Venison Montreal Chicken Tenderloin
 

Tenderloin from a small doe taken during ML season . Put McCormick Montreal Chicken seasoning on the tenderloin this morning and let it rest in the frig for 8 hours . Then stove top frying pan with butter for 2 1/2 minutes all three sides . Also made a pot of mixed veggies and some steamed rice adding soy sauce after . Rather tastey or atleast I think so .

I’ve tried Montreal seasoning a few times… not my favorite. But for venison or any other red meat I’ll always choose Camp Mix and for venison specifically, I’ll dip it lightly in green jalapeño sauce.

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McCormick's also makes a steak seasoning which does a nice job. I use it on venison and goose breasts. Nice to see "Cookin' with Craig" is back for the holidays.

As a sidebar: The McCormick plant is a few miles north of me and when one drives north on I-83 through Hunt Valley the aromas coming from their facility are quite pleasant.

You have no idea how many things like this stuff I have just trying to use them up and a bit of change .

I use Tabasco regular chipotle and green . I put a pretty decent shot of regular in my pot of mixed vegetables along with a good dose of fajita seasoning .

Tenderloin prep (also goose breast)
 

Lawry's makes a marinade- ginger sesame -which is excellent for grilled venison or goose breasts. I pour the whole bottle in a gallon ziploc bag, add the meat, refrigerate overnight and cook it on the grill next day.

I’ve used that before on chicken and pheasants . Also they make or made I think it was called garlic herb .