Looking for some new recipes and curious how you guys cook your deer tenderloins and backstraps??? Thanks in advance.
Tom
Tom
Hunting & Fishing Deer Tenderloin & Backstraps Recipes...???
- Thread starter FARGO
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Re: Deer Tenderloin & Backstraps Recipes...???
Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
Re: Deer Tenderloin & Backstraps Recipes...???
Butterfly cut, wipe with extra virgin olive oil, salt, pepper, & garlic powder to taste and broil them low 5 minutes each side (for rare).
That's what I having for dinner tonight.
Jerry
Butterfly cut, wipe with extra virgin olive oil, salt, pepper, & garlic powder to taste and broil them low 5 minutes each side (for rare).
That's what I having for dinner tonight.
Jerry
Re: Deer Tenderloin & Backstraps Recipes...???
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ishikawa</div><div class="ubbcode-body">Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
</div></div>
Damn that looks good!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ishikawa</div><div class="ubbcode-body">Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
Damn that looks good!
Re: Deer Tenderloin & Backstraps Recipes...???
A little prep work, but awesome results!! Cut in approx 1" thick slices, then tenderize, pounding to about 1/4". Put a gob of cream cheese on it, then some jalapeno slices, onion slices, and your favorite medium or spicy sausage, (If your local store carries conecuh...that)and then wrap it up, secure it with maple bacon and a toothpick. Put it on the grill till you like, (usually when the bacon is fully cooked the meat is done). Two maybe three will fill you up, supplement with whatever sides you want. I would do pics, but I usually don't wait long enought to get my camera out.
A little prep work, but awesome results!! Cut in approx 1" thick slices, then tenderize, pounding to about 1/4". Put a gob of cream cheese on it, then some jalapeno slices, onion slices, and your favorite medium or spicy sausage, (If your local store carries conecuh...that)and then wrap it up, secure it with maple bacon and a toothpick. Put it on the grill till you like, (usually when the bacon is fully cooked the meat is done). Two maybe three will fill you up, supplement with whatever sides you want. I would do pics, but I usually don't wait long enought to get my camera out.
Re: Deer Tenderloin & Backstraps Recipes...???
Butterfly cut, lightly sprinkle seasoned salt, fresh coarse ground black pepper, onion powder, high heat in the pan, just quickly brown each side. Homefries and scrambled eggs. Damfine camp breakfast. The simple ways are best.
Butterfly cut, lightly sprinkle seasoned salt, fresh coarse ground black pepper, onion powder, high heat in the pan, just quickly brown each side. Homefries and scrambled eggs. Damfine camp breakfast. The simple ways are best.
Re: Deer Tenderloin & Backstraps Recipes...???
Take the backstraps and marinade in Worcestershire for about an hour. Then butterfly and lay strips of cream cheese inside and cover with any good pepper relish. Fold up and wrap in bacon. cook on the grill and enjoy a tasty treat.
Take the backstraps and marinade in Worcestershire for about an hour. Then butterfly and lay strips of cream cheese inside and cover with any good pepper relish. Fold up and wrap in bacon. cook on the grill and enjoy a tasty treat.
Re: Deer Tenderloin & Backstraps Recipes...???
olive oil, salt, black pepper and garlic
marinate for a day or two
charcoal low heat for 5-10 a side
hmm
had tenderloins that way last week
backstrap tomorrow night
never tried wrapping like it like we do dove, but, man, I bet that would be awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
olive oil, salt, black pepper and garlic
marinate for a day or two
charcoal low heat for 5-10 a side
hmm
had tenderloins that way last week
backstrap tomorrow night
never tried wrapping like it like we do dove, but, man, I bet that would be awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Re: Deer Tenderloin & Backstraps Recipes...???
These are the Best i've ever had!! Even good cold. http://allrecipes.com/Recipe/Grilled-Venison-Backstrap/Detail.aspx
These are the Best i've ever had!! Even good cold. http://allrecipes.com/Recipe/Grilled-Venison-Backstrap/Detail.aspx
Re: Deer Tenderloin & Backstraps Recipes...???
