In honor of today being the last day of deer season here in Missouri – and the fact that Clyde bagged his first deer this year – I thought I’d share Clyde’s grilled Venison Tenderloin recipe. Actually, this is venison cooking technique we adapted from our neighbor Gerald over at Murphy’s Place who is, hands-down, an expert on bagging and cooking venison!
This tenderloin was so delicious and tender. Not a hint of gaminess to it due to the prompt attention the hunters gave it in the field. I don’t have a formal recipe for this, but I’ve tried to describe the general directions for you to follow at home if you wish.
First marinate the tenderloin in a cup of Whittenburg, or any white wine for that matter, for 10-15 minutes. Pat dry, then sprinkle on 1-2 tablespoons of our new favorite seasoning blend – Penzey’s Jerk Pork. (Is using pork seasoning on venison a meat sacrilege? I hope not, because this blend of seasonings is sublime!) Feel free to use another seasoning blend, but the flavors in Penzey’s really adds layers of deliciousness to this roast.
Now wrap the tenderloin in pieces of bacon and use toothpicks to hold the bacon in place. (Bacon makes everything better, right?!?) Refer to the pictures above…hopefully they will show the placement of the bacon pretty well.
Then grill until the meat is cooked through to your preference. We like it on the rare to medium-rare side, but if you want to cook it through more, feel free. We used a few cherry wood smoking chips on a charcoal fire to add a little extra smokiness to the meat.
Oh mmmmmm num num. This was delicious. Did I mention that already? I ate this with our Dry Creek, breaking all the ‘red wine with red meat’ rules. I probably should have pulled out the Norton, since I normally recommend that wine with venison. But the Dry Creek was already open and sitting on the table, so…..laziness kicked in. And you know what? The pairing was really nice. Sometimes laziness does me good! 🙂
Do you like venison? How do you like to cook it if you do? I’d love to hear about it in the comments – we have a bunch to cook up now! Cheers!
- 1 cup Whittenburg
- 1 deer tenderloin, our pictures featured the 'inner' tenderloin
- 2 Tablespoons Penzy's jerk pork seasoning blend
- 4-6 slices bacon, each slice cut in half
- Start charcoal briquettes in a charcoal grill according to manufacturer's suggestion. Add smoking wood to charcoal if you wish.
- Place the tenderloin in a dish or large ziplock bag, pour the wine over, seal and let set for 10-15 minutes while you prepare the grill.
- Remove the tenderloin from the wine, pat dry and discard the wine.
- Sprinkle the tenderloin with the seasoning.
- Wrap bacon pieces around the tenderloin, securing them with toothpicks
- Once grill is hot, place the tenderloin on the grate directly over heat and sear each side of the meat for about a minute. Then place tenderloin in a spot on the grill with indirect heat. Close up the grill and cook 30-45 minutes until the internal temperature comes to 145 F for medium rare or 160F for well done.
- Take off the heat, remove the toothpicks, slice and serve.