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Venison Tenderloin




Source of Recipe


internet


Recipe Link: http://askthemeatman.com

List of Ingredients




Beginning with about a 3 pound tenderloin section, trimmed and dry, mix:
4 Tbs. lard, beef suet or peanut oil
2 cloves garlic, crushed
2 tsp. new, fresh onion powder
1 tsp. salt
1/2 tsp. powdered thyme
1/2 tsp. powdered bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. black pepper



Recipe




Put all ingredients into sauce pan heat to about 150 degrees - just enough to wake up the sleeping flavors. Allow to cool and rub the meat thoroughly with the mixture.
Fire up the grill for roasting - 350 degrees. White oak and hickory for smoke. Sufficient fuel for a couple of hours of cooking at 350.
Baste the loin again and put it on the grill. Place a drip pan under the loin to catch the drippings. Baste about every 15 minutes until all the baste is used.
In about 1 1/2 hours, check the internal temperature with your handy thermometer. Remove from the grill when the center reaches 145 degrees. Let it rest while you de-glaze the drip pan with water. Reduce the liquid to 1/2 and add 1/4 cup sliced mushrooms. Simmer and season.
Slice the loin thinly across the grain. It should be so tender and juicy that you may want to save the gravy for later.