What do you do with your prime cuts of deer meat?

B

bmilla35

Joined
Aug 29, 2007
Messages
1,601
Well, I got my first archery buck last night. It isn't the biggest, but at this point in my hunting career I don't really care about the trophy. I just like to get meat in the freezer. And boy, have I done that! :D:thumbup:

After letting the deer hang over night, a friend and I quartered him up and processed him as best as we could before I had to leave for school (sorry, no Busse pics. I left my GW at my camp :eek:). The shoulders and legs are sitting in my buddies fridge since we couldn't find a place to get it processed further before I had to leave for school, but the prime cuts I brought home. :) Specifically, I brought the tenderloins to school (leaving the backstraps for next week).

So, what do you do with such delectable cuts of meat? I'm thinking bacon wrapped tenderloin...maybe some sauteed mushrooms? I have yet to do research on the subject. I wish to get some true hogs' advice first :thumbup:

Thanks for any suggestions, and, as always, pics are welcome!
 
Marinate the tenderloin and backstrap in McCormick marinade for a day or two, then grill it. Outstanding!!!;):thumbup::thumbup:
 
The biggest mistake many make with venison is over cooking. Venison has a low fat content and will dry out.
Medium rare at the max.....Mmmmm
 
cut the tenderloin into medallions, wrap with bacon, add olive oil and seasoning to taste, then fry it up in a cast iron skillet.
 
NO NO NO and NO!

There is only one way to do backstraps! And this is how you do it:thumbup:

Remember Im from the south. If you dont fry it....it aint good;):D

You cut you tenderloin into 1/2" inch thick medallions. Dip em in flour that you added salt and pepper too. Maybe even a little garlic salt and pepper. Thats it. THen drop the medallions into hot oil about 375-400 degrees. Let em cook on each side for bout 3 minutes and pull em out and put em on paper towel to get rid of the grease.

When you done pour off most of the oil. Keep a little along with the crispies and add flour and water for gravy. Some peas or green beens with mashed taters and rolls or biscuits and you are in for a treat.

As mentioned above do not over cook:cool:













 
knife hunter said:
NO NO NO and NO!

There is only one way to do backstraps! And this is how you do it:thumbup:

Remember Im from the south. If you dont fry it....it aint good;):D

You cut you tenderloin into 1/2" inch thick medallions. Dip em in flour that you added salt and pepper too. Maybe even a little garlic salt and pepper. Thats it. THen drop the medallions into hot oil about 375-400 degrees. Let em cook on each side for bout 3 minutes and pull em out and put em on paper towel to get rid of the grease.

When you done pour off most of the oil. Keep a little along with the crispies and add flour and water for gravy. Some peas or green beens with mashed taters and rolls or biscuits and you are in for a treat.

As mentioned above do not over cook:cool:

Click to expand...

Looks Great............when do we eat?:D
 
^^^^^What He Said?!!!!!! Drooooooool

Can I come live at your house? I don't do windows.....:D
 
I dont care about the windows. Its all the clothes, shoes, socks, and toys on the floor that drive the wife crazy;)

Most of em are the kids:thumbup::D
 
Here's how I did the last ones I made.

1. Butterfly the tenderloin:


2.Sautee mushrooms and onions:


3.Stuff tenderloin with mushrooms and onions. Tie with bakers twine and top with butter:


4. Top with crumpled blue cheese:


5. Bake to 140 degrees and enjoy:




Just be sure to not over cook.

Garth
 
knife hunter said:
NO NO NO and NO!

There is only one way to do backstraps! And this is how you do it:thumbup:

Remember Im from the south. If you dont fry it....it aint good;):D

You cut you tenderloin into 1/2" inch thick medallions. Dip em in flour that you added salt and pepper too. Maybe even a little garlic salt and pepper. Thats it. THen drop the medallions into hot oil about 375-400 degrees. Let em cook on each side for bout 3 minutes and pull em out and put em on paper towel to get rid of the grease.

When you done pour off most of the oil. Keep a little along with the crispies and add flour and water for gravy. Some peas or green beens with mashed taters and rolls or biscuits and you are in for a treat.

As mentioned above do not over cook:cool:













Click to expand...

Trevor, you are on step Brother!!! That is what I'm talking about. Chicken fried steak, tators and gravy. Amie has done that same thing with Caribou, Moose and Black Tail up here.:thumbup:
 
Those stuffed loins look really good. I'll give that a try. Usually, I make loins into medallion's and marinate in Dale's and italian dressing. Cook to medium rare/medium and serve. Nothing special , but the kids usually don't leave me any.
 
knife hunter said:
I dont care about the windows. Its all the clothes, shoes, socks, and toys on the floor that drive the wife crazy;)

Most of em are the kids:thumbup::D
Click to expand...

RIGHT!!!! Been down that road and tried to navigate through after late night of drinking....didn't get better until they went away to college!!!!:D
 
All good suggestions. However, here is what I did.

butterfly cut the straps so they lay flat. Coat in olive oil, fresh garlic, fresh rosemary salt and pepper. Use poultry twine and tie up in to balls.

Cook on grill with indirect heat, adding water soaked apple wood, or hickory chips as you go. Very tasty.
 

Attachments

  • roast 2.jpg
    roast 2.jpg
    35.4 KB · Views: 12
  • roast 1.jpg
    roast 1.jpg
    55.5 KB · Views: 13
Garth Reckner said:
Here's how I did the last ones I made.

1. Butterfly the tenderloin:


2.Sautee mushrooms and onions:


3.Stuff tenderloin with mushrooms and onions. Tie with bakers twine and top with butter:


4. Top with crumpled blue cheese:


5. Bake to 140 degrees and enjoy:




Just be sure to not over cook.

Garth
Click to expand...


This is almost exactly the recipe I used on Oryx...I did baste with some Merlot Wine...Mighty tasty...:thumbup:
 
Garth those look like back strap or the biggest tenderloins I have ever seen
 
You must log in or register to reply here.
Back
Top