No Reviews
You must be logged in to post a review.
Marinated venison tenderloin roasted over an open fire.
1. Rinse the tenderloins and pat them dry. Place them in a non-reactive bowl and cover with all of the ingredients. Cover with plastic, pressing the plastic against the meat so there is little air.
2. Place in the refrigerator for at least 30 minutes, up to an hour.
3. Remove from the bowl, shake excess moisture and place in the metal basket.
4. Hold over an open fire for about 4 minutes on each side. Remove and let rest for a few minutes and then serve immediately!
2 Comments
Leave a Comment
You must be logged in to post a comment.
richfoodforleantimes on 7.12.2010
My mother-in-law also loves to wrap this in bacon before grilling, but that’s too much for me!
richfoodforleantimes on 7.11.2010
I cook with venison 40% of the time (my husband and myself are both deer hunters and we butcher all our own deer), and I grill backstraps a lot (I realize that in this case you are using what we call “inner loins” that are on the inside of the carcass) – as well as the inner loins, but I’ve never marinated them to this end, so this is very useful!
I am also excited about you giving such a wonderful PR/image to female hunters and hunting in general.
By way of cultural exchange – I’ve had enormous luck with using the pastrami recipe from Charcuterie with venison – I used large muscles from the hind quarter of the deer, although I’ve cut the amount of Kosher salt by 1/3 – I smoke them on my weber grill. If you haven’t gotten around to doing that particular thing yet, I really recommend trying.