Venison tenderloins

[Bill D]

Does anyone have any suggestions around grilling / smoking venison? We know more hunters than I can count and I often get offered meat as payment for favors. In the past I've usually just went the route of making sausage or jerky, but I'm interested in a better way. My first attempt will be marinade, wrap in bacon, and smoke at 225 until internal temp reaches 145*.

 

[Bruce]

We are having venison tenderloin for my Father's Birthday today.

I have never found a method that I like to smoke or grill venison but I know many do. We age the tenderloin in a refrigerator for 10 days then freeze it whole or in halves. We pull it out of the freezer the day before eating to allow it to thaw. Before cooking we slice perhaps 1/4 to 3/8 thick and soak in a mixture of milk and mustard. Then it is battered and fried. It is very tender and everyone enjoys it.

We make burger from the rest of the deer and enjoy it in tacos, spaghetti, chili, etc. Some friends make wonderful summer sausage from it.

 

[Bill D]

I have also heard good things about frying it. I'll have to try that! Thanks for the reply @Bruce!

 

[billyb]

I am in the same boat. I will be eagerly watching this thread.

 

[Bill D]

Slightly off subject, but I also split some jalapeños, roasted them at 180 for an hour, then stuffed them with cream cheese, shredded Colby jack, garlic, bacon, and shallots. Wrapped them in bacon and grilled at 350 for 30 minutes.

They're awesome!

 

[clint6760]

I'm a deer hunter and eat 3-4 deer a year. I think it's good fried or grilled. Fried with flour and Cavenders or on the grill with salt and Cavenders.