DEER TENDERLOIN ADVICE - The Firearms Forum

AL MOUNT · 10-27-2009, 10:25 AM

I was given a deer tenderloin, it is thawing as I type.

Being a novice at wild game cooking ,,,

I came here to get some expert advice.

What is the best way to cook it ?

I have a propane grill available.

should I soak, marinate, it in something ?

if so what's your favorite marinade and for how long.

any other tips would be appreciated ....

Do you think thawing in the micro-wave affects the flavor adversely ?

red14 · 10-27-2009, 11:31 AM

Al,

venison is sometimes very tough, so you need to extra tenderize. Remember, they exercise much more than a cow.

On another note, that sure is a fine, handsome dog in your avatar. Is he(she) a Mastiff?

AL MOUNT · 10-27-2009, 11:40 AM

Quote:

Originally Posted by red14

Al, On another note, that sure is a fine, handsome dog in your avatar. Is he(she) a Mastiff?

Yep it is, Baby Leo is an AKC Champion,

actually too small to keep showing as a Special.

Last weigh in he was 200 lb. 3 oz.

but he's fattened up since then.....

red14 · 10-27-2009, 12:05 PM

He looks better with that pretty lady in the peach outfit. No offense!

Beautiful, beautiful animal!!

You sir, have good taste!

!

AL MOUNT · 10-27-2009, 12:33 PM

No offence taken...

The lady is Vickie our handler, pic taken in 2004.

She is a professiondler handler, her own breed is Belgian Terveurns,
which we have one of.

retired grunt · 10-27-2009, 02:22 PM

For quick and easy I marinade in Italian dressing for an hour or 2. Grill to medium rare Venison should have pink in it! Over cooking makes it tough. Yes the Microwave is adverse. Good luck and Good eatin!!!

cycloneman · 10-27-2009, 06:40 PM

This is an easy way to fix a backstrap. Take the backstrap and cut into slices no more than 1/2 inch thick. Let the slices soak in milk, water, salad dressing, whatever. The point in soaking is to drain the blood. Pound and flatten or tenderise the heck out of it. Dip in egg wash and batter it up. Fry it off and enjoy. Goes good if your at the hunting camp and had 5 or 6 Crown and Cokes in ya.

Edit

I looked back and saw this is tenderloin. Same thing but I would not cut it up. you have a much smaller piece of meat.

flannelman · 10-28-2009, 06:52 PM

Well it depends on which loin you have. If it is the long piece of meat that came off either side of the spine along the length of the deer's back then this is what you can do....

For fried steak.
Cut it into 1/4 to 1/2 inch thick slices and tenderize of the deer was more than a year or two old. Use a meat mallet or the edge of a saucer or the back edge of a heavy butcher knife to tenderize. It shouldn't take too much. Coat the steak with salt, pepper, and garlic mixed with flour and then fry in a skillet with a little olive oil till the outside is brown and the inside is just past pink. If you over cook it it will be like eating a shoe. Same goes for thawing in the microwave.

Another option for frying is to cut into steaks that are 1/2 to 3/4 inch thick and then marinate them at least 6 hours but preferably overnight. You can marinate in whatever you like. Then take the steaks and roll them in flour and sear in a skillet coated with canola oil. Once the outside is golden on each side slide the skillet into a preheated 300 to 325 degree oven and cook for another 10 - 15 minutes for desired doneness.

To grill just cut 1/2 inch thick or so and then marinate for 4 hours in Italian dressing and grill till desired doness. Good eatin for sure!!

flannelman · 10-28-2009, 06:56 PM

Or you could do this....Bacon Wrapped Deer

AL MOUNT · 10-28-2009, 07:30 PM

Quote:

Originally Posted by flannelman

If you over cook it it will be like eating a shoe. Same goes for thawing in the microwave.

Thats the info I wuz looking for....

Alas.....

