"Gut Steaks"

[Deertick]

I have always collected the \"inner loin\" or tenderloin from animals I\'ve killed, but ... frankly ... I\'ve been disappointed with them on the table. Mostly, here, I\'m talking about the smaller big game animals like deer and antelope. Elk have never let me down.

Mostly, because of the size, I\'ve looked at them and thought \"I guess you just grill \'em\" and done just that. They end up well-done on the tips, and variably done in the middle, and are generally not as good as I would think.

Tonight, I decided to try a pronghorn tenderloin in a \"new\" way. Actually, it\'s the way I\'d cook elk or beef or bison tenderloin.

That is, I would cut the tenderloin across the grain, sear the pieces, and then BAKE them.

 

[Deertick]

Here\'s the cuts

 

[Deertick]

Making little filets

 

[Deertick]

Then lightly seared them. At this point you can let them sit on a plate while the oven heats to 350

 

[Deertick]

Then bake them at 350 ... Mine were perfect after 8.5 minutes!

 

[Deertick]

While baking the filets, warm some onion, mushrooms, and peppers ... Serve with a decent tomato if you\'ve got one. This was excellent. Tender, uniform temp, and full of flavor ... Much better than my usual ... The grilled version.

Try it next time with deer or antelope.

 

[Zpd307]

thanks for the tip. that does sound and look yummy!

 

[F M]

Look good John. I will give it a try.

 

[cnelk]

Dang John...
And I had pizza for supper

 

[elky McElkerson]

i tie the two of them into a roast. stagger them..like in a \"69\" position..(get your mind out of the gutter)
sear, them, quick finish in the oven. rare. VERY VERY GOOD!

but my recent deer, i did it like you did. seared in butter and olive oil. did that splashy basting thing i see the pros do. rare. wife ate it up!!

 

[OldMan]

I cut elk loins into small steaks, and eat them med rare. Thinner cuts than what you show. Best meat on elk for me.