Joe Thomas, avid bow hunter and American Archer host, shares his grilled deer tenderloin recipe. Sure, deer tenderloin is great, and a recipe telling you just how to cook that grilled deer tenderloin? Even better. But what’s best? All of that and a little background about venison, too.
Deer is one of the oldest forms of meat in the United States. Before European settlers found the tender meat of the wild deer, Native Americans enjoyed it. Before that, it’s safe to assume other, larger creatures enjoyed it. Now, however, deer isn’t a commonly consumed meat in the US, unless you’re a hunter, that is.
If hunting game is your game, you know just how much meat a deer can yield, and you know just how delicious some of those cuts can be. But if you’re just dipping your toe into the wonderful world of venison, you might have a little to learn. To start with, because so many people don’t often cook with deer meat, it’s common to see people overcooking it. If you’re talking about grilled deer tenderloin, for instance, it’s crucial to pay attention to your heat level and cooking time.
How to Pick Between Beef and Deer: An Easy Choice
Something newbies and aficionados alike may not know is just how good deer meat is for you. Venison is red meat, just like beef, and beef is, by far, the more popular of the two. Unlike beef, venison is leaner and thus lower in fats and cholesterol (lower, even, than poultry). While it’s lower in fat and cholesterol, it’s neck and neck with beef for vitamins. This means you’re not losing out on anything by switching to this cheaper, leaner meat!
If you’re looking for somewhere to start as you learn how to grill deer tenderloins, and other delicious cuts, this grilled deer tenderloin recipe is a great place to begin. Try pairing it with David Bancroft’s Fried Green Tomatoes for an unbeatable meal!
Pretty simple, right? But delicious, nonetheless. Take this delicious grilled deer tenderloin and arm yourself with a great new recipe for your next post-hunt cookout or backyard bash.