Venison (yes, that's deer meat) is often mis-understood. Many people do not know how to cook it and mis-understand the process. Ground deer meat works great in chili, and you could mix ground deer meat with hamburger to make good burgers, too... but this is about a deer tenderloin.
I have found that using a simple marinade for the deer meat works great. The sweetness of the brown sugar and the pull of the soy sauce plus the kick of the chili powder combines with the meat to create a great dish.
Ingredients:
Mix all ingredients but the tenderloin in a zip-top bag (large enough to hold the tenderloin and marinade). Shake well and add the meat. Let marinade for 2-4 hours.
Preheat oven to 400. Place tenderloin on center rack and cook until inside temperature is about 150 degrees. Let it rest under foil for 5-10 minutes before cutting. As an alternative, the venison can be cooked on a grill or in a dutch oven.
I have found that using a simple marinade for the deer meat works great. The sweetness of the brown sugar and the pull of the soy sauce plus the kick of the chili powder combines with the meat to create a great dish.
Ingredients:
- 1 venison tenderloin
- 1 cup brown sugar
- 1/2 cup soy sauce (use Bragg's Liquid Aminos)
- 1/2 cup olive or sunflower oil
- 1/4 cup chili powder
- 1 garlic clove, minced
- 1 teaspoon black pepper
- 1 teaspoon minced onion
Mix all ingredients but the tenderloin in a zip-top bag (large enough to hold the tenderloin and marinade). Shake well and add the meat. Let marinade for 2-4 hours.
Preheat oven to 400. Place tenderloin on center rack and cook until inside temperature is about 150 degrees. Let it rest under foil for 5-10 minutes before cutting. As an alternative, the venison can be cooked on a grill or in a dutch oven.
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