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How to grill deer tenderloin??

Discussion in 'Food Talk' started by Rockanock, Mar 28, 2020.

  1. Mar 28, 2020 at 10:56 AM
    #1
    Rockanock

    Rockanock [OP] 21 Chevy 2500

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    First time grilling deer tenderloin. What’s the best method? I don’t want to over cook. This is on a gas grill.
     
  2. Mar 28, 2020 at 11:01 AM
    #2
    Jbehredt

    Jbehredt Burgeoning member

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    Mmmm. From a medium well beef steak man you gotta cook venison loins as rare as you can stomach. Little salt/pepper. HOT, couple mins per side depending on thickness. Enjoy as God intended.
     
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  3. Mar 28, 2020 at 11:11 AM
    #3
    Medic343

    Medic343 5+4+3=2

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    Lots of ways to do it. A couple of my personal favorites are soaking in buttermilk for a couple hours before cooking and cooking it whole and slicing your steaks after rather than slicing it up into individual steaks and cooking them that way.

    Definitely just like said above, cook as rare as you can handle.
     
  4. Mar 28, 2020 at 11:12 AM
    #4
    Rockanock

    Rockanock [OP] 21 Chevy 2500

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    I can handle almost raw. My wife on the other hand was brought up thinking rare meat is bad
     
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  5. Mar 28, 2020 at 11:24 AM
    #5
    Medic343

    Medic343 5+4+3=2

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    You can cook it more than rare if you are basting it with something. There is no fat content in venison so you have to do something to replace that and keep it moist. Try making a little "boat" out of foil and put some butter in it. Then keep brushing the melted butter on your wife's piece til it's to her liking.
     
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  6. Mar 28, 2020 at 11:26 AM
    #6
    Rockanock

    Rockanock [OP] 21 Chevy 2500

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    Awesome advice. What temp should I get the grill? You guys said HOT. Are we talking 4 or 500? Also indirect or direct
     
  7. Mar 28, 2020 at 11:30 AM
    #7
    Medic343

    Medic343 5+4+3=2

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    I prefer direct heat for the first couple minutes to develop a "crust" on the outside then I move it over to indirect for the rest of the time. 400 is plenty hot in my opinion...
     
  8. Mar 28, 2020 at 11:30 AM
    #8
    19TurdPro

    19TurdPro New Member

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    Reverse sear. Stick a meat thermometer in it. Cook at 200 degrees until internal temp hits 125 to 130. Sear it one minute per side in a screaming hot pan. You'll end up with an even medium rare all the way across with a nice crust.
     
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  9. Mar 28, 2020 at 11:31 AM
    #9
    Rockanock

    Rockanock [OP] 21 Chevy 2500

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    That sounds good. I don’t have a meat thermometer so anyway to do that by eyeball?
     
  10. Mar 28, 2020 at 11:37 AM
    #10
    19TurdPro

    19TurdPro New Member

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    That I wouldn't know. Tenderloin has always stumped me, it's not very forgiving. I typically only use prime grade meats, dry aged, and sometimes waygu so I've always used a thermometer so I'm not throwing a $150.00 steak in the trash.
     
  11. Mar 28, 2020 at 11:38 AM
    #11
    Medic343

    Medic343 5+4+3=2

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    If you're cooking the whole tenderloin as one piece I normally will grab it by one end with a pair of tongs and judge it's doneness by how low it hangs on the other end. The rarer the more it hangs. Grab it by one end before putting it on the grill to get a baseline on how far it hangs while raw and adjust accordingly.

    If that makes any sense...
     
  12. Mar 28, 2020 at 11:49 AM
    #12
    Casper3

    Casper3 New Member

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    Cook whole or cut into larger portions. Salt n pepper and wrapped in bacon and as other's have said cook it rare.:drool:20180206_185935-1.jpg
     
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  13. Mar 28, 2020 at 11:54 AM
    #13
    RLHULK

    RLHULK Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
  14. Mar 28, 2020 at 12:19 PM
    #14
    Black@Blue19

    Black@Blue19 Old Salt

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    To much to list:)
    When I cook prime A+ Turkey butt!!! I cook it rare in the rear!!! ^^^^ WOW!!!! Most of those above are tight on!! Good luck.
     

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