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Venison tenderloin

Skrullb
Skrullb Posts: 666
in EggHead Forum
I fired up the medium and threw a hunk of cherry wood in and cooked a venison tenderloin. Then I cranked it up and threw the wok in, and stir fried some broccoli and garlic. Not too shabby. 
I'm in Fredericksburg, VA, and I have an XL and a medium. 
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Comments

  • g8golfer
    g8golfer Posts: 1,025
    Yessir great cook 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Real nice!
    Maryland, 1 LBGE
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  • dsrguns
    dsrguns Posts: 421
    You did that tenderloin justice. Looks great.
      
    XL BGE
    MD
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  • Botch
    Botch Posts: 17,343
    That looks delicious!  
    I've never cooked venison, only elk, and it was quite dry.  The tenderloin, on any critter, is normally very lean/dry, also.  Looks like venison has a bit more juice than elk (or I screwed up my cook).  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Nailed it

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Skrullb
    Skrullb Posts: 666
    Botch said:
    That looks delicious!  
    I've never cooked venison, only elk, and it was quite dry.  The tenderloin, on any critter, is normally very lean/dry, also.  Looks like venison has a bit more juice than elk (or I screwed up my cook).  
    Just gotta make sure you don’t overlook it. Medium at the absolute most! I did marinate it over night, as well. I cooked raised direct at 400 and watched the IT like a hawk. Comes out perfect every time. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Very nice cook!!   Really like that you introduced the wok into the cook.  I’ve never cooked  venison on the egg but you’ve got me thinkin about something like a Mongolian venison, with a follow up of veggies like you did.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bgebrent
    bgebrent Posts: 19,636
    Mattman3969 said:
    Very nice cook!!   Really like that you introduced the wok into the cook.  I’ve never cooked  venison on the egg but you’ve got me thinkin about something like a Mongolian venison, with a follow up of veggies like you did.  
    I like your thinking.
    Sandy Springs & Dawsonville Ga
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  • CoMoBGE
    CoMoBGE Posts: 374
    Glad the cherry wood worked for you. Tried cherry on a couple Venison cooks and thought the end result was sweet.  I have been using oak and like the profile. The cook looks amazing.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Perfectly executed.  Question: what is rare/medium rare for venison?  128-130’ish I guess?  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Does the crusty grate enhance flavor?  Just wondering...
    Maryland, 1 LBGE
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  • Skrullb
    Skrullb Posts: 666
    Sea2Ski said:
    Perfectly executed.  Question: what is rare/medium rare for venison?  128-130’ish I guess?  
    I basically just follow the same temps for beef, so yeah. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Skrullb
    Skrullb Posts: 666

    JohnEggGio said:
    Does the crusty grate enhance flavor?  Just wondering...
    It enhances everything!
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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