1. for the marinade, pour about half liter of dry white wine into a plastic container. Pour 1/4 of a CUP of distilled vinegar into the plastic container (about 4 TABLEspoons)
2. Fill one of your hands with about two TABLEspoons of Olive oil, and rub it into the tenderloin evenly for about 45 seconds.
3. Salt your tenderloin with one TABLEspoon of salt on EACH side. rub it in nicely and evenly.
4. Half a TEAspoon of pepper on EACH side. rub it in nicely and evenly
5. Quarter of a TEAspoon of rosemary on EACH side, rub it on each side evenly
6. Pinch of thyme on EACH side, do not overdo it.
7. two pinches of brown or regular sugar on EACH side.
8. Mince a WHOLE garlic, and rub half of it on your tenderloin, and throw the rest into your wine marinade.
9. Cut about a HANDFULL of Italian parsley, but do not mince it, just take the stems off, and put half of it in to the contaier and place your tenderloin on top of the parsley. place the other half of the parsley on TOP of the tenderloin.
10. The tenderloin must marinade in this mixture for 24-48 hours. It is IMPORTANT that you turn the meat over every 4 Hours.
11. Grab a Roasting, or Dripping pan and pour about three TABLEspoons of Olive Oil on it, and set your oven to 350 and let it sit WITHOUT the meat.
12. While your pan is warming up, take a half stick of butter, or 1/4 of a cup. You must use real butter not that Country Crocker Crap. cut it into square pieces, you will need about 8.
13. You will need a hard Salami or hard sausage with plenty of fat. Pepperoni is a decent substitute, but it may ruin the flavor since it is a bit spicy, so if you are using pepperoni, cut your black pepper in HALF. Any one of these must be sliced very thin, you will need about 8 pieces.
14. Now remove your tenderloin from the plastic container and remove most of the garlic and parsley. Place your tenderloin onto a cutting board and place the butter squares on TOP of the tenderloin, and the hard sausage/salami on TOP of the butter. DO NOT DISCARD the marinade, take about a half of a cup, and put it aside.
15. Pull your oiled hot pan out of the oven and place your tenderloin in it, set the oven to 350, and place the pan WITH the tenderloin into the oven
16. After 10 minutes, remove the pan out of the oven and pour some of your marinade over the meat, and pour some of the juices from the bottom of the pan over the meat as well.
17. Set the tempature to 325 and place the pan back into the oven.
18. 10 minutes later, remove the tenderloin, pour some marinade, and some more of the juices.
19. set the tempature to 300 and place the pan back into the oven.
20. 5 minutes later remove the pan, and pour a little marinade and juices from the bottom of the pan onto the meat.
21. Keep the tempature at 300, and cook for another five minutes, and pull out your pan, turn the oven OFF so your house doesn't burn down.
22. Let your meat SIT for 5-10 minutes so the juices spread through the meat.
23. Serve it as thin or thick as you want.
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8:45
Deer Tenderloins = Backstraps Deep Fried.wmvby BillGoudy1,316 views
Hi Anel, I'm not a hunter at all, but one of my neigbors was telling me the other day, that her daughter, who lives in Wisconsin, was standing in the barn doorway, and looked up and saw a deer, and picked up her gun, and got an 8 point. I've had Venison before and it taste great. You look to be quite the chef! Thumbs Up!
BrooKeemBaBaYeem 2 months ago
looks delicious..
NinelivesTV 2 months ago
Nice video and recipe , my friend I like it ;-) It's simple , tasty and delicious ;-)
Harmony and greetings to you ;-) From ,
~ Lara ~
lara8550able 2 months ago