Thought I'd share the fruits of one successful outing during deer season

Trim all "Silver Skin" from the venison. From what I have read with venison, if its white, toss it. If its read EAT IT

Take butterflied tenderloin and marinade in Italian dressing for 6 or 8 hrs. I added garlic, pepper and salt to my marinade mixture. Not alot of salt due to wrapping with Bacon for grilling.

Wrap in bacon and gril on high heat till searing outside as good as possible. I could have gone a tad more well done with these but basically once firm but not mostly resistant to touch I pulled them off grill. What id call Medium and in some places maybe a medium rare.

Couple fillet Mignon steaks also




gotta have extras while the grill is hot!!



Bacon never stays on


Done!!

Looks tasty , stick a tooth pic in to keep the bacon on.

No doubt those were tast. The last two deer I killed last year I kept the loins hole and marinated them overnight, then i smoked them (and the backstraps) and they were awesome. I recommend it to anyone.

No doubt those were tasty. Something I started doing (and everone loves it) is keeping my loins and backstraps hole. I marinate them overnight with Soy Sauce and olive oil. Then I put them in the smoker until they reach about 135 degrees. The loins only take about a half hour and then we snack on them until the larger backstraps are done. I've done with the last two deer I shot and they were great. One was a small doe and the other was a larger older buck and they both pretty much tasted the same. I was surprised how well the meat from the buck turned out.

Our tenderloins don't sit around long enough to get marinated.

They are "tender" loins and don't require long marinating. An hour at most just to flavour.

We just cut them out. Sprinkle a little bit of steak spice on them....or not, and BBQ same day. We cook them whole.

Nice!!!!!

If I may suggest. Try wrapping the entire tenderloin in bacon. Pin it with toothpicks to keep the bacon on. Then BBQ it. Remove from heat and let sit for a couple of minute's. Slice your steaks bacon strip wide and serve.

You are also quite correct on the silverskin. You have to get rid of it for good tasting and chewable venison. I do like the idea of some Italian Dressing for some flavouring. Going to try that out.

HA

I'll hive that a try HA!!
Cheers buddy

My tenderlions never touch the Grill. I pound them flat with a meat hammer, season with salt, pepper, garlic powder. Then I fry up some peppers, onions, mushrooms in a fry pan. Remove veggies and add stick butter to fry pan and cook Lions a few minutes on each side, then melt some Mozzerella cheese on top and serve on french bread with veggies on top. Best damn steak sandwich you will ever have.

Sounds awesome fusion!!