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Horseradish encrusted tenderloins

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rjf3:
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

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

Best regards,
chalmitch

BP:
You got whole tenderloins in July??  :shock:

paul555:
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.

chalmitch:
No, it was venison steaks from the freezer.

Best regards,
chalmitch

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