Prime venison with ZIP SAUCE!
Nov 20, 2012 21:18:34 GMT -5
Post by illinihunter on Nov 20, 2012 21:18:34 GMT -5
This is now my favorite way to eat back straps. I will post the original recipe here but, as my wife can attest, I always modify recipes. The only thing that I am really doing a little different here is;
I recently harvested an OLD BUCK and I myself was skeptical about the palatability of this deer. So, I cooked the tenderlions to see what I had here. I did one more modification this time and used a saltwater brine for about 2 hours, followed by a paper towel wrap to dry off the meat prior to grilling. It turned out awesome and my wife went back for seconds and thirds! She is not very big on venison. I have served this to people who have never eaten venison, all were impressed.
Here is the original recipe ( I think that I found this one on Michigan Sportsman's Forum, lots of great recipes there);
Prime rib venison with zip sauce
1 venison tenderloin
Olive oil
Garlic salt
Pepper
Fresh garlic
Rosemary
Take the tenderloin whole and with a sharp knife put small slits in it every 2 inches. Aprox 10 small cuts 1/2 inch long. Take two or three cloves garlic and cut into good size pieces (nickel thick) insert garlic pieces into slits made in tenderloin. Next, season with pepper and lightly with garlic salt. Next, take olive oil (extra virgin) and rub over the entire tenderloin. Then take the rosemary (sprigs) (2-3 tablespoons) and crush them until they are about 1/4 there original size (some will turn to dust which is okay) lightly rub the rosemary on to the tenderloin on all sides. Take tenderloin and grill it, we use the BBQ grill but your oven will work. Grill about 15 min on each side or until its medium to medium well (personally I like mine medium rare to medium) after grilling slice into 1/2 inch thick pieces and serve.
I have a sauce that is used in the steak houses in the Detroit area that is wonderful when dripped on the finished tenderloin. This sauce is not the traditional zip sauce but is very easy and to die for!
Take I stick of butter and melt (be sure not to burn butter) add 1 teaspoon garlic salt and one ounce (2 tbsp) Maggi liquid meat seasoning. Stir on low heat for a few 2-3 min. Put into small bowl and drip over tenderloin as preferred.
Everyone who has tried this has stated it was the best they ever had and i hope you get the same results. Please let me know if you try this and what the response is from the dinner guests.
A couple more notes, The Maggi sauce can be hard to find but it is a KEY ingredient for the sauce, The store where I find it it is called Maggi Wurze.
A pre-made version of Zip sauce is also available and is very good, nearly identical flavor.
- using garlic powder instead of salt in the zip sauce & rub
- using FRESH rosemary AND thyme on the rub
- Adding leftover chunks of garlic clove to the zip sauce.
I recently harvested an OLD BUCK and I myself was skeptical about the palatability of this deer. So, I cooked the tenderlions to see what I had here. I did one more modification this time and used a saltwater brine for about 2 hours, followed by a paper towel wrap to dry off the meat prior to grilling. It turned out awesome and my wife went back for seconds and thirds! She is not very big on venison. I have served this to people who have never eaten venison, all were impressed.
Here is the original recipe ( I think that I found this one on Michigan Sportsman's Forum, lots of great recipes there);
Prime rib venison with zip sauce
1 venison tenderloin
Olive oil
Garlic salt
Pepper
Fresh garlic
Rosemary
Take the tenderloin whole and with a sharp knife put small slits in it every 2 inches. Aprox 10 small cuts 1/2 inch long. Take two or three cloves garlic and cut into good size pieces (nickel thick) insert garlic pieces into slits made in tenderloin. Next, season with pepper and lightly with garlic salt. Next, take olive oil (extra virgin) and rub over the entire tenderloin. Then take the rosemary (sprigs) (2-3 tablespoons) and crush them until they are about 1/4 there original size (some will turn to dust which is okay) lightly rub the rosemary on to the tenderloin on all sides. Take tenderloin and grill it, we use the BBQ grill but your oven will work. Grill about 15 min on each side or until its medium to medium well (personally I like mine medium rare to medium) after grilling slice into 1/2 inch thick pieces and serve.
I have a sauce that is used in the steak houses in the Detroit area that is wonderful when dripped on the finished tenderloin. This sauce is not the traditional zip sauce but is very easy and to die for!
Take I stick of butter and melt (be sure not to burn butter) add 1 teaspoon garlic salt and one ounce (2 tbsp) Maggi liquid meat seasoning. Stir on low heat for a few 2-3 min. Put into small bowl and drip over tenderloin as preferred.
Everyone who has tried this has stated it was the best they ever had and i hope you get the same results. Please let me know if you try this and what the response is from the dinner guests.
A couple more notes, The Maggi sauce can be hard to find but it is a KEY ingredient for the sauce, The store where I find it it is called Maggi Wurze.
A pre-made version of Zip sauce is also available and is very good, nearly identical flavor.
