Marianne Martinez
Deer tenderloin is a popular dish for hunters and meat lovers alike. Slow cooking is an ideal method for preparing deer tenderloin as it helps to tenderise the meat and infuse it with flavour. There are a variety of ways to cook deer tenderloin in a crock pot, with different recipes incorporating ingredients such as potatoes, carrots, ranch dressing, cream of mushroom soup, and beef consommé. The cooking time for deer tenderloin in a crock pot typically ranges from 2 to 8 hours, depending on the desired level of doneness and the specific recipe being followed.
| Characteristics | Values |
|---|---|
| Ingredients | Deer tenderloin, cream of mushroom soup, cream of chicken soup, ranch dressing, beef gravy, butter, pepperoncini peppers, mashed potatoes, egg noodles, beef broth, Mexican seasonings, taco seasoning, cumin, salt, pepper, paprika, garlic, onion powder, chicken broth, beer, rice, noodles, vegetables, Worcestershire sauce |
| Recipe | Place deer tenderloin in the crockpot, pour soup/ranch mixture over it, and cook for about 5 hours until the meat is tender. |
| Cooking Time | 5-8 hours |
| Temperature | Low |
| Tips | Soaking the meat in milk overnight before cooking can help remove the gamey taste |
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What You'll Learn
Seasoning and prep
Start by removing your deer butterfly tenderloin from the freezer and placing it in the refrigerator to thaw overnight. Before cooking, pat the meat dry with a paper towel.
For seasoning, you have several options. A simple option is to season the tenderloin with salt, pepper, and garlic. You can also brown the tenderloin in a skillet with some oil before placing it in the crockpot. Additionally, you can use a packet of powder beef gravy and a packet of powdered ranch dressing mix, along with a stick of butter. If you're looking for a more complex flavor profile, consider using Mexican seasonings like cumin, paprika, and onion powder, or go for a classic combination of soy sauce, Worcestershire sauce, garlic salt, and pepper.
When it comes to prep, slice the tenderloin into 1-inch thick pieces. Chop up some red onions and any vegetables you'd like to include, such as potatoes, carrots, or mushrooms. You can also add a can of condensed cream of mushroom soup, beef consommé, or chicken broth for extra flavor and moisture.
Don't be afraid to experiment with different seasonings and prep methods to find what suits your taste preferences.
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Cooking time and temperature
The cooking time and temperature for deer butterfly tenderloin in a crock pot can vary depending on the specific recipe and your desired level of doneness. Here are some general guidelines and examples:
Cooking Temperature:
When using a crock pot or slow cooker, it is typical to cook at a low temperature setting for an extended period. This gentle cooking method helps tenderize the meat and infuses it with flavor. Most crock pots have a "low" and "high" temperature setting, and some newer models may offer more precise temperature controls.
Cooking Time:
The cooking time will depend on the cut of the meat, its size, and your desired level of doneness. For deer tenderloin, which is a lean cut, it's essential not to overcook it to prevent dryness. Here are some suggested cooking times:
- Low and Slow: Many recipes recommend cooking deer tenderloin on low heat for an extended period, typically ranging from 6 to 8 hours. This slow cooking method ensures the meat becomes tender and moist.
- High Heat: If you're short on time, you can cook deer tenderloin on high heat for a shorter duration. For example, you can cook it for 5 hours on low and finish it off with 2 hours on high, as suggested by one source. Alternatively, you can cook it on high for 4 to 5 hours, as mentioned in another recipe.
- Specific Timing Examples:
- One recipe suggests cooking deer tenderloin slices on low heat for about 5 hours or until the meat is fork-tender.
- Another recipe recommends cooking a deer roast on low for 8 hours for fall-apart tenderness.
- A different approach involves browning the deer loin on a skillet first, then transferring it to the slow cooker and cooking it on low for 6 hours.
It's important to note that the timing may vary depending on your crock pot's specific model and settings. Always refer to the manufacturer's instructions and adjust the timing accordingly. Additionally, consider using a meat thermometer to ensure the meat reaches the desired internal temperature for food safety and your preferred doneness.
