6 Fantastic Venison Tenderloin Recipes (2024)

FAQs

What do you soak deer tenderloins in? ›

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat.

Backstraps are the large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Bromelain is the most common form of meat tenderizer used in America. Tiger Sauce is my favorite dipping sauce for deer meat, as the tanginess compliments the deer flavor to perfection. I've been doing the Tiger Sauce/pineapple juice combination for years, and it's remained my favorite.

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.

Venison Tenderloin 1.2-1.5 lbs (550 gr-680 gr.) Venison Tenderloin is the filet mignon of venison! Venison Tenderloin is the same cut of meat that is called the Filet Mignon in beef.

Is deer tenderloin good for you? ›

Deer meat is rich in proteins, essential nutrients which are body-building foods. One of their biggest benefits is that they can help repair body tissues. Since protein is a building block for muscles, bones, cartilage, and skin, having enough protein in your diet will boost your muscle mass.

The 'wild' flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or sage. The 'gamey' flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the 'gamey' taste.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat.

Place steaks in a dish and completely cover them with buttermilk. Refrigerate 6 to 12 hours. Wipe off excess buttermilk; dredge steaks in flour seasoned with salt and pepper. Fry steaks in a heavy skillet in 1/4 inch of farily hot safflower oil, browning steaks well on both sides; cook to more than medium.

Be sure to prep enough marinade to submerge the entire steak. #2 – Place the steak and seasoned milk in a resealable plastic bag or covered container, and marinate in the refrigerator for 4 to 12 hours. #3 – Rinse the meat in cool running water, pat it dry, and discard the milk.