...too late

The tounge of my jump boots wood have tasted better...

flannelman · 10-28-2009, 08:28 PM

Well ya just need to get someone to give you some more and try again. It really is good eats if done correctly. Deer meat isn't as forgiving as beef. Sorry I didn't see your post sooner but I have been a bit busy the last few days getting everything in order for returning to work Monday.

Marlin · 10-29-2009, 09:47 AM

When I cook venison, I follow the rules for cooking a similar piece of meat is it were a nice piece of beef. Many people have told me that they can't tell they are eating venison.....

Treating Bambi this way has never given us a bad steak or roast.

woolleyworm · 10-31-2009, 08:31 PM

Probably a little late to help you out, as the venison is probably gone at this point; but some pointers that may help you out in the future:

1- Microwave is good for only two things Microwave popcorn and drying of dessicant.

2 - Germans know meat like GN knows prohibited minor websites

Ya can't go wrong with most any German recipe. here's a link to a great site and a venison recipe that I am just waiting to try out. Season opens this weekend !!!

http://germanfood.about.com/od/meatb...nisonsteak.htm

3 - as Flannel stated, bacon makes everything better, ever had a bacon wrapped G23? Better !!!

4 - my preferred thawing method is under cool running water or in the fridge for a couple of days depending on how big a hunk of meat it is.

5 - a good glass of wine with game meats is a must at my house...... course' I'll have wine with icecream... but hey, it's my house!

Shiraz, Muscat or a full bodied Zin are my choices.

Angryisme · 10-31-2009, 09:58 PM

Like Marlin said, I too use the method of relating it to a similiar piece of meat.
which if it's steak sized, I always sear it on hot hot heat for a couple/ few mins (depending on thickness) on each side.
then an additional couple mins at a little bit lower heat to thoroughly cook thru.
that's the best and only method I use. I have never beat any kind of meat to tenderize.
I suppose it works. I mean I've seen people do it but I just never have.
I just stab the crap outta it with a fork on all sides. This does 2 things... 1)if you marinade it, it allows the marinade to seep deeper into the meat and 2) it allows for a more evenly cooked meat by allowing the heat deeper into the center.

a decent sized piece of meat should never take more than a few mins to cook when proper heating methods are used. as stated above.
additionally CUTTING plays a bigger role than most know. Always cut ACROSS the grain and never with it.
If you're wondering where you're at during the cooking process, don't be afraid to cut into it and check the center for a better indicator of "how much longer" just cut it properly! ;]

and finally, if you have no idea what to do with a certain cut you've got....
stick it in the crockpot!!!
It's definitely the easiest, lowest maintenance, and proves best results!
just takes a hundred times longer

10-27-2009, 10:25 AM	#1
AL MOUNT Advanced Senior Member Join Date: Oct 2006 Location: Cleaning my Thompson in The Foothills of the Ozark Mountains Posts: 3,108	DEER TENDERLOIN ADVICE I was given a deer tenderloin, it is thawing as I type. Being a novice at wild game cooking ,,, I came here to get some expert advice. What is the best way to cook it ? I have a propane grill available. should I soak, marinate, it in something ? if so what's your favorite marinade and for how long. any other tips would be appreciated .... Do you think thawing in the micro-wave affects the flavor adversely ? __________________ 501st Parachute Infantry Regiment 101st Airborne Division Vietnam 67-68 -->

10-27-2009, 11:31 AM	#2
red14 Advanced Senior Member Join Date: Aug 2009 Location: N FLA Posts: 3,914	Re: DEER TENDERLOIN ADVICE Al, venison is sometimes very tough, so you need to extra tenderize. Remember, they exercise much more than a cow. On another note, that sure is a fine, handsome dog in your avatar. Is he(she) a Mastiff? __________________ I never argue, I state my opinion, and support my position.

