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Unread 08-27-2013, 01:30 PM   #1
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Default Pepper Stout Beef.... w/Venison!?!?

So I have a few frozen venison tenderloins I've been trying to figure out what to do with. I've also been drooling over all the pics I've seen of the pepper stout beef. So I was thinking, do you think I could smoke my 3 lbs of venison tenderloin, pull around 135, and then throw into the pan with the rest of the ingredients and let cook for several hours. Any thoughts? Much appreciated.

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Unread 08-27-2013, 01:35 PM   #2
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I am no expert on cooking venison. I always think of hot and fast when cooking. But you may be on to something. Best way to find out is to cook it.
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Unread 08-27-2013, 01:56 PM   #3
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Seems like you'd want more fat than tenderloins have.
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Unread 08-27-2013, 03:52 PM   #4
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Think about using a roast instead of the tenderloins
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Unread 08-27-2013, 05:02 PM   #5
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Are you talking tenderloin or back loin as in backstrap?
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Unread 08-27-2013, 05:31 PM   #6
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I've never cooked venison of any kind, but if venison tenderloin is anything like beef tenderloin, I wouldn't consider it an appropriate choice for that dish. For pepper stout beef, something along the lines of a chuck roast or seven bone roast works because of the fat content, and they take several hours to cook and break down. The tenderloin is a nice lean and tender cut that lends itself to hot and fast.

I'm not saying don't do it, hell, it might come out great........just my 2 cents.

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