Venison Tenderloin??

Unknown

Long time lurker here, but never post. My brother wants me to cook a venison tenderloin this weekend. I've never cooked venison, but have heard its generally tough...the meat, that is. While I suspect I could cook it like a pork loin, I'd hate to ruin his tenderloin by just throwing it on w/o taking advantage of knowledge on this forum. Thanks in advance for any advice. Also, any thoughts on what smoke would be good on venison? Applewood?

Unknown

eggheel,[p]We have all been lurkers at one time or another. Welcome.[p]Venison, Tenderloin, DeerHunter

Yes, I know, a roulade is supposed to be some sort of fancy dessert, but I decided to go "Alabama Style" and make one with a deer tenderloin.I have had an egg for a little over a year, and am finally comfortable cooking on it. I have always visited the forum, but this is my first share - enjoy!

Procedure:
1 First, I s-cut the tenderloin, laid it flat and then pounded out until it was nice and flat. Then I marinated the meat in Moores (you can go fancier if you want, but I was pressed for time).
2 Next, I cooked some bacon, but just partially, leaving it only cooked half-way. I do this, because when wrapping grilled items with bacon, the bacon never cooks al the way, unless you allow the meat it is wrapped around to overcook.
3 I then laid out the bacon strips and laid the venison out on top of them. While I had some fresh bacon grease, I sauteed some mushrooms and spinach and layed them both in layers on top of the flattened tenderloin.
4 I topped the veggies with sprinkled goat cheese, although next time, I will use a different cheese, like feta or parmesan - the goat cheese left a pasty taste in my mouth that I did not care for - or I might leave the cheese out all together.
5 Finally, I took the ends of the bacon and the edge of the tenderloin and rolled everything up, securing it with toothpicks that had been soaking in water.
6 I brought the dome temperature up to 300 and indirectly grilled the sucker for about 20 minutes, or as you can see, to a medium temp - I let the polder sit this one out. Before pulling it off the grill, I brushed some homemade BBQ sauce on top and the result was delicious!
7 See for yourself:


Recipe Type
Meat

Recipe Source
Author: DeerHunter[p]Source: BGE Forum, DeerHunter, 06/26/06


[p]

Unknown

Cook it like any steak - season it, then hot and fast with one flip. 500-600 degrees, 8-10 minutes, pull it at medium rare.

Unknown

eggheel, The main thing that makes deer meat tough is overcooking it. IMHO, venison is best served no hotter than medium rare or 145ºF maximum. You can cook it fast or slow, although cooking it slow will not make it any more tender.[p]I have cooked quite a bit of venison using this marinade and have gotten rave reviews from my friends who enjoy venison. Qsis posted the recipe linked below several years ago on the BBQForum. I substitute red wine for the cooking oil. Make sure you strain and reserve some of the marinade to save for later.[p]As for the cooking instructions...... Remove all the silver skin from the outside of loin. Marinade no more than 16 hours. An hour or so before putting the meat on the fire, dry the loins and use the rub of your choice. I use the same rub I use on my brisket. [p]Once on the grill, keep a close watch on the loins. If you are cooking hot, remember that the meat will still rise in temperature after it has been removed from the fire, especially if you wrap it in foil to hold in case the other part of dinner is not yet ready. I like to heat some of the reserved marinade to pour into the sealed foil packet after the meat comes off the grill. [p]I hope this helps and if you have any questions don't be afraid to ask.[p]Lager,[p]Juggy[p][p]

[ul][li]Magnificent Marinade Recipe[/ul]

Mikey

And I was reading the reviews of the latest edition of Joy of Cooking at Amazon.com. See, I've had the '75 edition since about '77, and think it's the greatest cookbook ever written; I mean, it has EVERYTHING in it.
Fancy foo-foo stuff to home canning and curing, French to Swedish. Quite an education.
So the reviewers are happy that all the kaka from the '97 edition is gone, but kinda disapointed that the old home-spun stuff from the '75 didn't make it back in: there are no game cleaning and cooking instructions. I dug out my good ol' '75, and sure enough - there's a recipie for terrapin.
Dang it! I shoulda read the book, and boiled that softshell whole, instead of shuckin' it first. Whole lot less work.