I'm looking for a good tenderloin marinate recipe for this weekend. FIL and I are going fishing in the Smokeys this weekend and I was gonna take along some tenderloin to cook. Thanks guys/gals
Tenderloin or backstrap? Either way, its so tender and juicy I've never marinated it, just floured and fried. But I'm sure it would be great marinated also.
I just use salt, pepper and olive oil. Grilled or fried. Rosemary, garlic and butter are always good with venison
That's the way I have always ate it, salt pepper and flour. I thought maybe there may be something out there I missed. Thanks
I've let them sit in a mixture of Worcestershire sauce, soy sauce, a drop of liquid smoke, black pepper and garlic. I don't know the ratios of each, I just pour it in and taste it until it's where I like.
swags posted a good recipe a while back. I tried it and it was hella good. Here it is: RECIPE This is the marinade I use for backstraps, you can use it with any meat though. I cook the backstraps whole and slice when they are cooked but have already cut them into smaller pieces and grilled individually. I just prefer to cook the whole piece as it stays more moist. Serve over a bed of rice. 6 T Worcestershire 3 T Steak Seasoning 6 T brown sugar 6 T Olive Oil (I cut that down from 9, had a little strong oil taste) 3 T Molasses let meat marinade for minimum 2 hours although I prefer at least half a day. Either grill meat, or cook on stove in skillet in the marinade. If you grill the meat, heat up the marinade to a light boil and save to pour over meat and rice for serving.
I like to use olive oil, rosemary , garlic , onion, salt & pepper. Then on to the grill. Good luck fishin !
We take our back strap and cut them into about a 1" thickness. Then we'll marinate them in butter milk for 12-24 hrs. I like to put a strip of bacon around it, sprinkle lightly with Montreal Steak Seasoning. Then throw them on the grill.
my g/f makes an awesome sauce... Asian style if you're into it. 50/50 fish sauce to black soy with pummeled garlic, finely chopped thai chilli peppers, a dab of mirin (rice cooking wine/vinegar) and a little sugar. It's great on chicken and fish. haven't had any venison to try it on, but would certainly take a shipment for scientific research purposes.
Chvymn99, I'm cooking my first back strap in a week and your recipe sounds like what I'm looking for. Do you prefer the grill over just sauteing in a pan?
Make them into medallions and pan fry in olive oil with some butter and garlic. When they are just about done, add some minced onion and blue cheese. Let the blue cheese mix with the oil and it will make a nice sauce.
I recently made some by putting on a bit of salt and throwing them directly on the coals in my stove. Pretty much the best grilled deer I've had.
My favorite is salt and pepper +/- fresh rosemary, grilled hot and quick. My secret is to make sure that the loin is at room temp or above before I start grilling. If it's fresh, I take it straight from the carcass or I take out of the fridge hours before I grill it. Most often, it's frozen in a vacuum bag. Then I will thaw and warm it in hot water from the tap, sort of like "sous vide." This allows rapid grilling of the out crust while ensuring that the center is sufficiently warmed. It really doesn't take any more effort, but the results are amazing.
A simple one I use when we fry them up while hunting is to marinate them in zesty Italian salad dressing.
Reading all these recipes made me decide to pull a backstrap from the freezer for a Christmas appetizer. When i opened the freezer there were no straps left . It's been a tough season. Hoping this colder weather moving in gets them on their feet in the daytime again.
