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Venison Tenderloin is cut into butter-flied Filets. Grilled
#deerfilet #deermeat #venisonfilet
What Malcom Did In This Recipe:
– GrillGrates – https://bit.ly/H2Q_GrillGrates
– Killer Hogs AP Seasoning – http://bit.ly/TheAPRub
– Killer Hogs Steak Rub – http://bit.ly/TheSteakRub
– BBQ Gloves – https://bit.ly/H2Q_BBQGloves
Grilled Deer Filet
I love eating wild deer. It is in Mississippi we’re blessed with a healthy population of whitetail deer. If you’re seeking free-range natural, organic, and non-GMO meat, deer is the right way to choose.
This recipe breaks down those backstraps (aka backstraps) into butterflied files. After a short bath in a specific marinade I cover them with bacon and then sear them quickly in a well-seasoned charcoal.
I get a good pile of coals that are hot and place a set of GrillGrates on top of my grill’s standard grates. When the temperature of my grill is up to around 450-500 then it’s time to grill the bacon wrapped deer filets.
I do my standard cook whenever I’m cooking a cut swiftly and quickly. I did shorten my time by a bit since this was a smaller piece and I was looking to make it a bit more evenly… But my method was exactly the same. I place the steak down on one side. After 1.5 minutes I rotate it 90 ° so that I get these amazing cross-hatch marks (this is where GrillGrates are really useful). Following about 3 minutes, I flip it over and do the same thing again.
I used a spatula in reality, I used my hands. If you wear gloves made of white cotton under an nitrile black glove you are able to handle hot meat without getting burned.
The best way to eat deer meat is fresh, and for me it’s approximately 120 degrees inside (it’s likely to rise into 125-130 degrees in the rest). It’s like making a steak, but better! If you want to make it more of medium rare state, cook it until it reaches 125-127 internal. Then let it go through to medium rare or medium. Be sure to keep it no further than that!
You can pair these filets with any dish. I serve them alongside Grilled Asparagus and topped them with a rich Boursin Cheese sauce. See the recipe for the full recipe:
Grilled Deer Filet Ingredients:
– 8 Venison filets
Eight strips thin sliced Bacon
– 2 Tablespoon Killer Hogs AP Seasoning
1 Tablespoon Killer Hogs Steak Rub
– 1 1/2 cups Venison Marinade (recipe in the recipe below)
Venison Marinade:
– 1/4 cup Worcestershire Sauce
14 cup Soy Sauce
– 1/4 cup Balsamic Vinegar
1/4 cup of Water
– 1/4 cup Vegetable Oil
1- 1/4 cups Honey
– 2 Tablespoons Dark Brown Sugar
1 Tablespoon Killer Hogs Steak Rub
1 Tablespoon Lemon Pepper
– 1 tablespoon Killer Hogs AP Seasoning
Combine Ingredients in the bowl of a large one and mix until honey and sugar are incorporated.
Grilled Deer Filet Directions:
1. Take off silver skin and extra fat off 2 deer the loins (back straps). Cut each loin into 4″ portions and butterfly each with a cut about half way through the middle of each one. (be cautious not cut the steak through all the way all the way through.
2. Place each steak in an shallow dish. Pour the marinade over it. Wrap the dish with clear plastic wrap. Let it soak for two hours.
3. Cook bacon ahead in the oven on a baking pan for 6 minutes at 400 °. Drain on paper towel to eliminate any grease. It should be lightly brown with a soft.
4. Make charcoal grill ready for direct cooking over hot charcoal. Grill temperature should be 475-500 temperatures.
5. Take each fish filet out of marinade and then drain any excess on newspaper towel. Each filet is wrapped in bacon, and then use a toothpick to secure.
6. The outside of the steak should be seasoned by sprinkling it with AP Seasoning and Steak Rub.
7. Place each filet on the hot grate and cook for one and a half minutes then twist them to make grill marks, then cook for an additional 1 1/2 minutes. Do the same process on the other side.
8. Remove the filets from the grill after they reach 120°F for rare, or continue to cook until your desired doneness.
9. Rest the deer filets for 5 to 7 minutes prior serving. Plate it with asparagus, topped with Boursin Cheese sauce.
Grilled Asparagus Recipe
1 fresh bunch Asparagus
– 1 Tablespoon 1 Tablespoon Olive Oil
1 tablespoon Killer Hogs Rub
Rinse and rinse and drain Asparagus. Remove the woody stem end and then toss in olive oil. Sprinkle with AP Rub, then put on a grill at 400 degrees for 8-10 minutes turning once to cook evenly.
Boursin Cheese Sauce:
– 1 package Boursin Cheese Garlic & Herb
– 1/4 cup Heavy Cream
1 tablespoon Lemon Pepper
– pinch of salt to taste
Put Boursin cheese inside a small saucepan on medium-low temperatures. Pour in heavy cream one tablespoon at a moment while stirring to melt cheese. (add extra heavy cream one teaspoon at a time, if required). Add lemon pepper, and add a dash of salt according to your preference. Serve hot over Asparagus.
Get Connected With Malcom Reed:
FB – https://www.facebook.com/HowToBBQRight/
T – https://twitter.com/howtobbqright
IG – https://www.instagram.com/howtobbqright/
Malcom’s Podcast – http://howtobbqright.com/howtobbqright-podcast/
For Malcom’s BBQ Supplies visit – https://h2qshop.com/
Video length:
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This post was originally published on WPHorde Test2 Site