population control
Well-Known Member
got any recipes for that combination
deer tenderloin and a crock pot
- Thread starter population control
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FULLDRAWXX75
Well-Known Member
personally, I would not waste a good cut of meat like a tenderloin in a crock pot.
But, if you are going to try.............keep in covered with something to prevent from drying out. There is very little fat content in venison and it will crumble to pieces quickly if not submerged or wrapped to retain moisture.
FDXX75
But, if you are going to try.............keep in covered with something to prevent from drying out. There is very little fat content in venison and it will crumble to pieces quickly if not submerged or wrapped to retain moisture.
FDXX75
TN RDG RNR
Well-Known Member
The bacon recipe sound good Mike think I may try that.
JimFromTN
Well-Known Member
The bacon recipe sounds good if you threw it on the grill instead of in the crock pot.
Don't ruin the tenderlion in the crockpot. Would you crockpot a fillet mignon? Crockpotting is hit or miss. Grilling isn't. I have had crockpotted venison that my dog would not eat.
Don't ruin the tenderlion in the crockpot. Would you crockpot a fillet mignon? Crockpotting is hit or miss. Grilling isn't. I have had crockpotted venison that my dog would not eat.
LeatherLungz
Well-Known Member
difference of opinion. The only 'roasts' I do, I do in a crockpot and they are usually tenderloin (backstraps).
I don't do steaks, blahhhhhhhh-that is all jerky meat or ground up. So, hence, I don't have any 'rump' roasts in my processing. But that's just me.
backstraps aren't such the Holy Grail if you hunt in Unit L
again difference of opinion.
Also, I don't put in the carrots and taters from the start-they get pulverized by the end of the day. Meat, mason jar of tomatoes, 2 half onions, season packet, water goes in the crock pot-
bout 4hours later add carrots and potatoes. Can take out the onions at this point, they've served their purpose.
Let all go another couple of hours to finish the carrots/taters. Perfect!
If you start out with carrots the taters turn out like baby food
btw, the only venison crock pot or otherwise that I could not eat was that which was done by a deer processor. Another reason I D.I.Y. process.
I don't do steaks, blahhhhhhhh-that is all jerky meat or ground up. So, hence, I don't have any 'rump' roasts in my processing. But that's just me.
backstraps aren't such the Holy Grail if you hunt in Unit L
again difference of opinion.
Also, I don't put in the carrots and taters from the start-they get pulverized by the end of the day. Meat, mason jar of tomatoes, 2 half onions, season packet, water goes in the crock pot-
bout 4hours later add carrots and potatoes. Can take out the onions at this point, they've served their purpose.
Let all go another couple of hours to finish the carrots/taters. Perfect!
If you start out with carrots the taters turn out like baby food
btw, the only venison crock pot or otherwise that I could not eat was that which was done by a deer processor. Another reason I D.I.Y. process.
JimFromTN
Well-Known Member
I am probably wrong on this but the first thing that comes to mind when someone asks for a recipe that involves a tenderloin and a crockpot is that it was given to them, they have no experience cooking venison, they have reservations about cooking it, and they probably only have one package of it. If this is the case then make the most of it. What makes the tenderloin the Holy Grail is that anyone can take it and throw it on a grill with minumum or any spices at all, cook it to a medium rare or maybe at most a medium (you want it to bleed when you cut into it), and it will be tender and delicious and have absolutely no gameyness to it at all. You can cook it exactly the way you would cook a beef fillet.
If I am wrong and you have tons of backstrips in the freezer and you are just experimenting, then have at it. If it turns out disgusting and you can't eat it, throw it out and try again.
Here is a crockpot recipe.
Throw the venison in the crockpot with a can of cream of onion soup and maybe a couple of onions cut into large pieces. Cook it on low for 4 or 5 hours, then throw in some carrots and potatos and cook a few hours more.
