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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
Grilled Venison Tenderloins with Mediterranean Marinade

Ingredients (venison tenderloin)
● venison tenderloins, sliver skin                                      (connective tissue) removed
● sea salt and black pepper (to taste)
● canola oil – aerosol

Ingredients (marinade)
● 1/8 cup dry red wine
● 3/8 cup olive oil
● 2 tablespoons fresh lemon juice
● 1 teaspoon dried marjoram
● 1 teaspoon dried thyme
● 1 teaspoon prepared garlic
● 1 teaspoon crushed red pepper flakes
● large Ziploc plastic bag

There isn’t a lot of tenderloin on a deer so I always try to prepare it so it’s fit for a king.
I used the tenderloins from a white-tailed deer following a rule of thumb ratio for marinades of three parts oil and one-part wine in this recipe. This ratio can vary depending on your choice of wine and personal taste. The less acidic the wine, the less oil you need.

1.  Wash the tenderloins under cold water. Pat dry with a paper towel and place them in a large Ziploc plastic bag.
2.  Put the ingredients for the marinade in a mixing bowl and stir well.
3.  Pour the marinade into the Ziploc plastic bag. Slosh the marinade around the tenderloins and carefully press the air out of the bag and seal tightly. Turn the bag over several times to distribute the marinade. Marinate the tenderloins for 24 hours.
4.  Remove the tenderloins from the bag and let excess marinade drip off them before discarding the marinade. Meat should always stand at room temperature before grilling.
5.  Season the tenderloins with sea salt and ground black pepper (to taste) before grilling them on your barbeque.
6.  Spray the tenderloins with canola oil so they don’t stick to the grills of your  barbeque. 
7.  Sear the tenderloins at 500+ F for 2-3 minutes on each side to seal in the juices. Turn the heat down to about 400F for medium-rare, turning once or twice. If flare-ups occur, move the tenderloins temporarily over indirect high heat and then grill them at a low heat for about 10 minutes with the lid down, turning once. Venison is best cooked at a medium/low heat so it doesn’t dry out. 
8.  Remove the tenderloins from the barbeque and let them set up for a few minutes before serving. You may wish to slice them into medallions. 

I sautéed some sliced cremini mushrooms in butter (with ½ cup of beef broth and 1 tablespoon of all-purpose flour to make a gravy) served with baked potatoes with butter and sour cream, along with some buttered corn on the cob cooked in a microwave, as side dishes. On special occasions like this, I’ll break out a bottle of Canadian Baco Noir to celebrate the hunt, one of my go-to red wines with venison. ■



 
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