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
How To make Grilled Venison Tenderloin's Videos
Best Damn Venison Backstrap | Legendary Recipe
Here's a recipe video on how to properly grill and prepare a venison backstrap. You can take your dolled up venison backstrap recipes elsewhere, this deer camp delicacy is meant to go straight from your deer to the grill. A little salt, a little pepper. . . ‘Nuff said!
INGREDIENTS:
• Venison Backstrap (1 pound or roughly a 10-inch chunk)
• Salt
• Pepper
DIRECTIONS:
1. Go into woods.
2. Hunt deer.
3. Kill deer.
4. Remove backstrap from deer.
5. Fire up grill.
6. Add salt and pepper to backstrap.
7. Grill (while butchering rest of deer) on high heat for 5-7 minutes per side or until internal temp. reaches 140°(med-rare).
8. Remove from grill, cover with foil, and let rest for 7 minutes.
9. Crack a cold one and celebrate the hunt.
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How to prepare Deer Meat and grill Venison Deer Steaks Recipe cooked on a Lodge Cast Iron Reversible Griddle Grill on a stove top. This is a simple venison recipe and yet makes amazing deer steaks with an herb infused butter. This results in high quality restaurant chef quality cuts of steak made at home.
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Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap.
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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!
Be sure to subscribe to see all the videos of this cooking series featuring Brad Fenson. An avid outdoorsmen and wild game cook who has lived off the land for most of his life, Brad wants everyone to know just how amazing wild game can be. He shares his passion and knowledge by helping others earn, cook, and enjoy their Alberta harvest through writing, speaking and teaching.
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How to grill venison perfectly.
Professional Chef Graham Brown shows how easy it is to grill the perfect venison steak on the barbecue.