BAKED DEER TENDERLOIN RECIPE RECIPES

Steps:

• 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. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
• Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
• While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

Steps:

• Fire up your Z Grills pellet smoker to 250 °F with oak pellets.
• Trim and tie beef tenderloin (if needed).
• In a small bowl, mix kosher salt, pepper, garlic powder, onion powder, and paprika. Rub all over the surface of the beef tenderloin.
• Place beef tenderloin on grill for about 90 minutes or until internal temperature of meat reaches 125 °F.
• Once tenderloin reaches 125 °F, let it rest for 10 minutes while you raise the smoker’s temp to 400°F. Sear the tenderloin on all sides for 1-2 minutes per side.
• Brush tenderloin with melted garlic herb butter and let the beef rest for 15 minutes before slicing.