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Need Help - Grilled Venison
Posted on 1/14/09 at 3:20 pm
Posted on 1/14/09 at 3:20 pm
Thanks in advance... I'm looking to slice a venison tenderloin into steaks tonight.. Any marinade or special seasoning that you may do yours with? 
2
Posted on 1/14/09 at 3:31 pm to PVillePandG
Buttermilk or 7-UP (surprisingly) work pretty good to take the "wang" out of gamey venison.
Posted on 1/14/09 at 3:34 pm to PVillePandG
How are you cooking it?
Posted on 1/14/09 at 3:35 pm to OC Tiger
Good call OC. Buttermilk with a little of your favorite hot sauce. Let sit for atleast 3 hours in the fridge. Drain, coat with your favorite seasoning( I like kosher salt and freshly ground black pepper)Rub with some canola oil and grill on a medium high flame/coals. Do not overcook. You can wrap in bacon like a steak if you want. I don't use bacon, but some people like it.
Posted on 1/14/09 at 3:44 pm to glassman
Thanks guys... To answer one poster... I'm grilling it fairly thin on high heat to a medium rare..
Was wondering what seasonings worked best with the meat...
Was wondering what seasonings worked best with the meat...
Posted on 1/14/09 at 3:48 pm to PVillePandG
I use a small amount of Dale's along with garlic powder, onion powder, Slap Ya Mama, and black pepper.
Posted on 1/14/09 at 3:53 pm to PVillePandG
Crazy enough...I love Greek Seasoning with almost any grilled steak, but especially on pork steaks. Should do great on venison.
Posted on 1/14/09 at 3:58 pm to OC Tiger
Cavanders is good, as is Montreal Steak seasoning.
DO NOT OVERCOOK! Cooking backstrap steaks on a grill is a bit risky, unless you really know how your pit cooks. Remember they will continue to cook a bit when you take them off. Singe the outside and get them away from that fire pronto.
DO NOT OVERCOOK! Cooking backstrap steaks on a grill is a bit risky, unless you really know how your pit cooks. Remember they will continue to cook a bit when you take them off. Singe the outside and get them away from that fire pronto.
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