Venison Tenderloin

ccrocke9 · December 2017

Decided to do a little meal prep for some lunches at work this week (to save time to be able to post about it while at work of course). Got my first deer of the season last weekend and got it back from being processed so thought I'd enjoy the fruit of my labor by cooking one of the tenderloins yesterday. Marinated it in some Worcestershire, garlic, salt, and pepper for a few hours and then put it on my Primo. Kept it between 400 and 450 degrees and did 5 minutes and a 45 degree turn for some grill marks on both sides. Let it sit on the top rack with the vents closed for another 10 before I pulled it off. LEaned more towards the rare side (which I prefer anyway) since I will be nuking it back up to reheat it. Pretty happy with how it all turned out!