VENISON BACKSTRAP GRILL RECIPE RECIPES

Name: Smoked Venison Tenderloin Backstrap Traeger Style
Prep time: 8 h
Cook time: 15 min
Total time: 8 h 15 min
Yield: 4-6 serving(s)
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

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

VENISON SLOPPY JOES | MEATEATER COOK

Venison Sloppy Joes | MeatEater Cook image

Depending on where you hail from determines what you call a loose meat sandwich. With representatives from California to Pennsylvania, the MeatEater editorial team has heard of them referred to as barbeques, taverns, made-rites, wimpies, slushburgers, and more. “Sloppy Joe” is probably the one...

Provided by Danielle Prewett

Yield 4

Number Of Ingredients 16

Ingredients


1 lb. ground venison
2/3 cup yellow onion, finely diced
2 cloves of garlic, minced
1 cup ketchup
1 tbsp. apple cider vinegar
1/4 cup water
2 tbsp. brown sugar
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. kosher salt
1 1/2 tsp. black pepper
4 hamburger buns
Optional Toppings: dill pickles, pickled peppers, onions, coleslaw, cheese

Steps:

Heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil to coat the bottom of the pan. Once the oil shimmers, add the ground venison and brown.
Remove the venison and set aside. Add another drizzle of oil if needed and sauté the diced yellow onion until brown and soft, or about 3-5 minutes. Add the minced garlic and cook an additional minute.
Deglaze the pan with water and vinegar. Incorporate the ketchup, sugar, and all the spices. Reduce the heat to low and simmer the sauce for a few minutes to thicken. Return the venison and stir.
Serve with warm hamburger buns.

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