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Venison on the EGG

Your Secret ChefYour Secret Chef Posts: 2
edited November -1 in EggHead Forum
I have some fabulous venison tenderloins that I would love to grill using BGE.

What are your best/favorite recipes that I may try without getting the venison too dry.

Thanks in advance.

B)

Comments

  • cookn bikercookn biker Posts: 13,407
    Hot and fast. Simple s/p. Or some rub. It'll melt in your mouth!! Post pictures. :)
    Molly
    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
  • quickdrawquickdraw Posts: 15
    Venison goes from great to gross with just a few degrees difference on internal temperature as a result of being so lean. Whether you wrap it in bacon or not, be mindful of not overcooking it.

    Do you have tenderloin (really small from inside the rib cage) or backstrap (slightly larger than a pork tenderloin)?

    If tenderloin, I would do something really hot and quick.

    One of my favorite ways is to rub either cut with plain yellow mustard, salt, pepper and garlic powder. Give it a quick cook to medium rare and it is usually a crowd pleaser even among those to citified for deer meat.

    The November 2009 issue of Field & Stream had some great venison recipes.
    http://www.fieldandstream.com/articles/hunting/2009/12/brief-history-americas-meat
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