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Bacon Wrapped Venison Tenderloins

GriffinGriffin Posts: 6,697

Was digging around in the freezer the other night and came across two venison tenderloins and figured it was time to cook them.

Trimmed of fat and silverskin.

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Soaked in milk, hot sauce, onions, garlic powder and freshly ground pepper for about 45 minutes.

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Tossed them on the Egg. I am now convinced that my thermometer is totally off, so I was just going by feel. Also grilled them for about 10 minutes with the dome closed and then finished them up with the dome open (gasp) to really get the fire going and crisp up the bacon quickly. I guess I could have done them on the MINI. They would have fit, but one of my thermometers got bent, not sure if it works anymore and the remaining one is sitting in the large. Really, really need to check both of them out as I've just been winging it temperature wise for about 3 weeks now. Who needs exact temperatures anyways?

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Pulled them at 125 and let them rest for 10 minutes. Plated them up with some brocolli and a side salad.

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First time I've ever had venison tenderloins and it was so much better than pork or beef! Wasn't gamey at all and so tender. Now I'm bummed that I don't have any more left. Can't wait for hunting season to start up again this year.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • Village IdiotVillage Idiot Posts: 6,947
    Grif.  I'm not a venison fan, having only liked the backstrap in the past.  But, your tenderloin looks delicious.  Maybe the marinating in milk took out the gamey taste?
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • TUTTLE871TUTTLE871 Posts: 1,316

    I am now interested in that. I have a few sitting in the freezer right now and my favorite is to Chicken Fry them. But since wife has me eating healthy that probably wont happen.

    Looks like I will bookmark this

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • NecessaryIndulgNecessaryIndulg Posts: 1,093
    Wow, I need that. =P~
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • freedog74freedog74 Posts: 62
    I will now have to try this as well.  Thanks for sharing this Griffin.
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  • GriffinGriffin Posts: 6,697

    @Village_Idiot that very well could be it. My FIL and my Step FIL both soak their venison in milk (or buttermilk) before cooking it.

    @TUTTLE871 - I've never heard of chicken frying the tenderloins. The backstrap, yes, but not the tenderloins. Then again, there's a lot I've never heard of.

     

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • calikingcaliking Posts: 6,447
    Great plate!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • jfm0830jfm0830 Posts: 912
    Wow that is a great looking plate Griffin! I've only had venison a couple times before and always liked it, and I'd sure try a plate of that without thinking twice.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • TUTTLE871TUTTLE871 Posts: 1,316
    We live in Texas, we can chicken fry anything.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • GriffinGriffin Posts: 6,697
    TUTTLE871 said:
    We live in Texas, we can chicken fry anything.

    You got that right!!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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