Here is a recipie for venison tenderloins (some call them inner loins, or fillets):
–Prepare a marinade made with 1/2 olive oil, and 1/2 fruit juice (apple juice, or orange juice works well)
–Marinade the meat for several hours in the refrigerator
–Heat grill to very hot temperature
–Place backstraps on grill, and cook for 2-3 minutes
–Sprinkle meat with salt and pepper (and I add “mesquite smoked” seasoning salt as well)
–Turn and cook another 2-3 minutes (at this point, you only want to sear the meat)
–Turn the temperature down on the grill (to medium or low), and grill meat to desired degree of “doneness” (anything over medium begins to deminish the quality of the flavor of the meat)
–You can turn the meat another time or two, depending on thickness, to grill in a balanced way
This is one of my favorite ways to grill venison, and works well with regular steaks as well! It is quick, easy and delicious.
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