venison tenderloin?

Question

I have some fresh venison tenderloin and I was wondering if there are some easy ways to prepare it that taste really good. thanks

Answer 1

fry it in a pan with mushrooms, onions and real butter. YUMMY !!

Answer 2

ENJOY ! I love Venison !!!



INGREDIENTS
4 pounds venison tenderloin
1 cup red wine
1/2 cup apple cider vinegar
1 medium onion, chopped
2 cloves garlic, crushed
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
DIRECTIONS
Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3.

Answer 3

This is really good.......cut the tenderloin into 1 inch slices. I pound each one just a little with a meat hammer. Lay them flat in a pan approximately 2" think. In a seperate bowl, mix raw eggs and hot sauce (enough to thoroughly cover the tenderloin pieces). Poor the egg marinade over the meat, cover and refridgerate for about 2 hours. I usually use about 3 or 4 eggs and 1 cup of hot sauce.

Combine a few cups of flour with salt & pepper to taste. Batter each piece of meat in the flour mixture and drop immediately into hot oil. I use peanut oil but you can use what you like. The steaks are done when they are golden brown. Remove from oil and place on a paper towel to remove excess oil. Serve with your favorite sides.

Answer 4

I always thought venison tasted a bit saltier than beef, so if you use it as a substitute in a regular recipe, you might want to save salting for when you get to the table.

Also, make sure you always trim any excess fat from it, because that usually holds a lot of the "gamey" flavor. (Trimming lean meat does mean than any recipe you use should have a bit of other fat added, like butter or bacon.) Soaking it overnight in a mix of vinegar, water, and some salt will tenderize it and remove a lot of the gamey flavor too. Most important: don't overcook it. It will get super tough if you do.

And, on to the recipes:
http://www.epicurious.com/recipes/recipe_views/views/109028
http://allrecipes.com/Recipe/Venison-Schnitzel/Detail.aspx
http://allrecipes.com/Recipe/Bacon-Wrapped-Venison/Detail.aspx
http://allrecipes.com/Recipe/Venison-with-Sherry-Mushroom-Sauce/Detail.aspx

Answer 5

I like to cook it in a slow cooker on low about 6 hours, I season with a packet of onion soup mix and a cup of brewed coffee - not the grounds. The coffee takes away any "gamey" taste the meat might have.

Answer 6

VENISON TENDERLOIN WITH MADEIRA GREEN PEPPERCORN SAUCE
If venison isn't for you, beef tenderloin is a good alternative (see cooks' note, below). Because beef is not as dense and rich as venison, the portions are slightly larger (cooking times and temperatures will also be different).

Active time: 15 min Start to finish: 50 min

click photo to enlarge
1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
11/2 tablespoons vegetable or olive oil
1/4 cup finely chopped shallot
1/4 cup Madeira wine
1/3 cup beef or veal demi-glace
1 teaspoon drained green peppercorns in brine, coarsely chopped
1 teaspoon unsalted butter
Special equipment: an instant-read thermometer
Garnish: parsnip crisps




Put oven rack in middle position and preheat oven to 425°F.
Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.

Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).

While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.

Cut venison into 1/2-inch-thick slices and serve with sauce.

Cooks' note:
• Beef tenderloin can be substituted for venison. Use 1 (3/4-lb) filet mignon (3 inches in diameter). Brown on all sides (including ends), about 5 minutes total, then roast until thermometer inserted into center registers 120°F, 18 to 20 minutes. Let stand, loosely covered with foil, 10 minutes (temperature will rise to 130°F for medium-rare). Pour off all but 1 tablespoon fat from skillet before making sauce.

Makes 2 servings.

Answer 7

Grill it, flour and fry it, bake it! Venison is yummy, just make sure you tenderize it before cooking!

Answer 8

Roast, dress and serve it up with the same side dishes you would a prime rib.

Answer 9

nah thats ***** food