Home Forums Hunting & Shooting Food, Cooking, and Game Preparation BEST VENISON TENDERLOIN (INNER LOIN) RECIPIE ??

for the inner loins this is the ticket. they don't need anything else and too much seasoning/process just blunts the natural flavor. this is always dinner on butchering day.

for the backstraps i do a jaegerschnitzel recipe.

I just ate some that were good a couple hours ago. I killed a doe Monday and cut the saddle out of it.Sawed the hind quarters off and sawed the backbone in 2 right behind the ribs. So you end up with the big end of the loin on top and the tenderloins underneath on the bone. Aged it in ice for 3 days then put in a marinade of shredded onions, garlic, celery, carrots, a couple bay leaves, Tymne, Savory, Black pepper, Worchestershire, olive oil and most of a bottle of red wine. Flipped it several times a day. Put on a broiling pan with some bacon strips on the top 20 minutes at 450 and then turned down to 375 till the loin was 138. About an hour and a half total. Let it rest 15 minutes then filleted the loin and tenderloins off the bone to serve. Loin was medium rare and tenderloins underneath were rare. the knife practically fell through the meat slicing it up.
This is what we have for our family Christmas or Thanksgiving most years. Everyone really likes it and we have had non venison eaters try it and enjoy it.
The vegetables and marinade is strained into a saucepan a can of beef stock is added and it is reduced by half.
salted, A tablespoon of plum Jelly added then thickened with a little flour. and any pan drippings for the gravy.

I'm glad I'm not the only one that likes it this way...

Easy answer. Keep whole and allow to reach room temperature. Salt and pepper or use your favorite rub. Wrap with thick slice bacon and toothpick in place. Grill over Mesquite coals until bacon is done. Remove from grill and allow to rest for several minutes. Loosen belt and enjoy.

I like 'em filleted into thin strips and fried up with garlic and onoins. Serve 'em up on a bed of hash browns with eggs on the side...perfect for breakfast day after your deer kill.

I've never seen 'em stick around long enough to get frozen...How did that happen???

Simple & delicious !

keep tenderloin whole
room temp
pre-heat oven to 500*
cast iron skillet or equivalent on stove high heat
couple splashes of EVOO
rub loin with salt & pepper
sear on all sides, no more than 45 seconds per side
leave in pan and put pan in oven for 7 minutes
take out of oven and take out of pan
let it rest for 7-10 minutes
slice across grain into medallions
taste heaven

Fried
Grilled
Stroganoff
One of our favorites is on the grill whole until med rare and rest and then cut into bite size pieces then tossed in a skillet that has purple cabbage that has been sauteing with EVOOO, garlic, onion, S&P.....there will be none left.