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This is my third cook. Prior to this one, I posted them on the Vision sub-forum but figured it was time to graduate to the big boys and girls cooking forum. My son was home from Haiti (works there building hospitals) and we decided to cook some venison tenderloin from his hunt last fall. The only reason we have anything left is that we don't eat it when he's gone, and he's only back for a few days every 6 weeks. I stole ideas from a variety of recipes and posts here. Glad I did the bacon wrap, because I overcooked (hit well done and wanted medium rare) it - turned out great! A remote thermometer will be my next grilling purchase. Thanks to all of you who post recipes & videos. We newbies really benefit from them. I used a simple soy sauce and brown sugar marinate, with a little of a Saltlick rub. Two tenderloins were marinated and wrapped, then cooked for 30 minutes at 350F. Another tenderloin was cut and individual steaks were wrapped and baste with the marinate. These were cooked for 20 minutes at 350F. Cooking was done in ER2D2 (short for Evil R2D2 and pronounced UrrTwoDeeTwo) a Vision Diamond Cut B-Series - named by my nine year old.
Need some ideas/help. I have two venison tenderloins that I'm grilling tonight and wanted to check in to see if there was any advice as to IT cooking temps and seasonings that anyone recommends. I was thinking of going direct with it and will have them probed. Shooting for medium rare on one and one just a smidge above medium rare (for the wife). Your thoughts and advice are appreciated!