10-27-2009, 12:05 PM	#4
red14 Advanced Senior Member Join Date: Aug 2009 Location: N FLA Posts: 3,914	Re: DEER TENDERLOIN ADVICE He looks better with that pretty lady in the peach outfit. No offense! Beautiful, beautiful animal!! You sir, have good taste! ! __________________ I never argue, I state my opinion, and support my position.

10-27-2009, 12:33 PM	#5
AL MOUNT Advanced Senior Member Join Date: Oct 2006 Location: Cleaning my Thompson in The Foothills of the Ozark Mountains Posts: 3,108	Re: DEER TENDERLOIN ADVICE No offence taken... The lady is Vickie our handler, pic taken in 2004. She is a professiondler handler, her own breed is Belgian Terveurns, which we have one of. __________________ 501st Parachute Infantry Regiment 101st Airborne Division Vietnam 67-68

10-27-2009, 02:22 PM	#6
retired grunt V.I.P. Member Join Date: Mar 2009 Location: Northern NY Posts: 416	Re: DEER TENDERLOIN ADVICE For quick and easy I marinade in Italian dressing for an hour or 2. Grill to medium rare Venison should have pink in it! Over cooking makes it tough. Yes the Microwave is adverse. Good luck and Good eatin!!!

10-27-2009, 06:40 PM	#7
cycloneman Advanced Senior Member Join Date: Dec 2008 Location: Louisiana Posts: 7,407	Re: DEER TENDERLOIN ADVICE This is an easy way to fix a backstrap. Take the backstrap and cut into slices no more than 1/2 inch thick. Let the slices soak in milk, water, salad dressing, whatever. The point in soaking is to drain the blood. Pound and flatten or tenderise the heck out of it. Dip in egg wash and batter it up. Fry it off and enjoy. Goes good if your at the hunting camp and had 5 or 6 Crown and Cokes in ya. Edit I looked back and saw this is tenderloin. Same thing but I would not cut it up. you have a much smaller piece of meat. __________________ Who are you going to serve today? Last edited by cycloneman; 10-27-2009 at 06:44 PM..

10-28-2009, 06:52 PM	#8
flannelman Advanced Senior Member Join Date: Aug 2006 Location: Rural Arkansas. But isn't all of Arkansas rural? Posts: 1,176	Re: DEER TENDERLOIN ADVICE Well it depends on which loin you have. If it is the long piece of meat that came off either side of the spine along the length of the deer's back then this is what you can do.... For fried steak. Cut it into 1/4 to 1/2 inch thick slices and tenderize of the deer was more than a year or two old. Use a meat mallet or the edge of a saucer or the back edge of a heavy butcher knife to tenderize. It shouldn't take too much. Coat the steak with salt, pepper, and garlic mixed with flour and then fry in a skillet with a little olive oil till the outside is brown and the inside is just past pink. If you over cook it it will be like eating a shoe. Same goes for thawing in the microwave. Another option for frying is to cut into steaks that are 1/2 to 3/4 inch thick and then marinate them at least 6 hours but preferably overnight. You can marinate in whatever you like. Then take the steaks and roll them in flour and sear in a skillet coated with canola oil. Once the outside is golden on each side slide the skillet into a preheated 300 to 325 degree oven and cook for another 10 - 15 minutes for desired doneness. To grill just cut 1/2 inch thick or so and then marinate for 4 hours in Italian dressing and grill till desired doness. Good eatin for sure!! __________________ What we do in life echoes in eternity! **** Liberals, they make about as much sense as a screen door on a submarine. If you want to be a looser the best way to get there is to hang around with other loosers.

10-28-2009, 06:56 PM	#9
flannelman Advanced Senior Member Join Date: Aug 2006 Location: Rural Arkansas. But isn't all of Arkansas rural? Posts: 1,176	Re: DEER TENDERLOIN ADVICE Or you could do this....Bacon Wrapped Deer __________________ What we do in life echoes in eternity! **** Liberals, they make about as much sense as a screen door on a submarine. If you want to be a looser the best way to get there is to hang around with other loosers.

