Make sure that you take the silver skin off before you start to cut up the tenderloine .
Cut the tenderloin into 1" pieces across the grain .
take a piece of bacon and wrap it around a piece of tenderloin ( if you have smaller pieces like from the ends bundle them up to make about 2" - 3" diameter and hold together with the bacon and a toothpick ) .
Now dribble a little olive oil on the meat and spread it out with the back of a tea spoon .
Then sprinkle some McCormick Montreal Steak seasoning on the same side and wipe it into the meat with the back of the spoon .
Place the meat with the seasoned side down on some plastic wrap and repeat the oil and seasoning in the other side .
Wrap it up and place it in the refrigerator over night .
Make as many as you want to cook .
Next day , fire up that charcoal grill and cook on foil with slits cut in for about 5 - 6 minuets a side .
When you take your first bite you will want to say grace again .
Venison Tenderloins
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Share all recipes and anything pertaining to the cooking of wild game.
Share all recipes and anything pertaining to the cooking of wild game.
Venison Tenderloins
"Maybe the truly handicapped people are the ones that don't need God as much." ~ Joni Eareckson Tada
Re: Venison Tenderloins
I could eat a leather shoe tongue cooked like that Graps, sounds great!
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Re: Venison Tenderloins
Yes, it does! I will save the recipe for in case I get some tenderloins this year!
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