What’s the beat recipe for deer Loin? Looking to try to make it for the first time in camp this weekend. May try it over an open fire or hot coals.
I cut it into medallions put olive oil and seasoning on it then cook it on a cast iron skillet hot and fast, leave it rare.
How long do you normally cook it. I was going to try that or even thought about putting it in foil and throwing it in the embers.
On the skillet they only need about a minute per side depending on how thick you cut them. The key with tenderloin is not to overcook it! On a fire wrapped in foil I would do about the same - maybe a minute or two per side at the most. I would pack it with some butter, salt and pepper, and some onions if you have them. Delicious.
When I cook them in the pan as soon as the blood comes to the surface I flip them. I like to slice the loin between a quarter and half inch. Cooking in the pan is easier to manage the done ness of the meat. If will also continue to "ripen" on the serving plate as well.
My wife has fixed various cuts in our air fryer and new pressure cooker. Came out tender and moist. randy5, let us know how you prepare them and the result.
When you get home take 8 to 10 " inch piece rinse it off then while still wet shake on Montreal steak seasoning then wrap in thick cut bacon pinning with half toothpicks till it's covered from 1 end to other. Cook on grill keep rolling till bacon is cooked take off at med rare cut into 1 inch medaloins and use the juice that came off on top. Key is not to over cook.
I also do them bacon wrapped on the BBQ. My wife and 5 year old son go crazy for them when I make them this way. Making some tonight, but with backstrap since the tenderloins are long gone.
This is what I do. Except I saute some Jalapenos, Mushroom and onion and add them into the cream cheese. Wrap with bacon and smoke it!
