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
Grilled Venison Tenderloin on the Golden's Cast Iron | Heath Riles BBQ
One of my friends harvested a deer over the weekend and dropped me off a deer tenderloin. I couldn’t wait to marinate it and grill it up with a few seasonings, add some sauce, and dine like a king.
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Hot Rub
• Heath Riles BBQ Simple Citrus Rub
• Thermapen One
INGREDIENTS:
• Venison Tenderloin (cut into medallions)
• Heath Riles BBQ Hot Rub
• Heath Riles BBQ Simple Citrus Rub
FOR MARINADE:
• 1/3 cup Worcestershire Sauce
• 1/3 cup Soy Sauce
• 1/3 cup Balsamic Vinegar
• 1/4 cup Olive Oil
• 2 tablespoons Minced Garlic
• 1 tablespoon Coarse Ground Black Pepper
• 1 tablespoon Heath Riles BBQ Garlic Butter Rub
FOR RED WINE MUSHROOM CREAM SAUCE:
• 1 small container of fresh, sliced Mushrooms
• 1 tablespoon Minced Garlic
• 3/4 cup of Red Wine
• 1/2 cup Heavy Whipping Cream
• 2 tablespoons of butter
DIRECTIONS:
1. Trim venison tenderloin and cut into medallions.
2. Make marinade (ingredients above) and allow meat to marinate for a minimum of 4 hours. It is ok to marinate overnight or up to 24 hours.
3. Once ready to grill, get grill up to temp. Our Golden's Cast Iron Cooker was around 450º-500º.
4. While grill is heating up, take medallions out of marinade and season with Heath Riles BBQ Hot Rub and Heath Riles BBQ Simple Citrus Rub on both sides.
5. Get ingredients ready for Red Wine Mushroom Cream Sauce if you plan to cook on the grill like Heath did. We cooked this sauce in a cast iron skillet.
6. Cook medallions on grill until an internal temperature of 125º-130º is reached. Remove from heat.
7. Make Red Wine Mushroom Cream Sauce if you wish. Allow medallions to rest for at least 10 minutes before eating.
8. Once your sauce is done and your meat is rested, ENJOY!
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Heath Riles, pitmaster
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• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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Grilled Deer Tenderloin (Archery Kill)
Blake takes the tenderloins out of a fresh doe kill and throws them on the grill! How will with they turn out? Be sure to subscribe and check out some of the other videos.
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.
- Habor 022 Meat Thermometer, Instant Read Thermometer:
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How to Grill Venison / Grilled Deer Backstrap
Grilling is one of the best ways to cook venison/deer meat. Deer backstrap is rich and juicy in flavor and today we are going to share our favorite way to cook this game meat. This is a quick and easy recipe that we hope you enjoy!
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Stuffed Venison Backstrap | Grilled Venison Deer Recipe on Traeger Grills
Venison Backstrap stuffed and wrapped in bacon then grilled on Traeger
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I’m a big fan of wild game and in Mississippi we deer hunt. I typically harvest a couple venison deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap.
The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it.
Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat.
It takes about 30 minutes on the smoker to fully cook and you want to run the pit at 350⁰ to brown the bacon. It’s best served medium rare so get it off the pit when you see the temperature around 125-130 internal. Just like any other cut of meat let it rest for 5-10 minutes before serving. Slice the backstrap into steak size portions about 1” in width and enjoy.
Ingredients:
- 1-2 Whole Venison Backstraps (loin)
- 8oz Cream Cheese
- 8oz Baby Portabella Mushrooms chopped
- ¼ cup Crumbled Bacon (about 6 slices)
- 1 small Yellow Onion diced
- 2 Tablespoons Bacon Drippings
- ½ cup Flat leaf Parsley chopped
- 2lbs Bacon
- 2 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Killer Hogs The BBQ Rub
Directions:
1. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
2. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
3. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
4. Season with Killer Hogs AP rub and stuff with cream cheese mixture.
5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
6. Place each backstrap on a wire cooling rack and set on the smoker.
7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
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Stuffed Venison Backstrap
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.
For outdoor and hunting tips + more wild game recipes: harvestyourown.ca
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