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Venison Tenderloin with a Shiitake and Garlic Cream Sauce
Dyal_SC
Posts: 6,542
Bacon wrapped Venison Tenderloin with a Shiitake and Garlic Cream Sauce. Served with an Arugula Salad with Strawberries, Spiced Roasted Pecans, Quinoa and Balsamic Vinegarette. 
My wife loved it.
For the sauce, I started with 2 TBSP of butter over medium high heat, then added in a coupla cloves of crushed garlic and a 5 oz container of rinsed shiitake mushrooms. Then I let that get happy for awhile and tossed in a couple splashes of Vermouth. Once the Vermouth cooked off, I added in 1/2 cup Heavy Whipping Cream, some chopped Green Onions and S&P to taste. Heated that through until it had a nice consistency.
The bacon wrapped venison tenderloin is pretty self explanatory.
3 pieces of partially cooked bacon per tenderloin and seasoned with onion powder, salt and pepper. Onto the egg indirect at a dome temp of 375 deg f until the IT hit 145. I overshot the temp, but it was still really good.
My wife loved it. For the sauce, I started with 2 TBSP of butter over medium high heat, then added in a coupla cloves of crushed garlic and a 5 oz container of rinsed shiitake mushrooms. Then I let that get happy for awhile and tossed in a couple splashes of Vermouth. Once the Vermouth cooked off, I added in 1/2 cup Heavy Whipping Cream, some chopped Green Onions and S&P to taste. Heated that through until it had a nice consistency.
The bacon wrapped venison tenderloin is pretty self explanatory.
3 pieces of partially cooked bacon per tenderloin and seasoned with onion powder, salt and pepper. Onto the egg indirect at a dome temp of 375 deg f until the IT hit 145. I overshot the temp, but it was still really good. Comments
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Just picked up a deer from the processor yesterday. I'm definitely going to try this one. Thanks for sharing!!
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2 Large
Peachtree Corners, GA -
I am always amazed at your posts.. Just plain awesome..Greensboro North Carolina
When in doubt Accelerate.... -
Thx guys! @GATraveller , hope you like it!
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Lookin great as always!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Great cook! Now I know what I'm gonna do with my venison tenderloin! Thanks.Sandy Springs & Dawsonville Ga
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Outstanding cook!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Definitely going to give this a go. Awesome cook!Mckinney, TX
LBGE--AR with Rig extender
Mini Max -
That's amazing!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Man that sauce takes the prize. It looks awesome.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Thx y'all! Just had some leftovers. Good stuff. One thing I failed to mention is that I soaked the tenderloins for about an hour beforehand in salty milk... just in case it had any gaminess... Which it didn't. The milk was pinkish though when I pulled the meat out, so it did help extract some of the blood out.
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Got some back straps and a very nice tenderloin I will be cooking up. Just curious, has anyone brined venison before cooking?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Never brined. Usually soak in buttermilk. Same reason as brother Dyal soaking in salted milk.Sandy Springs & Dawsonville Ga
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I did one a couple of weeks ago YukonRon. It was more of a marinade than a brine though. worcestershire, teriyaki, salt, garlic, vineager and red wine. Left in fridge for about 48 hours. Very good. Had people who didn't like deer gobbling it up.
Sorry to hijack Dyal. Great looking cook as usual. Going to try that sauce next time.Large and Small BGECentral, IL -
@saluki2007 @bgebrent thank you for the info. I have never brined one before, just a marinade. Was very curious though.
This meal that @Dyal_SC has shared with us is incredible! Dude knows how to rock the deer, for dang sure!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks delicious!
I will have to try that recipe. Thanks for sharing.SE PA
XL, Lg, Mini max and OKJ offset -
@YukonRon , I've never really brined one, but a good salty and acidic marinade always helps with tenderization.
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love this. Looking for a good Venison Recipe and thanks to @saluki2007 and, of course @Dyal_SC - now I have Two.
Castle Rock, CO - always a Husker -
Late to the party too, but that shiitake sauce sounds delicious! Thanks!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
That looks amazing!! Great job!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thx guys! Wish I had another one in the freezer. Too bad deer season just ended in SC.
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I made this sauce a couple weeks ago and put it on some chicken breast. Two huge thumbs up. (òÓ,)_\,,/Large and Small BGECentral, IL
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