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Reply With Quotecut tenderloin in 2 inch squares take cream cheese ,jalepenos, put on top of tenderloin and wrap with applewood bacon insert toothpick grill over medium heat man..............
Slabmaster II
Originally Posted by finchaser4ever
medium well,, thank you
"Life is not measured by the number of breaths we take,but by the moments that take our breath away,GC-Tim
Minnow
cut tenderloin in 2 inch squares take cream cheese ,jalepenos, put on top of tenderloin and wrap with applewood bacon insert toothpick grill over medium heat man..............
Slabmaster II
great,,,and you can do it with duck or goose ,,and dove to...eH
"Life is not measured by the number of breaths we take,but by the moments that take our breath away,GC-Tim
recipe
simple, use zesty italian salad dressing.
marinate the loin overnight, or atleast 3-4 hours, put it on the grill and cook on high heat.
the longer you marinate it, the more tender it will be.
Keeper
Marinate in Allegro Game Tame for a couple days, then fry or grill in slices. Use the pan sauces over rice as a side.
dbo89 LIKED above post
Crappie.com Legend and Mississippi Moderator
butterfly after tenderizing, insert jalapeno pepper stuffed with cream cheese, wrap with bacon, put on grill till bacon is done .
Crappie.com Legend
I personally think the bacon, pepper, cheese, itilian dressing, and all that other stuff just takes away from the "backstraps/tenderloin". No need for all that stuff we use on duck!!. Just sprinkle on a small amount of "season of choice" and fry in skillet. Just don't cook to long and make you a lil gravy. You will be satisfied
Crappie.com Legend
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EASY!
Just like FISH! Even the same batter Andy's or whatever you like. Cube up and bread and fry!
Inner and or outer, back strap, tenderloin, catfish loin(never understood that one) Whatever you call it.....it's GREAT!
Crappie.com 1K Star General
It's hard to beat fried deer tenderloin with mashed potatoes and gravy. I usually won't grill it unless I happen to have a lot of it.
Trophy King II
Butterfly a backstrap or inner tenderloin and stuff with cream cheese, jalapenos, sweet peppers and onions. After stuffing, wrap it with bacon and pin in place with tooth picks. Throw it on the grill over high heat and turn ever five minutes till the bacon is evenly cooked. That's my favorite way to do them anymore.
Other things I do are:
-cut in to 1" steaks, season and grill over high heat till no more than medium rare
-slice in 1/4-1/2" steaks, dredge in flour, dipped in egg wash, and dredge in flour again followed by either pan frying or deep frying
-slice in to thin steaks, marinade in teriyaki for 30-60 minutes, throw in skillet with peppers, onions, and mushrooms and stir fry it. I like to use seasoning salt and add a little teriyaki and soy while cooking. Serve over rice
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