Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, grilled venison tenderlion. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Grilled venison tenderlion is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Grilled venison tenderlion is something that I’ve loved my whole life.
Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Remove meat from marinade and pat dry. Bring to room temperature before grilling. While grill heats, pour marinade into a small pan.
To get started with this recipe, we must prepare a few components. You can cook grilled venison tenderlion using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Grilled venison tenderlion:
- Prepare 3 tbsp Butter
- Prepare 1 tbsp worcestershire
- Prepare 1 tbsp Soy sauce
- Take 2 tbsp Teriyaki
- Get 1/2 tsp Cumin
- Prepare 1/2 tsp Black pepper
- Take 1/2 tsp Chili powder
- Take 1/2 cup A-1
- Make ready 2 lb Venison tenderlion cut into 1 1/2 to 2 inch medallions.
- Take 1 tsp Garlic powder
Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness.
Instructions to make Grilled venison tenderlion:
- Melt butter in a small sauce pan.
- Combine all other ingredients.
- Mix with butter & bring to a boil. Remove from heat.
- Seperate 1/3 of sauce & set aside for later use.
- Place 2 pounds of tenderlion sliced into medallions 2 inches thick into sauce for 1 hour.
- Grill on high heat til medium rare. Remove from grill & lightly coat tenderlion with seperated sauce.
Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness. Venison tenderloins should not be confused with the deer's backstraps, or loins, which lay on top of the deer's back. Once you've achieved Medium Rare in the middle, remove from the grill and place in a glass cooking dish, or aluminum tray, and spread butter over the top of the steak and allow it to melt and drip down the sides. Your venison backstrap is ready to serve to any veni-hating non-believer!
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