• Venison Tenderloin (Backstrap)
 
  • Venison Tenderloin (Backstrap)
 

Venison Tenderloin (Backstrap)

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  • Difficulty4/5
  • Prep time20 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodApple

Red wine and rosemary infuse this venison with warm, husky flavors that taste like you're at a white table linen restaurant. Instead, you've taken your trophy to the Traeger for new layers of flavor.

Ingredients

Venison2 1-1 1/2 lb.
Dry Red Wine1/4 cup
Garlic, minced2 cloves
Soy Sauce2 Tbsp.
Red Wine Vinegar1-1/2 Tbsp.
Fresh Rosemary, chopped1 Tbsp., plus extra sprigs for garnish
coarsely Ground Black Pepper1 tsp., plus more for grilling
High-Quality Olive Oil or Vegetable Oil1/2 cup
Coarse Saltas needed

Preparation

Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.

Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified.

Pour the marinade over the meat and refrigerate for 8 hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F (or High) and preheat, lid closed, for 15 minutes.

Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with Black Pepper, freshly ground and less generously with coarse salt.

Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side.

Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135F on a meat thermometer).

Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.

  • Difficulty4/5
  • Prep time20 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodApple