Hoosier_Hunter1963

Last night my wife fixed us deer tenderloins. All I could say was "OH MY !!". They were excellent with a big slice of tomato out of the garden and mayo....it don't get any better than that!!! The sad part is, I think that was the last package in the freezer. []

Just thought I would make all your mouths water!!

kevin1

You need to learn to pace yourself better Weedhopper , I still have enough left , including backstraps , to get me through to bow season .

CtHunter8

man you done said it right, my mouth is waterin. At least deer season is right around the corner, so you dont have to wait toooo long!!


-Travis-

SIDEWAYS

Hoosier, I know the feeling
I had tenderloin last night as well.
I cut the backstrap into inch and half thick pieces, soaked in
worchester (??)sauce overnight, then wrapped each piece of t/loin with a slice of bacon.
Cooked it on the grill for about 2 mins each side.
One word - AWESOME

mobow

Take that same sammich, and put a few slices of thick sliced bacon on there.......Oh................My.................. .......God!..............

CtHunter8

ohhhhhhh man......that has to be the best sounding meal ever.


-Travis-

SPIKEHORN11

Well you guys did it......I'm taking some steaks out and having the old lady grill them up.

I am running low myself. Good this the season is right around the corner.

NBDeerHunter

Here is a great breakfast sandwitch. I have it almost every Sunday morning. Fry up some deer meat (sliced in small strips) in a pan with salt and pepper (sometimes I add some steak spice). I then scamble 2 eggs and pour them over the meat when it is almost finished. A good addition to this is onions, green peppers, mushrooms...
Basically an omlette with deer meat...
it is awesome with homemade break....damn I may have it for supper today!!!!!!!!LOL

SIDEWAYS

I think we need a Recipe forum

uncle matt

The place for reciepes istitled CAMP COOKING.

But as far as tenderloins and straps go, these are the fillet mignon ofvenison!

No way I would do a sandwich or breakfast omelette or anything with them.

I worship them and prepare and serve them as beautifully as possible. I set the formal dining room's grand table with out finest china. I then re-polishmy Great-Grandmother's fine silverware (whether it needs it or not and put on my formal dining apparel.

After I'm seated I usually have a small, ever so slightly chilledchalet of chardoney -consumed entirely before the chill warms off, just to settle my pallet.

Then the violinist stays in the foyer just out of my sight and plays some of his beautiful composures as the butlerstarts servingmy precious black peppercorn encrustedtenderloin with thick brandy and plum sauceaccompanied withthe freshest, slightly firm asparagus, slightly glazed with fresh roasted & minced garlic crusting. Long grain rice. Several freshly baked breads right from the oven, topped with fresh butter churnedfrom the milk of the finest of our veryown dairy cows.

Viola!

After dinner I will retire to the gardens whereI will enjoy another much larger chalet of chardoney (or two) witha cigar from my private collection.

Ishall remain in the gardens for several hours reflecting on the hunt, watching the birds flutter in and out of the various fruit treesand berry bushes. How marvelous their flight is.

Then I shall have Jeeves draw me a large bath. I will slip into my bath ti finish my cigar as the girls scrub the day from my body. It is then to my sleeping quarters where I shall drift off to sleep without brushing my teeth so that I may discover little secret treasures of the remenants of the peppercorn and revele in the flavors ofthe meal past!

Sweet dreams indeed.