Find recipes for Venison Tenderloins and other Ingredient recipes. Get all the best recipes at . Recipe directions: In a large resealable plastic bag, combine the first nine ingredients; add fillets. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
The finest cut of venison, the tenderloin is marinated in a red wine and vinegar sauce overnight then grilled or roasted. Medium rare is an excellent way to enjoy this fine cut of meat. The marinade can also be reduced and used as a sauce.
This is a great recipe for backstrap. I found it on another cooking site and decided that it needed to be shared with the Zaar. It takes about 5 hours of marinading time. These also work well as an appetizer.
Description My friends like this venison tenderloin steak recipe. This recipe was given to me by one of my uncle. It is truly delicious. Whenever we organizing any party at home, this dish is surely included in party menu. It makes the party more ...
Find recipes for Venison Tenderloin Sandwiches and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet.
Courtesy of Bonny Wolf on National Public Radio Will Shannahan grew up on Maryland's Eastern Shore and first visited a duck blind at age 4. He says after tasting his tenderloin, "you'll throw away all your other marinade recipes." If the venison is frozen, he recommends immersing in tap water overnight in the refrigerator. This recipe takes a day's advance preparation.
Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in
Just before serving, brush on hot, melted butter. It's decadent, but ooh, what a taste! Venison tenderloin charcoal grilled in this manner can be accompanied with a baked potato, grilled zuchinni squash, and hot grilled and buttered french bread.