This exactly.


I used Italian dressing on these because it's all I had. They were delicious though.

Thats probably the best way to fix them. or (shiskabob)? how ever you spell it.

x2

The number one thing is to make sure your processor took of the silver skin. If not, it's necessary you do it. Othierwise you'll be chewing rubber. I had one processor that left the silver skin on when I told them I wanted them whole. Kuby's takes it off for you though.

But I used to fry my back straps before I saw a recipe a Hunt, Fish, Cook. It's very simple and VERY good.

The chef said the main thing people screw up with venison is they overcook it. Which makes it tougher and gives it a slightly more gamey taste. By the way, I was very apprehensive about making this but decided to try it and it works.

Anyway this is the only way I will ever make my backstraps in the future:

Cut your backstrap into 1" thick pieces.
Season with your favorite seasoning. I prefer Uncle Chris' Gourmet Steak Seasoning by Fiesta. You can buy it at Alberson's on Walmart.
Heat your grill to as hot as as can get. Mine usually gets up to 550-600 degrees.
Put steaks on and let them cook for only a minute and a half per side. Take the off and let them rest for 5 minutes.

One thing to keep in mind is that venison cooks faster than other meats because it doesn't have the fat content the most meats have. Therefore it cooks faster.

Serve after 5 minutes.

for tl or bs. trim anything white off, especailly the membrane on the bs. marinate at least 8 hours in your favorite meat marinade and sprinkle some cajun seasoning to taste in the marinade. then grill to about medium. i prefer grilled to fried for about anything.

rub with cajun seasoning wrap with bacon grill or smoke ubtil internal temp of 150

I like the tenderloins marinated in Pace's Picante sauce whichever one you prefer overnight and then put them on the grill and baste with the picante sauce. Cook them as done as you like them.