Wednesday, January 22, 2014

Deer Tenderloin

I apologize for being so quiet! My husband has been sick all while we're in the middle of a master bathroom project. Talk about bad timing! Since he's felt so rough, I decided to cook some of his favorite foods for dinner. 

Growing up we just never ate venison. I was an adult before I ever had deer chili. Now that my dad enjoys hunting and stocks my freezer with deer meat, I knew I'd have to learn to cook with it. I tried to come up with ways to make it not taste game-y. Finally, I tried it in chili and we all loved it! 

So I've slowly ventured out with other dishes but I've stuck with the ground deer meat or the deer sausage. It just seems like there's not much to mess up, right? 

My husband loves deer tenderloin so while he was sick, I wanted to attempt to fix it for him. It's kinda hard cooking something that someone loves when you have absolutely no idea how it's supposed to turn out. 

I mixed together some soy sauce, diced onions, garlic powder, and mushrooms. I took each tenderloin and browned it in a skillet. I poured my mixture over it as it browned.  I didn't cook it all the way and transferred everything to a baking dish. I put it in a preheated 350 degree oven for about 30 minutes. 


When it was done, I sliced up the tenderloin and poured the juices, onions, and mushrooms over it. 

It was excellent! 

Don't want to try it with deer? You can easily so this with lean beef. You can also use any leftovers for lunch the next day on a salad. 

3 comments:

  1. Yum! We have a freezer full of deer, elk, antelope and caribou. So delicious and much better for you!

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  2. my favorite thing to do with deer steaks is put them in a bag with olive oil and one of those dry ranch seasoning packets before throwing it on the grill - they taste AMAZING!

    second fav thing is to get Ken's olive oil and vinegar dressing and let it simmer in that a while before grilling - so good!

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