venison tenderloin

GrillDaddy · November 2010

Would like to know the best way to cook venison tenderloin - thanks

Like for lowest temp recommended for venison tenderloin

Also direct/indirect, temps, anything else?

BobS · November 2010

Venison can be eaten rare and that is the way I like it.

I would just season it with my favorite steak rub, and give it a quick sear until it got to the desired internal temp.

Is it really the tenderloin (pretty small) or is it the larger, back-strap/loin? I would probably do a reverse sear on the back-strap.

GrillDaddy · November 2010

It is back-strap, but cut in 1/2. was given to me by a hunter. Was recommend to get temp to 140F, Is that too high? was think of cooking the as a roast.

4Runner · November 2010

I had some venison chops at my hunt club and they tasted great. Rare for sure and he cooked them on a 300 - 400 temp grill best I can guess (no temp gauge). He marinaded in olive oil, balsamic vinegar, rosemary, thyme, garlic cloves, and salt and pepper overnight. Ther were great. In fact, so good I did the same marinade on my beef tenderloin this past weekend and it was a huge hit.

Would love to hear temps from others.

Misippi Egger · November 2010

I would pull at 120-125* internal, foil and rest for 8-10 minutes.
Should be perfect.

GrillDaddy · November 2010

much like beef tenderloin? any worried about food safety?

Misippi Egger · November 2010

It is a low-fat type meat, very similar to beef tenderloin from that perspective, therefore it is better with a quick, hot cook and eaten as close to rare as your tastes can bear.
We've all seen how fast venison gets tough. I used to hang put in the kitchen at camp when pieces of backstrap were being fried and eat them as they came out of the skillet

- got tough by the time they reached the table.

Margie · November 2010

we eat a lot of deer, there are many way's to fix. Our favorite is wrap the tenderloin in bacon after a good seasoning of you choice, then bake at 350-375(egg) until bacon starts to cook. Remove, unwrap & enjoy

Margie

GrillDaddy · December 2010

Do you cook direct of indirect?

GrillDaddy · December 2010

Misippi Egger,

Do you know what the final temps is once you cut the tenderloin? how much carry over temp?

Thanks

Misippi Egger · December 2010

With thick steaks and whole beef tenderloin, the temp usually goes up 5-8 degrees during the rest, at least on the times I did stop and check it.

GrillDaddy · December 2010

Thanks, I think I will cook mine as a roast and not as steaks. Also indirect at 35- to 400 f

venison tenderloin

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