Venison Tenderloins

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Graps
Posts: 6696
Joined: Mon Sep 08, 2014 8:39 pm

Venison Tenderloins

#1 Post by Graps »

Make sure that you take the silver skin off before you start to cut up the tenderloine .
Cut the tenderloin into 1" pieces across the grain .
take a piece of bacon and wrap it around a piece of tenderloin ( if you have smaller pieces like from the ends bundle them up to make about 2" - 3" diameter and hold together with the bacon and a toothpick ) .
Now dribble a little olive oil on the meat and spread it out with the back of a tea spoon .
Then sprinkle some McCormick Montreal Steak seasoning on the same side and wipe it into the meat with the back of the spoon .
Place the meat with the seasoned side down on some plastic wrap and repeat the oil and seasoning in the other side .
Wrap it up and place it in the refrigerator over night .
Make as many as you want to cook .
Next day , fire up that charcoal grill and cook on foil with slits cut in for about 5 - 6 minuets a side .

When you take your first bite you will want to say grace again .
"Maybe the truly handicapped people are the ones that don't need God as much." ~ Joni Eareckson Tada

Carpdaddy
Site Admin
Posts: 9469
Joined: Tue Dec 31, 2013 7:36 pm

Re: Venison Tenderloins

#2 Post by Carpdaddy »

I could eat a leather shoe tongue cooked like that Graps, sounds great!

Captainkirk
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Posts: 12787
Joined: Tue Aug 26, 2014 8:19 pm

Re: Venison Tenderloins

#3 Post by Captainkirk »

Yes, it does! I will save the recipe for in case I get some tenderloins this year!
Aim small, miss small!

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