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Pecan kissed venison tenderloins

post #1 of 16
Thread Starter 
A lot of folks refer to the backstrap as the tenderloin, but I'm talking about the little pieces of heaven found on the inside of the body cavity above the ribs.

I grilled these over an open fire of pecan wood on the firebox of my smoker. They were fantastic!

I marinaded them with red wine, olive oil, fresh garlic and fresh rosemary. Then salt and pepper. The fire was super hot and they cooked to perfection at 3 minutes per side. Served with corn and twice baked potato.

post #2 of 16
that's the way!~

i've often seen the tenderloins called backstrap, and also seen the true loin the big cut along the backbone) called the backstrap. i finally gave up trying to decide which was the backstrap and just started using "loin" and "tenderloin"
post #3 of 16
Beautiful pics and food. Venison, it's whats for dinner!
post #4 of 16
Looks great Keith !!PDT_Armataz_01_37.gifPDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #5 of 16
Nice pics, and great looking venison! Pecan kissed...very nice.
post #6 of 16
Great job!!! love the venison.. Cooked to perfection!
post #7 of 16
Thread Starter 
Thanks for the kind words. Amazing thing is it took 4 deer to get those tenders. Well... 3 1/2 deer. Not sure how I got 7 and not 8.PDT_Armataz_01_15.gif
post #8 of 16
Nice job King. Looks like some good eating.
post #9 of 16
Looks fantastic nice job PDT_Armataz_01_34.gif
post #10 of 16
Wow...those look awesome! How does one get an invite to your place for dinner? points.gif
post #11 of 16

Looks Great

This too is my favorite part of the deer. I normally used them as breakfast steaks with eggs and hashbrowns though. But again you prepared a fine meal.PDT_Armataz_01_34.gif
post #12 of 16
Mmmm... I love the tenderloins too. Great looking feast Keith! PDT_Armataz_01_37.gif
post #13 of 16
Nice job Keith...they look great!!
post #14 of 16
That looks like a true treat, nice grub!!
post #15 of 16
Cooked to perfection! I've got a couple of packs of t-loins in the freezer, I may have to break one out and follow your guidance. We had bacon wrapped backstrap this weekend, but some pecan grilled t-loins sounds right appetizing!
post #16 of 16
Looks great, I'm going to try that! Also, great choice in wine!
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