How do you cook your tenderloins and back straps

[may21581]

Was just wondering how everyone likes to prepare their tenderloins and back straps from their deer? Any good recipes?

[seazofcheeze]

Marinade in worcestershire sauce, soy sauce, honey, garlic powder, onion powder, red pepper flakes, black pepper and light salt. Grill on the pellet grill.

[greenhorndave]

Marinade in worcestershire sauce, soy sauce, honey, garlic powder, onion powder, red pepper flakes, black pepper and light salt. Grill on the pellet grill.

That sounds darn tasty.

I actually just pan-seared a strap with just butter and garlic, then mixed some melted butter and some brown mustard in a small dish and used it like dipping sauce. Had sear on the outside but light purple in the middle. It was

[BigBrutus11]

I got a pellet grill earlier this fall, and found a recipe on youtube I tried. I swear I'll never eat tenderloin any other way. You cut a pocket the length of your tenderloin piece. Fry up 4 pieces of bacon, then chop into small pieces, put aside. Saute chopped onion and mushrooms in bacon fat. Then mix onions, mushrooms, bacon pieces, chopped fresh parsley, teaspoon and a half of rendered bacon fat with 1 8oz package of cream cheese in a bowl, to make a stuffing. Fill tenderloin and then wrap tenderloin in remaining bacon strips. Put on pellet grill for about an hour. Probably not as healthy as plain tenderloin. But who cares!!! SOooo Goooood!

[Liberty-Hunt]

For me back strap are the more testy part...
I can give you a French super simple recipe :
Take the meat pice entire, put salt & pepper on it.
Then, put all around some "Herbes de provence" (you can find it on Internet in the US).
Put it in a dish. Put it into the oven or better into a cover BBQ...the time depend how you like it.
Tell me if you try,
I'm the Hunting Beast French cook!!!

[brancher147]

One of our favorites

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[ChasingFLATS86]

This ranks up there as one of my favorite's and is my wife's absolute #1. https://www.themeateater.com/cook/recip ... rde-recipe

[PK_]

Backstraps:

Marinade overnight with EVOO and Montreal steak.. Or just Carne Asada Marinade.

Straight out of fridge and on Pellet grill on smoke for about 30-45 mins.

Throw on the grill on high until 130° internal.

[MN_DeerHunter]

I season with garlic, salt, and pepper, place into a bag, and sous vide to 135 degrees. Then sear each side on the grill over high high heat. My grill has a searmate side burner made for searing meat. It gets incredibly hot so it works great.

[headgear]

I always use some kind of marinade or rub and leave them overnight. Pan fry or charcoal grill after that, wrap in bacon to make everything better. Never overcook, in fact I prefer undercooked to over.

[stash59]

Tenderloins I usually fry in bacon grease with onions and mushrooms, seasoned with salt and pepper. Traditionally I do this the day of the kill or at least within 2 days. Nothing like fresh tenderloin.

Backstraps I've done lots of different ways. Grill, pan fry, deep fry, bake, broil, steaks/chops, roast, lightly seasoned, marinaded, etc. It's all good in my book!!!

[Kevin2]

I prefer mine cut thin, like a classic steak, which allows it to be cooked rare to medium rare in a short time without drying out the outside of the steak WHILE attempting to cook the inside of the thick cut Tenderloin. Cooked in iron skillet. Hot temps with butter, your preferred seasoning, which for us is salt pepper and garlic. Simple classic way we did it in deer camp. My Dad was the master chef in deer camp, and this was his method. Melts in your mouth...

[Buckshot20]

I’m attempting venison Wellington with one tonight. We will see.

[Edcyclopedia]

Medium Rare...

[strutnrut716]