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Deer Tenderloin

MemphisQueMemphisQue Posts: 610
edited 1:50AM in EggHead Forum
Have a deer tenderloin thawing for Thursday night. I am thinking of trying DP Raising the Steaks on the tenderloin. Anyone tried that? Any thoughts?


  • deepsouthdeepsouth Posts: 1,796
    here is what i did.....

    it was awesome!!! even my wife ate it and she's not huge on things like this.

    good luck!
  • Thanks - I hope mine comes out as good as yours did. Don't have a spider....yet! Did you use any wood smoke?
  • deepsouthdeepsouth Posts: 1,796
    MemphisQue wrote:
    Thanks - I hope mine comes out as good as yours did. Don't have a spider....yet! Did you use any wood smoke?

    i didn't. i might have had i thought about it, but i was so worried i'd mess it up as it was the first i'd cooked.
  • MargieMargie Posts: 52
    We eat a lot of deer when I fix tenderloins I always wrap in bacon to retain the moisture enjoy tenderloins are one of my favorite
  • Will probably drape the bacon over the tenderloins. That is how I have typically done them and allow the bacon to slowly drip bacon grease into the meat. I am excited to try the DP rub too.
  • If it is the tenderloin....
    I would slice it into rounds and fry it hot and fast in in butter, in a CI skillet.
    If it is a loin...
    Still a hot and fast ordeal, but wraped in bacon is great...As is a nice marinade.
  • Thanks. have never tried to fry them.
  • Either one can be fried, again pretty hot and fast, with great results.
    Cut them to about an inch thick, flour with some added seasoning (mostly just some salt and pepper) and give a hot sear.
    Tenderloin (inside the rib-cage), cut to medallions, only needs a VERY quick cook, being so small and tender.
    The loin (outside of the rib-cage, also known as a back-strap when whole or the eye of the chop when sliced) takes a bit longer, but not much.
    Be VERY careful to NOT over cook....Med. rare to Med. for sure Pink is GREAT with this meat!!
  • Thanks - I agree that deer and just about any wild game needs to be cooked no more than Medium rare.
  • CrueznCruezn Posts: 317
    Whatever you do, cook hot and fast. I've always used a marinade instead of bacon. I've sliced into medallions (doing so tonight as a matter of fact), and cooked in a roast. To clariy, I'm using backstraps, not the tenderloins. Alot of people confuse the tenderloin and the loin (backstrap). Tenderloins are tiny. I've not done tenderloins on the egg, but I would still do hot and fast, and they will cook very fast, due to their size and diameter. Do not overcok, medium rare at best, and they'll be fantastic. Good luck
  • I actually have both in my freezer but am planning on a tenderloin tomorrow night.
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