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.
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.
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.
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.
n roasting pan.
Roast for 2 hours at 350\u00b0
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.)
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.
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.)
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.
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.
Mix first 6 ingredients together, pour over tenderloins and let marinate for several hours.
Drain and place on a rack over a shallow pan 4 inches under the broiler element.
Broil 12 to 15 minutes.
Slice and serve with rice and vegetables.
FOR THE TENDERLOIN:
Preheat oven to 400*
For the Tenderloin: Set out Tenderloin in a zip-lock bag
lver-skin left on the tenderloin. A silvery-looking thin membrane
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
I never use exact measurements for this, add about one or
up hot water.
Split tenderloin lengthways; do not cut all
Wash and pat dry the tenderloin.
Lay it out on a cutting board and pierce all over with fork.
Drizzle a little olive oil onto the tenderloin and rub it into the surface.
Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
Add more olive oil as needed.
Place in the provided bag and secure the end.
Pierce the bag in order to allow steam to escape.
Bake at 375 degrees for 45 minutes or until pork is cooked through.