Venison Tenderloin (Deer Backstraps) cut into butterflied, deer filets and grilled.
I love eating wild venison. In Mississippi we are blessed with a healthy population of white tail deer; and if you want free-range, non-gmo, completely organic red meat, then deer is the way to go.
In this recipe I break down the loins (aka backstraps) into butterflied filets. After a short bath in a special marinade, I wrap them in bacon and sear hot & fast over good charcoal.
I get a good bed of hot coals and place a set of GrillGrates on top of my standard grill grate. Then when the grill temp is up to around 450-500, it’s time to grill these bacon wrapped deer filets.
I do my standard cook for any cut I’m cooking hot and fast. I did shorten my time a little since this was a smaller cut and I wanted to cook it more rare… but the technique was the same. I place the steak down on one side, after 1.5 minutes I rotate it 90 degrees to get those great cross-hatch marks (this is where the GrillGrates really come in handy). Then after about 3 total minutes I flip it and repeat the process.
I used my spatula, but really I just used my hands. And with a white cotton glove under a black nitrile glove, you can handle the hot meat without getting burned. To find out more about the gloves I’m wearing in this video, check it out here>>
Deer meat is best eaten rare, for me that’s about 120 degrees internal (it’s going to carry over to around 125 internal in the rest). It’s just like cooking a steak only better! But if you wanted to take it more to a medium rare, you can take it to around 125-128 internal and let it carry over to a medium rare – medium. But please, nothing further than that!
You can pair these filets with any side dish. I serve them with Grilled Asparagus topped with a Creamy Boursin Cheese Sauce.
Combine Ingredients in a large bowl and whisk until sugar and honey are incorporated.
Grilled Asparagus Recipe:
1 bunch of fresh Asparagus
1 Tablespoon Olive Oil
1 teaspoon Killer Hogs AP Rub
Rinse and drain Asparagus. Remove the woody stem end and toss with olive oil. Season with AP Rub and place on 400 degree grill for 8-10 minutes turning once for even cooking.
Boursin Cheese Sauce:
1 package Boursin Cheese Garlic & Herb
1/4 cup Heavy Cream
1 teaspoon Lemon Pepper
pinch of salt to taste
Place Boursin cheese in a small pot over medium low heat. Add heavy cream a little at a time while stirring to melt cheese. (add additional heavy cream 1 teaspoon at a time if needed). Season with lemon pepper and a pinch of salt to taste. Serve warm over Asparagus.
Trim silver skin and excess fat from 2 deer loins (back straps). Cut each loin into 4” portions and butterfly each by making a cut 3/4 of the way down the middle of each portion. (be careful not to cut the steak all the way through.
Place each filet into a shallow dish and pour marinade over the top. Cover the dish in plastic wrap and soak for 2 hours.
Pre cook bacon in oven on a baking sheet for 6 minutes at 400 degrees. Drain on paper towel to remove excess grease. It should be slightly brown and pliable.
Prepare charcoal grill for direct cooking over hot coals. Grill temperature should be 475-500 degrees.
Remove each filet from marinade and drain excess onto paper towel. Wrap each filet with bacon and use a toothpick to secure.
Season the outside with AP and Steak Rub.
Place each filet on the hot grate and cook for 1 1/2 minutes, twist the filets to create grill marks and cook an additional 1 1/2 minutes. Repeat this process on the other side.
Pull the filets off the grill when the internal temperature reaches 120 degrees for rare or continue to cook until your desired doneness.
Rest the deer filets for 5-7 minutes before serving. Plate with Asparagus topped with Boursin Cheese sauce.