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Reviewed: Jan. 6, 2008

The biggest thing that people need to remember when cooking venison is the deer itself. Where was the deer from? What was the food plot for that deer? How old was he deer? Was it a male? Shot during the rut? Was the deer processed and field dressed in a timely manner and cleaned properly? Deer harvested way up north(upper Michigan etc...) will have a much stronger game taste due to it's food intake. Deer that feed on corn, soybeans, etc...will have a much less game taste. Bucks taken during the rut will be tough and have a very strng game taste. This is all important in the cooking and the preperation (marinating) of the deer.

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Reviewer:

Bob


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Reviewed: Nov. 10, 2007

Delicious!!! However, I added an extra step... After reducing marinade, I strained it, discarded the herbs, onions, etc., added the juice back to the saucepan with some salt and pepper, continued to simmer and whisked in some all purpose flour. It made a very flavorful sauce that clung to the meat. Will DEFINITELY make again!!!

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Wendy

	Cooking Level: Intermediate Home Town: Lincoln Park, New Jersey, USA Living In: Pompton Lakes, New Jersey, USA
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Reviewed: Nov. 19, 2006

I didn't particularly care for the flavor of this recipe, but my husband and daughter liked it. I could still taste the venison, so that was good, since I enjoy the flavor of venison. I can't pinpoint what exactly it was that I didn't like about the taste, but it just didn't work for me. I think it may have been the beef gravy. I will make it in the future, though, since my family enjoyed it.I'll just have to fix myself a salad instead.

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BOTLNZDOLPHIN


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Reviewed: Mar. 7, 2006

The wine took out the gameness, but left the meat a bit bland. Some salt will help. While I enjoy an occasional glass of wine from time to time, cooking the venison in the red wine and vinegar left a pungent odor throughout my house. My 5 year old daughter was crying and holding her nose most of the evening. Do not recommend.

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SHoffman


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Reviewed: Dec. 2, 2004

This recipe for venison was very good. It smells very acidy when you are roasting it, but it turns out great. Another variation is to add some tomato sauce or pieces they taste excellent in it.

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KORYN1


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Reviewed: Jan. 9, 2004

I saw this and had to make a note. My husband does something very simliar to this, but will a few nice additions. First you need to "ice" the loin for several days, then you need to soak the deer loin in milk till the milk is clear, you don't want all of that blood in the meat. You need to pour off the milk then add more several times to get the blood out. I generally do it twice a day for 3 days. It helps remove the game tast as well. Then marinate the loin as listed. After that take the loin and slice it down the middle, place green onion and mushrooms(fresh or canned) then wrap in market thick bacon. You may need toothpicks to hold it together. Grill. We serve this up with what you would a steak. This is wonderful! I hope this helps! We are actually fixing this for Sunday Dinner this weekend. I don't add as much vinegar as they suggested, I do it by taste. Some like it tangy others don't it is up to you.

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Reviewer:

Tiger Sand

	Cooking Level: Expert Home Town: Annandale, Virginia, USA Living In: Swansea, South Carolina, USA
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Venison Tenderloin

Reviewer:

Bob

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Wendy

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BOTLNZDOLPHIN

Reviewer:

SHoffman

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KORYN1

Reviewer:

Tiger Sand