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Re: Deer Tenderloin
[Re: Thisldu]
#1190198
12/17/14 09:21 AM
12/17/14 09:21 AM
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Joined: Aug 2012
Posts: 105
DWRich
3 point
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3 point
Joined: Aug 2012
Posts: 105
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Treat them no different than a good beef tenderloin.
Cut approx 1.5 to 2 inches steaks.
Coat in olive oil, sprinkle sea salt and fresh cracked pepper.
Sear on high heat, a minute per side, move to indirect until inside hits 125 degrees.
The flavor of the loins are awesome, dont kill it with marinade and overnight salt bathes! I do mine almost exactly like this, except sometimes I'll cook indoors. I'll sear them in my cast iron skillet and then transfer to the oven. I have a digital meat thermometer built into my oven. When the internal temperature reaches 125 I pull the meat out and wrap in foil and let rest. I've found letting the meat rest is one of the best things you can do.
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