Deer Camp Tenderloin Recipes
PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE
If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.
Provided by Bone Man
Categories Sauces
Time 40m
Yield 8 quarts
Number Of Ingredients 10
Steps:
- Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
- Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
- I store mine in gallon jugs in the refrigerator.
- For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.
DEER CAMP TENDERLOIN
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley @RevBJFriley
Categories Wild Game
Number Of Ingredients 6
Steps:
- Combine all seasonings and place in a shallow pan.
- Coat slices of tenderloin with the mix.
- Heat oil in a cast iron skillet.
- Cook tenderloin pieces until meat is well-browned, turning slices over once.
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- Remove the tenderloins from the skillet, cover it with tin foil and leave to rest for 10 minutes before slicing.
- Heat 2 tbs of butter in an iron cast skillet and cook tenderloins for 5 minutes. Flip and cook for another 5 minutes.
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