It was his way of life and one that I loved learning more and more about. I never proved to be a great shot and, regrettably, my interests turned to other things as I got older and our trips became less frequent and then stopped altogether. One thing that I continue to love and be intrigued by is the way of life my Daddy led as a little boy and the preparation of his reward from the hunt by my Grandmother.
If you do not have venison tenderloin available to you, or prefer not to use it, you can substitute beef tenderloin for the venison in this recipe. Beef does not generally have as rich of a flavor as venison but benefits from the treatment of salting as does the venison. Mention addapinch or tag addapinch! Your email address will not be published. Please make some for me! Robyn, I am so excited to try this!
We eat quite a bit of venison since my husband has a co-worker who gifts it to us, but I need more recipes. I am not very confident in the kitchen and have a question. I realize the cooking time will vary depending on the thickness and size of tenderloins, but please give me a ballpark on this. Is it going to be really quick, like five minutes? Or longer, like 20? I really have no idea. I have only grilled or cooked venison in a skillet.
Thank you! And I am trying your simple pork recipe tonight. Your recipe is great in every way. Allow me to be picky for a moment. Backstrap is not the same as tenderloin.
The backstraps are the loin which are located along the spine closest to the skin. The tenderloins are much smaller, and are located on the underside of the spine closer to the internal organs. Both are tender and delicious cuts. Thanks for the recipe. If grinding, try to remove as much silver skin as possible. Too much silver skin in a grind will prevent proper binding in your burgers.
Larger muscles can also be shaved thinly for stir fry, fajitas and cheesesteak sandwiches. Also, you can slice the meat thinly to make jerky. Remember to remove as much silver skin as possible for these treatments.
The coveted venison backstrap needs no introduction. The only rule for this cut is to not overcook it. Medium-rare is best: between and degrees Fahrenheit.
To cook the loin for stunning medallions, remove as much silver skin as possible. Tuck in the tapered ends — if any — and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape.
Allow the meat to rest before slicing to allow the juices to redistribute. For a more impressive presentation, keep the meat attached to the ribs and saw off for racks of venison chops. For a simpler preparation, butterflied steaks are my go-to. The backstrap can also be sliced, seasoned and marinated to make the most tender kebabs on the grill.
The tenderloin is the first cut that is usually taken off a deer. This cut is so tender that it should be treated simply — salt and pepper is all it needs, with a quick hot sear with butter on the grill or in a pan. The rump offers a small piece of muscle, best for pot roast and stew meat.
It can also be ground for burger, chili and sausage. The size and quality of the cut will also depend on how careful you were when cutting the hindquarters from the deer. The hindquarter is my favorite part of the deer. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin. The top and bottom rounds are large pieces of whole muscle, great for steaks in young deer or aged deer.
The bottom round is usually more tender, especially in the tri-tip area toward the bottom of the muscle. If you find these cuts a bit tough, marinate them first.
The rounds also make delicious kebabs and stir fry when sliced thinly. The eye of round looks a lot like a piece of tenderloin. Venison tenderloins are the cuts of meat that are the favorite choice of many meat lovers, especially of people who enjoy the taste of wild game. As with any other type of meat, the venison tenderloin can be cooked in numerous different ways, depending on personal tastes. There are numerous factors that affect the taste of the venison, such as the age and sex of the deer, storage, freshness, and other factors.
If the animal is hunted from its natural environment then it would taste better, and be more tender, than the same animal taken from a farm house. Moreover, the venison tenderloins of an animal that is not in the middle of the breeding period, or in rut, would be far better in taste than the animal that is. There are several types of venison meats such as axis deer, red deer, sika deer and whitetail deer, which are the most popular types of deer meat hunted for venison.
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