Laphroaig Deer Tenderloin
Laphroaig Deer Tenderloin

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, laphroaig deer tenderloin. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Laphroaig is my go-to single malt. Recently, I was able to part with a portion to toss it in a marinade for a deer tenderloin my husband got this fall. The smoky whisky, combined with the smoke in the pepper, wraps the grilled meat in an outdoorsy flavor that goes with the meat's gamey flavor. Laphroaig Deer Tenderloin Hello everybody, this time we provides you with laphroaig deer tenderloin recipes of dishes that are easy to understand.

Laphroaig Deer Tenderloin is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Laphroaig Deer Tenderloin is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have laphroaig deer tenderloin using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Laphroaig Deer Tenderloin:
  1. Get 1 lb deer tenderloin
  2. Prepare 1/4 cup Laphroaig 10 year Single Malt Whisky
  3. Take 1/2 cup olive oil
  4. Get 1 tsp Worcester Sauce
  5. Prepare 1/2 tsp smoked black pepper
  6. Prepare 1/2 tsp onion powder
  7. Make ready 1/2 tsp garlic powder
  8. Take Freshly ground Himalayan pink salt

In this video I show you how to remove the best cut of meat on your deer. This is your reward for a job well done in the field. The tenderest cut on any meat animal is the tenderloin, and it's one of the easiest to prepare and cook. Serve over potatoes, rice, or buttered noodles.

Instructions to make Laphroaig Deer Tenderloin:
  1. Wash the tenderloin thoroughly and pat dry.
  2. Lightly coat the outsade of the tenderloin with freshly ground Himalayan salt and smoked black pepper. Place the tenderloin aside.
  3. In a plastic gallon bag, combine the oil with the measured amount of smoked pepper. Add the whisky, Worcester sauce, onion and garlic powder to the oil.
  4. Place the tenderloin in the bag and massage the bag's contents gently to mix.
  5. Allow meat to absord the marinade for at least 3 hours before grilling.
  6. Heat grill to a temperature of 300 F. For best results, oil the grates prior to placing the meat on them. Allow the tenderloin to cook on one side for 3-5 mins. Turn, and grill the other side 3-5 minutes. The tenderloin should reach an internal temperature of 145 F-150 F.

The tenderest cut on any meat animal is the tenderloin, and it's one of the easiest to prepare and cook. Serve over potatoes, rice, or buttered noodles. Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can.

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