Venison tenderloin - The Firearms Forum

Salvage33 · 01-02-2005, 05:56 PM

Venison filets minimum 1" thick (NOT butterflyed)
garlic
black pepper
margarine
worcestershire sauce
green onion (1)
Uncle Ben's wild rice

In a deep skillet (chicken fryer or cast iron) melt one cube of margarine over medium/medium high heat. Mince garlic and add to the melted margarine. Margarine should be bubbling!!! Let the garlic "cook" a minute or two, then add worcestershire sauce to taste (at least five tablespoons) and stir in.

Add liberally peppered filets to the mixture and cook for three minutes each side. Filets should be pink in the middle. Remove filets and cover to retain heat.

In the gravy that is left in skillet, add the package of Uncle Ben's wild rice and stir in 1 1/2 cups of water. Reduce heat and cover stirring occasionally.
After six minutes, or so, add the finely chopped green onion, tops included, stir, and cover.

When rice is done, serve hot with the filets and whatever vegetable you desire. Enjoy!!!!

NOTE: Other spices like oregano, basil, paprika can be added while browning the garlic.

John

SouthernMoss · 01-02-2005, 10:02 PM

Crpdeth · 01-03-2005, 12:16 PM

Thanks John

I gotten more hogs in the last 45 days than I have seen in years...Sometimes I dont even mess with the ribs/tenderloin, but I have taken some tenderloin.

With that said, have you tried this recipe with pork tenderloin? Sounds like it would work well.

Thanks Man!

Crpdeth

Salvage33 · 01-11-2005, 05:24 PM

Uh..yep!

However, I freeze the pork and add it to the hot skillet still frozen. I know, sounds crazy, but you reduce the heat to medium low, and cover with a lid. Takes a bit longer but it actually helps cook the pork all the way through and leave it juicy at the same time.

If I am going to do a whole pork loin, I take my injector and mix up my "mess" and inject it before putting it on the grill or in the oven.

"MESS"

1 cup white wine any
oil from two cloves of pressed garlic
1/4 of a small onion - pureed
two tablespoons of olive oil...you can use vegetable oil, canola, etc.
two pinches of paprika

Blend it all together and load the injector. Shoot liquid about 1 1/2 inches apart on one side, then roll and use up what's left on the other side.

Follow regular baking temperature and instructions..usually 20 min/lb, and baste with white wine and olive oil mixture...to which I usually add a bit of basil and oregano.

When done, remove the whole tenderloin and let cool for five minutes, then serve each plate as you slice it. If you are up to it...try just a tiny bit of honey mustard dressing lightly spread on the meat. As they say in French restaurants...magnifique!!!

Damn..I'm starting to salivate.

John

Craig · 01-12-2005, 02:29 PM

You sure are making my mouth water.

01-02-2005, 05:56 PM	#1
Salvage33 V.I.P. Member Join Date: May 2004 Location: Shreveport, LA why leave the USA to visit a 3rd world country? Posts: 475	Venison tenderloin Venison filets minimum 1" thick (NOT butterflyed) garlic black pepper margarine worcestershire sauce green onion (1) Uncle Ben's wild rice In a deep skillet (chicken fryer or cast iron) melt one cube of margarine over medium/medium high heat. Mince garlic and add to the melted margarine. Margarine should be bubbling!!! Let the garlic "cook" a minute or two, then add worcestershire sauce to taste (at least five tablespoons) and stir in. Add liberally peppered filets to the mixture and cook for three minutes each side. Filets should be pink in the middle. Remove filets and cover to retain heat. In the gravy that is left in skillet, add the package of Uncle Ben's wild rice and stir in 1 1/2 cups of water. Reduce heat and cover stirring occasionally. After six minutes, or so, add the finely chopped green onion, tops included, stir, and cover. When rice is done, serve hot with the filets and whatever vegetable you desire. Enjoy!!!! NOTE: Other spices like oregano, basil, paprika can be added while browning the garlic. John __________________ Living in a nudist colony takes all the fun out of Halloween. -->

01-02-2005, 10:02 PM	#2
SouthernMoss Admin Tech Staff Join Date: Jan 2003 Location: SW MS Contributor Posts: 10,651	Re: Venison tenderloin __________________ My Second protects your First "I declare to you that woman must not depend upon the protection of man, but must be taught to protect herself, and there I take my stand." - Susan B Anthony

01-03-2005, 12:16 PM	#3
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Venison tenderloin Thanks John I gotten more hogs in the last 45 days than I have seen in years...Sometimes I dont even mess with the ribs/tenderloin, but I have taken some tenderloin. With that said, have you tried this recipe with pork tenderloin? Sounds like it would work well. Thanks Man! Crpdeth __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

01-11-2005, 05:24 PM	#4
Salvage33 V.I.P. Member Join Date: May 2004 Location: Shreveport, LA why leave the USA to visit a 3rd world country? Posts: 475	Re: Venison tenderloin Uh..yep! However, I freeze the pork and add it to the hot skillet still frozen. I know, sounds crazy, but you reduce the heat to medium low, and cover with a lid. Takes a bit longer but it actually helps cook the pork all the way through and leave it juicy at the same time. If I am going to do a whole pork loin, I take my injector and mix up my "mess" and inject it before putting it on the grill or in the oven. "MESS" 1 cup white wine any oil from two cloves of pressed garlic 1/4 of a small onion - pureed two tablespoons of olive oil...you can use vegetable oil, canola, etc. two pinches of paprika Blend it all together and load the injector. Shoot liquid about 1 1/2 inches apart on one side, then roll and use up what's left on the other side. Follow regular baking temperature and instructions..usually 20 min/lb, and baste with white wine and olive oil mixture...to which I usually add a bit of basil and oregano. When done, remove the whole tenderloin and let cool for five minutes, then serve each plate as you slice it. If you are up to it...try just a tiny bit of honey mustard dressing lightly spread on the meat. As they say in French restaurants...magnifique!!! Damn..I'm starting to salivate. John __________________ Living in a nudist colony takes all the fun out of Halloween.

01-12-2005, 02:29 PM	#5
Craig Senior Member Join Date: Jan 2003 Location: Central Pa. Posts: 561	Re: Venison tenderloin You sure are making my mouth water. __________________ If there are no dogs in Heaven, then when I die, I want to go where they went. -Will Rogers My goal in life is to be as good of a person as my dog already thinks I am. -Unknown