Pecan kissed venison tenderloins

Discussion in 'Wild Game' started by kingudaroad, Apr 22, 2009.

  1. 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.
     
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    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"
     
  3. rivet

    rivet Master of the Pit OTBS Member

    Beautiful pics and food. Venison, it's whats for dinner!
     
  4. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Looks great Keith !![​IMG][​IMG][​IMG]
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Nice pics, and great looking venison! Pecan kissed...very nice.
     
  6. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Great job!!! love the venison.. Cooked to perfection!
     
  7. 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.[​IMG]
     
  8. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job King. Looks like some good eating.
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks fantastic nice job [​IMG]
     
  10. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Wow...those look awesome! How does one get an invite to your place for dinner? [​IMG]
     
  11. 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.[​IMG]
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm... I love the tenderloins too. Great looking feast Keith! [​IMG]
     
  13. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Nice job Keith...they look great!!
    [​IMG]
     
  14. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    That looks like a true treat, nice grub!!
     
  15. 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!
     
  16. marvin

    marvin Newbie

    Looks great, I'm going to try that! Also, great choice in wine!
     

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