Author Topic: Horseradish encrusted tenderloins  (Read 3711 times)

Offline rjf3

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Horseradish encrusted tenderloins
« 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

Offline chalmitch

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Horseradish encrusted tenderloins
« Reply #1 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

BP

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Horseradish encrusted tenderloins
« Reply #2 on: July 05, 2007, 03:52:24 PM »
You got whole tenderloins in July??  :shock:

Offline paul555

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Horseradish encrusted tenderloins
« Reply #3 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.

Offline chalmitch

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Horseradish encrusted tenderloins
« Reply #4 on: July 08, 2007, 03:05:45 PM »
No, it was venison steaks from the freezer.

Best regards,
chalmitch