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Thread: 'Simple' recipe for venison tenderloin & backstrap?

  1. #1
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    Default 'Simple' recipe for venison tenderloin & backstrap?

    Inasmuch as my wife doesn't eat red meat, I'm on my own to cook any of the venison other than burgers and crock pot roasts.

    I don't really like the crock pot roasts, but if she's going to bother to cook it, I'll eat it, since I don't care to cook all of my own meals.

    Anyway, I've got a couple of tenderloins and backstraps still in the freezer, but need to look at a new 'simple' recipe or two for the grill or broiler.

    I could also use a new (wood) smoker recipe.

    What do you guys out there use?

    Thanks.
    Last edited by WoodieSC; 08-18-2021 at 11:44 AM.
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  2. #2
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    Room temp meat and a hot cast iron skillet and an oven preheated to 500

    Oil on meat, S/P, 3 minutes a side in the pan on stove top, cover with butter slices and toss in the oven, cut the oven OFF, leave it in there 5 minutes, pull it, rest for 10 and enjoy.

    Make a reduction/gravy with the stuff in the pan if you want to church it up. Can add onions, shrooms etc as well.

    For inside loin, just do the stove top portion, no oven or itll be ruined.
    Last edited by Glenn; 08-18-2021 at 12:08 PM.

  3. #3
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    Quote Originally Posted by Glenn View Post
    Room temp meat and a hot cast iron skillet and an oven preheated to 500

    Oil on mean, S/P, 3 minutes a side in the pan on stove top, cover with butter slices and toss in the oven, cut the oven OFF, leave it in there 5 minutes, pull it, rest for 10 and enjoy.

    Make a reduction/gravy with the stuff in the pan if you want to church it up. Can add onions, shrooms etc as well.

    For inside loin, just do the stove top portion, no oven or itll be ruined.

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  4. #4
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    On the smoker I do room temp, olive oil salt,Pepper, touch of garlic and smoke at 225 for an hour. Usually comes out at 145°ish

    I know some folks who like it more well done than that and others who like it less but this seems to be a happy median
    Last edited by Duck cutter; 08-18-2021 at 12:07 PM.
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  5. #5
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    The key to it and all meat is room temp in most situations.

    Cali has a crusted rare loin recipe I have been wanting to try that requires refrigeration/freezer time after you apply the crust seasonings.

    But that is for a cold COLD red center. The above recipe gives you a nice just to the rare side of mid rare. Go longer in the oven if you want it medium.

  6. #6
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    Evoo, kosher salt, cracked pepper, garlic, rosemary, cast iron.
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    I used to serve them(free)in my bar during ballgames and Nascar races cut them up into venison fingers, battered and deep fried them just like chicken- lots of women were converted to eating venison by the venison fingers.

    I also cook them same method as Woodie above.
    Last edited by Bad Habit; 08-18-2021 at 12:27 PM.

  8. #8
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    cut butterflies in 1/4's like little sirloin tips. Season with garlic salt, black pepper and tony's. Cast iron skillet with just enough oil to cover the bottom. Cook til they turn grey and remove.

    1.Put toothpicks in them for appetizers

    2. Put them in a flour tortilla and add cheese and put back in skillet and make quesadillas (my favorite)

    3. Add flour, make gravy, rice or taters etc.

    Dr Nix showed me that one time while we were cruising timber at milloree one weekend. Told me people overthink it and it cooks after removing from heat so if you cook til it looks done, it will be like eating a tire. Ive taken that approach to cooking most meats in my life and it is the way I most enjoy it.
    "Eventually, all things merge into one, and a river runs through it. The river was cut by the world's great flood and runs over rocks from the basement of time. On some of the rocks are timeless raindrops. Under the rocks are the words, and some of the words are theirs.
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  9. #9
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    No shame in eating beef if you don't like the taste of venison.
    I don't need my name in the marquee lights....

  10. #10
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    My wife put a whole loin in crock pot one sat night with taters and onions and something else. I thought it was a waste of a good tenderloin that should be grilled, but it was good as hell. Tasted like mom's sunday roast.
    "Eventually, all things merge into one, and a river runs through it. The river was cut by the world's great flood and runs over rocks from the basement of time. On some of the rocks are timeless raindrops. Under the rocks are the words, and some of the words are theirs.
    I am haunted by waters" Norman Maclean.

  11. #11
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    Quote Originally Posted by Simple Man View Post
    No shame in eating beef if you don't like the taste of venison.
    you cant just come in here once in a blue moon and splash around such crazy talk in front of the residents.
    Ugh. Stupid people piss me off.

  12. #12
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    I don't need my name in the marquee lights....

  13. #13
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    Quote Originally Posted by Simple Man View Post
    No shame in eating beef if you don't like the taste of venison.
    "I like fish that doesn't taste like fish."

  14. #14
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    ifs it really a tenderloin, it should be simply cooked like others have said. salt and pepper and a hot skillet will do.

    if its actually a loin, you got lots of options.
    Ugh. Stupid people piss me off.

  15. #15
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    Quote Originally Posted by Glenn View Post
    "I like fish that doesn't taste like fish."
    ha. i was laughing about that with my family at the dinner table this week (eating your fresh dolphin and triggers). i broiled the dolphin with lemon pepper on it. it tasted divine. i used saltynut's homemade corn meal/flour and a miller high life for the triggers. my girls enjoyed them both. at each meal, at least one of us commented "how do people not like fish?"
    Ugh. Stupid people piss me off.

  16. #16
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    Quote Originally Posted by 2thDoc View Post
    ha. i was laughing about that with my family at the dinner table this week (eating your fresh dolphin and triggers). i broiled the dolphin with lemon pepper on it. it tasted divine. i used saltynut's homemade corn meal/flour and a miller high life for the triggers. my girls enjoyed them both. at each meal, at least one of us commented "how do people not like fish?"
    Keep in mind I fried those fish last week for the same people who will put sweet baby rays on my Q and it makes my eyes twitch.

  17. #17
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    Quote Originally Posted by Bad Habit View Post
    I used to serve them(free)in my bar during ballgames and Nascar races cut them up into venison fingers, battered and deep fried them just like chicken- lots of women were converted to eating venison by the venison fingers.

    I also cook them same method as Woodie above.
    I deep fried a backstrap once. ONCE.

    Never again
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  18. #18
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    deep fry is for cube steak not tenderloin
    "Eventually, all things merge into one, and a river runs through it. The river was cut by the world's great flood and runs over rocks from the basement of time. On some of the rocks are timeless raindrops. Under the rocks are the words, and some of the words are theirs.
    I am haunted by waters" Norman Maclean.

  19. #19
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    I make ropa vieja (Cuban dish) out of the tenderloins sometimes.
    They shred well.

    Other than that butterfly and fry or season and reverse sear after in oven at 200
    Last edited by hunterjw; 08-18-2021 at 02:23 PM.

  20. #20
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    The Inuit and Eskimo's have the simplest recipe. Just peel and eat.
    We gave you Corn,you gave us clap,bad trade.

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