How To make Grilled Venison Tenderloin
2 pounds venison tenderloin
cut 1/2 inch filets
1/4 cup red wine vinegar
1/4 cup rose wine
1/4 cup water
1 large yellow onion :
chopped
2 large garlic cloves -- crushed
1/2 teaspoon dry mustard
2 bay leaves
1/4 teaspoon kosher salt
6 whole black peppercorns
Ask your butcher or game processor to remove the fat to reduce the gamy taste. Also ask to have the silver skin or white muscle fiber removed.
For the marinade, mix all wet and dry ingredients until blended. Add the onions and stir. Place the filets into a shallow non reactive dish. Pour the marinade onto the filets, cover and refrigerate for 72 hours, turn the meat over once a day.
Remove the filets from the dish and place on paper towels to dry off the marinade before you light the grill. Reserve the remaining marinade for a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place filets on the grid. Grill for 6-7 minutes, baste with the marinade and turn, grill 5-6 more minutes, baste again with the marinade until it is cooked to medium rare. The filets cook very quickly, the cooking time should be less than 13 minutes depending on if you like them rare or medium rare.
Venison is very lean to begin with so basting is a must in this instance. It will not have the maximum flavor if cooked to the medium well or well done stage.
Suggested Wine: Von Stiehl Dry Cherry
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How To Cook Deer Tenderloin-Frying Venison Meat @ourforeverfarm
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How to Grill VENISON TENDERLOIN (DELICIOUS)
This one is hands down the best venison tenderloin recipe I've ever tried. Simple and easy to make this venison tenderloin is close to amazing. Delicious, tender, juicy and incredibly flavorful this deer tenderloin recipe is amazing and a must-try for anyone that never ate it before. Big thanks to my friend @Sebastian Bussert for helping us cook this incredible dinner and to Juan for helping us with the camera! This is definitely my go-to recipe any time I'm cooking a venison tenderloin again!
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Smoked Venison Backstrap FULL Recipe on Pit Boss Pellet Grill
Deer season has kicked off in Louisiana, so you know what that means: we’re firing up the Pit Boss grill. Justin Martin shares his new favorite recipe, Smoked Venison Back strap in this week’s episode.
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Grilled Venison Backstraps! (Cooking Wild Game w/Nick)
Nick shows us the BEST way to make Texas back straps! #thehuntingpublic #wildgame #deerhunting
Grilled Venison Steaks
Sometimes, all we need in this life is a perfectly cooked wild steak! Brad shows us how to treat your venison cut right from start to finish, for a tender, flavourful experience right off the grill. Beef...watch out!
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Grilled Deer Backstrap: Whole Venison Tenderloin Seasoned & Cooked to the Perfect Medium/Medium Rare
Try keeping that backstrap whole and grilling it this way to create a delicious culinary experience for your whole crew. Items used are listed below. Check out mountainbuck.com for more content.
I lightly use a seasoning blend of kosher salt, onion salt, garlic powder and black pepper. try adding a few splashes of soy sauce or Worcestershire sauce to enhance the flavor further.
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