Grilled venison tenderlion. Chef Tony prepares grilled Venison tenderloin medallions two different ways on his Grill Dome and shows you how. Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with.
What would this list be without something bacon-wrapped?
This grilling recipe has a lot of room for interpretation and adaptation, but we still believe in.
Traeger's Roasted Venison Tenderloin recipe is the perfect intro into cooking wild game.
You can have Grilled venison tenderlion using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Grilled venison tenderlion
- You need 3 tbsp of Butter.
- Prepare 1 tbsp of worcestershire.
- Prepare 1 tbsp of Soy sauce.
- You need 2 tbsp of Teriyaki.
- Prepare 1/2 tsp of Cumin.
- You need 1/2 tsp of Black pepper.
- It's 1/2 tsp of Chili powder.
- Prepare 1/2 cup of A-1.
- You need 2 lb of Venison tenderlion cut into 1 1/2 to 2 inch medallions..
- It's 1 tsp of Garlic powder.
Get a little wild with Traeger's Roasted Venison Tenderloin recipe. As well as being the go-to man for the Sunday roast, my dad. The finest cut of venison, the tenderloin is marinated in a red wine and vinegar sauce overnight then grilled or roasted. Then remove from marinade and grill or roast until meat is medium rare.
Grilled venison tenderlion instructions
- Melt butter in a small sauce pan..
- Combine all other ingredients..
- Mix with butter & bring to a boil. Remove from heat..
- Seperate 1/3 of sauce & set aside for later use..
- Place 2 pounds of tenderlion sliced into medallions 2 inches thick into sauce for 1 hour..
- Grill on high heat til medium rare. Remove from grill & lightly coat tenderlion with seperated sauce..
Grilled Venison Tenderloin Medallions: Buck and Bacon! Grilled venison is a delicious alternative to steak. Grilled Venison Tenderloin -- This venison recipe has proven to please even people who claim they don't like venison. It's amazing what a little bacon and barbeque sauce can do! Then look no further than this grilled caul fat-wrapped venison tenderloin.
