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newhunterette
01-20-2008, 12:50 PM
today I am cooking a deer tenderloin - I am using a brand new recipe (NOT in the cookbook) - if it turns out the way I hope I will share the recipe with y'all as I discovered it after the cookbook printing - I will take pictures and share them if all turns out - it is quite an interesting but easy recipe to follow (if it doesnt work out then ignore this thread) lol

newhunterette
01-20-2008, 06:13 PM
hey y'all, I tried it and it was amazing so I will share with you - this tenderloin turned out so wonderful that even my anti-hunting vegetarian daughter (her description) tried a little sliver and said it was yummy (despite the fact she knew it was deer)

so here goes:

making an indoor smoker for an innovative way to cook choice meats

All you need: Wok, cake rack. wood chips (soak 1/4 c in water for 30 minutes) and foil

ingredients:
1 tbsp. dried rosemary
1 tbsp. dried thyme
1 tsp. juniper berries (crushed)
1 tbsp. kosher salt (coarse salt)
1 tbsp. black pepper (freshly ground)
2 lb. venison tenderloin, backstrap (or any other type of meat you prefer)

Directions:
combine the first five ingredients - an hour before you begin smoking - coat the veison with this rub - chill for at least 30 minutes - then remove it from the refrigerator to sit at room temperature for 30 minutesbefore smoking


build your smoker - line the bottom of your wok with 2 layers of foil as well as inside the lid - leaving 3 inches of foil over hanging the sides - arrange wood chips in the bottom of the wok - invert the cake rack and place it inside the wok (it should rest 1 1/2 - 2 inches above wok bottom)


heat the wok over a high flame uncovered for about 10 minutes or until wod chips begin to smoke - reduce heat to medium and place the meat on the rack directly over the chips - cover the and crimp the foil overhangs to form a tight seal (use oven mitts as the foil gets hot)


smoke the venison for 15-18 minutes (or until meat thermometer reads 130 degrees for med-rare) - lift foil to check - but the quicker the better - remove the meat from the rack - let it rest for 5-10 minutes - then serve

OMG it was to die for

here are my pics

the spices and herbs for the rub
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0004.jpg


the tenderloin prepared with the rub
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0002.jpg
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0015-1.jpg



prepping the wok and wood chips (I used maple and a dash of hickory)
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0016-1.jpg

newhunterette
01-20-2008, 06:15 PM
adding the venison and closing up the stove top smoker
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0018-1.jpg
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0019-1.jpg
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0020.jpg
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0022.jpg

newhunterette
01-20-2008, 06:18 PM
18 minutes later - the finished product and meal complete
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0025.jpg
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0029.jpg
http://i187.photobucket.com/albums/x185/ioarana/food/DSC_0030.jpg





absolutely delicious

hope y'all enjoy - I know we did

Alison

kennyj
01-20-2008, 06:26 PM
Holly smokes I'm starving now!
Thanks for the recipe,and great photos.Really got my mouth watering.
Ken.

newhunterette
01-20-2008, 08:56 PM
Holly smokes I'm starving now!
Thanks for the recipe,and great photos.Really got my mouth watering.
Ken.

:) Ken - always great to get the tastebuds working

Alison

Caveman
01-21-2008, 12:08 AM
Looks Tasty!!!!

newhunterette
11-03-2008, 01:43 PM
made this again last night for supper doing 2 deer tenderloins and they were still 1/2 frozen and were completed in 30 minutes for one (more med rare side) and 40 minutes for other (more med well side)

served with caeser salad to start , lobster bisque soup, smoked deer tenderloins, whole grain rice, grilled lobster for main course and always bread and wine

I sure like cooking :)

Wolfman
11-03-2008, 03:58 PM
Ali, did you get a lot of smoke out of that set-up, and if so was your overhead stove-vent/fan sufficient to take care of the smoke?

Looks pretty dang good too ! I like the presentation! ;-)

regards.

Wolfman

sealevel
11-03-2008, 05:24 PM
kinda looks like you throw it out on the lawn kicked it around and stomped on it. its got grass all over it.:-P

rocksteady
11-03-2008, 06:33 PM
Dang you Ali !!!!! Now I gotta clean all the drool off my keyboard....Looks awesome.....

newhunterette
11-03-2008, 08:30 PM
Ali, did you get a lot of smoke out of that set-up, and if so was your overhead stove-vent/fan sufficient to take care of the smoke?
Looks pretty dang good too ! I like the presentation! ;-)
regards.
Wolfman
We get absolutely no smoke in the house - the tinfoil seals it right up and the overhead fan takes care of the rest


Looks damn tasty!!!!:smile:
But what's up with this South African Shiraz crap??:wink:
"Terroir" is everything, baby........terroir is everything;)........:rolleyes:
SSS
heyyyy I never said I was a wine expert - it is all a learning experience besides I don't drink red wine so blame Peter for his choices.:mrgreen:


kinda looks like you throw it out on the lawn kicked it around and stomped on it. its got grass all over it.:-P
sigh - some people lol haven't you ever heard of the 4 second rule - if it falls on the floor/grass/dirt pile its okay up to 4 seconds lol - those particular seasonings really help seal in some great flavours as well as the wonderful smoke and natural flavours of the meat as they help seal in the juices of the meat - but I think you knew that and were jusy making a funny :) hehehehehehe


Dang you Ali !!!!! Now I gotta clean all the drool off my keyboard....Looks awesome.....
well if and when y'all get down this way I'll be sure to do up a roast this way for you as well as a couple other varieties :)