Tenederloin Medallions

keebler · 08-31-10, 04:22 PM

Alright....I have some deer meat in the fridge and was looking for some good recipes / marinades. I have cube steaks, tons of deer sausage, deer steak, deer roast, and tenderloin medallions. Im looking for some help on how to cook them on the grill / smoker. Im going out to buy a newer smoker later on this week and look forward to having a good dinner this weekend for my parents. Thanks for all the help. If the recipes are ones you dont want to give out PM or Ill understand. Thanks again.

gmreeves · 08-31-10, 04:43 PM

I like marinating my tenderloins in a half dales or moores, half zesty italian salad dressing mixture overnight and then throwing on the grill. Doesn't sound that appealing but it sure is tasty. Kind of makes me want to go get a deer in the freezer this year.

keebler · 08-31-10, 05:41 PM

Sounds very simple yet very good. Im always looking for new recipes for my deer. The processor I take it too makes some good cuts. You have any ideas for summer sausage or deer steaks?

Counslrman · 08-31-10, 05:43 PM

Greg is absolutely on target with the zesty Italian dressing. I use that in a gallon zip-lock for beef, pork chops, chicken, deer tenderloin, and even salmon or other large fillets for grilling. Marinate 6-8 hours while I'm at school working seems to do best.

Jimmy

knot trying · 08-31-10, 07:24 PM

Talk to Trey aka Chuckwagon, he knows how to cook them...

TroutSniper · 08-31-10, 09:33 PM

My favorite way to eat summer sausage is with a fresh baked pan of LoggerHead biscuits with a thick slice of cheese and a thick slice of sausage, sure put some pep in your step in the morning. It is also really good with cheese on crackers for a snack.

nu2trout · 08-31-10, 10:16 PM

I have never heard of a deer steak but that sounds good. If I can put one on the ground this year I may have to order some from the processor.
Does anyone ever age their deer meat before grilling/smoking?

KnotSlippin' · 08-31-10, 10:29 PM

If I had tenderloin medallions, I'd just hit 'em with some salt and pepper and grill them. In my opinion, they'd be tastier grilled than they would be smoked.

Steven

keebler · 08-31-10, 11:05 PM

Well I got the bug to start smoking about a week ago. I have been stuck at the house due to a recent operation which keeps me off the river until the docs say Im able to go back so Im trying my hand at smoking. I have extra deer meet so what other way to kick back and relax than to try smoking and grilling and give it to the parents and neighbors. I will try the Italian dressing idea along with the salt and pepper. Anybody got any rub ideas for ribs?

KnotSlippin' · 09-01-10, 12:26 AM

Quote:

Originally Posted by keebler

Anybody got any rub ideas for ribs?

Pork ribs: I start my rub with a base of equal parts paprika and brown sugar. Also included are chili pepper, crushed red pepper, ground mustard, garlic powder, some fennel seed, salt. It's up to you to determine what levels of each that YOU like. Find a recipe that looks good then mess around with it. Personally, my rub is flippin' awesome. 5.5 hour smoke at 220F will do it.

Beef ribs: Olive oil, salt, and pepper.

I like to keep my smoker around 225 - 250F and smoke longer or short depending on what I'm smoking. For example, on Thursday, I'm smoking brisket and pork butt. The brisket will go for ~8 hours while the butt will go for ~4.5 - 5 hours.

Steven

08-31-10, 04:22 PM	#1
keebler Native Join Date: May 2010 Location: Buford Posts: 74	Tenederloin Medallions Alright....I have some deer meat in the fridge and was looking for some good recipes / marinades. I have cube steaks, tons of deer sausage, deer steak, deer roast, and tenderloin medallions. Im looking for some help on how to cook them on the grill / smoker. Im going out to buy a newer smoker later on this week and look forward to having a good dinner this weekend for my parents. Thanks for all the help. If the recipes are ones you dont want to give out PM or Ill understand. Thanks again.

08-31-10, 04:43 PM	#2
gmreeves Native Join Date: Jun 2008 Location: Birmingham, AL Posts: 469	I like marinating my tenderloins in a half dales or moores, half zesty italian salad dressing mixture overnight and then throwing on the grill. Doesn't sound that appealing but it sure is tasty. Kind of makes me want to go get a deer in the freezer this year. __________________ www.gmreeves.com

08-31-10, 07:24 PM	#5
knot trying Native Join Date: Dec 2000 Location: Alpharetta, GA Posts: 1,017	Talk to Trey aka Chuckwagon, he knows how to cook them... __________________ What a long strange trip it's been...and it's not over yet!

08-31-10, 09:33 PM	#6
TroutSniper Native, Formerly Known as LoggerHeadBowBuster Join Date: Sep 2009 Location: Lula,Ga Posts: 759	My favorite way to eat summer sausage is with a fresh baked pan of LoggerHead biscuits with a thick slice of cheese and a thick slice of sausage, sure put some pep in your step in the morning. It is also really good with cheese on crackers for a snack. __________________ "There can be no greater issue than that of conservation in this country." - Theodore Roosevelt "That old whisky drinking, bluegrass listening, Carhartt wearing, all night roaming rambler he'll always be." Yonder Mountain String Band Official GATOR HATER

08-31-10, 10:16 PM	#7
nu2trout Native Join Date: Dec 2005 Location: Metro Atlanta Posts: 4,205	I have never heard of a deer steak but that sounds good. If I can put one on the ground this year I may have to order some from the processor. Does anyone ever age their deer meat before grilling/smoking? __________________ Far better it is to dare mighty things to win glorious triumphs even though checkered with failure, than to take ranks with those poor spirits who never enjoy much nor suffer much because they live in the grey twilight that knows not victory nor defeat.

08-31-10, 05:41 PM	#3
keebler Native Join Date: May 2010 Location: Buford Posts: 74	Sounds very simple yet very good. Im always looking for new recipes for my deer. The processor I take it too makes some good cuts. You have any ideas for summer sausage or deer steaks?

08-31-10, 05:43 PM	#4
Counslrman Hall of Fame Member Join Date: Feb 2006 Location: Columbus, GA Posts: 3,678	Greg is absolutely on target with the zesty Italian dressing. I use that in a gallon zip-lock for beef, pork chops, chicken, deer tenderloin, and even salmon or other large fillets for grilling. Marinate 6-8 hours while I'm at school working seems to do best. Jimmy

08-31-10, 10:29 PM	#8
KnotSlippin' Hall of Fame Member Join Date: Oct 2002 Location: Bozeman, MT Posts: 565	If I had tenderloin medallions, I'd just hit 'em with some salt and pepper and grill them. In my opinion, they'd be tastier grilled than they would be smoked. Steven __________________ "Of course, the most elegant experiments require no statistics at all." - A. Zale, Leader, U.S. Geological Survey Montana Cooperative Fishery Research Unit __ www.gateway-environmental.com www.steven-ranney.com

08-31-10, 11:05 PM	#9
keebler Native Join Date: May 2010 Location: Buford Posts: 74	Well I got the bug to start smoking about a week ago. I have been stuck at the house due to a recent operation which keeps me off the river until the docs say Im able to go back so Im trying my hand at smoking. I have extra deer meet so what other way to kick back and relax than to try smoking and grilling and give it to the parents and neighbors. I will try the Italian dressing idea along with the salt and pepper. Anybody got any rub ideas for ribs?

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