esealable bag, and put the venison tenderloin into the bag. Close tightly
Slice venison tenderloin into 1/2 inch medallions.
Pound gently on both sides and rinse.
Put flour in a Ziploc bag. Place meat in bag; shake vigorously.
Meanwhile, melt butter. Saute onion and garlic in butter until tender, not brown.
Remove meat from flour, shaking off excess flour.
Place in hot butter; let cook until brown on both sides.
Stir meat to blend butter and flour.
Add apple cider.
Stir to blend the roux and cider.
Lower heat and let thicken.
Add salt, pepper and applesauce.
Remove any white membrane from venison.
Place tenderloin in a shallow dish
Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
mall saucepan over low heat for 5 minutes to infuse the
o 8 minutes.
Brush venison tenderloins with olive oil and
Venison should be soaked in salt water 1 hour or more before using.
Roll venison in flour, salt and pepper and brown in frypan with small amount of oil.
Bring onion soup mixed with 3 cups water to boil for a few minutes.
Place venison in baking dish and pour soup mixture over it.
Bake at 325\u00b0 until tender, approximately 1 1/2 hours.
Preheat oven to 350 degrees Fahrenheit.
Combine 1/2 T olive oil, garlic, pepper, and salt.
Rub seasonings onto the tenderloin.
Wrap the tenderloin in bacon and place into the roaster.
Add the remaining oil to a frying pan and cook the onions and mushrooms until they're tender.
Put onions and mushrooms into the roaster with the tenderloin and add the water.
Bake for 30-40 minutes.
.Marinate the venison in the soy sauce, brown
f the butter.
Saute venison 2-3 minutes per side
auce mixture over loin. Roll tenderloin over in mixture, completely covering
Cover with foil and roast for 30 mins until tender. Let
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
00\u00b0F.
Season the venison with salt and then dredge
For Pulled Venison: Heat dutch oven with olive
ver the meat and refrigerate for 8 hours, or overnight.
Cut tenderloin into 1-inch cubes.
Marinate in Italian dressing for 8 hours or overnight.
Wrap each piece of tenderloin with 1/3 slice of bacon.
Place on a skewer and grill over hot coals.
Serve with potato and salad.
Place tenderloin in baking dish.
Sprinkle with garlic powder, salt and pepper.
Pour soups over meat.
Cook at 350\u00b0 for approximately 45 minutes.
egrees until golden brown. Season tenderloin with Lawry's season salt
Crush crackers in a food processor and mix in spices. I'm sure there are other amazing combinations of spices that would taste incredible, but I'm new to cooking venison!
Beat together egg and heavy cream.
Melt/heat bacon grease in large skillet on medium heat.
Coat the steaks in the egg mixture (I scrape off the extra) and then coat in the cracker mixture.
Place steaks in skillet and cook for 5 minutes per side (more or less to your doneness preference.).