Deer Loin

[AH HOLY]

I am cooking a deer (Whole Loin) tomorrow. Any ideas? I want to do something a little different this time.

Chris

[JEB911]

"Beginning with about a 3 pound tenderloin section, trimmed and dry, mix:
4 Tbs. lard, beef suet or peanut oil
2 cloves garlic, crushed
2 tsp. new, fresh onion powder
1 tsp. salt
1/2 tsp. powdered thyme
1/2 tsp. powdered bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Put all ingredients into sauce pan heat to about 150 degrees - just enough to wake up the sleeping flavors. Allow to cool and rub the meat thoroughly with the mixture.
Fire up the grill for roasting - 350 degrees. White oak and hickory for smoke. Sufficient fuel for a couple of hours of cooking at 350.
Baste the loin again and put it on the grill. Place a drip pan under the loin to catch the drippings. Baste about every 15 minutes until all the baste is used.
In about 1 1/2 hours, check the internal temperature with your handy thermometer. Remove from the grill when the center reaches 145 degrees. Let it rest while you de-glaze the drip pan with water. Reduce the liquid to 1/2 and add 1/4 cup sliced mushrooms. Simmer and season.
Slice the loin thinly across the grain. It should be so tender and juicy that you may want to save the gravy for later."


http://www.askthemeatman.com/recipes...n%20tenderloin

[dukhuntr]

I know you were talking about the whole loin cause if you got a 3# tenderloin off a deer it was a heck of a deer! Average weight on a beef tenderloin is 3.5#.

Sounds good though! Might have to give it a try sometime over the holidays

[Glenn]

I am cooking a deer (Whole Loin) tomorrow. Any ideas? I want to do something a little different this time.

Chris

You looking to grill, cook inside, crock pot, what?

Does it have to be whole or are you game for slicing it a bit?

[AH HOLY]

I am going hunting in the morning. So crockpot would probably be the best way to go.

[Glenn]

Red taters
carrots
onions
cream o shroom soup
water
2 beef bulion cubes
S&P w/ some minced garlic

turn it on and go hunt.

Come home, make some cat heads and eat.

[Vikki]

Peppered Venison Crock Pot Recipe


2-3 lbs. venison

1 lg. onion

1 lg. bell pepper

2 cans mushroom soup

2 cans water

Salt & pepper to taste


Brown venison in small amount of shortening/drippings. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook all day or cook overnight.



Burgundy Venison
Serves: 6

2 pounds venison, cut up like stew meat
1/2 cup Burgundy wine
1 small can mushrooms
1 can cream of mushroom soup
1 package dry onion soup mix



Directions:
Put in slow cooker and mix until well blended. Cook all day, (approx 5 hours)

[Fish]

I'd slice the loin into thick fillets, pound them out a little to tenderize, coat them in blackening powder and drop em on a smoking hot iron, to rare.

Maybe even wisk up some bernaise...egg yolk, white wine, clarified butter, salt and a dash of Texas Pete followed by a spoonfull of reduced tarragon. Dammit Janet, that shit knows its good.

Add a couple bottles of hearty, dry cabernet and you're all set.

[Glenn]

You homo

[Fish]

Right. And you'd be licking your plate.

[Glenn]

That's neither here nor there.

My way of lashing out at you for trumping my roast recipe.

Now if you'll excuse me...

ahem,

fag!

[Foie Gras]

I'd slice the loin into thick fillets, pound them out a little to tenderize, coat them in blackening powder and drop em on a smoking hot iron, to rare.

Maybe even wisk up some bernaise...egg yolk, white wine, clarified butter, salt and a dash of Texas Pete followed by a spoonfull of reduced tarragon. Dammit Janet, that shit knows its good.

Add a couple bottles of hearty, dry cabernet and you're all set.

Sonuvabitch! I actually agree with Fish on a cooking topic.

[creekdog]

Keep it up and you'll get a reference to Liiiight bread...

[highballing22]

cut up into stew meat sized peices.
get you a hot pan full of butter ready put some salt and pepper on it, then toss into the butter untill done....takes 5 minutes, and its damn good

throw in some of those baby red mashed taters or some scalloped potatoes and you will be eatin good in no time

[Fish]

Look fella, I'm a walking encyclopedia of classic fare cooking.

Whadaya wanna know?

Blackened Tuna on Angel Hair Pasta with a Crab Veloute'?

How bout Sauteed Dolphin with a reduction of butter, peach brandy, mango and papaya?

Veal Chop with a Shitake Demiglaise?

Seriously.

[Candor]

You're a walking illustration of late night pasta binges.

[Fish]

Look wanker, they got this here recession on. I eat what I can afford and I eat it when I'm damn good and ready.

Bitch.

[Tater]

As long as you can still afford sage