“Mock” tenders

[HuntinJake_23]

Pulled a pack of “Mock” deer tenderloins from the freezer and seasoned them with all purpose seasoning (salt, pepper, and garlic) then poached them in butter until the internal was around 100 degrees. Finished them off in a ripping hot cast iron pan for a nice sear and pulled them to rest at 120 degrees. Fork went through them like butter!

 

[NCHillbilly]

Pulled a pack of “Mock” deer tenderloins from the freezer and seasoned them with all purpose seasoning (salt, pepper, and garlic) then poached them in butter until the internal was around 100 degrees. Finished them off in a ripping hot cast iron pan for a nice sear and pulled them to rest at 120 degrees. Fork went through them like butter!

Doesn't get much better than that!

 

[Jim Thompson]

WOW! That plated pic shows off that perfect temp

 

[fatback]

Wow!!! That looks about as good as a meal gets.

 

[hawkeye123]

Dadgumit looks mighty fine!

 

[bobbyboy]

excellent !,Im in.

 

[treemanjohn]

Cooked perfectly

 

[Dub]

Nailed it, sir.

 

[ADDICTED2HUNTIN]

Heck yeah!!

 

[ambush80]

Pulled a pack of “Mock” deer tenderloins from the freezer and seasoned them with all purpose seasoning (salt, pepper, and garlic) then poached them in butter until the internal was around 100 degrees. Finished them off in a ripping hot cast iron pan for a nice sear and pulled them to rest at 120 degrees. Fork went through them like butter!

I that the little cylindrical eye of round muscle inside the ham? What a great cooking method.

 

[HuntinJake_23]

I that the little cylindrical eye of round muscle inside the ham? What a great cooking method.

Yep that one, I always pull them out for steaks when I process my deer.