Tenderloin recipe

[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

[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 .