Venison Tenderloin/Backstrap Help

I soak 1 1/2 inch medallions in Ialian Salad Dressing for an hour or so and wrap in bacon. Cook direct high in dome 350-400F. Pull around 125F. You might want to pre-cook the bacon in microwave for a couple of minutes depending on thickness.

I would cut the 18'' piece into 3 pieces about 6'' long each. It will be better to work with.

I used to just cook the backloin cut into pieces wrapped in bacon, but recently have enjoyed doing the larger, full pieces. I would wrap each in several pieces of bacon, lengthwise or around. Skip the milk thing...I don't think that does anything to backloin.

I don't have an exact internal temp to quote, I just eyeball it. (I will have to check it next time)

To me, you don't want the venison to be as rare in the middle like a seared beef filet. But, you want it red.

You really can't go wrong as long as you don't cook it for ever and dry it out.

As Ted Nugent says..."Venison - the ultimate FREE RANGE, ORGANIC, PERFECT HEALTHY PROTEIN"!!!

Randall,

I gotta tell you that I used to eyeball it too, and kicked out some half decent food. Then along came the egg and the concept of two new things to me, both temperature related, the temp I'm cooking at and the temp I'm cooking to. The go-to therm around here is the Thermapen, it's priceless. and here's a good meat doneness chart.
http://www.reluctantgourmet.com/doneness_chart.htm

When it's all working in perfect harmony, you won't believe the kinda food you can make in your backyard.

Welcome! and enjoy this place, you'll learn a ton as most of us have.

If it were me, I'd sear them 550 or so, close to the coals, quickly, less than a minute a side and then pull them. then cool down the egg to 350 or so and on a raised grid put the meat back on, with the rub, until it reached 125ish. tent under foil for 5-10 minutes. enjoy

your meat guy ripped you off!..... he kept the best piece of meat for himself!..... i see this all the time and it makes me furious!.... the tenderloins are not the same as backstraps..... as one other guys said... the tenderloins are located in the inside of the carcass along the spine...( do some research and then find and honest butcher!) he knows you know nothing about the subject if you asked him to grind the whole thing..... i've seen this happen to soooo many folks....any way..... i cut my backstraps into 3/4 to one inch medallions.... put some butter and a dash of olive oil.... salt and pep....of course.... the meat is so succulent it does not need any marinade or other magic!.... have the pan hot.... they will cook in less than 30 seconds per side.... remove the meat.... deglasze the pan with some red wine....add some heavy cream( stir constantly to remove the fond from the pan)..... reduce for a minute or two... then pour the sauce over the venison medallions.... a meal fit for our everyday air force one flyin' SOB..... lol.... i love my egg but venison is so lean it dries out too quickly on an open fire...and you end up with boot leather ...rr

the meat's taste has a lot to do with where the the critter was feeding.... around here ..... we call em mountain deer or valley deer( valley meaning corn fed).... mountain deer are a waste..... cause the eat bitter tasting foliage.... thereby transferring the taste to the ( kind of like eating smoker vs. a non smoker...lol)....

125º will net you a nice medium rare after the tent. Bacon is up to you. Try some without for sure, so you know.

The thing about bacon is that it'll give you a slight smoky taste and add fat, as all game is very lean, no marbling in it. Remember when you use a chart, after you take it off, it'll continue to cook to 10 degrees more.