Any suggestions for cooking or grilling venison loin (not the backstraps)?
Thanks

Tenderloins as in Filet Mignon? From inside the cavity and underneath the spine, correct?

If so. Salt and pepper. Sear in blazing hot iron skillet or on blazing hot grill, very quickly no more than medium rare. Pull off and slice thin cuts of salted butter on top, tent under foil. Put butter and a dash of Worcestershire sauce jn the skillet and sauté a sweet onion and a bag handful of white mushrooms. We generally eat them with asparagus or broccoli because those are our favorite vegetables to go with steak.

Alternatively cut them across grain into 2” chunks. Roll in seasoned flour. Cook quickly in hot iron skillet with a shallow layer of melted lard. Just brown the coating crispy and pull them off so they’re medium in the center. Serve with fries or mashed potatoes.

Steak and eggs get eaten a lot in the cabin...

Regards

Do his first recipe, but wrap a slice of hog jowls around each slice of fillet and pin with a toothpick prior to searing.

Everything you need to know right here.

Nephew posted in our men’s thread he’d cooked Backstrap Parm for dinner last nite. Said it was outstanding. He’s Italian and knows what he’s doing. Sounded really good!

Season, cook hot and fast. Pull at 120ish, let rest for 10 min or so and slice.

If you’re feeling really adventurous, try it as a carpaccio.

I won a bet tonight with my wife that tomato sauce with orange zest is a perfect accompaniment to a venison loins wrapped in bacon. she thought the orange might over power the meat. Parmesan cheese and cilantro brought the dish over the top.

She has acknowledged the dish won her over.

Sweet meat / preacher meat?


That meat is so tender, doesn’t take much.

I like to slice it. Hit it will some Tony’s. Flour. Fry in a skillet.

Slap on it on a big cathead biscuit.

Ah, a thing of true beauty !!

Pound with a hammer, seasoned flour, hot skillet.
Fried potatoes and onions, mushroom gravy (German mustard gravy) over both. Homemade spaetzle in place of the taters sometimes.

Wrapped in bacon thrown on the smoker over cherry wood.

Yep.

Anything you can do with a beef tenderloin, you can do with venison tenderloin and backstrip, just don't cook as long. You are limited by the small size of the tenderloin. Backstrip is better because the size increases the variety of things you can do with it. Take the picture above and make a fancy mushroom gravy served with garlic mashed potatoes and grilled asparagus and serve with a nice red wine to your significant other and if you don't get lucky, dump her.

You tell me, Bubba ?





May have cheated, by adding scallops !

Beautiful meal and beautiful lady my friend!

Thank you.

Blessed beyond my wildest dreams !

Thats what I am talking about. Seared sea scallops is never cheating. She is a keeper. You are a lucky man.

I wrap mine in bacon and cook hot and fast to medium rare

Rub the backstrap with olive oil. Season with Montreal steak seasoning on all sides. Place in a 200 degree oven or pellet grill until the internal temperature reaches 120 degrees. Tent with foil on a plate to rest. Meanwhile, heat a cast iron skillet to at least 500 degrees. Quickly sear all sides of the backstrap. Slice, serve, and then break up the fights over the last pieces.

New 2 99s, I don't know you from Adam's housecat, but if that is your Lady, you definitely over-achieved - what a marvelous dinner companion to be seated with. She's a keeper.

Thank you, yes she is !!

35th Anniversary, Saturday, she's put up with me for 41 years.

Lucky Man no doubt; but as she's obviously a Lady of beauty AND intellect, you must also have some redeeming qualities.

Yeah, I can cook & mow the grass !

I, too, am good in the kitchen.

And a couple other rooms as well.

Laundry and pantry?

I split a big chunk of back strap, like butterfly it. Lay onions, mushrooms, and peppers (bell or jalapeño or both). I put a bbq dry rub inside and out on the meat. You can stuff with other veggies if you like.
Then I wrap in bacon and throw it on the grill/smoker at 350 for just long enough to crisp bacon.
Then I wrap in foil and leave it for a total time of 30 min off to the side of the direct heat.