Free: Contests & Raffles.
Any way, just not overcooked!
carp, should have seen the look on the butchers face in wyoming when I told them to grind it all including the backstrap.I have eaten so much back strap I dont even care for it that much anymore. When I was in Alaska and the wife and I each got a moose and 5 caribou between us, I was burnt out on them, ever since been sausage for me.
Quote from: BLKBEARKLR on October 05, 2010, 10:14:31 PMcarp, should have seen the look on the butchers face in wyoming when I told them to grind it all including the backstrap.I have eaten so much back strap I dont even care for it that much anymore. When I was in Alaska and the wife and I each got a moose and 5 caribou between us, I was burnt out on them, ever since been sausage for me. I'll trade you neck roasts and round steak for your tenderloins!
Ground and made into sausage
Quote from: BLKBEARKLR on October 05, 2010, 10:08:34 PMGround and made into sausage
Quote from: Pathfinder101 on October 06, 2010, 06:47:55 AMQuote from: BLKBEARKLR on October 05, 2010, 10:08:34 PMGround and made into sausage Lmao, like said to each his own. I know its bad, but truly burnt out on them. Maybe some new recipes might bring me around but I highly doubt it.
I like to saute onions, peppers, mushrooms and garlic in olive oil. At the same time, I have a casserole dish already greased with olive oil getting hot in the pre-heated oven(about 425-450). I then brown the tenderloins on each side and place them in the casserole dish. I cover them with the saute'd veggies and cover everything with brown gravy(already made and standing by). I cook until meat is done to my liking. Everyone that I have fed this to, says it's the best way to eat venison, and they always want more.Tenderloins are also very good tenderized a little, then breaded in flour and salt and pepper, then fried in a pan on the stove. I eat these with eggs for breakfast.
Salt,Pepper,a little garlic and grill over lump hard wood.
You can do em wrong unless you forget to take em out. An old favorite of mine was when there was a group of us butchering deer, we'd have someone bread them in flour and dust with johnnys and pepper and get them frying. Once they were done, they'd remove the loins and stir in flour milk and make gravy out of the drippings. This over potatoes was sure a treat half way through the butchering process.