RECIPE FOR VENISON TENDERLOINS RECIPES

Name: Venison Tenderloins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 3/4 cup soy sauce; 1/2 cup red wine vinegar; 1/2 cup canola oil; 1/3 cup lemon juice; 1/4 cup Worcestershire sauce; 2 tablespoons ground mustard; 1 tablespoon coarsely ground pepper; 1-1/2 teaspoons dried parsley flakes; 2 garlic cloves, minced; 8 venison tenderloin steaks (4 ounces each)

VENISON TENDERLOINS RECIPE: HOW TO MAKE IT

Venison Tenderloins Recipe: How to Make It image

"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup canola oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
1 tablespoon coarsely ground pepper
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin steaks (4 ounces each)

Steps:

In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 179 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 483mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat.

SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE RECIPE ...

Smoked Venison Tenderloin Backstrap Traeger Style Recipe ... image

Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.

Total Time 8 hours 15 minutes

Prep Time 8 hours

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs venison tenderloins or 2 -3 lbs pork tenderloin
1/4 cup dry red wine
2 garlic cloves, minced
2 tablespoons soy sauce
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh rosemary, plus
extra rosemary sprig, for garnish
1 teaspoon fresh coarse ground black pepper, plus more for grilling
1/2 cup good-quality olive oil or 1/2 cup vegetable oil
coarse salt

Steps:

Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes.
Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with freshly ground black pepper and less generously with coarse salt.
Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 513.8, FatContent 33.1, SaturatedFatContent 5.2, CholesterolContent 40.9, SodiumContent 504.8, CarbohydrateContent 1.9, FiberContent 0.3, SugarContent 0.3, ProteinContent 49.9

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Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.
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Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.

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