Title: Marinated Venison Tenderloin.
HunterFisher - February 11, 2010 04:30 PM (GMT)
Found a couple tenderloins in the freezer and tried this recipe I made up;
Two deer tenderloins
1 oz. olive oil
1 oz. lemon juice
1/2 tsp. of dried Thyme
1/2 tsp. dried Basil
1/2 tsp. Garlic Powder
Put all ingredients, and tenderloin, in plastic bag and seal tightly. Refridgerate overnight or 8 hrs. or so.
Just before cooking, remove meat from bag and pound with meat hammer til loins are about 1/2 to 3/4'' thick. Sprinkle with meat tenderizer if desired.
Fry in med.-hot pan with bacon grease and olive oil til med. rare.
Soooooooooo good. Can't wait til next deer season so that we can have it again.
You can cut it with a fork. :D
PS. A good friend just gave me a little tip. Put some red wine in the bag also.
Thanks, Ridge. :ThumbsUp:
ridge - February 11, 2010 06:15 PM (GMT)
hmmmm, sounds great! If you are up to suggestions, I would add a small amt of a favorite light red wine to the bag. It doesn't take away from the venison flavor. IMO it increases the juiciness and tenderness of the meat.
Leep - February 11, 2010 11:54 PM (GMT)
I wonder how it would taste Caramelized..... :D :D :ROFL: :ROFL: :yahoo:
Chuckgrmi - February 12, 2010 12:37 AM (GMT)
Sounds good to me but I don't know about caramelized. I will leave that one up to Leep
HunterFisher - February 12, 2010 12:50 AM (GMT)
Right on, Ridge. I usually have some red wine around. But it seems to evaporate real quick. :rolleyes: But thats a great idea. I will deffinitly give that a try. :ThumbsUp: Thanks.
AFarCry - February 12, 2010 02:41 PM (GMT)
Sounds delicious! We'll give it a try with some venison steaks one day soon.