Slice the deer tenderloin crosswise into steaks and pound well.
Place in a bowl and cover with milk.
Sprinkle with 1 teaspoon salt and let stand for 30 minutes.
Drain and sprinkle with salt to taste.
Dredge with flour.
Fry in small amount of shortening until lightly browned and serve hot.
Cut tenderloin into strips.
Sprinkle with soy sauce and lemon pepper.
Roll tenderloin into a roll and wrap with one strip of bacon.
Bake at 350\u00b0 for about 30 minutes or until tender.
Rinse tenderloin.
Place on foil covered baking sheet. Sprinkle with salt and pepper.
In a small bowl combine onion, barbecue sauce, soy sauce and butter.
Place in microwave for 30 seconds.
Pour over tenderloin and bake at 350\u00b0 for 20 to 30 minutes.
Salt and pepper meat.
Broil tenderloin as needed.
When almost done, wrap in bacon secured with a tooth pick.
Broil, turning often until bacon is done.
Slice between bacon strips.
Cut tenderloin into slices 1 3/4-inch thick (about 6).
Trim off any strong fat or tough membrane.
Heat butter in a skillet and brown slices of deer quickly.
Meanwhile, combine remaining ingredients and pour over hot meat.
Place, uncovered, in a moderate oven at 350\u00b0 for 1 hour.
Baste meat occasionally with the barbecue sauce and turn once during the baking.
Makes 6 servings.
Take whole deer tenderloin steak, put 5 or 6 slices of bacon in pan, a little cooking wine (red) and a little A.1.
steak sauce.
Add sliced onion and pepper.
Fry all in butter for 5 to 7 minutes on high.
Add a little Morton Nature Season.
Cut deer into 2-inch strips.
Fill large bowl with milk.
Add all seasonings.
Add meat.
Refrigerate up to 6 hours, flour and fry.
(Every deer you see will be swimming in this marinade.)
Melt butter in skillet.
Add meat and allow meat to absorb butter on both sides.
Add salt and pepper to taste.
Pour water and bouillon cubes in pan and allow to cook until water is boiled out and brown.
Takes about 30 to 45 minutes to cook.
Thaw deer in vinegar mixed in bowl of water for about 4 hours; rinse well.
Cut away any white fatty film.
Sprinkle meat with tenderizer and garlic salt on each side; flour and fry.
As steak starts frying, sprinkle with salt and pepper to taste.
Mix two parts Wicker's with one part dressing. Place deer in a Ziploc bag and cover with marinade. Remove excess air from bag and seal. Allow meat to marinate in refrigerator 6 to 8 hours, flipping bag over half way through time. Remove meat from marinade and wrap bacon around meat. Secure with toothpicks. Cook on smoker according to smoker's directions. This tastes best if not overcooked. Remove at 130\u00b0 to 140\u00b0 for medium rare. (I use a digital meat thermometer.)
Slice tenderloin in 1/4 inch thick slices, then in the middle of each slice put a small cut.
This is so that the edges will not curl while cooking.
Salt and pepper.
Put in skillet with some oil.
Cook until done.
Add onion on top of meat and cover.
Put on low heat.
Let this cook for about 1/2 hour.
Serve.
oupy soy liquid.
Put Deer Loin in a cooking tray
Cut deer steak or tenderloin into 1-inch strips.
Saute in cooking oil or bacon fat until done.
Prepare rice dish (such as Rice-A-Roni or any type prepared rice dish).
Add deer meat strips.
May be served warm or cold.
Tenderize slices of deer tenderloin.
Melt shortening in frying pan.
Dip pieces of tenderloin in seasoned flour.
Brown quickly on each side.
Take up and set aside.
Drain off all shortening, except 3 tablespoons.
Saute onions in shortening. Brown and add the Ro-Tel tomatoes, mashed.
Add 1 cup water.
Cook until thick.
Add dash of hot sauce and enough catsup to color. Can place meat back in gravy or leave out.
Serve over wild rice or biscuits.
Soak deer in salt water, then marinate in enough buttermilk to cover, plus 2 eggs.
Soak overnight, if possible.
Combine remaining ingredients, dip deer fingers in batter and fry quick in oil.
Drain and serve.
Delicious served with brown rice.
f course.
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Stuffed Deer Heart.
Ingredients:
1Deer
One 12 inch deep sided frying pan with lid.
Place frying pan on stove, turn heat on medium.
Pour in 1/3 cup olive oil while heating.
Cut deer hearts up into 1 inch pieces.
Add salt and pepper and flour.
When oil is hot, place meat in pan and brown. Add one can of soup and 1/2 cup of water, stir.
Place lid on pan, turn heat down to low and let simmer for 30 minutes, stirring occasionally.
Goes well on mashed potatoes or rice.
Chunk deer meat up.
Put in cans.
Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.
Cut tenderloin into 1/4-inch thick slices.
Brown in skillet in 1/2 cup oil.
Sprinkle with Molly McButter and garlic salt. After meat loses red color, add dry mustard and sugar.
Reduce heat and add tomato juice, pepper seed, green pepper and onion. Simmer for about 1 hour, covered.
If necessary, thicken sauce with cornstarch.
Serve over cooked Uncle Ben's long grain rice.
silverskin' (white coating) from the tenderloin; leaving any visible fat in