Whole Bison Tenderloin
Hm, I thought the image would be larger. Seems like every other picture I have takes up the entire screen.
Anyway the preparation for a whole bison tenderloin is pretty simple, a lot easier than finding it anyway. There’s only one seller on Amazon for Whole Bison Tenderloin. https://amzn.to/39l1Dn1
If you think $225 is too much for a whole tenderloin, Bison no less, then you don’t belong here. The great downside is that it’s already cleaned. I’d rather have the trimmings to use for stuff. I know if you -really- wanted you could find whole bison tenderloin cheaper and probably better, but look, if you’re HERE looking at THIS page, you’re not in the mood for hunting. You just want to click the button, give the money, get the meat. That’s what I’m all about over here.
Here’s how I would roll. First, a marinade. Actual measurements are a guess, think of it as a ratio guide.
2 Cup Oil
1/4 Cup Apple cider vinegar
1/4 Cup Lemon juice
1 big jar of minced garlic
1 big jar of minced shallots (I don’t think this product exists, so just eyeball it.)
2 big handfuls of salt/pepper (Amount you can hold without dropping salt all over the place!)
1-5 ounces herb/spice(s) (If you are so inclined, I like it but only if I’m re-using the oil to cook with.)
Pierce the meat, if possible. If you’re cave-man’ing it with a buck knife, I would maybe just make a few strategic incisions.
Store overnight.
When it’s time to cook this bad boy, I would recommend pulling the loin out in advance to drain off. Don’t wipe it clean, that’s dumb. Just let it drip dry. Even a dish drying rack works in a pinch, if you sold your family antique wire rack for beer money.
Give it maybe an hour, then do a generous rub on the meat. Or at least some more salt and pepper. Or, my personal favorite,
Montreal Steak Seasoning. No link, I don’t do free links. But I would love to in this instance.
Here’s a suggested rub recipe from an Ask.com search.
1 tablespoon coriander seeds
1 tablespoon kosher salt
1 tablespoon sweet smoked paprika
2 teaspoon freshly ground black pepper
2 teaspoons granulated garlic
1 teaspoon crushed dry thyme leaves
I assume you’re grilling your meat bounty, but if not, I highly suggest scaling back the salt. Granted I didn’t exactly give you a great idea of how much to use, because it’s hard to oversalt a giant piece of protein that gets exposed to fire. But if you just throw it in a pan on the stove or in the oven, then all that exterior last minute goodness doesn’t get burned off.
You know, the above plate looks super awesome, but it’s really not. The most impressive part is the wedges of pomegranate. Probably the hardest. Then you see the rosemary on the left and over to the right under the lemon, and if you look close, there’s a sneak little thyme stalk in there, too.
If you have not a single ingredient on hand, not even salt, you can do all of this for under $300, including beer to help you forget how depressingly lonely you are.
