Deer Wellington Recipe (using venison tenderloin) - Midwest Nice (2024)

FAQs

What do you soak deer tenderloin in? ›

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat.

Although often used interchangeably, backstrap and tenderloin are not the same thing. This misnomer is an argument as old as time at many hunting camps, including my own, and backstrap is in fact the loin, but it is not the tenderloin.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Many cooks swear by a method of soaking the meat in saltwater overnight, then in milk to draw out the gamy flavor.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking!

Venison doneness temperatures

You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

Should you wash deer meat before cooking? ›

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies.

Hot and Fast

If the meat in question is one of the tender cuts found on a deer's loin (T-Bone, Club, Rib-Eye, Sirloin, or porterhouse steaks) or upper rump (rump roast), your job couldn't be simpler: Cook venison at high heat– the quicker the better. “Cook it no more than medium rare,” Goff says.

Venison Hindquarter/Round

The hindquarter is my favorite part of the deer. It's large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and grinding. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin.

However, tenderloin is often shorter than backstrap in a deer. Tenderloins are a popular beef cut. It is ranked first in tenderness and juicy texture.

The 'wild' flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or sage. The 'gamey' flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the 'gamey' taste.

These “soaks” are specifically designed for one thing — removal of the blood and perceived “gamey” taste. I've soaked cuts of fresh venison in water overnight in the refrigerator, sometimes plain and sometimes in salt water. Drain, rinse well, then marinate and cook, or prep it for the freezer.

For a brine, allow venison to soak for 14-18+ hours. You can find a good venison brine recipe from our friend and author of “Girl Hunter”, Georgia Pellegrini. Once the brine is prepared, pour it in a deep bowl and completely submerge the venison. Allow for at least six hours of soaking and cook it as you will.

One method is to remove any excess blood from your meat. Another option is to simply soak the meat in buttermilk, salt water or water with a little vinegar or apple cider vinegar added. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste.

Place steaks in a dish and completely cover them with buttermilk. Refrigerate 6 to 12 hours. Wipe off excess buttermilk; dredge steaks in flour seasoned with salt and pepper. Fry steaks in a heavy skillet in 1/4 inch of farily hot safflower oil, browning steaks well on both sides; cook to more than medium.