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Everything Else => Fish & Game Receipes => Topic started by: rjf3 on December 13, 2006, 04:55:08 PM

Title: Horseradish encrusted tenderloins
Post by: rjf3 on December 13, 2006, 04:55:08 PM

Coat whole tenderloins with stone ground musteard, encrust with fresh grated horseradish. Slow oven 275 degrees F. till done.

Works with deer, elk, beef.

Russ

Title: Horseradish encrusted tenderloins
Post by: chalmitch on July 03, 2007, 08:34:01 PM

I tried this recipe last night.  The venison was in the marinade overnight and "Good Golly" were they ever delicious.

Best regards,
chalmitch

Title: Horseradish encrusted tenderloins
Post by: BP on July 05, 2007, 03:52:24 PM

You got whole tenderloins in July??  :shock:

Title: Horseradish encrusted tenderloins
Post by: paul555 on July 05, 2007, 04:23:14 PM

It's actually not hard to get tenderloins in July if you have a farmer nearby in the crop damage program.  I think the season went out in early May (could still have tenderloins then) and it comes in again in August.

Title: Horseradish encrusted tenderloins
Post by: chalmitch on July 08, 2007, 03:05:45 PM

No, it was venison steaks from the freezer.

Best regards,
chalmitch