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Author Topic: Deer Tenderloin YOU HAVE TO TRY THIS!  (Read 5313 times)

Offline EastWaViking

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Deer Tenderloin YOU HAVE TO TRY THIS!
« on: November 22, 2008, 07:42:46 PM »
This is always my favorite cut of meat,  but tonight was possibly the best meal I've ever had.

whole Deer tenderloins
dip one side in light olive oil (so it doesn't stick to the grill)
coat in crushed garlic
heavy on the pepper
a little salt

Get the grill going hot with some good chunks of mesquite wood.
Grill on high when the mesquite wood is smoking good for about 5 min. to seal in the juices turn after about two min.
turn to low for another 10 or until med rare. 

Serve with the best red wine you can find.  We had LaToscana Rosso Rustico (Cab, merlot, Cab Franc blend)  WOW!!!!!!!
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Online Jason

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #1 on: November 22, 2008, 08:05:14 PM »
Man your making me hungry!! I like to wrap my tenderloins in bacon and cook them on the BBQ.
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Offline ICEMAN

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #2 on: November 23, 2008, 08:59:16 PM »
 :drool:   :EAT:  :drool:  :EAT:  :drool:  :EAT:  :drool:  :EAT:  :drool:  :EAT:
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molṑn labé

A Knuckle Draggin Neanderthal Meat Head

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Offline HawkenBob

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #3 on: November 26, 2008, 02:46:07 PM »
If you like a good Merlot, you'll LOVE Rosemont Estate Shiraz. Im having bacon wrapped liver tonight with a bottle of Rosemont! Wish I had a tenderloin... :drool:
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Offline BLUEBULLS

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #4 on: November 26, 2008, 03:19:13 PM »
i'm hoping my deer comes pre-marinated in wine!

you know what I mean eastwaviking.

mmmmmmm!

that does sound good though!
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Offline Big10gauge

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #5 on: November 26, 2008, 03:43:04 PM »
Quote from: HawkenBob on November 26, 2008, 02:46:07 PM
If you like a good Merlot, you'll LOVE Rosemont Estate Shiraz. Im having bacon wrapped liver tonight with a bottle of Rosemont! Wish I had a tenderloin... :drool:

Try some Wyndam Estates Bin 555 Shiraz not quite as mellow as Rosemont, sure goes good with venison. Australian Shiraz wines can't be beat. Boy now I'm getting thirsty. :chuckle:
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Offline Austrian Hunter

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #6 on: February 28, 2009, 03:05:18 PM »
EastWAViking,
Man that exactly what I will do with by backstraps, and I also like your wine choice, I am gona enjoy it with a bottle of Leonetti Cab tonight.
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Offline gasman

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #7 on: February 28, 2009, 03:21:20 PM »
Tenderloin is my favorite part of deer and elk.
  :drool:
Any time i help someone with a butchering,field dressing, or hauling an animal. All i want is the tenderloin. Most of my buddys think ii am off my rocker untill i cook them up over an open fire and tell them to cookthere own meat, this is my reward for my hard work.
 :fire.:
Open fire: Rub EVO and season with seasalt and fresh ground pepper on skewer ot in a basket. In the fry pan i season the same but cut in to chunks and sprinkle lemon juice on it while it cooks.

High heat only, never simmer, you lose the flavor.
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Offline ICEMAN

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #8 on: February 28, 2009, 03:23:49 PM »
Agree with the high heat. You wanna sear it, and let it cook inward, not stew it....
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molṑn labé

A Knuckle Draggin Neanderthal Meat Head

Kill your television....do it now.....

Don't make me hurt you.

“I don't feel we did wrong in taking this great country away from them. There were great numbers of people who needed new land, and the Indians were selfishly trying to keep it for themselves.”  John Wayne

Offline robb92

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #9 on: March 02, 2009, 01:02:49 AM »
Sounds good will have to try it.
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Offline bowhunterforever

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #10 on: March 02, 2009, 02:33:46 AM »
That sounds really tasty! :EAT:
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Offline Gobble

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Re: Deer Tenderloin YOU HAVE TO TRY THIS!
« Reply #11 on: March 02, 2009, 06:12:16 AM »
Quote from: ICEMAN on February 28, 2009, 03:23:49 PM
Agree with the high heat. You wanna sear it, and let it cook inward, not stew it....

Exactly how I do it  :drool:
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