Post by: Ridgerunner on September 07, 2010, 11:13:38 AM
Post by: bow4elk on October 05, 2010, 08:48:08 PM
http://www.pnwbowhunting.com/2010/07/wild-game-marinade.html (http://www.pnwbowhunting.com/2010/07/wild-game-marinade.html)
Post by: lokidog on October 05, 2010, 09:33:32 PM
Post by: Pathfinder101 on October 05, 2010, 10:05:29 PM
Any way, just not overcooked! :drool:
:yeah:
Last year in Montana, we did tenderloins from both our bucks the day we killed them. Just cut 'em out, wrapped them in bacon and grilled them. :drool:
...can't wait till November...
Post by: BLKBEARKLR on October 05, 2010, 10:08:34 PM
Post by: carpsniperg2 on October 05, 2010, 10:11:30 PM
:'( blkbearklr
Post by: BLKBEARKLR on October 05, 2010, 10:14:31 PM
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.
Post by: lokidog on October 05, 2010, 10:16:36 PM
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.
I'll trade you neck roasts and round steak for your tenderloins! :chuckle:
Post by: BLKBEARKLR on October 05, 2010, 10:18:14 PM
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.
I'll trade you neck roasts and round steak for your tenderloins! :chuckle:
Ok - but they are already in a hamburger bad getting ready to make summer sausage
Post by: carpsniperg2 on October 05, 2010, 10:19:33 PM
Post by: Pathfinder101 on October 06, 2010, 06:47:55 AM
Ground and made into sausage
:yike: :yike: :yike: :yike: :spank_butt:
Post by: BLKBEARKLR on October 06, 2010, 07:18:44 AM
Ground and made into sausage
:yike: :yike: :yike: :yike: :spank_butt:
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.
Post by: Pathfinder101 on October 06, 2010, 08:49:18 AM
Ground and made into sausage
:yike: :yike: :yike: :yike: :spank_butt:
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 am thinking about giving a shot to the recipe in the opening post. that sounds good. How exactly did they do that one Ridgerunner?
Post by: PolarBear on October 06, 2010, 09:01:18 AM
Post by: 7mag. on October 06, 2010, 01:09:05 PM
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.
Post by: kenzmad on November 14, 2010, 05:49:02 PM
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.
:yeah:
my tenderloins are reserved for hunting camp breakfast steaks. garlic powder, onion powder, fried baby red potatoes and fried eggs.
kenzmad
Post by: whitey on November 15, 2010, 11:29:59 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_2167-2.jpg&hash=4bb03e302c78234791df35e8749a619053529686)
Post by: Magnum_Willys on November 18, 2010, 08:43:51 PM
Hard to mess up tenderloins.
Post by: ser300wsm on November 18, 2010, 08:48:58 PM
Post by: Pathfinder101 on November 24, 2010, 03:19:34 PM
Salt,Pepper,a little garlic and grill over lump hard wood.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_2167-2.jpg&hash=4bb03e302c78234791df35e8749a619053529686)
Yer killin' me Whitey. That picture brought tears to my eyes...
Post by: whitey on November 24, 2010, 05:19:33 PM
Awesome.. :chuckle:
I like to pll them off at 145 and let rest.
I grill them at 450 over lump hard wood and they are great.
Have a great Thanksgiving.
Whitey..
Post by: quadrafire on November 24, 2010, 05:59:10 PM
My favorite Missouri food (Pork Tenderloin)
1 pork tenderloin (20-24oz) Don't use porkchops
4 sandwich buns
canola or other oil for frying
Marinade:
1qt buttermilk
2 whole eggs
1/4 cup white flour
pinch salt/pepper
1 TB dry mustard
2 cloves minced garlic
pince cayenne pepper
Breading:
1 package Japanese (panko) bread crumbs
1/4 cup yellow cornmeal
Condiments:
tomato,onion,lettuce, mustard, mayo, pickle or whatever trips your trigger
Cut tenderloin into 4 pieces and pound each flat to 1/4-3/8 in, they usually end up about 5in x 6-8 in. Place these in the marinade overnight (makes them very tender)
after the night soak, place in breading and coat
Deep fry at 360 degrees for approx 3 min. I have pan fried and it is not bad (just not as good)
I have used the very large pork loins from costco, and cut them about 1/2 inch thick then pound out to about 1/4 inch. One of those loins make alot of tenders. I will make a big batch and after the breading stage I layer them between wax paper and wrap tightly in saran wrap then freeze. They seem to keep well in the freezer, then I can just toss one in the fryer when needed.
Post by: Dave8pt on December 08, 2010, 12:36:07 PM
Dave
Post by: MtnMuley on December 08, 2010, 12:51:33 PM
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.
Post by: Lightning_Rider on December 08, 2010, 06:15:59 PM
You can do em wrong unless you forget to take em out. :chuckle:
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.
I could eat this every day breakfast, lunch, and dinner :drool:
Johnnys and wild meat are like bread and butter!