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Started By
Message
How to cook a deer tenderloin for supper?
Posted on 12/12/16 at 2:07 pm
Posted on 12/12/16 at 2:07 pm
I fried backstrap yesterday and for breakfast, so I want to grill this tenderloin tonight.
I'm thinking sear on high heat, top with garlic butter? Should I marinate or season ahead of time?
I'm thinking sear on high heat, top with garlic butter? Should I marinate or season ahead of time?
8
Posted on 12/12/16 at 2:10 pm to indytiger
nah, just salt and pepper and dont overcook it, take t off at 110-115 internal temp
Posted on 12/12/16 at 2:19 pm to indytiger
quote:
How to cook a deer tenderloin for supper?
I'm only familiar with lunch techniques.
Posted on 12/12/16 at 3:09 pm to indytiger
I wrapped one in bacon and smoked it last night. It was fantastic.
Posted on 12/12/16 at 3:33 pm to indytiger
Deer Tenderloin
I've used this recipe many times and my wife and kids love it. I usually add sliced mushrooms to the sauce when reducing it down.
I've used this recipe many times and my wife and kids love it. I usually add sliced mushrooms to the sauce when reducing it down.
Posted on 12/12/16 at 3:38 pm to indytiger
Reverse sear
Posted on 12/12/16 at 3:38 pm to indytiger
Coat with cream cheese and add peppers of your liking. Wrap in bacon. Smoke on charcoal grill.
Skewers can help keep everything in place.
Skewers can help keep everything in place.
Posted on 12/12/16 at 4:30 pm to indytiger
I cut into little filet mignons, salt and pepper and do a real quick sear. Will make a demi glace and drizzle on top of them.
Posted on 12/12/16 at 4:32 pm to Winston Cup
quote:
Coat with cream cheese
Whatever you do don't do this crap..
Posted on 12/12/16 at 5:10 pm to indytiger
definitely wrap in bacon to add fat to the lean meat, prevent overcooking and drying out.
(to preference you could butterfly open and stuff with whatever first)
Most popular is Jalapeno and cream cheese, then use the bacon wrap and toothpicks to hold it togeter
(to preference you could butterfly open and stuff with whatever first)
Most popular is Jalapeno and cream cheese, then use the bacon wrap and toothpicks to hold it togeter
Posted on 12/12/16 at 5:17 pm to LSUTIGERTAILG8ER
If you're drying it out you are cooking it too long. Sear it hot and fast, let rest and slice. Or do like motorboat said. Treat it like a piece of beef tenderloin. I'm not opposed to the
much maligned bacon wrap, cream cheese jalapeño thing but it's not necessary for turning out a good product and it gets old pretty quick.
much maligned bacon wrap, cream cheese jalapeño thing but it's not necessary for turning out a good product and it gets old pretty quick.
Posted on 12/12/16 at 6:03 pm to LSUballs
I'm not sure why reverse searing is getting downvoted.
A roast is a perfect instance to use it, especially something without much fat.
A roast is a perfect instance to use it, especially something without much fat.
Posted on 12/12/16 at 6:21 pm to KosmoCramer
quote:have you ever seen a deer tenderloin?
roast is a perfect instance to use it, especially something without much fat.
Posted on 12/12/16 at 6:28 pm to tigerfoot
It's a thinner version of a beef tenderloin.
And absolutely shouldn't be overcooked. Hence the reverse sear.
And absolutely shouldn't be overcooked. Hence the reverse sear.
Posted on 12/12/16 at 6:30 pm to KosmoCramer
It's way too thin for a reverse sear, at least for southern deer 
Posted on 12/12/16 at 6:39 pm to Salmon
You can effectively reverse sear a flank steak so unless it's less than half an inch thick then I'd say that's false
Posted on 12/12/16 at 7:36 pm to KosmoCramer
quote:
reverse sear a flank stea
Serious question...why would you reverse sear a flank steak? It's so thin, just do a forward sear and call it good
Posted on 12/12/16 at 7:40 pm to malvin
quote:
malvin
Seriously, this guy.
Posted on 12/12/16 at 9:10 pm to malvin
You can and it gives you about the same result.
Might be a bit blue in the middle.
The reverse sear just guarantees a perfectly cooked piece of protein.
Might be a bit blue in the middle.
The reverse sear just guarantees a perfectly cooked piece of protein.
Posted on 12/12/16 at 10:28 pm to KosmoCramer
quote:
KosmoCramer
The tenderloin of a deer is extremely small. Too small to reverse sear. IMO, if you slow cooked meat to a certain temp prior to searing, it would be overcooked after a good sear. It's like RSering a thin cut ribeye. It's just far inferior to searing hot and fast and calling it a day. It would actually lead to an overcooked piece of meat if you actually seared hard enough to get a good crust.
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