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ishikawa</div><div class="ubbcode-body">Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
</div></div>
That looks tasty!!! I have to try it!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ishikawa</div><div class="ubbcode-body">Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
That looks tasty!!! I have to try it!
Re: Deer Tenderloin & Backstraps Recipes...???
I just ate both my tenderloins for dinner this afternoon. I do it the same every time.
Soak the whole loins in milk and your choice of seasoning salts for 3 days in the fridge.
cut into 1" slices or cubes if you prefer.
Put back into the milk mix for another 24h.
Drain the milk and pat dry.
make a batter with 1 egg, 1/4 cup flour, 1/4 cup Italian bread crumbs and 2 tbls of your choice seasoning salts.
Make a dry mix of 1c Italian bread crumbs, 1c flour, 2tbls same salts.
classic 2 station deep fry set up. get em all nice and gooey with batter, drop into flour mix and shake around. Into deep fryer till nice and golden brown.
taste DELICIOUS and could be cut with a spaghetti noodle
My salt mix is 1 part Tex Joy, 1 part Onion Salt, 1 part garlic powder, and 1/4 part Cayenne pepper
I just ate both my tenderloins for dinner this afternoon. I do it the same every time.
Soak the whole loins in milk and your choice of seasoning salts for 3 days in the fridge.
cut into 1" slices or cubes if you prefer.
Put back into the milk mix for another 24h.
Drain the milk and pat dry.
make a batter with 1 egg, 1/4 cup flour, 1/4 cup Italian bread crumbs and 2 tbls of your choice seasoning salts.
Make a dry mix of 1c Italian bread crumbs, 1c flour, 2tbls same salts.
classic 2 station deep fry set up. get em all nice and gooey with batter, drop into flour mix and shake around. Into deep fryer till nice and golden brown.
taste DELICIOUS and could be cut with a spaghetti noodle
My salt mix is 1 part Tex Joy, 1 part Onion Salt, 1 part garlic powder, and 1/4 part Cayenne pepper
Re: Deer Tenderloin & Backstraps Recipes...???
on the backstrap...butterfly cut..marinate in olive oil and balsamic overnight...have some of your best buds over and throw on the barbie ...a few cold ones..light the fire pit ..Im salivating just thinking ...
on the backstrap...butterfly cut..marinate in olive oil and balsamic overnight...have some of your best buds over and throw on the barbie ...a few cold ones..light the fire pit ..Im salivating just thinking ...
Re: Deer Tenderloin & Backstraps Recipes...???
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Greg Langelius *</div><div class="ubbcode-body">Butterfly cut, lightly sprinkle seasoned salt, fresh coarse ground black pepper, onion powder, high heat in the pan, just quickly brown each side. Homefries and scrambled eggs. Damfine camp breakfast. The simple ways are best. </div></div>
A man after my own thinking. Mine varies slightly. I use garlic salt, fresh course ground pepper and butter. A few biscuits and maybe some ground horseradish and tenderloin is history. Been putting it away like that since I can remember. Trick is to use a cast iron skillet. Teflon ain't the same. The drippings make a good rue for some sopping gravy too. Damn, now I have to go and thaw a pack. Here's a big mess of fresh butterflied loin from last week.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Greg Langelius *</div><div class="ubbcode-body">Butterfly cut, lightly sprinkle seasoned salt, fresh coarse ground black pepper, onion powder, high heat in the pan, just quickly brown each side. Homefries and scrambled eggs. Damfine camp breakfast. The simple ways are best. </div></div>
A man after my own thinking. Mine varies slightly. I use garlic salt, fresh course ground pepper and butter. A few biscuits and maybe some ground horseradish and tenderloin is history. Been putting it away like that since I can remember. Trick is to use a cast iron skillet. Teflon ain't the same. The drippings make a good rue for some sopping gravy too. Damn, now I have to go and thaw a pack. Here's a big mess of fresh butterflied loin from last week.
