Home Forums Hunting & Shooting Deer Hunting Please post your favorite venison recipe

Whatever you do, don’t leave the tenderloins in the carcass. Cut them out while the elk is still warm, put them in a large zip lock bag and squeeze out all the excess air. Leave them in the refrigerator for 7 days and then clean all the facia out of them.

Marinate them in teriyaki with some Worcestershire sauce, white rice vinegar and a few shakes of Tabasco sauce for around 2 hours, turning and kneading every 15 minutes.

Take the two tenderloins and season them with course ground black pepper and Lawrys seasoned salt, cut strips of butter long enough to reach full length of the tenderloins and tie them together with string. Seasonal the exterior with more course ground black pepper and put them on a smoker grill at about 400 degrees.

Grill them until the outside is noticeably cooked. Then cut the string and finish them separately until they are medium rare..