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Originally Posted by jaguartx
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.

Damn big squirrels to get 3/4" steaks.


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I don't recal ever having beef tenderloin.

Wild game:
Garlic salt and pepper, fried in very hot (not burning) butter until pink in middle. KISS!


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Soon as I hang a deer I cut the hanging loins out. Place them in a zip lock bag, and give them to my wife. She does some kinda thing with butter and onions.


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BBQ pit, wrapped in bacon, cooked with mesquite.

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Tenderloins and back straps get the most basic of treatments; great flavor needn’t be enhanced or covered by elaborate concoctions or cooking methods.

I love the roast-a-bit-then-sear method. Sautéed in butter w/ onions till rare is awesome too.

The more elaborate stuff I save for the less prime cuts and love it all.

This year I’m particularly excited to try osso bucco.

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Originally Posted by Rooster7
Originally Posted by SeanD
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


Interesting.



other than the slice that's how we do them - let them cook in the foil as they cool down


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Place the tenderloins in a bowl and add a good amount of olive oil and Worcestershire sauce. Let them sit in the bowl and marinate for about an hour, turning occasionally. Grill over charcoal to medium rare. If they brown up too fast on the outside, pull them off the coals and place on a baking sheet and put them in a 350 degree oven until the desired internal temperature is reached. To me they come out tasting like grilled beef tenderloin. Not that I get much, my sons inhale it too fast.

Last edited by walt501; 12/09/19.
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Venison tenderloins need no fancy schit.......

Big pad of butter in a bowl, melt in the microwave, roll said loin in butter, a little salt & pepper, onto a hot grill for a short trip on both sides. Past rare is a sin.....

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You talking these;

[Linked Image from i.imgur.com]

or these;

[Linked Image from i.imgur.com]

grin


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I toss tenderloins to the yotes...gut meat

I grind backstraps for jerky


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I slice them 3/8 to 1/2" thick and roll them in Bisquick. Preheat a skillet with a ounce or so of olive oil in it and fry them for just a couple minutes, then turn and do the same. About halfway thru the flip drizzle Worcestershire over the top and sprinkle on some Morton's Nature's Seasoning.

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[Linked Image from i.imgur.com]
[Linked Image from i.imgur.com]

I seldom cook the same but these were a few weeks ago and wonderful

cast iron with hot olive oil I put onions in this batch and Montreal seasoning

Just fantastic keep them pink on the inside easily over done

I bet there is a thousand guys here who qualify as chefs with tenderloins
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Originally Posted by New_2_99s
You talking these;

[Linked Image from i.imgur.com]

or these;

[Linked Image from i.imgur.com]

grin



That kind of looks next level
YUM
Hank


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