Comments on: Venison Tenderloin https://tastykitchen.com/recipes/main-courses/venison-tenderloin/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: richfoodforleantimes https://tastykitchen.com/recipes/main-courses/venison-tenderloin/comment-page-1/#comment-32000 Mon, 12 Jul 2010 06:18:30 +0000 https://tastykitchen.com/recipes/recipes/main-courses/venison-tenderloin/#comment-32000 My mother-in-law also loves to wrap this in bacon before grilling, but that’s too much for me!

]]> By: richfoodforleantimes https://tastykitchen.com/recipes/main-courses/venison-tenderloin/comment-page-1/#comment-31938 Sun, 11 Jul 2010 22:25:57 +0000 https://tastykitchen.com/recipes/recipes/main-courses/venison-tenderloin/#comment-31938 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.

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