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Unread 11-10-2012, 10:49 AM   #3
firefighter4634
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Join Date: 05-09-11
Location: Moville Iowa
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[ IMO, venison tenderloins are best sliced 3/8" thick against the grain, dipped in a milk/egg-wash, breaded in flour with S&P, and pan-fried (cast iron skillet if you have one) in either butter or bacon fat (or both!)......damn I'm hungry for deer now![/QUOTE]

I just butchered a fresh doe last night and have the tenerloins marinating in some low sodium teriaky, from there season with some S&P buttery fly them and toss them on the green egg until an internal temp of 130 to 135.
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