Tenderloin recipe

[CraigThompson]

A friend brought me a Xmas bag and it contained the following . Blueberry chutney , red current jelly and a recipe for tenderloin . Think I’ll have to give this one a go once or twice ! My friends wife canned both the jelly and the chutney as well as found or came up with the recipe .

[CraigThompson]

Gave it a try today for lunch ! And it’s not to bad !!!!

[Joseph Sheerin]

My two favorite ways to do venison tenderloin.

1. Cover with Olive oil, season with Cactus Dust rub, and smoke it with mesquite wood until internal temp is about 135, or whatever "doneness" you most prefer. This is exceptionally good with Antelope tenderloin for some reason.

2. Olive oil, then fresh Sea Salt/Pepper. Place on rack on foil covered cookie sheet in oven for about 45 minutes at 265. Let rest 10-15 minute. In meantime, heat olive Oil in cast iron skillet at the highest temp you can, having a nice chef grade exhaust vent is a pig plus. Sear in skillet about a minute of two all around the loins, I've usually got them cut into 6-10" long pieces. Then, take off and put somewhere it will stay warm. In the skillet you just used to sear loins, dump chopped mushrooms, and a tablespoon of real butter and cook them til browned.... dump in about a cup of red wine, and let simmer until the wine is pretty well reduced. Slice thinly the loins, place them on warm plate, and dump the mushroom wine reduction over that. Very tasty. :D

[CraigThompson]

My two favorite ways to do venison tenderloin.

1. Cover with Olive oil, season with Cactus Dust rub, and smoke it with mesquite wood until internal temp is about 135, or whatever "doneness" you most prefer. This is exceptionally good with Antelope tenderloin for some reason.

2. Olive oil, then fresh Sea Salt/Pepper. Place on rack on foil covered cookie sheet in oven for about 45 minutes at 265. Let rest 10-15 minute. In meantime, heat olive Oil in cast iron skillet at the highest temp you can, having a nice chef grade exhaust vent is a pig plus. Sear in skillet about a minute of two all around the loins, I've usually got them cut into 6-10" long pieces. Then, take off and put somewhere it will stay warm. In the skillet you just used to sear loins, dump chopped mushrooms, and a tablespoon of real butter and cook them til browned.... dump in about a cup of red wine, and let simmer until the wine is pretty well reduced. Slice thinly the loins, place them on warm plate, and dump the mushroom wine reduction over that. Very tasty. :D

I’ll give them a try ! It seems my red meat intake has turned about 85% to venison , so needless to say I like new recipes :cool:

[Andrew Sacco]

Craig you got ALL the bases covered there: meat, bread, alcohol, soda and lots of pills for your cholesterol, diabetes, liver disease and gastric reflux : ) Joking !!!

Joe that looks mighty freaking good

[Joseph Sheerin]

I’ll give them a try ! It seems my red meat intake has turned about 85% to venison , so needless to say I like new recipes :cool:

Same here, we eat a lot of venison, my wife hunts too, so we have 2 antelope and 2 whitetails in freezer now. So always looking for new ways to do it. The mushroon wine recipe just came out of my head like so many of them do. I was thinking of things I like with a nice piece of tenderloin, then threw them together one night, everyone I have cooked that for, loves it.

[CraigThompson]

Same here, we eat a lot of venison, my wife hunts too, so we have 2 antelope and 2 whitetails in freezer now. So always looking for new ways to do it. The mushroon wine recipe just came out of my head like so many of them do. I was thinking of things I like with a nice piece of tenderloin, then threw them together one night, everyone I have cooked that for, loves it.

I’ve got six Whitetail’s , about 120 pheasant breasts , about 80 partridge breasts , about twenty duck breasts , a couple bun buns , a few tree rats and I should come into a bunch of quail Saturday . So my freezer is stocked ! About the only thing I buy meat wise at the grocery store anymore is bacon , sausage and salt cured country ham .

[CraigThompson]

Craig you got ALL the bases covered there: meat, bread, alcohol, soda and lots of pills for your cholesterol, diabetes, liver disease and gastric reflux : ) Joking !!!


Just cholesterol and diabetes :rotf:

[Harold Lee Pickens]

Craig, didnt get married until I was 40. Only meat I ever bought was lunch meat and bacon. Otherwise ate all venison, grouse, rabbit and lots of bluegill, crappie, and walleye. I cooked alot, the good old days.

[CraigThompson]

Craig, didnt get married until I was 40. Only meat I ever bought was lunch meat and bacon. Otherwise ate all venison, grouse, rabbit and lots of bluegill, crappie, and walleye. I cooked alot, the good old days.

A friend was kind enough recently to give me some Rockfish (stripers) fillets . They were right darn tastey . Had one kinda close to a southwestern type deal one of the local resteraunts does and the other was bake/broiled and served with vegetable stir fry and steamed rice . Oh my gosh when I was 44 I was already done with the first TWO wives :whistle::rotf:

[CraigThompson]

Cooking is a good bit more entertaining if you’re cooking for someone as well as yourself . I cook in the Philippines and my wife still says I am just so surprised that you know how to cook and it tastes good 🤷🏻*♂️

[CraigThompson]

My second try with this recipe . And I actually used a cast iron skillet this time . Also sliced the meat a skoosh thicker . I think it made a slight improvement not that the first try was bad .

[Mike Koneski]

Craig, by partridge, do you mean chukar? Asking for a friend.

[CraigThompson]

Craig, by partridge, do you mean chukar? Asking for a friend.

Allgood calls them “red legged partridge” , but to me they look like a chukar . They came from tower shoots so yes they’re pen raised . I forget which game farm in PA he gets them from but I saw the website before and this place claimed to grow chukar partridge and a red legged partridge . To me these partridge have a better flavor than the pheasants which come from the same place .

[Mike Koneski]

The two main differences in appearance between the Chukar and the Redleg are that Redlegs are brown and Chukars are grey and the Redlegs have significant speckling on their throats and breast and Chukars have no speckling.

[CraigThompson]

The two main differences in appearance between the Chukar and the Redleg are that Redlegs are brown and Chukars are grey and the Redlegs have significant speckling on their throats and breast and Chukars have no speckling.

I’m colorblind so I most likely can’t tell the difference even if they’re standing there side by side .:whistle:

[Arthur Shaffer]

Just going to throw this out. I live in the land of Bourbon and enjoy it greatly. However, if you wna to add a level of flavor that really works with wild game, drop the bourbon and go with a good dash of a really smoky scotch with a lot of malt. Something that has a direct peat fired malt. It ads a smoky flavor and earthiness that doesn't have the sharpness of of other liquors and really matches the game flavor. The very best dove recipe I ever made was a skillet of breasts sauted in butter, a little salt and pepper, with a cream/butter/scotch sauce simmered down to thicken while the breasts absorbed the liquids. Served with a side of wild rice and a plate of thick southern biscuits. I have tried it with deer and other game and think it is the ultimate game sauce. the scotch component is simply different from any other wine or liquor sauce.