Likes: 
Thanks: 
HaHa: 
Reply With Quoteitalian dressing
Crappie Wall Hanger II
deer help
i got two deer this year and got them processed, i love the deer burger but im having a hard time finding a recipe for the tenderloin that i like. im not crazy about dale sauce ... any ideas?
Crappie.com 1K Star General
italian dressing
FISH-ON!!!!!
Crappie Wall Hanger II
Salt, pepper. Fry in butter!
Crappie.com Legend
If the tenderloin is cut up into steaks,then take and salt & pepper to taste wrapped with bacon and put them on grill. Myself would grill 3 to 4 minutes on each side.:D
LittleJohn
Slabmaster II
Italion dressing, allegro, and a little bit of worcestershire
Trophy King
Medium rare over charcoal for me, no seasoning required. Must admit though, the recipe with picture in the Dec./Jan. Field & Stream makes me smack my lips. Check it out.
SS
Trophy King II
Clean everything off loins, then cut them up into finger sized pieces. Then marinate pieces with zesty italian dressing for about a couple hours or over night in frig.
Then bread them with Golden dip and drop into fryer until they float or good and brown
I am getting hungry typing this that is the only way me and my family eats loin anymore
Trophy King
Dredge the back strap in Krustez bake and fry seasoning and fry to medium in olive oil. Never over cook venison. Same goes for the round steak. Pound them flat and season them the same way for chicken fried steak. Your making me hungry just telling you about it......
Crappie.com 1K Star General
* Crappie.com Supporter
Fry 6-8 slices of bacon in a big frying pan, preferably cast iron if you got it.
I cut them into about 2" pieces. When they are almost done, but not crispy, remove & set aside.
Salt & pepper the tenderloin slices & brown on both sides but not completely done. Remove & set aside.
Slice potatoes & onions in pan & cook until almost done. Put Bacon & tenderloin back in with potatoes & onions & finish cooking.
Serve with homemade biscuits, you don't need anything else.
Crappie fishing is my lighthouse of sanity in an insane world,
It keeps me from crashing on the rocky shores of everyday life.
Crappie.com is my beacon of light!
Crappie.com Legend
* Crappie.com Supporter
I take my tenderloin which is already cubed. If yours is not cubed...just put a heavy towel down...put the 1" inch or less sliced loins on it, take the edge of a plate...and use it to tenderize the meat. Then I soak it all in milk overnight. The next day...I roll it in flour and salt and pepper. Get a cast iron skillet hot (if you have one)....and sear both sides...then turn the heat down and cook it according to your preference. Deer is better if its not overcooked...if its a little pink that is the best.
Posting Permissions
