farmboy80
Well-known member
Wanting a good recipe for deer tenderloin (back strap).
Thanks in advance!
The easier the better!
Thanks in advance!
The easier the better!
hillbilly beef man":fntt8htc said:Beat it with a meat mallet till it has the consisity of cube steak. Soak in buttermilk 24 hours, then roll in a mixture of flour, garlic powder, salt, and pepper. Fry in a cast iron pan with plenty of hot oil. Make a pan of gravy with the drippings to pour over it. Do not check cholesterol for several days.
M.Magis":3rc683yk said:It doesn't need much. I fry in a blazing hot pan for about 30 seconds per side for a piece about 1/2" thick. Pull, add salt and pepper, and let it sit for about a minute. Should be somewhere between rare and med rare.
hdrockn":2yvm3bq2 said:M.Magis":2yvm3bq2 said:It doesn't need much. I fry in a blazing hot pan for about 30 seconds per side for a piece about 1/2" thick. Pull, add salt and pepper, and let it sit for about a minute. Should be somewhere between rare and med rare.
I agree with this....for the tenderloin.....but tenderloin is not the backstrap. The loin is the backstrap. Did you miss the beautiful tenderloin on the inside of the ribs when you were butchering?
tater74":3uj49bwu said:Roll the whole loin in coarse ground pepper and grill over coals until medium rare. Slice and eat. Wonderful.
M.Magis":1du3tczy said:It doesn't need much. I fry in a blazing hot pan for about 30 seconds per side for a piece about 1/2" thick. Pull, add salt and pepper, and let it sit for about a minute. Should be somewhere between rare and med rare.