Reverse Seared Tenderloin (Deer)

[Ishi]

The buck I shot with the bow was a huge bodied and his inner loin was large so I saved it and vacuumed sealed it.
The weather was going to be pleasant last Friday so I let it thaw in the fridge.
Once thawed I put the sauce- marinade in the bag and resealed it and let it brew for 24 hours.

It was smoked at 180 degrees for 45 minutes then pulled and the grill was cranked up to searing temps.

The loin was seared for 5 minuets per side. First side seared.

Loin resting

The money shot and it was amazing!! I wish deer had more inner loins on them:D

Thanks for looking

 

[Rafter H BBQ]

Nice cook! Venison tenderloin is awesome & yours looks real tasty!

 

[gmc2003]

Can't say anything more then just WOW. That looks great.

Point for sure.
Chris

 

[Kiwi Smoke]

Got a mate going for a hunt in a couple of weeks, hope he brings something like that back with him..
Looks awesome Ishi

 

[Scott Eisenbraun]

Beautiful cook on that tenderloin. I remember my mother cooking tenderloin and backstrap to death. You'd rather eat your boot.

 

[ab canuck]

It looks great!! Something I haven't been able to do the last few yrs, It would be nice to go deer hunting again, seems work gets in the way lately... Like for me...

 

[crazymoon]

I, WOW, Nice looking tenderloin! like

 

[smokerjim]

Looks delicious, got a buck out in the garage I just skinned, might have to try something like that, will say though the tenderloins aren't going be as big yours.