Larry R
Old Mossy Horns
I've bragged terribly about how good this recipe really is and many have asked for it so here goes.
When I talk about the tenderloins I'm referring to the two muscles on top of the deers spine on each side of the back bone and outside of the body cavity. However, this recipe will also work on the two different sets of muscles inside the body cavity at the pelvic area and between the front shoulders. In fact you can cut just about any part of the venison and use this recipe.
Remove the tenderloins by running a sharp knife down from the top of the back alongside of the back bone from about the front shoulder to where the hips begin. Use the knife to cut along the top of the ribs to intersect with the first cut you made. Peel the meat away from the backbone.
I like to cut the tenderloins into about 12 inches lengths because it makes them easier to handle when preparing and grilling. I remove all the fat and any ligaments and the white "skiffin" from the tenderloin. I then split the tenderloin so it opens up like a hot dog bun. Be careful not to cut completely thru the back side of the tenderloin.
I then place the meat into a zip loc bag, add a bottle of "Game Tame" marinate. The only place I have been able to find this marinate was at Lowes Food in West Jefferson. I'm told that Worcestershire sauce will do as a substitute if you cannot find Game Tame. Remove as much air as possible and zip the bag closed. Turn the bag upside down several times moving the meat around inside the bag to insure the marinate covers all the meat. I place the zip lock bag in a plastic bowl just in case there is any leakage. Place it in the fridge (don't freeze) overnight. I go back about every hour before I go to bed and turn the bag upside down and move the meat around in the bag to insure that all pieces of meat are well marinated. When I get up in the morning I go thru this same procedure several times.
At this point if you have more than you want to fix at one time drain the marinate and take out what you want to freeze. I don't recommend freezing the meat without draining the marinate because it eventually could make the meet to strong.
Next pour about a cup of sugar into a flat pan and roll the tenderloin in the sugar. Be sure to roll the inside and outside in the sugar. I then place the tenderloin opened up like a hot dog bun on a piece of tin foil to "contain" the marinate and sugar run off. It can get pretty messy if you don't contain it.
I buy the small boxes of Philadelphia cream cheese and cut it into about 1/2 inch chunks and place it inside the open "bun".
Next step is optional. I sprinkle (to taste) diced Jalapeño peppers inside the bun on the cream cheese.
Close the "bun" and wrap it with a good quality bacon. This adds flavor but also helps to contain the cheese and peppers inside the bun. I use "uncolored" round tooth picks to secure the bacon and also to secure the open edge of the bun closed. Again the objective is to keep all the "stuffing" inside the "bun".
Place the finished "bun" on the BBQ grill. It doesn't take long but generally grill until your desired doneness is achieved. Generally when you see the bacon is done then the tenderloin is also done. It is best not to over cook venison.
Once done, remove from the grill (I then try to remove all the tooth picks) and cut across the grain of the tenderloin into about one inch pieces of meat.
Have a big, sharp knife to fend off those trying to rob your portion and be careful. It's so darn good you may find yourself chewing on your fingers before you realize it. LOL.
If there has ever been a better tenderloin recipe I haven't found it. Note that you can re refrigerate or even freeze left over portions (if you have any left over) Just rap in foil and place in the fridge. When you get ready to eat it just pop it in the oven and reheat it.
Hope you try it and I'm satisfied you are going to enjoy it.
When I talk about the tenderloins I'm referring to the two muscles on top of the deers spine on each side of the back bone and outside of the body cavity. However, this recipe will also work on the two different sets of muscles inside the body cavity at the pelvic area and between the front shoulders. In fact you can cut just about any part of the venison and use this recipe.
Remove the tenderloins by running a sharp knife down from the top of the back alongside of the back bone from about the front shoulder to where the hips begin. Use the knife to cut along the top of the ribs to intersect with the first cut you made. Peel the meat away from the backbone.
I like to cut the tenderloins into about 12 inches lengths because it makes them easier to handle when preparing and grilling. I remove all the fat and any ligaments and the white "skiffin" from the tenderloin. I then split the tenderloin so it opens up like a hot dog bun. Be careful not to cut completely thru the back side of the tenderloin.
I then place the meat into a zip loc bag, add a bottle of "Game Tame" marinate. The only place I have been able to find this marinate was at Lowes Food in West Jefferson. I'm told that Worcestershire sauce will do as a substitute if you cannot find Game Tame. Remove as much air as possible and zip the bag closed. Turn the bag upside down several times moving the meat around inside the bag to insure the marinate covers all the meat. I place the zip lock bag in a plastic bowl just in case there is any leakage. Place it in the fridge (don't freeze) overnight. I go back about every hour before I go to bed and turn the bag upside down and move the meat around in the bag to insure that all pieces of meat are well marinated. When I get up in the morning I go thru this same procedure several times.
At this point if you have more than you want to fix at one time drain the marinate and take out what you want to freeze. I don't recommend freezing the meat without draining the marinate because it eventually could make the meet to strong.
Next pour about a cup of sugar into a flat pan and roll the tenderloin in the sugar. Be sure to roll the inside and outside in the sugar. I then place the tenderloin opened up like a hot dog bun on a piece of tin foil to "contain" the marinate and sugar run off. It can get pretty messy if you don't contain it.
I buy the small boxes of Philadelphia cream cheese and cut it into about 1/2 inch chunks and place it inside the open "bun".
Next step is optional. I sprinkle (to taste) diced Jalapeño peppers inside the bun on the cream cheese.
Close the "bun" and wrap it with a good quality bacon. This adds flavor but also helps to contain the cheese and peppers inside the bun. I use "uncolored" round tooth picks to secure the bacon and also to secure the open edge of the bun closed. Again the objective is to keep all the "stuffing" inside the "bun".
Place the finished "bun" on the BBQ grill. It doesn't take long but generally grill until your desired doneness is achieved. Generally when you see the bacon is done then the tenderloin is also done. It is best not to over cook venison.
Once done, remove from the grill (I then try to remove all the tooth picks) and cut across the grain of the tenderloin into about one inch pieces of meat.
Have a big, sharp knife to fend off those trying to rob your portion and be careful. It's so darn good you may find yourself chewing on your fingers before you realize it. LOL.
If there has ever been a better tenderloin recipe I haven't found it. Note that you can re refrigerate or even freeze left over portions (if you have any left over) Just rap in foil and place in the fridge. When you get ready to eat it just pop it in the oven and reheat it.
Hope you try it and I'm satisfied you are going to enjoy it.