I have Venison tenderloins here, any ideas for grilling?

Question

Thanks much:) Side dish ideas? Tired of the normal & boring corn on the cob or salt potatoes....

Answer 1

I had completely forgotten about this recipe until I came across it in one of my files. It's been a really long time since I've cooked it.

2 lbs venison loin, 1 inch slices
1/4 cup lemon juice
meat tenderizer
garlic powder
4-6 pieces bacon

Brush each venison slice with a small amount of lemon juice.
Sprinkle each slice with meat tenderizer and garlic powder to taste.
Lay each venison slice on a piece of bacon.
Make sure one end of the venison slice matches with one end of the bacon.
With the bacon on the outside, roll up the venison and bacon.
Secure the roll with a toothpick.
Grill over medium coals for about 10 minutes, turning occasionally, or until venison is done.


Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled.

1 cup chopped turnips
2 cups chopped rutabagas
1/2 cup chopped carrots
1 cup chopped broccoli
1 cup Brussels sprouts
3 cups water
1/4 lb butter
2 tablespoons orrington farms instant chicken-flavored broth
2 tablespoons Mrs. Dash seasoning mix, blend

You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.

Answer 2

I wish I could get enough Venison to become tired of it!!!