I'm wanting to try grilling a whole deer tenderloin. Anyone ever do this? Anything I need to know before I try this? Anyone's favorite seasonings or grilling time? I'm anxious to try this.

Well, if I'm cooking a good piece of meat, I don't cook it totally on high heat. I S&P just before hitting the heat. Then I sear it in a hot pan or on a hot grill on all sides to get what the fancy pants call the malliard reaction. Put in my kind of terms - a good deep brown on all sides. Doesn't really hold any juices in but it tastes pretty da*n good. Then I finish it in an oven or equiv. that's at 350dF until it reaches 125dF. Tent with foil and let it rest for 5-10 minutes. RESTING IS CRITICAL. This will give you a nice medium rare.

I always make mine on the grill, and season/marinade them as I would a regular steak. Then just cook them with indirect heat for 5-10 minutes tops (flipping/rotating once midpoint). It helps to lightly coat with oil of your choice before cooking. Makes for a great meal. Let stand 5-10 minutes before you devour.

I am with Shootin'J, the only thing I would do is add how I season/marinade them. I do my domistic meat the same way, seasoning salt, seasoning pepper and garlic powder. Do not cook to long or like with any meat it will get tough. Very very tasty (at least the deer we kill here in Maryland are very tasty).

jack

Your best friend if you wat consistant results is a GOOD instant read thermometer. I have this one. http://www.kingarthurflour.com/shop...hermometer

No, it's not cheap but it works VERY well and is very accurate.

OK, first when you say the whole tenderloin, I'm assuming you actually mean the tenderloins and not the backstrap. Secondly, I always save both tenderloins from a couple of deer, then marinate 'em over night in a soy sauce, worcestershire sauce, cajun seasoning, garlic, and black pepper marinade. Then I wrap each tenderloin in thick cut bacon and grill off to the side and not over direct heat, for no more than 15-20 minutes, constantly rotating and turning them. Remove from the grill, and let sit for about 5 minutes. You can cook the backstraps the same way, but I suggest cutting them in pieces about 4-6 inches in length and let them cook about 5-10 minutes longer. Never overcook, and always serve the meat rare!!!!!!

A good side dish to serve with 'em is to quarter some red skinned potatoes (wash 'em good and leave the skins on", quarter some Vidalia onions, and put the short cobs of corn in with them.  Season liberally with Lowrey's seasoning salt, cajun seasoning, garlic, and Italian herb mix.  Add a few pats of butter on top, wrap in tin foil, and cook on the grill until the 'taters are done.  That and some garlic bread and a tossed salad makes a feast fit for a king!!!!!!!!!!!!!

Cook them rare to medium or they will be tough when you eat them.
Joe T

Glad you liked it and you're welcome.

I do implore you though, try a good piece of meat medium or even better medium rare. You'll be doing yourself a huge favor.

I used to be a non-believer and wanted medium well at a MINIMUM until one time we were out to dinner with friends. I ordered a filet med. well and it came a bit less than medium. My wife said "send it back" but I figured everyone else would be done eating, or close, the time I got it back so I just figured I'd "tough" it out and eat it. Never looked back! God, I don't know how I ate meat like that all those years. That's really why I bought the thermometer I pointed to above. Now I have a tendency to undercook and med rare is really where we like it now. You really should try it. Especially with a "no-fat" piece of meat such as venison.

Thanks Steve, for the info. My meat was more medium, and my wife actually suggested cooking it a little longer. I'm on your side though. NEVER overcook a good piece of meat! Btw, I think the only thing that might be better than the venison tenderloin is an Elk tenderloin! Since you got your house paid off, and your retired, you got the time AND money to go kill us an Elk. Just ship me the loins! Lol!
Also, I like that thermometer you spoke about. A little bit out of my budget right now, but I bet it's worth it's price. That would come in handy when I cook my Christmas eve prime rib!!
I'll definitely be heeding your advice! Thanks again!!

Next year?...or New years prime rib...lol

Leslie, I figured you said what you meant, but I have actually come across folks who thought that a backstrap and a tenderloin were the same! I then offer the example of a pork chop or a t-bone to explain the difference! My problem is due to having been taught how to butcher and cut up meat from the age of about 8, and I fail to recognize that many people who are in their more mature years, have never butchered anything, much less actually cut up a piece of meat.

That's funny you say that Ron because I went a long time growing up before I learned the difference between the two. And I'm very glad to know about your butchering experience. I have a lot to learn yet about all the different cuts of meat. So just keep chiming in with all the info you have! Thanks!

I guess you will have to join jlowe69 and start calling me Unc, if I'm going to educate you boys!!!!!!!!!  Hell, you had a major lessen when we had lunch together the other day!  Notice how quickly I jumped on those pork chops, didn't you!!!!!!!!

Actually, Uncle Ron, I didn't learn a whole lot from you about those chops, so I guess we'll have to go back and do it again!!!!!