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Channel:
HowToBBQRight
Venison Tenderloins cut into butterflied filets, then grill
#deerfilet #deermeat #venisonfilet
What Malcom Utilized In This Recipe:
– GrillGrates – https://bit.ly/H2Q_GrillGrates
– Killer Hogs AP Seasoning – http://bit.ly/TheAPRub
– Killer Hogs Steak Rub – http://bit.ly/TheSteakRub
– BBQ Gloves – https://bit.ly/H2Q_BBQGloves
Grilled Deer Filet
I love eating wild deer. It is in Mississippi we have a healthy population of white-tail deer. And If you are looking for free-range, 100% organic, non-GMO red meat, deer is the way to go.
In this recipe I break in those lower ribs (aka backstraps) into butterflied files. After bathing them for a few minutes in a special marinade, I wrapped them in bacon, to sear quickly and hot on a good piece of charcoal.
I get a good blanket of hot coals, and place a set of GrillGrates in the middle of my normal grill grates. When the temperature of my grill rises to about 450-500 and it’s ready to grill these bacon wrapped filets of deer.
I cook my typical way every cut that I’m cooking hot and fast. I did shorten my time by a bit since this was a smaller piece and I wanted to cook more tender… But it was still the same technique. The steak is placed on one side, after 1.5 minutes I rotate it 90 degrees to get that perfect cross-hatch mark (this is where GrillGrates will come in handy). In about 3 minutes, I flip the steak and repeat the process.
I used my spatula, but really I just employed my hands. Also, with an unbleached white cotton glove and the black nitrile glove you are able to hold the hot meat without getting burned.
Deer meat is best eaten fresh, and for me it’s at around 120 degrees in the internal temperature (it’s expected to increase into a 125-degree internal temperature for the remainder). This is similar to cooking a steak with a little more! However, if you wish to cook it to medium rare, it is possible to cook it up to approximately 125-128 inside and let it continue to cook to a medium rare – medium. But please, nothing more than that!
It is possible to pair these filets with any other side dish. They are delicious along with Grilled Asparagus. They are topped off with a rich Boursin Cheese sauce. Look at the recipe below for all the details:
Grilled Deer Filet Ingredients:
8 Venison filets
8 strips of thin Bacon that have been cut into slices
2 Tablespoon Killer Hogs A Seasoning
– 1 tablespoon killer hogs steak Rub
– 1 1/2 cups Venison Marinade (recipe listed below)
Venison Marinade:
– 1/4 cup Worcestershire Sauce
– 1/2 cup Soy Sauce
– 1/4 cup Balsamic Vinegar
– 1/4 cup of water
– 1/4 cup Vegetable Oil
– 1/4 cup Honey
2. Tablespoons 2 Tablespoons Dark Brown Sugar
– 1 Tablespoon Killer Hogs Rub
– 1 Tablespoon Lemon Pepper
– 1 teaspoon Killer Hogs Seasoning
Mix all ingredients in one large bowl. Mix until honey and sugar are incorporated.
Grilled Deer Fillet Directions for Filets:
1. Take off silver skin and excess fat from 2 the deer’s legs (back straps). Divide each loin into four” portions and butterfly each through a cut that is around the middle of each portion. (be sure not to cut your steak halfway all the way through.
2. Place each steak in a dish that is shallow and pour the marinade over the top. Place the dish over clear plastic wrap. Let it soak for 2 hours.
3. Cook bacon ahead in the oven on a baking pan for 6 minutes at 400 degrees. Remove the bacon and place it on a towel to get rid of any grease. It should be lightly brown and soft.
4. Prepare charcoal grill for direct cooking over hot coals. Temperature of grill must be 475 to 500 degrees.
5. Remove the marinade from each of the filets and then drain any excess on tissue paper. Each filet is wrapped in bacon, and then use a toothpick to hold it in place.
6. The outside of the steak should be seasoned by sprinkling it with AP Seasoning and Steak Rub.
7. Set each one on the hot grill, cook for 1 1/2 minutes, twist the filets in order to form grill marks. cook for an additional 1 half minutes. Continue this procedure on the opposite side.
8. The filets should be removed from the grill as soon as they reach 120°F for rare, or allow them to cook for as long as you’ve desired level of doneness.
9. Rest the deer filets for 5 to 7 minutes prior serving. Plate the Asparagus with a sprinkle of Boursin Cheese sauce.
Grilled Asparagus Recipe
1 fresh bunch Asparagus
– 1 Tablespoon 1 Tablespoon Olive Oil
– 1 tablespoon Killer Hogs Rub
Rinse and remove Asparagus. Take the stem with the woody end and coat with olive oil. Add AP Rub to the mix and place on 400 degree grill for 8-10 mins, rotating it every few minutes to ensure even cooking.
Boursin Cheese Sauce:
1 package Boursin Cheese Garlic & Herb
– 1/4 cup Heavy Cream
– 1 teaspoon Lemon Pepper
A pinch of salt is enough to be taste
Pour Boursin cheese into a small pot on medium-low heat. Add heavy cream a little at a moment while stirring the mixture to melt cheese. (add more heavy cream, 1 teaspoon at a stretch if needed). Serve with lemon pepper and salt to taste. Serve warm on top of Asparagus.
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For Malcom’s BBQ Supplies go to https://h2qshop.com/
Video length:
6:52
Category:
Entertainment
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