Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, grilled venison tenderlion. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Grilled venison tenderlion is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Grilled venison tenderlion is something which I have loved my whole life. They’re nice and they look wonderful.
Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Remove meat from marinade and pat dry. Bring to room temperature before grilling. While grill heats, pour marinade into a small pan.
To get started with this recipe, we have to first prepare a few ingredients. You can have grilled venison tenderlion using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Grilled venison tenderlion:
- Make ready 3 tbsp Butter
- Take 1 tbsp worcestershire
- Make ready 1 tbsp Soy sauce
- Make ready 2 tbsp Teriyaki
- Take 1/2 tsp Cumin
- Make ready 1/2 tsp Black pepper
- Get 1/2 tsp Chili powder
- Take 1/2 cup A-1
- Take 2 lb Venison tenderlion cut into 1 1/2 to 2 inch medallions.
- Prepare 1 tsp Garlic powder
Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness.
Steps to make Grilled venison tenderlion:
- Melt butter in a small sauce pan.
- Combine all other ingredients.
- Mix with butter & bring to a boil. Remove from heat.
- Seperate 1/3 of sauce & set aside for later use.
- Place 2 pounds of tenderlion sliced into medallions 2 inches thick into sauce for 1 hour.
- Grill on high heat til medium rare. Remove from grill & lightly coat tenderlion with seperated sauce.
Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness. Venison tenderloins should not be confused with the deer's backstraps, or loins, which lay on top of the deer's back. Once you've achieved Medium Rare in the middle, remove from the grill and place in a glass cooking dish, or aluminum tray, and spread butter over the top of the steak and allow it to melt and drip down the sides. Your venison backstrap is ready to serve to any veni-hating non-believer!
So that is going to wrap it up with this exceptional food grilled venison tenderlion recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
