How do you cook deer tenderloin?

Question

My husband has a freezer full of it in the garage! I cook the sausage and burger, but I havent come across any recipes for the tenderloin that sounds good. I like to cook simple....Any suggestions?

Answer 1

slice into thin steaks and fry with onions don't over cook them though becuase they will dryout on you

Answer 2

Besides cooking in a crockpot, which gets *old* after a while, try marinating it the way you would a pork tenderloin and cook for 15-20 mins./pound. Very moist and delicious this way. Or broil marinated slices of meat until cooked through. Broiling time depends on thickness of each slice.

Answer 3

Original recipe yield:
6 servings



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. Serve with venison.

Answer 4

venison can be prepared simply or complicated, my personal favorite is cut the tender loin into aprox 1 1/2in medalions wrap with a slice of good smoked baccon fasten with a tooth pick sprinkel (lightly) with black pepper and "im not trying to advertise for anyone" McCormick Broiled Steak seasoning
brush with olive oil (extra virgin) and either pan fry until baccon is slightly crisp or cook on a grill with hicory or any other suitable type of wood chips (DO NOT USE PINE FOR ANY THING YOU ARE COOKING!) it tastes like turpintine or so some sources say.

Answer 5

Melt butter in skillet. Roll tenderloin in flour and seasoned salt. Fry in butter and add sliced onions until done.

Answer 6

Adding spices, sauces, soups etc. and other "flavorings" to it detracts from the taste of the venison......quick fry it in a pan with a few onions, mushrooms, salt and pepper. Serve it with a baked potato or over rice with a lite salad.....it can't be beat.

Answer 7

i have a freezer full too! i put the tenderloin in the crock pot with my fave seasonings, add a bit of water, veggies and potatoes. last time i made one i put in a can of cream of mushroom and chopped onions, worcestshire sauce and clean, sliced button onions. it was awesome!!