Pecan grilled venison tenderloins

[Kingudaroad]

A lot of folks refer to the backstrap as the tenderloin, but I'm talking about the little pieces of heaven found on the inside of the body cavity above the ribs.

I grilled these over an open fire of pecan wood on the firebox of my smoker. They were fantastic!

I marinaded them with red wine, olive oil, fresh garlic and fresh rosemary. Then salt and pepper. The fire was super hot and they cooked to perfection at 3 minutes per side. Served with corn and twice baked potato.







Thanks for looking!

[grothe]

Sure looks good King!!!

[Texas-Hunter]

Now thats some great eats right there.. Outstanding...

[wutang]

Looks great.

[Slanted88]

Real nice, fine, awesome!

[cowgirl]

Mmmm Keith, they look perfect! Your whole feast looks great!!

[lcruzen]

Yep, those little strips of meat are to die for and you are correct about back straps being confused or misidentified as tenderloins. Back straps are good but not as good as the real tenderloin. It has always been a tradition at my camp to pull those out after we hang the deer and eat those for dinner that night in celebration.

[Bassman]

Excellent! Thanks for the pics.