Swamphunter Posted December 20, 2005 Report Share Posted December 20, 2005 Ok, everytime I cook even my tenderloins....they do not seem to be all that tender. What am I doing wrong?? Cooking to fast, too slow?? Quote Link to comment Share on other sites More sharing options...
PAhardwoods Posted December 20, 2005 Report Share Posted December 20, 2005 Re: Making it tender... sounds like you maybe over cooking them......tenderloins should be just that tender when we are gonna fry them i place them in milk for a few hours and they get even more tender Cody Quote Link to comment Share on other sites More sharing options...
AJ Posted December 21, 2005 Report Share Posted December 21, 2005 Re: Making it tender... Tenderloins (inner) and the loins (outer) tend to dry out pretty fast on the deer. I like to remove and eat them ASAP. Cody may have it if you are overcooking them. They can get a little tough. I don't lilke to take them past medium. You can use a smokin hot skillet or grill and sear the outside quickly and turn to sear all around. Remove and turn down the heat until the pan/grill cools down a bit. Cook until the desired level of doneness. This locks in the juices and helps it from being dry. I would like to do a loin roast in the smoker. Basically cut a loin in half and tie the two together, wrap it in bacon and gently smoke it with apple or cherry until it hits 140°. Oh yeah, it sounds like a plan. Quote Link to comment Share on other sites More sharing options...
Snipe Posted December 21, 2005 Report Share Posted December 21, 2005 Re: Making it tender... [ QUOTE ] Ok, everytime I cook even my tenderloins....they do not seem to be all that tender. What am I doing wrong?? Cooking to fast, too slow?? [/ QUOTE ] Are you Frying or Grilling them..?? Either way they are easy to over cook.. I have found if you Hard Fry them ( high heat, hot grease and a short cooking time...) works good.. When I grill them, I marinade them longer and cook over low heat coals and pecan wood to give it a slight smoky flavor. They cook a bit longer but they are much better IMO this way.. Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted December 21, 2005 Report Share Posted December 21, 2005 Re: Making it tender... When I cook mine I soak them in buttermilk and worcesterchire sauce first. Then I lay them out and gently pound them( AND I DO MEAN GENTLY) with the open end of a glass Coke bottle. Then I salt and pepper them and flour them and fry them. The coke bottle tenderizes them extremely well. You just have to be careful not to pound them too hard or you'll tear them up. Quote Link to comment Share on other sites More sharing options...
Guest ConchoMan Posted December 23, 2005 Report Share Posted December 23, 2005 Re: Making it tender... You should be able to get some tenderizer that you can put on them. I assume this because I have some fajita mix that has tenderizer mixed in with it. (I have been wondering how well deer fajitas would taste like?) Quote Link to comment Share on other sites More sharing options...
LETMGROW Posted December 24, 2005 Report Share Posted December 24, 2005 Re: Making it tender... One thing I have found is since I have been vacuum packing all my meat it has been much more tender after it is cooked. This appears to be true with all meat not just venison. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted December 28, 2005 Report Share Posted December 28, 2005 Re: Making it tender... My bet is you are probably overcooking them. Or you are cutting them too thick. I was watching an episode Roadtrips and they were cutting backstraps almost 3/4" thick way too thick. Having nothing but venison in my freezer I am told that I am a pretty good venison cook. Next time you are down to Watertown for a few days be sure to PM me and I will have you over to my house for a venison feed I will be glad to show you how I do it and I promise it will melt in your mouth. Ranger Quote Link to comment Share on other sites More sharing options...
ksbowhntr77 Posted December 28, 2005 Report Share Posted December 28, 2005 Re: Making it tender... This is what I do when I cook tenderloins. You can try this and see what you think. I have a George Foreman grill in the kitchen and have found that if I put some Excalibur Venison Rub on the meat after I poke holes in it with a fork and rub it in, all the while the grill is getting warm. I go to the fridge and get one of those handy potatoes wrapped in plastic out and put it in the micro. It cooks for about seven minutes. Put the meat on the grill and start the potatoe, and about four minutes or so, depending on how you like your meat cooked check and see if its done. Mine are usually done before the potatoe, just enough time to take it off and cut it up and then the potatoe is done. It only takes me about 15 or 20 minutes to make dinner for myself. And its almost always tender for me anyway. Try that and see what happens. If it works let me know. Quote Link to comment Share on other sites More sharing options...
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