COOKING DEER TENDERLOIN RECIPES

Steps:

• Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.

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.