Best ways to prepare T-loin?

[Field-N-Stream]

We got a 4-point opening day, immediately cut out the T-loins, put them in the fridge and cooked them up the next day, I cooked them on a bed of onions in a pan with some butter, when done they were terrible, the meat was so chewy you could not eat it, what did we do wrong should we have left them in the deer for a couple of days to let the enzymes break the meat down a little bit? what are others experiences?

[alex-v]

Sounds like you overcooked them. Slice thin and cook fast. Sear surfaces and then cook only as long as it take to become medium rare. Pull off the surface and do not let cook any longer.

[Halffasthog]

First of all, you cooked it in a pan. God intended venison to be cooked over fire as he did all meats.

[sweatyspartan]

if you don't like the taste of venison - wrap in bacon and put them on the grill. I've found non-venison lovers like this more because it hides some of the taste.

if you like the taste - cook them hot and with some sort of fat in the pan (butter/olive oil). Just add some salt.

[Frantz]

Slice 1/2 - 3/4 in thick, allow to rest at room temp for about 30 minutes (if cold). Hit them with a little kosher salt and fresh pepper and slam them on the hottest grill you an get for about 3 minutes per side. Take them off and let them rest on a plate for about 3 minutes before you slice into them.

When I do them in a pan, it is always in cast iron, same thing, nice and hot and don't over cook. Try to use bacon grease if you have it.

[Halffasthog]

If you don't like the taste of venison, don't wrap it in bacon. Wrap it in freezer paper and send it to me. JK

I've heard soaking in buttermilk for an hour to get calm the "gamey" taste of some meat. Light rinse then grill.

[Riva]

Here's an easy but, not-so-quick recipe that I had great success at my camp last week. It's really nothing more that spice, heat and eat yet, it's darn near gourmet when it comes out. Everybody at camp raved about it!

Go to Costco and get a jar of their "Roasted Tuscan Seasoning" located in the spice aisle. It's a relatively new item which I picked up right before leaving for camp based on a recommendation from a fellow BBQ devotee. Cost about $5 for a 14 oz jar. It is absolutely wonderful stuff. Here's a description from the jar:
"A blend of warm Mediterranean flavors with roasted garlic, bell peppers, aromatic rosemary, basil, oregano and lemon. Perfect on chicken, beef, pork, seafood and vegetables". On the back it reads it also has "Sea salt, black pepper and green onion".
Ready......

1. Preheat your oven to 500F. That's right, your oven, we're baking those babies! And HOT too!

2. Baste the tenderloins with extra virgin olive oil

3. Generously dust each loin with the seasoning mix

4. Place in a roasting pan (no grease or water) and put in the preheated oven

5. Once in the oven, reduce heat to 475F and roast at a rate of 7-minutes per-pound. (so, if you had two tenderloins at say, 1.5 pounds, roast both for a total of 11 minutes)

6. After the prescribed time, turn oven off and simply let the tenderloins sit in the oven for 90 minutes. Do NOT open the oven door during this entire time!

7. Remove after 90 minutes. You'll notice that the tenderloins will have a wonderful spice "crust" on them and the meat should be at about 145F (medium rare). Slice thin and serve immediately.

Enjoy!