Deer Camp Tenderloin Recipes

VENISON TENDERLOIN RECIPE

Steps:

• Pat venison dry with paper towels. Place tenderloin onto a rimmed baking sheet lined with paper towels. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels. Refrigerate for four hours to overnight.
• Remove from the refrigerator and allow to rest an hour before cooking. Add fresh black pepper, if desired.
• Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F.
• Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

DEER CAMP TENDERLOIN

Steps:

• Combine all seasonings and place in a shallow pan.
• Coat slices of tenderloin with the mix.
• Heat oil in a cast iron skillet.
• Cook tenderloin pieces until meat is well-browned, turning slices over once.