Grilled venison tenderlion. Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Remove meat from marinade and pat dry. Bring to room temperature before grilling.
Grill meat over direct heat, turning to brown all sides. Get a little wild with Traeger's Roasted Venison Tenderloin recipe. Then fire up the Traeger and cook them till they reach a tender medium-rare.
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, grilled venison tenderlion. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Remove meat from marinade and pat dry. Bring to room temperature before grilling.
Grilled venison tenderlion is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Grilled venison tenderlion is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have grilled venison tenderlion using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Grilled venison tenderlion:
- {Make ready 3 tbsp of Butter.
- {Take 1 tbsp of worcestershire.
- {Make ready 1 tbsp of Soy sauce.
- {Get 2 tbsp of Teriyaki.
- {Take 1/2 tsp of Cumin.
- {Prepare 1/2 tsp of Black pepper.
- {Prepare 1/2 tsp of Chili powder.
- {Take 1/2 cup of A-1.
- {Take 2 lb of Venison tenderlion cut into 1 1/2 to 2 inch medallions..
- {Prepare 1 tsp of Garlic powder.
Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness.
Instructions to make Grilled venison tenderlion:
- Melt butter in a small sauce pan..
- Combine all other ingredients..
- Mix with butter & bring to a boil. Remove from heat..
- Seperate 1/3 of sauce & set aside for later use..
- Place 2 pounds of tenderlion sliced into medallions 2 inches thick into sauce for 1 hour..
- Grill on high heat til medium rare. Remove from grill & lightly coat tenderlion with seperated sauce..
Venison tenderloins should not be confused with the deer's backstraps, or loins, which lay on top of the deer's back. Once you've achieved Medium Rare in the middle, remove from the grill and place in a glass cooking dish, or aluminum tray, and spread butter over the top of the steak and allow it to melt and drip down the sides. Your venison backstrap is ready to serve to any veni-hating non-believer! Venison is a leaner, healthier red meat than beef, but that same characteristic makes grilling deer meat a challenge. Unlike beef, which bastes itself with its own fat during grilling, deer meat — especially the lean tenderloin — lacks such a natural moisture-control system.
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