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How Do You Cook Your Venison Tenderloins?

Brookwood
I know traditionally many hunters cook the tenderloins on their deer kill before they cook anything else. I have done it that way myself but found if I was going to utilize the liver it was best to make it first and to never freeze it as it loses a lot in the process.

Anyway, I have a nice set of tenderloins chilling in the fridge that I want to cook in the next day or so. I have in the past fried them on top of the stove in a mix of butter and olive oil with various onion\garlic concoctions and have also done them on the grill. Checking some recipes on the internet I see a few that roast them in the oven. Never tried that but would do so if anyone has any good ideas. My fear in oven roasting is I would over cook or dry them out.

My kitchen stove uses propane which cooks a touch hotter than natural gas that I have had more experience with.

I'd like to know what's your favored cooking method for fresh venison tenderloins and the recipes that go with? Thanks!!
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Comments

20 comments

Date Votes
  • RobOz
    Salt,pepper,onion,butter and a hot cast iron skillet...do it quick dont dry out.
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  • JimmyJack
    Ive tried them all and agree with your pan frying method. Hot and fast, not too long. Slice at a slight angle. Mushrooms.
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  • NeoBlackdog
    Johnny salt, garlic salt, and then broil it.
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  • jimdeere
    Cut into 1? pieces, wrap a piece of bacon around each. Skewer with your favorite veggies on a charcoal or wood fire.
    Cook until the bacon just gets done.
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  • Chief Shaway
    Grilled or fried. Lightly seasoned.
    Fried, only in cast iron and then make gravy with the drippings.
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  • Sam06
    JimmyJack wrote:
    Ive tried them all and agree with your pan frying method. Hot and fast, not too long. Slice at a slight angle. Mushrooms.

    +1

    And Caramelized Onions
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  • asop
    Always used a big cast iron fry pan with small amount of olive oil, hot and quick. NO seasoning.
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  • William81
    Grilled plain or with some light salt or marinated...

    Pan Fried works also but I really prefer to grill it.....
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  • gearheaddad
    All good ideas
    Bit for Gods sake, RARE! Favorite seasonings hot and fast!
    So damn good!
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  • SCOUT5
    No way I would put it in the oven unless I was going to broil it under high heat.
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  • hillbille
    usually just throw em in with rest of deer and grind into burger, I cube the backstraps but grind the rest....
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  • pulsarnc
    As stated , cast iron and high heat !
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  • mrmike08075
    Please no torches and pitchforks...

    When I was a lad growing up in the late 70's my grandmother would pan fry small strips and add shake and bake breading / bread crumbs and a crushed wild scallion...

    She did duck and rabbit the same way.

    I have not thought about that in a long time.

    Mike
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  • dpmule
    pulsarnc wrote:
    As stated , cast iron and high heat !

    Agreed.
    My slicing technique is to cut 3/4 the way through choosing desired thickness depending on if it's a deer, Elk, or moose tenderloin, then cutting all the way through with next slice, leaving you with a nice little butterfly steak medallion.
    I do this with back strap or tenderloin.
    I have roasted them on a stick in the hills a time or two.


    Your mileage may vary.
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  • Brookwood
    Thanks all for sharing your cooking techniques with me! I think you all make a good eating piece of meat doing it all of the various ways listed. That idea using a strip of bacon wrapped around the loin sounds mighty mouth watering to me!

    I may try that but will do some precooking with the bacon first and then put it around the loin cutlets so I can keep it medium rare when the bacon is done. I'll use my cast iron skillet and rely on the bacon grease to fry in.
    Will let you know how it turns out! :P
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  • select-fire
    Marinating in red wine and brown sugar. Quick fry on top stove for supper tonight .
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  • Brookwood
    I hate to say it but I have to put off my plans for a tenderloin dinner because my precious wife (bless her heart) keeps making these monster sized casseroles!! This morning I walked into the house from my shop where I was doing some butchering and she was prepping a tuna noodle.... :(

    It takes a few days of leftovers for the two of us to finish up her delicious creations and I just got done with her last goulash yesterday! :? Oh, wo is me! Such a stressful life I lead! :lol:
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  • JasonV
    You just show them the heat. You don't actually cook them or they will be ruined.
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  • redhawkk480
    never could understand why people want to eat raw/ under-cooked meat
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  • yonson
    I have my own strong opinions about this subject. Seems sacrilegious to make mystery meat out of the best cut of venison by grinding it. My preference for cooking tenderloins & steaks is searing in a 500 degree cast iron pan with a little oil, salt & pepper. Some restaurants state in the menu that they will not be responsible for the quality of steaks ordered well done. If it's not mystery meat, rare is not a problem.
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