Bacon Wrapped Venison Tenderloin The Church Cook. You need to pour off the milk then add more several times to get the blood out. yummy! Finally, to add a final “oomph” of flavor…BACON!!!! The down side is that venison backstrap is also one of the most difficult cuts of meat to cook. Grill. This is a meal fit for a king. Venison Tenderloin AllRecipes. I added mushrooms and leeks and wrapped the loins in bacon. This recipe for venison was very good. It was one of Michigan's first social networks. Are you ready for the most flavorful, restaurant-quality crock pot bbq pork? We prefer a blend of hardwood pellets. We serve this up with what you would a steak. Venison backstrap recipe that makes a tender melt in your mouth cut of deer meat that will rival any filet mignon. Information is not currently available for this nutrient. Rest the meat for at least a couple of hours in the refrigerator. Next, you’ll want to season the meat. We are actually fixing this for Sunday Dinner this weekend. AND easy! While the tenderloin roasts, heat marinade in a saucepan over medium heat. Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. Visit Cleverly Simple 's profile on Pinterest. After your first 45 minutes of cooking, you’ll want to check your internal temperature. Today is the day that we’re going to show one of our favorite venison recipes, our best ever smoked venison backstrap recipe. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Shot during the rut? She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice. Preheat oven to 375F. If it is properly field dressed and hung and you handle the meat carefully during the butchering process there is no need to do anything else. Little olive oil and onion in a cast iron skillet. If your macho man didn’t process the deer himself, a local butcher will normally cut them into smaller chunks for easier consumption. Care to buy us a beer? Deer harvested way up north(upper Michigan etc...) will have a much stronger game taste due to it's food intake. Serve with venison. You can do this for a couple of hours before cooking or overnight in the fridge. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. The vinegar overpowers the venison. Copyright © 2010 – 2020, Cleverly Simple®. Thank you, Your email address will not be published. These cookies will be stored in your browser only with your consent. I wish you could taste how incredible this meat is. Transfer to a large resealable bag, and put the venison tenderloin into the bag. By using this site, you are agreeing to the site’s terms of use. I agree bacon makes everything better, and a bit of maple syrup. Learn more. In late 1999, we started our first message board. Then remove from marinade and grill or roast until meat is medium rare. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. ). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Yes. It’s one that our family saves for those special occasions! dOra it work as well without it? The cooler helps the internal temperature come down slowly, while the foil allows the juices from the meat to collect and be reabsorbed. You might have to babysit the meat for the last 5-10 minutes, but it’ll be worth your time! It was a marriage of my passions for the outdoors and the internet. What was the food plot for that deer? Trim off any excess silver “skin” on the backstrap. How old was he deer? While it may be tempting to slice into your meat, HANDS UP! Then marinate the loin as listed. Let meat sit at room temperature ~ 15 minutes. Your daily values may be higher or lower depending on your calorie needs. of vinegar for 6 hrs. It smells very acidy when you are roasting it but it turns out great. When at temperature, remove the backstrap from the grill promptly. At it eats whatever is out there. Backstraps are located along the spine at the top of the deer’s back. These cookies do not store any personal information. If you don’t have a pellet smoker, you can cook this dish in your oven or with any type of smoker. Remove meat from marinade, and place on a roasting rack in a roasting pan. I take my bacon off, but others eat it too. The wine took out the gameness but left the meat a bit bland. Congrats! 1 Comment. Secondly, as the bacon cooks, the fat renders out and flows over the backstrap and into the pores of the meat, helping to keep it moist. For seasonings, try to choose spices that are earthy and mild because you want the natural flavors of the tenderloin to shine. Nutrient information is not available for all ingredients. Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer.