Laphroaig Deer Tenderloin. Laphroaig is my go-to single malt. Recently, I was able to part with a portion to toss it in a marinade for a deer tenderloin my husband got this fall. The smoky whisky, combined with the smoke in the pepper, wraps the grilled meat in an outdoorsy flavor that goes with the meat's gamey flavor.
I've made it many occasions and it is so delicious that you simply guys will find it irresistible. Laphroaig is my go-to single malt. Lightly sprinkle tenderloins with pepper and set aside.
Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, laphroaig deer tenderloin. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Laphroaig Deer Tenderloin is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Laphroaig Deer Tenderloin is something which I have loved my whole life. They are nice and they look wonderful.
Laphroaig is my go-to single malt. Recently, I was able to part with a portion to toss it in a marinade for a deer tenderloin my husband got this fall. The smoky whisky, combined with the smoke in the pepper, wraps the grilled meat in an outdoorsy flavor that goes with the meat's gamey flavor.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have laphroaig deer tenderloin using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Laphroaig Deer Tenderloin:
- {Prepare 1 lb of deer tenderloin.
- {Make ready 1/4 cup of Laphroaig 10 year Single Malt Whisky.
- {Get 1/2 cup of olive oil.
- {Make ready 1 tsp of Worcester Sauce.
- {Get 1/2 tsp of smoked black pepper.
- {Get 1/2 tsp of onion powder.
- {Make ready 1/2 tsp of garlic powder.
- {Prepare of Freshly ground Himalayan pink salt.
In this video I show you how to remove the best cut of meat on your deer. This is your reward for a job well done in the field. The tenderest cut on any meat animal is the tenderloin, and it's one of the easiest to prepare and cook. Serve over potatoes, rice, or buttered noodles.
Instructions to make Laphroaig Deer Tenderloin:
- Wash the tenderloin thoroughly and pat dry..
- Lightly coat the outsade of the tenderloin with freshly ground Himalayan salt and smoked black pepper. Place the tenderloin aside..
- In a plastic gallon bag, combine the oil with the measured amount of smoked pepper. Add the whisky, Worcester sauce, onion and garlic powder to the oil..
- Place the tenderloin in the bag and massage the bag's contents gently to mix..
- Allow meat to absord the marinade for at least 3 hours before grilling..
- Heat grill to a temperature of 300 F. For best results, oil the grates prior to placing the meat on them. Allow the tenderloin to cook on one side for 3-5 mins. Turn, and grill the other side 3-5 minutes. The tenderloin should reach an internal temperature of 145 F-150 F..
Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag. Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine.
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