Tenderloin recipe

[6pt-Sika]

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 .

[6pt-Sika]

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

[Joe from MO]

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.

[6pt-Sika]

Originally Posted by 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.

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

[Andy]

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

[Joe from MO]

Originally Posted by CraigThompson

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

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.

[6pt-Sika]

Originally Posted by Joseph Sheerin

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 .

[6pt-Sika]

Originally Posted by 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 !!!

Just cholesterol and diabetes

[Harold 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.

[6pt-Sika]

Originally Posted by 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.

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