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
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Venison Cube Steak Grilled to perfection. Michael Waddell gives us the full tutorial on his favorite wild game recipe - Venison Cube Steak Roll ups. Grab a few grilling pointers and this simple wild game recipe could quickly become one of your deer meat favorites. Grilling with family and friends is a great way to relax and enjoy time spent outdoors.
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How to Smoke Venison Deer Meat on the Pit Boss | Smoked Venison Tenderloin Recipe
This week I'm finally making something I've wanted to do a video on since I started the channel - smoked venison! We're going with a delicious tenderloin - emphasis on the TENDER! You've gotta see this to believe it!
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Chad prepares venison in a way everyone is sure to enjoy!
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
Honey Bourbon Venison Backstrap Recipe
Tired of the old venison recipes? Then give this Honey Bourbon Venison Backstrap recipe a try! Want the full recipe? Find it on the blog:
Jenn Homa is a sportswoman, hunter, and wild-game chef with a strong passion for the great outdoors. Jenn has partnered with Moultrie Mobile to bring you Wild Kitchen, a collection of wild game and venison recipes.
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Deer BACKSTRAP The Easy Way! Venison Recipes
This might be the easiest, most delicious venison backstrap recipes that you'll find. Backstrap is the favorite cut of venison for many outdoorsman that enjoy deer meat. With minimal preparation, seasoning, and an easy recipe you can have some of the best wild game meat available. Impress your friends and family with deer meat for dinner.
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