Tag Archives: tenderloin

Spicy Fried Deer Tenderloin

This is our favorite way to cook deer tenderloin!

It so yummy and great served with some white beans and broccoli cheese cornbread.

Prepare the marinade and allow the meat to marinate overnight for the best flavor.

deer tenderloin

SPICY FRIED DEER TENDERLOIN

Marinade:
1 large bottle Worcestershire sauce
1 bottle of Louisiana hot sauce
2 eggs

Mix marinade in a large bowl with a lid and set aside.

Prepare the deer tenderloin by cutting into about 1″ thick slices.  Pound on both sides with a meat mallet. Place in the marinade and set in the fridge overnight.

When ready to fry, drain the meat.

I use a large freezer bag filled with a seasoned flour mix (or low carb flour blend like Bob’s Red Mill) to dredge the tenderloin slices and then fry in batches until all the tenderloin is cooked.

Happy eating!  🙂

Products we prefer:

      lea and perrins

hot sauce

baking blend

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Broccoli Cheese Cornbread

I usually like to serve Broccoli Cheese Cornbread when we’re having Fried Tenderloin and White Beans.

This year I made it to add to our family’s Thanksgiving feast.

Cheesy, moist and satisfying, this cornbread recipe is a winner!

Broccoli Cheese Cornbread

2 packages (8.5 oz each) corn bread/muffin mix
4 eggs
1-1/2 cups (12 oz) 4% cottage cheese
3/4 cup butter, melted
3 cups frozen chopped broccoli, thawed
1 large onion, chopped

In a large bowl, combine corn bread mixes.  In another bowl, beat
eggs, cottage cheese and butter.  Stir into corn bread mixes just
until moistened.  Fold in broccoli and onion.

Pour into a greased 13 x 9 baking pan.  Bake at 350° for
40-45 minutes or until a toothpick inserted near the center comes
out clean.  Let stand for 10 minutes before cutting. Serve warm.
Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 196 calories, 13 g fat (7 g saturated fat), 89 mg cholesterol, 323 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein.

 

Simple Suppers

Sometimes some of the best suppers come from the hands of friends and family.

tendr2

Fried Pork Tenderloin, fresh from the H Farms in Kentucky and courtesy of my dear sister-in-law, Dorothy.  We never leave Dorothy’s without a cooler packed with meat and jars of home-canned greenbeans and vegetable soup. 

tenderloin

Longing for simplicity and lacking in time, I decided to fry the fresh pork tenderloin for supper.  It’s supper in the South, you know.  Dinner is at noon.  😀

The tomatoes are from my father’s garden.  He delivered those to me at work, along with a large bag of sweet bell peppers.  I will slice and freeze most of those for future use. 

To complete the simple meal, I threw together some drop biscuits using a pre-made baking mix.  My girls seem to think that drop biscuits are a gourmet treat.   Gone are the days of actually rolling the dough.  Those are just plain biscuits!  Whatever they want to think.  Drop biscuits are so easy, I don’t think I’ll explain the difference to them just yet.

Grilled Bacon Wrapped Deer Tenderloin

deer

My Grillmaster is at it again!  This time it’s one of his specialties, wild game. 
~~~
Grilled Bacon Wrapped Deer Tenderloin
 
1 lb bacon
1 deer tenderloin, sliced
1 bottle Worchestershire sauce
1 T garlic
1 T lemon pepper
 
Marinate sliced tenderloin in Worchestershire sauce, garlic, lemon pepper for 4 hours or even overnight.  Remove slices from marinade, wrap with 1/2 a slice of bacon and grill over hot coals until done, 8-10 minutes per side.  Serve with a green salad and warm buttered rolls.
 
Optional marinade:  Teriyaki sauce, yum!
 
Tip: If you run out of bacon, skewer the rest of the deer meat with sliced veggies for kebabs.  🙂