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Thread: Venison
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04-11-2015, 12:44 PM #1Senior Member
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Venison
Salted & Seared Venison Tenderloin, medium rare
Caramelized onions with lots of garlic/red pepper
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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04-11-2015, 04:02 PM #2Senior Member
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A meal fit for a king. Cooked as it should be, no frying, baking or boiling just roasted on hot coals with some salt and pepper. I love it!
Dance naked my friends, life is short.
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04-11-2015, 04:09 PM #3Senior Member
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Ummm... No, it was seared in my favorite cast iron skillet, after the onions, garlic & red pepper had seasoned the olive oil.
Originally Posted by Big Dawg
chillinfish likes this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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04-11-2015, 04:36 PM #4Senior Member
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lookin good!!!
ChileRelleno likes this.Bill..............
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04-11-2015, 05:48 PM #5Senior Member
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It's great like that. I like to cut the loin into medallions (or little steaks, whatever your viewpoint) season with Kosher salt and fresh ground black pepper, and cook it hot in the cast-iron skillet---about one minute on each side to keep it rare. Make a train leave the tracks.
Old Swamp Gobbler and ChileRelleno like this.
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04-11-2015, 06:18 PM #6Senior Member
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mine gets cut to steaks & hits the egg for a little smoke and grillin time
.Bill..............
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04-15-2015, 08:44 PM #7Senior Member
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Marinade in moores steak sauce. Butterfly and fill with fried mushrooms and onions. Wrap in bacon and grill just till bacon is crisp.
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04-29-2015, 06:47 AM #8Member
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Mine are coated with olive oil and seasoned with Montreal steak seasoning / wrapped with bacon.....grilled to medium rare.
chillinfish likes this.
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