Re: Deer Tenderloin & Backstraps Recipes...???
Take the loin and place in crock pot and marinate with soy, teriyaki, and some worchestershire. Season with some garlic powder, onion powder, peper, and sechzwan(sp)for zip. Add green chilies.
Simmer for 3 hours, then coat with parmesien cheese for a "glaze" and set for a few minutes, sprinkle a little more, simmer, a few more minutes.
Done. My little guys ate the whole thing...
Take the loin and place in crock pot and marinate with soy, teriyaki, and some worchestershire. Season with some garlic powder, onion powder, peper, and sechzwan(sp)for zip. Add green chilies.
Simmer for 3 hours, then coat with parmesien cheese for a "glaze" and set for a few minutes, sprinkle a little more, simmer, a few more minutes.
Done. My little guys ate the whole thing...
Re: Deer Tenderloin & Backstraps Recipes...???
I use 1 cup of guinness (drink the rest) 1/2 cup of worchester, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt and pepper and let it sit for 24 hours.
Fire up the grill the next day, 4 mins per side on medium heat.
Add some seasoned caramelized onions and some garlic mash.
Mac
I use 1 cup of guinness (drink the rest) 1/2 cup of worchester, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt and pepper and let it sit for 24 hours.
Fire up the grill the next day, 4 mins per side on medium heat.
Add some seasoned caramelized onions and some garlic mash.
Mac
Re: Deer Tenderloin & Backstraps Recipes...???
Great recipes guys... thanks for sharing... cooked up a few tenderloins last night... very simple recipe this time:
Butter, Salt, Fresh Ground Pepper, Garlic, Onions, Mushrooms, and alittle Worcestershire sauce... sauteed (med heat) till done and served with a side of mashed potatos... so tender and delicious.... mmmmmmmm
Definitely going to try some of these recipes with the bacon wrapped around this weekend... Can never go wrong with bacon on anything..IMO.
Great recipes guys... thanks for sharing... cooked up a few tenderloins last night... very simple recipe this time:
Butter, Salt, Fresh Ground Pepper, Garlic, Onions, Mushrooms, and alittle Worcestershire sauce... sauteed (med heat) till done and served with a side of mashed potatos... so tender and delicious.... mmmmmmmm
Definitely going to try some of these recipes with the bacon wrapped around this weekend... Can never go wrong with bacon on anything..IMO.
Re: Deer Tenderloin & Backstraps Recipes...???
Damn, and all this time I been thinking that salt, pepper, garlic, a little flour, and pan frying it in 1/2 inch think strips (and served with biscuits) was the ONLY recipe... Oh, wait a minute, it still is the only one as far as I'm concerned!
Seriously though, that is some god looking stuff. A friend made some with a piece of venison wrapped aroung a jalapeno pepper strip and then wrapped in bacon, with a toothpick to hold it together. AMAZING!
Damn, and all this time I been thinking that salt, pepper, garlic, a little flour, and pan frying it in 1/2 inch think strips (and served with biscuits) was the ONLY recipe... Oh, wait a minute, it still is the only one as far as I'm concerned!
Seriously though, that is some god looking stuff. A friend made some with a piece of venison wrapped aroung a jalapeno pepper strip and then wrapped in bacon, with a toothpick to hold it together. AMAZING!
Re: Deer Tenderloin & Backstraps Recipes...???
Jackstrap Cutlets:
Take whole tenderloins or section of backstrap, brown on all sides in black iron skillet with lots of butter (real butter). Add liberal amount of Jack Daniels (black label) and simmer covered on low until meat is pink in center. Take meat out, slice into cutlets, put back in to reheat and coat only. Season according to taste (usually only salt and fresh ground black pepper), serve, and enjoy!
Jackstrap Cutlets:
Take whole tenderloins or section of backstrap, brown on all sides in black iron skillet with lots of butter (real butter). Add liberal amount of Jack Daniels (black label) and simmer covered on low until meat is pink in center. Take meat out, slice into cutlets, put back in to reheat and coat only. Season according to taste (usually only salt and fresh ground black pepper), serve, and enjoy!
