Laphroaig Deer Tenderloin. Laphroaig is a single malt scotch whisky. Extremely balanced, characteristic and exuberant whisky. Read the Laphroaig Responsibility Statement Learn more.
Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use..
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You can cook Laphroaig Deer Tenderloin using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Laphroaig Deer Tenderloin
- You need 1 lb of deer tenderloin.
- It's 1/4 cup of Laphroaig 10 year Single Malt Whisky.
- You need 1/2 cup of olive oil.
- You need 1 tsp of Worcester Sauce.
- It's 1/2 tsp of smoked black pepper.
- You need 1/2 tsp of onion powder.
- You need 1/2 tsp of garlic powder.
- You need of Freshly ground Himalayan pink salt.
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Laphroaig Deer Tenderloin instructions
- Wash the tenderloin thoroughly and pat dry..
- Lightly coat the outsade of the tenderloin with freshly ground Himalayan salt and smoked black pepper. Place the tenderloin aside..
- In a plastic gallon bag, combine the oil with the measured amount of smoked pepper. Add the whisky, Worcester sauce, onion and garlic powder to the oil..
- Place the tenderloin in the bag and massage the bag's contents gently to mix..
- Allow meat to absord the marinade for at least 3 hours before grilling..
- Heat grill to a temperature of 300 F. For best results, oil the grates prior to placing the meat on them. Allow the tenderloin to cook on one side for 3-5 mins. Turn, and grill the other side 3-5 minutes. The tenderloin should reach an internal temperature of 145 F-150 F..
Deer Camp Tenderloins and Heart Smothered in Onion Gravy. The best way to learn how to process a deer is to roll up your sleeves and get started. In reality, this arm-length cut is the backstrap, not the tenderloin. True tenderloins are found INSIDE the deer's abdominal cavity, and they are delicious. Download Tenderloin stock vectors at the best vector graphic agency with millions of premium high quality Next.
