User Panel
User Panel
User Panel
|
Posted: 10/26/2010 8:42:10 AM EDT
[#1]
Au poivre
But first let's get that good meat out of the brine. |
|
|
|
Posted: 10/26/2010 8:43:16 AM EDT
[#2]
I like to pan fry medallions with caramelized soy.
|
|
|
|
Posted: 10/26/2010 8:46:03 AM EDT
[#3]
I usually eat off the carcass while still warm while simultaneously fighting off wolves....
But then again, I'm a manly man. |
|
|
|
Posted: 10/26/2010 8:57:43 AM EDT
[#4]
Quoted:
Shot my first deer of the season yesterday evening. I now have two whole tenderloins soaking in a brine solution in the fridge. The rest went to sausage. What is your favorite Deer tenderloin recipe? Sorry no pics, it was warm so I was in a hurry to get him butchered.  the hell? Hope you saved the backstrap (back loins) too...I think they are even better than tenderloins!
|
|
|
|
Posted: 10/26/2010 9:00:13 AM EDT
[#5]
I'm hoping he thinks the backstraps are the tenderloins.
Season with sea salt and freshly ground pepper and cook over charcoal and hickory until medium rare. |
|
|
|
Posted: 10/26/2010 9:01:14 AM EDT
[#6]
Quoted: I'm hoping he thinks the backstraps are the tenderloins. Season with sea salt and freshly ground pepper and cook over charcoal and hickory until medium rare. |
|
|
|
Posted: 10/26/2010 9:01:36 AM EDT
[#7]
We like them bacon-wrapped, then marinated in Dale's marinade sauce (in a gallon freezer Zip-Lock bag overnight), then cooked on a charcoal grill.
Congratulations on your kill! 
|
|
|
|
Posted: 10/26/2010 9:04:56 AM EDT
[#8]
First quickly sear then into the oven with a juniper berry crust w/blueberry sauce glaze.. Cook till you like (med rare to medium @ the most). Eat it w/a good Merlot & your choice of sidedish.
|
|
|
|
Posted: 10/26/2010 9:05:34 AM EDT
[#9]
Marinate in 1 cup of Dr. Pepper and 1 cup of soy Sauce for 12 -24 hours. Wrap in bacon and grill until bacon is done. Meat will still be rare but not dried out. Perfection.
This is my 8 yrs daughters favorite food. |
|
|
|
Posted: 10/26/2010 9:06:45 AM EDT
[#10]
Cast Iron
Pat of Butter Salt and Pepper to taste. |
|
|
|
Posted: 10/26/2010 9:23:54 AM EDT
[#11]
Are you talking about the real tenderloins inside the body cavity? These are usually very small, about 2" in diameter. I always take these out when field dressing a deer and put them in a ziplock ASAP.
The backstraps are the larger pieces along the top and sides of the backbone. Good stuff and second only to the tenderloins. |
|
|
|
Posted: 10/26/2010 9:31:41 AM EDT
[#12]
Quoted:
We like them bacon-wrapped, then marinated in Dale's marinade sauce (in a gallon freezer Zip-Lock bag overnight), then cooked on a charcoal grill.
Congratulations on your kill! Have you tried it without the bacon? Used to do it that way, but makes me over-cook it (to get bacon done)––If you haven't, you should give it a try without, searing both sides to a maximum of medium rare sometime...I personally like it much more, but YMMV...just throwin it out there. |
|
|
|
Posted: 10/26/2010 9:33:59 AM EDT
[#13]
Please tell me you didn't make sausage out of the backstraps.
|
|
|
|
Posted: 10/26/2010 9:34:05 AM EDT
[#14]
Butterfly them, stuff with minced onion, chopped mushroom and bacon, blue cheese crumbles. Sew back together with fireproof string. Sear in cast iron pan on high heat, on each side, broil or grill to medium or medium rare.
ETA: Above is for backstraps For actual loins, I cut them into coins and fry in butter. |
|
|
|
Posted: 10/26/2010 4:17:54 PM EDT
[#15]
I have the "loins" and backstraps both saved for special treatment. I like deer sausage. It is a mix of seasoning from the local butcher and one slice Petit Jean bacon per pound of deer. The bacon ground in there gies it a wonderful flavor and just enough fat. Looks like the grill is going to get fired up tomorrow. My favorite is usually sliced thin and fried in a cast iron skillet with bacon grease then make gravy with the drippings..Bake some biscuits and enjoy. But, I will have to try the grill tomorrow. Thanks
|
|
|
|
Posted: 10/26/2010 5:09:06 PM EDT
[#16]
cut loins in to 1/2-3/4 inch thick medallions
marinade in oilive oil and some montreal steak seasoning remove from marinade...add some more montreal seasoning bast medallions with A1 sauce while grilling to med - med well enjoy |
|
|
|
Posted: 10/26/2010 5:14:55 PM EDT
[#17]
don't fuck up a tenderloin with spices, rubs, marinade, or any of that other shit.
charcoal grill like god intended. maybe some salt and pepper, but i never need any. backstraps i suppose are ok to marinade if you suck at grill. |
|
|
|
Posted: 10/26/2010 5:18:40 PM EDT
[#18]
Quoted: Au poivre But first let's get that good meat out of the brine. Brine?? Vinegar and water..
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
