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venison tenderloin

deepsouthdeepsouth Posts: 1,788
edited 7:00AM in EggHead Forum
venison tenderloin....

soaked 24 hours in buttermilk and drained off. seasoned 24 hours with sea salt, dizzy pig raising the steaks and dizzy pig dizzy dust.

seared on the spider and brought it up and cooked it to 130 internal.

venison tenderloin....








  • HossHoss Posts: 14,600
    YUM-NYUM! ;)
  • Looking at that great piece of meat just made the wait to deer season seem even longer. First year I will be able to try it on the EGG.
  • You got me smacking my lips. :P

    I've always heard deer meat is good up until April.
    Then after that it gets better! :woohoo: :P
  • rsmdalersmdale Posts: 2,472
    Jason that looks tasty I love me some venison.


  • deepsouthdeepsouth Posts: 1,788
    thanks guys. first time ever cooking deer on the egg. it was delicious. i can't wait for leftovers tomorrow.
  • cookn bikercookn biker Posts: 13,407
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • pcipci Posts: 249
    Need to try that looks great. Its hard to keep deer meat moist. Will be in my ground blind in 2 weeks. Then hope to have some back straps.
  • AnnaGAnnaG Posts: 1,104
    My first reaction was, Oh poor Bambi, however, that looks wonderful and something that I would try. I have eaten gator sausage from the egg and it was wonderful, so why not deer?... :)
  • Wow, you just made me hop I am able to bag my first deer of the season saturday. Can't wait to try it on the BGE.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

  • That looks great! I have a whole hind quarter off of Bambi in the freezer I need to do something with. I want to do it on the Egg as it will fit on the Medium with just trimming a few inches off the shank but afraid it will dry out to bad. Think I'll have to try any way.
  • BeliBeli Posts: 10,751
    Jason I love that venison......great!!!
  • my favorite food..! look magnificent..... thanks for posting.. rr
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