Venison Loin

[JC]

1&1/2 lbs trimmed venison tenderloin
1/4 cup grape jelly
1 tbls. Worcester sauce
1/2 tsp garlic powder
1/2 cup butter
1 tsp. salt
1tbls. soy sauce
1/2 tsp. black pepper

place all ingredients except venison in coffee cup and microwayve till melted. Pour over lion and place in baking dish, turn once, cook at 350 for 35 min medium rare- dip each piece cut in mixture while eating

[snicklefritz]

How do you get the lion in the baking dish? YIKES!

[caplock]

You've got some big deer in Kansas, it would take the tenders out of 3 Wyo deer to come up with a pound and a half. It sounds good but I don't hunt big game any more, have you tried this on birds?

[JC]

I've arrowed a couple big boys- recipe calls for loins, I use both, and too much of the liquid is quite ok- I dip each piece in it- got one guy that will bring over fresh picked morrels if I'll cook this- so I'll double the recipe and we set and eat just this

I usually arrow 4-5 deer a year- my meat supply ya know-got to chuckle- don't need to worry about contaminated meet

wife and I seperated for 6 years- what do you suppose I lived on- deer, quail, pheasant, doves, ducks, and geese- some figure I'm 1/2 wild grocery bill

Also- backstrap which I consider very good, I cut into 11" strips

Lion/backstrap is all the same to me- very fine eating
but then again, steaks are nice and my ground up makes for dandy hamburgers, chilli, and the like

glad you liked GSPmom-

going to put up another mouth waterer for ya

[JC]

Caplock- we do- got a wallhanger-14 point 198 2/8th's- big boy I rattled in to right under my stand- early morning fog helped- sucker was swinging his head banging things and snorting- wanted him so untied myself and leaned over- as the arrow went deep in his backbone he droped and so did I- stupid thing I did- my toe on the other end of the stand and me grabbing at branches saved me- shook me up- took some time before I got down and picked up my bow and kneeled by him

so many recipes- got one for ducks and geese- since I don't consider them all that tasty- well- not like quail- will put it up

also- check out my pheasant- made a mistake and put it on GSPmom's first post- old roosters are quite tender- I cooked a lot of boned breast, pheasant and wild turkey for my family and relatives over an open fire up in Minn- last weekend in June- everyone drooled over it