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What to serve it with
Deer butterfly tenderloin cooked in a crock pot can be served with a variety of side dishes. Here are some ideas:
Mashed or Baked Potatoes
Mashed potatoes are a classic side dish that can complement the tenderloin's flavour and texture. You can also serve it with baked potatoes for a more hearty and filling meal.
Green Vegetables
Green vegetables such as boiled or steamed broccoli, green beans, or asparagus can add a healthy and colourful touch to your plate.
Salad
A fresh and crisp salad can provide a refreshing contrast to the richness of the tenderloin. Opt for a simple green salad with a light vinaigrette, or add some fruit, nuts, and cheese for a more substantial option.
Carrots
Carrots are a great option to serve alongside the deer tenderloin. You can boil, steam, or roast them to enhance their natural sweetness.
Noodles or Rice
For a more filling meal, serve the deer butterfly tenderloin with cooked egg noodles or rice. The "gravy" mixture from the crock pot can be spooned over the noodles or rice, creating a delicious and satisfying dish.
Other Ideas
Additionally, you can consider serving the tenderloin with some Indian dishes such as deer Tikki Masala or Garam Masala. Alternatively, wrap the tenderloin in bacon and grill it for a smoky flavour.
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Removing the 'gamey' taste
The gaminess in deer meat is primarily caused by certain compounds like myoglobin and fatty acids. The tarsal gland, located on the inside of each hind leg, should be removed as deer often urinate on them, leaving a bad gamey flavor. Additionally, the diet and age of the animal can impact the taste of the meat. Northern deer that feed on farm crops taste better than Louisiana swamp deer.
To reduce the gamey taste of deer meat, it is important to remove any fat from the meat as venison fat has a very bad and gamey flavor. The sinew does not need to be removed but it is a tough tissue that can make the meat tougher than usual. High-stress levels before the kill can also lead to tough, gamey meat so a clean, quick shot is preferable.
There are several ways to remove the gamey taste from deer meat. Soaking the meat in milk for several hours or up to overnight before cooking is one popular method. Another method is to soak the meat in a marinade with acidic components like vinegar, wine, or citrus juice. Brining the meat in a solution of water, salt, and sugar can also improve its flavor and tenderness.
Coffee was found to be surprisingly effective at removing gaminess, although it added an overpowering, unpleasant coffee taste to the meat. Properly ageing the meat can also help improve its flavor. Dry ageing for 7-14 days or wet ageing in vacuum-sealed bags is recommended.
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Freezer storage
Freezing deer meat is a great way to preserve it for future use. Here are some detailed instructions for freezing and storing deer meat:
Freezing Process:
- Cut the meat into meal-sized portions of approximately one pound each.
- Wrap the meat tightly using suitable materials such as heavily waxed paper, freezer wrap, heavy-duty aluminum foil, vacuum bags, or plastic freezer storage bags. Ensure that all air is removed from the bag before sealing.
- Label the packages with their contents and the date of packaging.
- Place the packaged meat in the freezer, allowing proper air circulation for cooling and freezing.
- Once the meat is solidly frozen (usually within 24 hours), you can rearrange the packages within the freezer to optimize space.
Storage Guidelines:
- Properly wrapped game meat can be safely stored in a freezer for 9-12 months.
- To maintain quality, do not refreeze thawed meat. Once thawed, meat should be cooked and consumed within 2-3 days.
- Keep raw meat separate from other foods in the refrigerator to avoid cross-contamination.
- Always thaw deer meat in a refrigerator or microwave. Microwaved meat should be cooked immediately, whereas refrigerated meat can be stored for 2-3 days before cooking.
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Frequently asked questions
You will need deer tenderloin, cream of mushroom soup, onion, garlic, beef consommé, canned mushrooms, salt, pepper, oil, and any vegetables of your choice.
It takes around 6 hours to cook on low heat and 3 hours on high heat.
Dry off the deer loin and season well with salt, pepper, and garlic. Heat a skillet over medium-high heat, add oil, and brown the loin on all sides.
You can serve the tenderloin with mashed potatoes, roasted vegetables, or any of your favorite sides. You can also use the leftover meat to make sheet pan nachos.
