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Started By
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Deer Loins
Posted on 12/9/25 at 1:02 pm
Posted on 12/9/25 at 1:02 pm
I have a couple in my freezer. What should I do with them? Thanks.
5
Posted on 12/9/25 at 1:07 pm to TDTOM
Pan sear or grill medium rare. Chunk up and kabob. Slice up and fry.
Posted on 12/9/25 at 1:22 pm to LSUballs
quote:
Pan sear or grill medium rare. Chunk up and kabob. Slice up and fry.
x 2 .. serve with chimichurri sauce and roasted / seared small potatoes
Posted on 12/9/25 at 2:09 pm to TDTOM
This is never a popular response on here, but I always tenderize a backstrap. I've had a few from older deer that were too tough.
The tenderloin goes on the grill asap.
The tenderloin goes on the grill asap.
Posted on 12/9/25 at 2:27 pm to Bill Parker?
Grilled it is. Any thoughts on sous vide for this?
Posted on 12/9/25 at 3:24 pm to TDTOM
I sous vide sometimes then roll them around in a hot black skillet. Then slice them like Blaze's picture.
Posted on 12/9/25 at 3:32 pm to REB BEER
quote:
I sous vide sometimes then roll them around in a hot black skillet. Then slice them like Blaze's picture.
What temp and time in the sous vide?
Posted on 12/9/25 at 3:42 pm to TDTOM
quote:
What temp and time in the sous vide?
Man to be honest it's been a while and I don't remember. I think I just Googled it.
Posted on 12/9/25 at 4:06 pm to TDTOM
I like smoking until 110 internal then sear them.
Posted on 12/9/25 at 5:15 pm to tke_swamprat
quote:
I like smoking until 110 internal then sear them
Great option
Posted on 12/9/25 at 6:36 pm to TDTOM
Just don’t cook em past about 120
Posted on 12/9/25 at 6:48 pm to tenfoe
quote:
Just don’t cook em past about 120
Wow, ok. So sous vide at 105-110, and finish hot on the grill.
This post was edited on 12/9/25 at 6:50 pm
Posted on 12/9/25 at 7:25 pm to TDTOM
Salt and black pepper, very light coating of olive oil, and I "fast smoke" them in the cabinet side of a smoker with an oak or cherry wood fire, 275 to 300 but I'm not really trying hard other than keeping it below 350. To 120 internal, serve with garlic butter. Doesn't take 15 minutes usually.
Posted on 12/9/25 at 8:00 pm to TDTOM
Can’t help you. I don’t enjoy venison. I like protein that has fat. Enjoy, it’s just not something for me.
Posted on 12/9/25 at 8:07 pm to TDTOM
I would do 120 sous vide then hot as the sun pan that I'd scorch it on as fast as possible and pull it. Let it sit. Slice thin. Like buttah.
Posted on 12/10/25 at 12:51 pm to TDTOM
While I love backstrap , I am just not a fan of the "inside tenderloin" aka the filet mingon of venison, just has a livery taste to me, goes in the grind pile
Posted on 12/10/25 at 2:55 pm to Tigerpaw123
quote:
goes in the grind pile
This hurts my heart
Posted on 12/11/25 at 8:12 pm to Tigerpaw123
quote:
While I love backstrap , I am just not a fan of the "inside tenderloin" aka the filet mingon of venison, just has a livery taste to me, goes in the grind pile
You should lose your hunting privileges.
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