Home Forums Hunting & Shooting Hunter's Campfire How do you cook your tenderloins?

I’ve grilled them forever but this year started reverse searing them. Heat them to internal temp of 120 degrees in the oven set at 225. Take them out and sear them on a hot cast iron skillet, basting with olive oil and butter with seasoning. Mmmmm.

Species?

My favorite (any species, including cow) is to marinate with soy sauce, sherry, ginger and a little corn starch and stir fry them. Serve with stir fried snow peas.

When I was single, that was better panty remover than tequila....

Whitetail. Bit don’t let that stop you if you have something different.

Yeah buddy. Gotta love a girl who loves some good meat.

A lumbar support brace with a couple hot packs inside can cook my tenderloins nicely.

Bacon wrapped. Grill.

I hear it sucks getting old

I hope charcoal at least.

Sounds good.... I'll tell the wife!

I did two deer’s worth in the past week. Slice into 1.5” thick “steaks” and roll in flour, salt, and pepper. Lay them in a hot skillet with a dollop of lard melted in it. Only turn them once and don’t cook them past medium rare.
We almost always have them with steamed broccoli with mozzarella cheese melted on top and black eyed peas.

Seared in a hot skillet, in the oven at 450-500, time depends on thickness. Pull, slather in butter, foil and rest for 15min.

Slice and arrange in platter.

Same way I do thick steaks.

Thanks Mickey.

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/2634829/on-cooking-steak

Never wrapped my tenderloins in bacon. Sounds kinky.

Thanks, sounds great. I'm going to try it.

I normally slice it 3/4 inch thick and chicken fry, which is great, but that should leave a bigger, rare center.

It’ll ruin you Jag.

Interesting.

For deer tenderloins generally got set aside when we cut up the deer (at home, after hanging at least overnight). Then when we were done or the next morning cut 1 - 1½ inch thick. Season with salt, pepper, garlic powder and saute in butter. Now that's a breakfast! If they last that long.

For beef, no bacon to hide the flavor. Seasoning depends on what we feel like that day, usually just salt. pepper, garlic powder. Sometimes a rub with Lea and Perrin's first. Then in the smoker with a little apple wood for a light smoke until not quite rare. No rub with oil, they aren't in the smoker long enough to dry out. Then finish on the grill as hot as it'll go.

Beef taste good, and that lean it doesn't have flavor to spare. So don't hide what there is wit seasonings, smoke or anything else. Particularly marinades which were invented to make cheap cuts palatable.

Mom would sometimes sear fryer squirrel or venison 3/4 in thick backstrap or ham muscle steaks and place in a covered Corning wear dish with a quarter inch of water in the oven at 350 for a while.

You could tap a squirrel leg on a plate and the meat would fall off the bone, Kid.

Combine/whisk: 1/4 cup EVOO, 1/4 cup Apple Cider Vinegar, 1/4 cup soy sauce, 1/3 cup pineapple juice, two minced garlic cloves, one finely chopped sprig of rosemary, two tablespoons honey dijon mustard, and pour in a 1 gallon zip lock. Good for 5lbs of meat. Marinade in the fridge for at least 3 hours.

Place marinaded tenderloins on a foil-lined baking tray. Season tenderloins with salt, pepper, garlic salt, cayenne pepper, let it stand at room temp for a couple hours.

Preheat oven to 425 deg. Heat a well seasoned cast iron skillet or oiled fry pan on the cooktop at med/hi. Sear tenderloins on all sides for 2 minutes per side.

Loosely wrap each tenderloin in foil and arrange them on a baking pan and put them in the oven for 10 minutes. Remove and turn the meat, return to the oven for at least 5 minutes or the center reaches your desired temp.

Remove from the oven and let stand for 10 minutes.