Shot a nice Axis last weekend (my first) and will pick up the meat later this week. I'm getting steaks, roasts, tenderloin and lean ground with the rest. Anyone have any killer recipes? Wife is already planning on having some folks over next weekend, so I need to come up with something REALLY good!

A friend who is a chef showed me this Appetizer a few years ago on my Axis tenderloins. Has become a personal favorite. Works well with tenderized BackStrap to!

Prep:
Season a whole tenderloin with "Nature's Seasoning". Place it in a zip-lock back. Add Some woerstershire and balsamic vineger(just enough to coat the meat). Lastly, add a some course cracked peppercorns and few sprigs of "FRESH" thyme and rosemary. Let sit in the fridge overnight.

Cook:
You'll want to do this outside because it's like blackening fish. Bring tenderloin close to room temp. Take a skillet(cast iron) or flat clast plate and get it HOT. Once hot, drizzle some Olive oil in the skillet and immediatly add the tenderloin. Blacken it on all sides a 2 to 3 minutes(rare to med rare) a side depnding on size. Once you have a nice blackend crust remove from skillet and let rest for awhile.

Serve:
Slice thin and in small medallions place on a serving plate and spinkle a SMALL amount of sea salt to the meat to open the flavor! Ejoy!

Tip: In the small chance there is any unsliced left over, store in fridge and this will serve just as well cold as hot.

Zim

A simple and quick recipe is to use a medium thickness bacon of your choosing and make little Filet Mingons from the back strap. Season and cook how you would your favorite steak! I like to serve with seasoned grilled asparagus, squash and zucchini!

simple, easy and can't go wrong!
Hope these help!

Zim

Good stuff! Thanks a lot.

Feel free to send more.

Slice backstraps or tenders 1/4" thick and marinate in worchester sauce and liquid smoke for 15 mintues before cooking. Wrap each pice in peppered bacon, stick a tooth pick through it, and sprinkle with John Henry's sugar maple rub. Gril until bacon is done, let it sit a while and serve. Better make more than you think you will need because it goes fast.

Thanks, guys. Gettin' hungry just reading...!