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Recipes for Pheasant and Deer tenderloins

Discussion in 'Shooting Related Threads' started by bkt514, Mar 7, 2012.

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  1. bkt514

    bkt514 Active Member

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    Feb 24, 2009
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    Location:
    New Hampshire
    I like my venison thinnly sliced and cooked in butter....then into Mother's hot fluffy roll!
     
  2. Doug Brown

    Doug Brown Well-Known Member

    Joined:
    Jan 29, 1998
    Messages:
    1,456
    Thee best & easiest is marinate pheasant in coke, cut in chunks, wrap with bacon & cook on the grill.
     
  3. mette56

    mette56 Well-Known Member

    Joined:
    Jul 8, 2008
    Messages:
    2,026
    Location:
    Camdenton, MO
    If you think pheasant is dry, try this...

    PHEASANT AND HOMEMADE NOODLES

    Noodles:

    In a bowl put -

    2 whole large eggs (save 1/2 of an egg shell)

    3 - 1/2 egg shell of water

    1/4 tsp salt

    Mix well

    Add 1 cup flour - mix well - continue to add flour and mix until it becomes the consistancy of dough, forms into a ball and pulls away from the bowl. May take a total of 2 or 3 cups of flour. On a cutting board with flour sprinkled on top - roll dough until it is 1/4" thick. Cut into strips 1/2" wide and 2" long. This makes a noodle that tastes like a dumpling. If you want thinner noodles, roll to 1/8" thick before cutting into strips.

    In a stock pot, Saute - in 2 tablespoons of butter or margarine the following -

    1 stalk of chopped celery

    1 pod of chopped garlic

    1/2 chopped onion

    When celery, onion and garlic are sauted and soft -

    Add 2 cans chicken broth

    Add 4 cans water or more if needed

    Add salt and pepper

    place pheasant in mixture

    Boil until pheasant falls off bone. Remove pheasant but continue to simmer mixture in pot. De-bone pheasant and pull apart. Add pheasant back in mixture and add noodles. Cook at low boil until noodles are done.

    Best when re-heated as the liquid mixture will become thicker with each re-heating. Serve with mashed potatoes and a veggie.

    Guaranteed, this pheasant won't be dry!

    Recipe makes great chicken and homemade noodles also!

    milt
     
  4. Old Texas Marine

    Old Texas Marine Member

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    Apr 6, 2008
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    529
    In Texas the back stap and the "tenderloin" are different muscles. The "tenderloins are the two small muscles on the inside of the body cavity under the spine. These should be cooked whole on a grill with or without any marinade or seasoning. Cooked rare, they can be cut with a fork.

    If your talking back strap, they should be cut into 1-1.5" thickness and cooked like a filet mignon, rare and tasty. Over cooked venison is the one way to ruin it.

    HBT
     
  5. shooterIII

    shooterIII Member

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    Jan 29, 1998
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    Location:
    MN (state of socialism)
    Old Texas Marine has it right!
     
  6. gun fitter

    gun fitter TS Member

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    Jan 29, 1998
    Messages:
    2,959
    Pheasant breasts: Place 1 breast in a 1 gallon Ziploc bag and pound out in to 1/4 inch cutlets. Flour and season the cutlet. Spread 1/2 teaspoon of mustard on one side. Either dice left over ham or sliced ham lunchmeat I like best place a few slices with in the center of the cutlet. Use sliced cheese of your choice I like cheddar or provolone and cover the top with another layer. Now the fun part! Role up tightly if you use saran wrap on the outside it is easiest. Place in freezer until the roles will hold their shape.( usually about 15-20 min)DO NOT FREEZE SOLID
    Then take out unroll from the wrap and batter with egg wash and breadcrumbs either seasoned or panko work best. Then Pan fry until golden brown and place in a 350 oven for about 15 minutes. Pheasant Cordon Bleu! a true culinary masterpiece if you get the technique down it's easy.

    Thanks a lot now I'm hungry!

    Joe
     
  7. BigBadBob

    BigBadBob TS Member

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    The deer tenderloins go into a pan of saltwater as soon as they are removed From the animal. After at least a couple of hours or overnight soaking, I slice them into 1" chunks and place them in a zippy bag of flour, seasoned salt and enough black pepper than you can see it in the flour. I mash the flour mixture into the meat with my fingers. Melt some bacon grease in the cast iron skillet and fry the chunks on medium heat until they are done. (chicken-fried)In another cast-iron skillet while the meat is cooking, fry up some potatoes and onions. Serve the 2 together with your favorite Hot Sauce( mine is Tapatio), a few cold frosty Buds, and sit back and enjoy.

    Pheasants- trade em for deer tenderloins.
     
  8. jmac_cope

    jmac_cope Active Member

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    I fillet the pheasant breast into two chunks of meat. I pound out the chunks so they are about 1/4 in. thick. I dip them in egg and ground up Ritz cracker crumbs and fry them lightly in light olive oil. A little garlic salt and pepper can also be added to the cracker crumbs.

    John
     
  9. jmac_cope

    jmac_cope Active Member

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    I fillet the pheasant breast into two chunks of meat. I pound out the chunks so they are about 1/4 in. thick. I dip them in egg and ground up Ritz cracker crumbs and fry them lightly in light olive oil. A little garlic salt and pepper can also be added to the cracker crumbs.

    John
     
  10. jrdlanes

    jrdlanes Member

    Joined:
    Jan 29, 1998
    Messages:
    397
    Section of deer loin (back strap for some of you). Season to taste - I like plain ol salt & pepper. Wrap Loin with bacon slices. Place in aluminum foil and low heat on the grill. Cook until pink and warm in the center. Slice into 3/8" thick sections.

    Makes great appetizers or an entire meal. If you have someone who does not like venison they will never know what it is. BTW - I also soak all my venison in salt water before it gets processed or placed in the freezer.

    We have also used same process and marinated the loins. Experiment w/ different marinade recipes & seasonings and have fun with it. Just Don't OVERCOOK it and you can't go wrong. JME&O John in Iowa
     
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