Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, grilled venison tenderlion. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Remove meat from marinade and pat dry. Bring to room temperature before grilling. While grill heats, pour marinade into a small pan.
Grilled venison tenderlion is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Grilled venison tenderlion is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook grilled venison tenderlion using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Grilled venison tenderlion:
- Take 3 tbsp Butter
- Take 1 tbsp worcestershire
- Prepare 1 tbsp Soy sauce
- Take 2 tbsp Teriyaki
- Make ready 1/2 tsp Cumin
- Get 1/2 tsp Black pepper
- Take 1/2 tsp Chili powder
- Get 1/2 cup A-1
- Get 2 lb Venison tenderlion cut into 1 1/2 to 2 inch medallions.
- Take 1 tsp Garlic powder
Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness.
Steps to make Grilled venison tenderlion:
- Melt butter in a small sauce pan.
- Combine all other ingredients.
- Mix with butter & bring to a boil. Remove from heat.
- Seperate 1/3 of sauce & set aside for later use.
- Place 2 pounds of tenderlion sliced into medallions 2 inches thick into sauce for 1 hour.
- Grill on high heat til medium rare. Remove from grill & lightly coat tenderlion with seperated sauce.
Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness. Venison tenderloins should not be confused with the deer's backstraps, or loins, which lay on top of the deer's back. Once you've achieved Medium Rare in the middle, remove from the grill and place in a glass cooking dish, or aluminum tray, and spread butter over the top of the steak and allow it to melt and drip down the sides. Your venison backstrap is ready to serve to any veni-hating non-believer!
So that is going to wrap it up with this exceptional food grilled venison tenderlion recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
