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venison tenderloin
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GrillDaddy
Posts: 295
Would like to know the best way to cook venison tenderloin - thanks
Like for lowest temp recommended for venison tenderloin
Also direct/indirect, temps, anything else?
Like for lowest temp recommended for venison tenderloin
Also direct/indirect, temps, anything else?
Comments
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Venison can be eaten rare and that is the way I like it.
I would just season it with my favorite steak rub, and give it a quick sear until it got to the desired internal temp.
Is it really the tenderloin (pretty small) or is it the larger, back-strap/loin? I would probably do a reverse sear on the back-strap. -
It is back-strap, but cut in 1/2. was given to me by a hunter. Was recommend to get temp to 140F, Is that too high? was think of cooking the as a roast.
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I had some venison chops at my hunt club and they tasted great. Rare for sure and he cooked them on a 300 - 400 temp grill best I can guess (no temp gauge). He marinaded in olive oil, balsamic vinegar, rosemary, thyme, garlic cloves, and salt and pepper overnight. Ther were great. In fact, so good I did the same marinade on my beef tenderloin this past weekend and it was a huge hit.
Would love to hear temps from others.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I would pull at 120-125* internal, foil and rest for 8-10 minutes.
Should be perfect. -
much like beef tenderloin? any worried about food safety?
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It is a low-fat type meat, very similar to beef tenderloin from that perspective, therefore it is better with a quick, hot cook and eaten as close to rare as your tastes can bear.
We've all seen how fast venison gets tough. I used to hang put in the kitchen at camp when pieces of backstrap were being fried and eat them as they came out of the skillet - got tough by the time they reached the table. -
we eat a lot of deer, there are many way's to fix. Our favorite is wrap the tenderloin in bacon after a good seasoning of you choice, then bake at 350-375(egg) until bacon starts to cook. Remove, unwrap & enjoy
Margie -
Do you cook direct of indirect?
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Misippi Egger,
Do you know what the final temps is once you cut the tenderloin? how much carry over temp?
Thanks -
With thick steaks and whole beef tenderloin, the temp usually goes up 5-8 degrees during the rest, at least on the times I did stop and check it.
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Thanks, I think I will cook mine as a roast and not as steaks. Also indirect at 35- to 400 f
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