Venison...Venison...Venison

Here is some info. did y get my email regarding the plate?

Venison, Ham, Richard Fl


INGREDIENTS:
1 1 1/2 Lbs Venison, Boneless Ham
Italian Salad Dressing
Garlic




Preparation
1 Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.
Cooking
1 BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/04/30

********************************************

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

Source: BGE Forum, DeerHunter, 2006/06/26

Treat it like any roast just be very careful no to overcook, or your shoe sole will taste better...

goes very well with garlic, italian seasoning, rosemary, thyme, sage, marjoram, oregano...

If you want to take out the gaminess soak it overnight in the fridge, in milk with garlic and rosemary.

Salud!

Pwise is right on the money. I did some Tenderlion over the weekend. middle at 138F, All family members enjoyed and all are still walking around. was a little pink/red in the middle.