Re: Deer Tenderloin & Backstraps Recipes...???
Man, all of these sound good! Season opens here Monday, hope to get to try some of these out.
Man, all of these sound good! Season opens here Monday, hope to get to try some of these out.
Re: Deer Tenderloin & Backstraps Recipes...???
Butterfly and tenderize. Milk and egg then flour. Chicken fry. Thick white country gravy with mashed potatoes and yeast rolls. Make you slap yo mama
Butterfly and tenderize. Milk and egg then flour. Chicken fry. Thick white country gravy with mashed potatoes and yeast rolls. Make you slap yo mama
Re: Deer Tenderloin & Backstraps Recipes...???
German Venison Rouladen
Slice off four 1/4" strips on the diagonal. With a flat meat mallet, flatten them down to about 1/8". Cold marinade them in a sweet red wine for...?
Render the fat from 8 slices of bacon using an iron skillet, cooking the bacon until is is still soft, but chewy, and reserving the bacon fat.
Annoint the slices with EVOO (Extra Virgin Olive Oil), then lightly dust the flattened venison slices with salt, cracked black pepper, and onion powder. Take each slab and wrap it snug around a dill pickle spear. Continue wrapping with two bacon slices per roll, and pin the whole roll together with 3-4 toothpicks.
Lightly brown the rolls in the iron skillet in the reserved bacon fat.
Place the rolls in a covered saucepan with gentle heat, poaching them with a cup of beef stock, replacing any stock which boils off, turning the rolls until cooked through. If you like a more robust flavor, add some low salt beef base to the stock, and omit the salt dusted on above. If you like a milder flavor, use chicken stock, instead.
Remove rolls and plate them, then add 1 cup of sour cream to the stock, bringing it to a gentle boil while stirring, turning it off once it comes to a boil.
Serve with German Potato Dumpings and Red Cabbage, with the sauce spooned over the rouladen.
A light, bright Pilsener completes the presentation.
Greg
German Venison Rouladen
Slice off four 1/4" strips on the diagonal. With a flat meat mallet, flatten them down to about 1/8". Cold marinade them in a sweet red wine for...?
Render the fat from 8 slices of bacon using an iron skillet, cooking the bacon until is is still soft, but chewy, and reserving the bacon fat.
Annoint the slices with EVOO (Extra Virgin Olive Oil), then lightly dust the flattened venison slices with salt, cracked black pepper, and onion powder. Take each slab and wrap it snug around a dill pickle spear. Continue wrapping with two bacon slices per roll, and pin the whole roll together with 3-4 toothpicks.
Lightly brown the rolls in the iron skillet in the reserved bacon fat.
Place the rolls in a covered saucepan with gentle heat, poaching them with a cup of beef stock, replacing any stock which boils off, turning the rolls until cooked through. If you like a more robust flavor, add some low salt beef base to the stock, and omit the salt dusted on above. If you like a milder flavor, use chicken stock, instead.
Remove rolls and plate them, then add 1 cup of sour cream to the stock, bringing it to a gentle boil while stirring, turning it off once it comes to a boil.
Serve with German Potato Dumpings and Red Cabbage, with the sauce spooned over the rouladen.
A light, bright Pilsener completes the presentation.
Greg
Re: Deer Tenderloin & Backstraps Recipes...???
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ishikawa</div><div class="ubbcode-body">Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
</div></div>
Oh boy does that look good. I can't wait to try it out. I'm even going to put my pistol on my place mat when I eat it.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ishikawa</div><div class="ubbcode-body">Filet the strap...stuff with Pork Sausage & Jalepenos...Wrap with bacon. GRILL on low heat! Pure awesomeness.
Last years "dinner pic":
Oh boy does that look good. I can't wait to try it out. I'm even going to put my pistol on my place mat when I eat it.
