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re: How to cook a deer tenderloin for supper?

Posted on 12/12/16 at 11:47 pm to
Posted by KosmoCramer
Member since Dec 2007
80524 posts
Posted on 12/12/16 at 11:47 pm to
Take it to a lower internal and sear for a minimal amount of time.

It guarantees a perfectly cooked piece of meat.

And are your deer tenderloins really only less than half an inch thick?
Posted by doubletap
Prairieville, LA
Member since May 2013
609 posts
Posted on 12/13/16 at 8:15 am to
I think some of y'all are confusing the venison tenderloin with the backstrap (loin). They are not the same.
Posted by dnm3305
Member since Feb 2009
16051 posts
Posted on 12/13/16 at 8:41 am to
quote:

It guarantees a perfectly cooked piece of meat.


This board sometimes . No one needs to fricking reverse sear a deer tenderloin. It's typically about 1.5" thick and only 6-8" long. It's like the size of a dick. Why would you waste time reverse searing that when you can just grill on both sides for a few mins to medium rare and eat the shite out of it?
Posted by Salmon
I helped draft the email
Member since Feb 2008
86177 posts
Posted on 12/13/16 at 8:43 am to
like the other said, I think Kosmo is confusing the tenderloin and backstrap
Posted by ragincajun03
Member since Nov 2007
29212 posts
Posted on 12/13/16 at 8:47 am to
What is it with some of you people wanting to mix cream cheese with every damn piece of meat??

Must be a TX-born thing from what I can tell. They do it, and it just screws up the taste of the meat.
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