Venison loin ideas

[wob]

I've got some loins, and am looking for what you folks are doing.

So far, I took one and marinaded it in a mixture of red wine, mustard, garlic, pepper, soy, and a little balsamic vinegar for about a day (sorry, no specific measurements - I was winging it). Wrapped the loin with bacon so that it looked like it was wearing a bunch of bacon watches. Cooked to an internal temp of 125degrees in the oven in a roasting pan with a rack. When it hit 125, I took it out and seared it on a hot skillet to crisp up the bacon. Then, I cut it into filets where each piece of bacon was - it looked like a bacon wrapped steak filet. It turned out pretty damn good, but next time, I'll pull it at 120 and take it to the skillet.

Who else has recipes for loins?

 

[Combat Chuck]

sounds like a good marinade to me!

 

[wob]

It really was. I wanted to pat myself on the back for it.

 

[splitshot]

Sounds yummy, no constructive critisism here..

 

[Atticus]

I think you just about nailed it on the first go around. The only other thing I can suggest for a casual meal involving venison tenderloin is to cube it, dust it in seasoned flour, and saute it in skillet. Pretty solid stuff.

 

[Walton]

Sounds like a great recipe. The best deer tenderloin I've had was right off the meat tree, and roasting it over the fire on a stick with Johnnys Seasoning.

 

[NorCalDoug]

dude...I can't believe you're gonna eat bambi...

 

[wob]

I think you just about nailed it on the first go around. The only other thing I can suggest for a casual meal involving venison tenderloin is to cube it, dust it in seasoned flour, and saute it in skillet. Pretty solid stuff.

I got the processor to make some cubed steak for that. Cover it in mustard, flour, then fry...

mustard fried venison is the s***

 

[wob]

dude...I can't believe you're gonna eat bambi...

I'll eat the hell out of some bambi.

This, however, was bambi's mom.

 

[NorCalDoug]

I'll eat the hell out of some bambi.

This, however, was bambi's mom.

nice

I haven't had much venison, even though my dad used to hunt when I was a kid.

ever tried marinating in a korean bbq type marinade?

 

[wob]

ever tried marinating in a korean bbq type marinade?

I don't think I know what that is. One main reason I'm eating venison, is that it's a little bit healthier. I don't want to ruin that factor with a bbq sauce.

Although, I have been eating the hell out of some venison sausage. Really, though, there's not much fat left in the skillet after cooking it.

 

[tcb]

I don't think I know what that is. One main reason I'm eating venison, is that it's a little bit healthier. I don't want to ruin that factor with a bbq sauce.

I have begun the quest to find a "healthy" homemade BBQ sauce recipe.. something without a s***load of high fructose corn syrup, fake sugar, and other unnatural stuff in it... I'm brewing up a "georgia style" bbq sauce this weekend... It's pretty vinegar heavy, so Im not sure im going to like it.... but im going to give it a go because there is only one tablespoon of sugar in the two cup recipe. If I find something that kicks ass, I'll forward it along.

 

[wob]

I have begun the quest to find a "healthy" homemade BBQ sauce recipe.. something without a s***load of high fructose corn syrup, fake sugar, and other unnatural stuff in it... I'm brewing up a "georgia style" bbq sauce this weekend... It's pretty vinegar heavy, so Im not sure im going to like it.... but im going to give it a go because there is only one tablespoon of sugar in the two cup recipe. If I find something that kicks ass, I'll forward it along.

apple cider vinegar
black pepper
crushed red pepper
brown sugar
white whine (optional)
worchestershire sauce

 

[tcb]

apple cider vinegar
black pepper
crushed red pepper
brown sugar
white whine

Im looking for something without a lot of sugar period. I want my BBQ without an insulin spike.

 

[lowenbrau]

I really like ginger with venison. I let mine sit for a while in red wine and then I chop up some garlic and ginger, really fine and rub it in. Top with salt and pepper and lay the roast on a couple of thick slices of onion to keep it off the bottom of the dutch oven. Pour the wine into the bottom and cook. When it is done I remove the roast and wrap it in foil to rest while I add some peppercorns to the dutch oven and make gravy.

 

[wob]

Last night I took venison sausages out of their casing and browned them in the skillet. Mixed in spaghetti sauce and served over whole wheat pasta. It was pretty good. I think next year I'm going to have to get four or five deers for the freezer.

 

[Combat Chuck]

that sounds great, man!

 

[tcb]

Last night I took venison sausages out of their casing and browned them in the skillet. Mixed in spaghetti sauce and served over whole wheat pasta. It was pretty good. I think next year I'm going to have to get four or five deers for the freezer.

we've got a processor in town that makes deer tamales... holy effballls.. i could live off those things.

oh, and that "georgia bbq sauce" recipie tasted like spaghetti sauce with vinegar dumped in it... turrible.

 

[wob]

oh, and that "georgia bbq sauce" recipie tasted like spaghetti sauce with vinegar dumped in it... turrible.

Did you use a lot of ketchup as part of the base?

A good smoked barbeque can get by without sauce.

 

[tcb]

Did you use a lot of ketchup as part of the base?

A good smoked barbeque can get by without sauce.

No ketchup was called for.

I agree except I smoked a pork loin instead of real bbq meat. It needs all the help it can get, honestly.