.let your tenderloin sit in the fridge in a bag air tight for a week..take right off the deer and put it into the bag....no washing or soaking...after a week trim off the unwanted stuff and cut the loin into fillet minion size cuts..put a little worchester on both side add salt and pepper and seasoning salt to both sides...let it sit for 24 hrs...then baste it on both sides with honey...poke it with a fork all over...throw it on the grill low heat cook to medium on the insde. serve with fried potatoes and a salad! it's awesome!!
Sounds very good. You know this site should have a forum strictly for cooking and recipes. I bet there are many more good recipes to share.
I see it come very soon with all of these recipes people are posting...I think it would be awesome if there was one!
i' mnot telling you what you can and can't do, but keeping meat in the fridge for more than 4 days is pushing it. bacteria starts to form quickly and i'd hate for anyone to get sick. just be careful. even when i cut out my tenderloins from a fresh kill, i make them that day or the next day after i've marinated them. just be careful
thats sounds so good i wacked a couple doe the other day and im doin the same thing but i do that for my steaks but im gonna try it this way
yes be careful about the bacteria, but that's why i said no longer than a week...usually 3-5 days is good....many people kill and hang their deer to age for a week or better if it's cold enough 32-42 deg...same way with beef...the water that people soak meat in is where the bacteria come from., never soak deer meat in water....but 3-5 days is sufficient in the fridge for aging..
Just curious! Why no washing or soaking before "bagging" the meat? I would think it would taste better if it was at least washed before storing in the fridge. We have a walk-in cooler and we will let our deer hang for five days before we work them up. No problems after 28 years of doing this!!! Great tasting and oh so tender!!! :D
Just curious! Why no washing or soaking before "bagging" the meat? I would think it would taste better if it was at least washed before storing in the fridge. We have a walk-in cooler and we will let our deer hang for five days before we work them up. No problems after 28 years of doing this!!! Great tasting and oh so tender!!! :D
Just curious! Why no washing or soaking before "bagging" the meat? I would think it would taste better if it was at least washed before storing in the fridge. We have a walk-in cooler and we will let our deer hang for five days before we work them up. No problems after 28 years of doing this!!! Great tasting and oh so tender!!! :D
