I've got one set up tenders left that I want to prepare this week and wanted to get some ideas from y'all...what's your best tenderloin recipe?

Rub with Angelo's, wrap with bacon and cook over coals till rare to med. rare. Turn once.

We always pulled them at the lease and grilled them over the campfire.

Hot and fast on the grill

Grilled, smoked, sous vide, dont cook it above 130°. I like to serve mine with a reduced balsamic, sauteed mushrooms over mashed potatoes.

He ain't kiddin either.

Thin slice and chicken fry them very quickly. You want them rare, tender and full of taste. Make gravy from drippings for the mashed taters.

You can't beat a sous vide. Every time I cook one people are blown away by it. It makes cooking meat it insanely simple and really difficult to mess up.

I've gotten away from the hot and fast method a while back. Venison is so lean and it cooks so fast that over cooking it is super simple. On a really hot grill you have about a 30-45 second window from perfect to over cooked. If you don't have, or dont want to purchase, a sous vide you can use the reverse sear method. If your not familiar with that method all you will need is a thermometer. Preferably an oven safe one you can leave in the meat while it cooks. Cook the meat really slow and low. I mean anywhere from 150°F-250°F. When the internal temp hits 125°F pull the meat and then sear it really hot for about 2 minutes. It takes longer this way, but it will taste like a piece of meat that was grilled hot and fast perfectly and it lets you get it perfect every time.

Now, that's a method not a recipe. One of my favorite meals is a tender with chimichurri sauce and a mushroom risotto. Talk about eating like a king. If anyone is interested i'll write down the recipe.

Season with sea salt,black pepper,and garlic.
Drizzle extra virgin olive oil over them on both sides.
Let set in fridge about 4 hours.
Take out and grill to rare or medium / rare at the very most.
Will be delicious!

Recipe would be great. I do have a Sous Vide set up. So, I'm down to try that. Haven't done it with tenders yet.

That looks awesome!

Thanks for the suggestions. The more the merrier!

Tender

1. Sous vide at 129 for 60 minutes. No seasoning.
2. Pat very dry with paper towel and add a liberal amount of kosher salt, some garlic powder, and pepper.
3. Sear in a high heat oil or on a grill. (No olive oil or butter. Get something with a higher flash point, Avocado oil, Ghee, etc.)

Chimichurri
I like cilantro. Normally, chimichurri does not have cilantro. You can replace cilantro with more parsley if you prefer.

• 1 1/2 cups well packed fresh parsley
• 1/2 cup well packed fresh cilantro
• 1/4 cup fresh oregano or 1 tsp dried
• 1/4 small red onion
• 3 garlic cloves
• 3 Tbsp red wine vinegar
• 2 Tbsp fresh lemon juice
• 1 tsp salt, or to taste
• 1/4 tsp red pepper flakes (optional, more or less to taste)
• 3/4 cup olive oil

1. Finely dice ingredients and mix together in a bowl.

Mushroom Risotto

Risotto is not complicated and more or less the same everywhere, but takes some work to make. The recipe linked below will work. One thing I normally do different is get dehydrated mushrooms, clean them really well, then rehydrate them in water overnight. I'll use the mushroom water to replace an equal amount of the chicken broth. I usually splurge for some high quality mushrooms when I make this. Your also going to want to use 4 or 5 tablespoons of butter to saute the mushrooms not 2 like the recipe calls for. If you have never made risotto the important things are -

Add simmering stock a ladle full at a time. It needs to be hot.
Stir almost constantly until it's done. It could be 20 minutes or it could be 40. Time doesn't matter, taste it.
Use rice made for risotto. I use Arborio.

Mushroom Risotto <-- Link

I like to cut them up into small bite size medallions, season with Fiesta fajita seasoning and let sit. Then Ill sauté onions and bell peppers. Then get that skillet super hot, toss in a little butter, and cook the medallions for a few minutes. Serve in a warm tortilla.

I make pastrami with 8 halves of whole tenderloin each year and a couple more for a buddies. Make wiener snitzel with what is left.
okiehuntr

Took some of your advice....thanks!

https://texashuntingforum.com/forum/ubbthreads.php/topics/7578311/venison-tenderloins#Post7578311