If you want to take a chance, try grilling. If you have a whole backstrip/tenderloin, don't cut it up. Throw some cajun spices on it, throw it on the grill, and cook it to a medium rare, pull it off the grill and let it rest for 5 minutes. Slice it thin. If you want to be adventurous and impress your significant other, look up a dijon/white wine cream sauce recipe online, drizzel that over the tenderloin, serve with pan fried little red potatoes, a salad, a nice bottle of red wine, and maybe some crusty bread. For presentation, you overlay the venison slices and then drizzel the sauce. If you aren't into the white wine sauce, you could go with a burgandy mushroom sauce instead
If it is pre-sliced, you can do the same except you have to be careful not to overcook and you can't slice it thin.
If you want you can wrap it in bacon to give it a smokey/bacony flavor. Bacon makes everything taste better.
If you are not into the fancy stuff, I also like to cut it into chunks, season it with some taco seasoning and sear it in a cast iron skillet. Again, don't overcook. Try not to eat it all before using it. You can use it to make soft tacos, hard tacos, or burritos with your favorite toppings. I don't use tenderloin/backstrips for this recipe very often. I butcher my own deer and I don't do steaks either. I do roasts, chunks, and burger. Chunks are just big chunks of meat that I can cut into smaller pieces for things like this recipe and things like stir fry which is another good option.
If I am wrong and you have tons of backstrips in the freezer and you are just experimenting, then have at it. If it turns out disgusting and you can't eat it, throw it out and try again.
Here is a crockpot recipe.
Throw the venison in the crockpot with a can of cream of onion soup and maybe a couple of onions cut into large pieces. Cook it on low for 4 or 5 hours, then throw in some carrots and potatos and cook a few hours more.
If you want to take a chance, try grilling. If you have a whole backstrip/tenderloin, don't cut it up. Throw some cajun spices on it, throw it on the grill, and cook it to a medium rare, pull it off the grill and let it rest for 5 minutes. Slice it thin. If you want to be adventurous and impress your significant other, look up a dijon/white wine cream sauce recipe online, drizzel that over the tenderloin, serve with pan fried little red potatoes, a salad, a nice bottle of red wine, and maybe some crusty bread. For presentation, you overlay the venison slices and then drizzel the sauce. If you aren't into the white wine sauce, you could go with a burgandy mushroom sauce instead
If it is pre-sliced, you can do the same except you have to be careful not to overcook and you can't slice it thin.
If you want you can wrap it in bacon to give it a smokey/bacony flavor. Bacon makes everything taste better.
If you are not into the fancy stuff, I also like to cut it into chunks, season it with some taco seasoning and sear it in a cast iron skillet. Again, don't overcook. Try not to eat it all before using it. You can use it to make soft tacos, hard tacos, or burritos with your favorite toppings. I don't use tenderloin/backstrips for this recipe very often. I butcher my own deer and I don't do steaks either. I do roasts, chunks, and burger. Chunks are just big chunks of meat that I can cut into smaller pieces for things like this recipe and things like stir fry which is another good option.
might try this:
mix
1/2c Ketsup
1/2c packed brown sugar OR a cup of red hot candies
2 small cloves of garlic
1 small finely chopped onion
2t paparika
1t liquid smoke
1/4c honey
1T black pepper
OPTIONAL:
1c of your own favorite BBQ Sauce and/or a can of Rotel can be added if so needed to just cover the roast.
After mixing the above, pour just enough to cover bottom of crockpot, then put the roast in the center. Pour remaining mixture on top and cook for 4 to 6 hours depending on size.
Meat will seperate easily with a fork and you will have some of the yummiest BBQ you ever tasted.
This is my very own personal recipe and it also works great with pork.
enjoy.
mix
1/2c Ketsup
1/2c packed brown sugar OR a cup of red hot candies
2 small cloves of garlic
1 small finely chopped onion
2t paparika
1t liquid smoke
1/4c honey
1T black pepper
OPTIONAL:
1c of your own favorite BBQ Sauce and/or a can of Rotel can be added if so needed to just cover the roast.
After mixing the above, pour just enough to cover bottom of crockpot, then put the roast in the center. Pour remaining mixture on top and cook for 4 to 6 hours depending on size.
Meat will seperate easily with a fork and you will have some of the yummiest BBQ you ever tasted.
This is my very own personal recipe and it also works great with pork.
enjoy.
tndoe said:
I think I'll try this one.
Bow Hunter
Well-Known Member
Sounds good thanks Mary.
