Venison Tenderloin

Unknown

Thinking about rubbing up some tenders with some red eye and throwing them on the egg. Any sugestions on cooking methods for venison??

1shot1kill

Rick G,
I did some of my back strap this year on the egg. I cut them into medallions marinated them in mustard, brown sugar, balsalmic vinager, and I think I sprinkled some Dizzy's Redeye in there. I let them sit in the icebox for a couple of hours and then put them on scewers. I did them at @ 250 or so on a raised grid. Pretty good stuff if I do say so myself!!!

Grumpa

Rick G,
I like to keep the tenderloins whole. I marinate them in Ginger dressing for 24 hours, cook em hot and fast (400° F) with some Cowlick. When the internal temp reaches 130-135°F, I pull em and let rest for 20 min. You can boil your marinade and reduce for a dipping sauce or gravy.[p]Just my two cents[p]BBQ Bob Trudnak

BBQ Bob Trudnak

sorry Bob, that was my post. I make that mistake often.

Banker John

Rick G,
Are they tenderloins or backstrap(loin). For my loins (backstrap) I cut into a length about 8-10 inches. I cook at 350 on a raised grid seasoned with a rub (usually a Dizzy Pig). I use a polder and pull when the internal hits 139. I pull and wrap in foil to distribute the juices, slice & serve.[p]I have done these direct, indirect and direct on a raised grid. I prefer the raised grid method with hickory smoke. Cherry is good too, but hickory is plentiful in Florida![p]Banker John

Unknown

Banker John,
These are the tenderloins or as some people call them the hanging loins.They are not back strap as I have eaten all of those. Been saving these for a special cook and now that I've got an egg I figure its time. Thanks for the advice!!

Banker John

Rick G,
Since these are the tenderloins, I have found them too small to really cook effectively on the egg (we have small deer in Florida). Yours may be different and bigger (I hope!)[p]For the tenders, I slice them across grain as thin as I can get 'em and then make stir fry with the tenderloins. MMMmmm garlic & ginger stir fry... thanks for the idea, guess what I'm having this weekend![p]Banker John

Unknown

Banker John,
These tenders are fairly large. They are from a 10 point I took last winter here in Michigan. It sure is good eatin!!!