SMOKED VENISON TENDERLOIN RECIPES
SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE RECIP…
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
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
HOW TO PAN FRY VENISON BACKSTRAP – WILD GAME MEAT R…
I absolutely adore fried deer meat. Steaks, tenderloins, and backstrap are some of my favorite…
Provided by owetogrub
Total Time 10 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Steps:
- Start by slicing the deer backstrap into 1/4 - 1/2 slices
- In a small bowl mix the milk and egg until smooth
- Using a shallow bowl or baking pan, combine the flour and salt and pepper
- Preheat a large skillet on medium-high heat
- Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat
- Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels
Nutrition Facts : Calories 200, FatContent 20 grams
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