10-28-2009, 08:28 PM	#11
flannelman Advanced Senior Member Join Date: Aug 2006 Location: Rural Arkansas. But isn't all of Arkansas rural? Posts: 1,176	Re: DEER TENDERLOIN ADVICE Well ya just need to get someone to give you some more and try again. It really is good eats if done correctly. Deer meat isn't as forgiving as beef. Sorry I didn't see your post sooner but I have been a bit busy the last few days getting everything in order for returning to work Monday. __________________ What we do in life echoes in eternity! **** Liberals, they make about as much sense as a screen door on a submarine. If you want to be a looser the best way to get there is to hang around with other loosers.

10-29-2009, 09:47 AM	#12
Marlin TFF Admin Staff Chief Counselor Join Date: Mar 2003 Location: At SouthernMoss' side forever! Contributor Posts: 13,853	Re: DEER TENDERLOIN ADVICE When I cook venison, I follow the rules for cooking a similar piece of meat is it were a nice piece of beef. Many people have told me that they can't tell they are eating venison..... Treating Bambi this way has never given us a bad steak or roast. __________________ *The flag represents a living country and is itself considered a living thing.* *The only criminal class native to the United States is Congress.*

10-31-2009, 08:31 PM	#13
woolleyworm TFF Moderator/Host Join Date: Feb 2009 Location: SW Fort Worth Contributor Posts: 4,884	Re: DEER TENDERLOIN ADVICE Probably a little late to help you out, as the venison is probably gone at this point; but some pointers that may help you out in the future: 1- Microwave is good for only two things Microwave popcorn and drying of dessicant. 2 - Germans know meat like GN knows prohibited minor websites Ya can't go wrong with most any German recipe. here's a link to a great site and a venison recipe that I am just waiting to try out. Season opens this weekend !!! http://germanfood.about.com/od/meatb...nisonsteak.htm 3 - as Flannel stated, bacon makes everything better, ever had a bacon wrapped G23? Better !!! 4 - my preferred thawing method is under cool running water or in the fridge for a couple of days depending on how big a hunk of meat it is. 5 - a good glass of wine with game meats is a must at my house...... course' I'll have wine with icecream... but hey, it's my house! Shiraz, Muscat or a full bodied Zin are my choices. __________________ . What are you gonna do, talk the alien to death? -- (on Sigourney Weaver's worry about Guns in Aliens) "Safety is something that happens between your ears, not something you hold in your hands." "I carry a small gun to compensate for my huge Blue press." .

10-31-2009, 09:58 PM	#14
Angryisme V.I.P. Member Join Date: Mar 2009 Location: New Jersey Posts: 196	Re: DEER TENDERLOIN ADVICE Like Marlin said, I too use the method of relating it to a similiar piece of meat. which if it's steak sized, I always sear it on hot hot heat for a couple/ few mins (depending on thickness) on each side. then an additional couple mins at a little bit lower heat to thoroughly cook thru. that's the best and only method I use. I have never beat any kind of meat to tenderize. I suppose it works. I mean I've seen people do it but I just never have. I just stab the crap outta it with a fork on all sides. This does 2 things... 1)if you marinade it, it allows the marinade to seep deeper into the meat and 2) it allows for a more evenly cooked meat by allowing the heat deeper into the center. a decent sized piece of meat should never take more than a few mins to cook when proper heating methods are used. as stated above. additionally CUTTING plays a bigger role than most know. Always cut ACROSS the grain and never with it. If you're wondering where you're at during the cooking process, don't be afraid to cut into it and check the center for a better indicator of "how much longer" just cut it properly! ;] and finally, if you have no idea what to do with a certain cut you've got.... stick it in the crockpot!!! It's definitely the easiest, lowest maintenance, and proves best results! just takes a hundred times longer __________________ Blaming guns for violent acts is like blaming the keyboard for your poor spelling.