i have several great recipes for deer loin and was wondering about any other ones that i might not know of.

I cooked up some tenderloion a week or so ago. I injected it with some cajun seasoning, and threw it on the grill for a spell. I also have a bad ass morel gravy recipe that I'll be posting soon. I love that on some butterflied loin.

i made a few diffrerent kinds this weekend. the best seemed to be the ones i rubbed down with meat tenderizer for a few hours and then injecting it with plenty of jalapeno juice and grilled it very slow, it just fell apart. it wanst hot like i thought it would be but gave it a great taste. the other one was done in Dales marinade which i personaly use on just about everything, very versitable

the other one was done in Dales marinade which i personaly use on just about everything, very versitable

Dale's is good stuff, just don't use too much.

i agree. i love it because it can be used on anything and still tastes good, best on chicken i think, but try the jalapeno juice its good stuff

The way i've ate them since i was a kid.....

Clean the tenderloin and cut in about 1/2 to 1inch chunks..... find a GOOD THICK cutting board and a heavy cleaver, Put a chunk down and SMAK da hell outta it lol. this makes them about the size of a hamburger and thin,,,,,, tenderized also. Then make whatever kind of seasoning you wish, I use crackers,salt,pepper and a lil spice if u like it hot. Dip one in a mixed up egg an roll them in the cracker mix then fry them in butter.

GOOD EATS!!!

I have never tried Dave's. Where can I find that? I have always used Yoshida's Marinade or Buck Head. Both are awsome cooked medium-rare to medium on the grill.

I never tried dale's either? Where do you get that at?

I have gone from many recipes like wrapping them in bacon, and grilling for a while (30 min+) on slow heat to tenderizing them as mentioned earlier (except a bigger piece), them rolling them up with a slice of jalepeno and a slice of pepper jack cheese and wrapped in bacon, too.

My recipe now is to take a 3/4" or so thick piece, soak in milk overnight, then hit it with sea salt and pepper, before throwing on a VERY hot grill, then basically searing the outsides without going past medium rare-very good natural flavor, as good as a regular beef steak, to me.

the important things to remember are getting all the silver membrane off and most of the fat, and not cooking it anything past medium rare (with venison, overcooking is the devil!)

dales marinade should be in most major grocery stores next to other marinades and BBQ sauces. its pretty much a soy sauce base with other spices and can be use on just about everything

Most of the Toms' Foodlands have the Dales there Full. I can hook you up once I get back on ze road.

Oh ok.....I think we got a tom's in herrin or west frankfort maybe....I seen it somewhere........
B had me put soy sauce on the groc. list again today.....:rolleyes:

Bam, when you buy soy sauce, make sure the ingredients list doesn't say 'hydrolyzed vegetable product.' If it does, it's not real soy sauce and won't taste near as good. LaChoy is one of those. Kikoman is the real thing, as are most other brands.

Lea and Perkins worchester sauce is another good one to Bam to add a little spice and heat to the meat.