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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: debrangreg]
#15280
11/07/2011 06:33 PM
11/07/2011 06:33 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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Yummmmmm! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: peconic]
#15281
11/08/2011 08:06 AM
11/08/2011 08:06 AM
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Joined: Sep 2003
Posts: 18,577 St Maarten
BillandElaine
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St Maarten
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Just got to figure out where I can get venison here!!!!
Elaine ********************************* God Bless the broken road....
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: debrangreg]
#15282
11/08/2011 12:04 PM
11/08/2011 12:04 PM
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Joined: Aug 2000
Posts: 82,832 Central Florida!
Carol_Hill
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OK, the recipe looks interesting, but I don't eat Bambi! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> What other types of meat would you suggest for this?
Carol Hill
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: Carol_Hill]
#15283
11/08/2011 09:21 PM
11/08/2011 09:21 PM
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Joined: Jan 2007
Posts: 4,220 self-quarantine
Rasputin
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Gator meat from the swamps of Florida. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Rah Rah Rasputin They put some poison into his wine He drank it all and said "I feel fine"
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: Rasputin]
#15284
11/08/2011 09:43 PM
11/08/2011 09:43 PM
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Joined: Aug 2000
Posts: 82,832 Central Florida!
Carol_Hill
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Nah, don't eat gator either. Thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Carol Hill
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: Carol_Hill]
#15285
11/09/2011 11:51 AM
11/09/2011 11:51 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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So I'm guessing NUTRIA is probably out of the question too??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: Carol_Hill]
#15288
11/09/2011 12:08 PM
11/09/2011 12:08 PM
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Joined: Feb 2001
Posts: 4,214 Toledo, OH, USA
Orange_Burst
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Carol_Hill said: OK, the recipe looks interesting, but I don't eat Bambi! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> What other types of meat would you suggest for this? I would think you could use a beef tenderloin in place of the venison.
Colleen
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: Carol_Hill]
#15290
11/09/2011 12:30 PM
11/09/2011 12:30 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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I think the whole purpose of the GIN in this recipe is to get away from the "GAMEY" taste of the venison... Cider Vinegar also works well too... I like venison, but I have always used Cider Vinegar, otherwise I don't like the gameyness of the flavor... I like to use the roast cuts for Venison Saurebratten... For the backstraps... I like to marinade them in vinegar and Olive Oil for an hour or two with garlic... Cut into "medallions" and quick cook on a high grill... and then brush with a garlic butter for serving... most of the meat from any deer I have ever bagged, I have made into ground venison or sausage... The ground meat, I mix with ground beef and/or ground pork and/or lamb... I do not like it just plain venison...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Venison Tenderloin (Backstrap) on Garlic Toast
[Re: SuburbanDharma]
#15293
11/09/2011 09:31 PM
11/09/2011 09:31 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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SuburbanDharma said: The gin is there because it imparts the juniper flavor that works so well with venison. A lot of venison recipes have juniper berries so I suspect this is just an easier way to give that flavor without having to fish the berries out.
exactly... it's the juniper that cuts down on the gamey taste...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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