grilled venison with butter and rosemary

Tenderloin vs backstrap. Is there a difference? I’ve heard no and I’ve heard yes, but the reality is that the tenderloins are pretty small while the backstraps are good size, depending on the deer. Regardless, they cook about the same. This is a really lean cut of meat, and you have to be careful not to let it dry out. One way to do that is to marinate it, but I’m too impatient. I suppose you could brine it, or you could baste it or do what a lot of folks do: wrap in bacon.

Seasoned simply with salt and pepper and a little oil.

I had some rosemary sprigs I tried to add to it, I don’t know that it infused much, but when it cooked, there small crumbles of charred rosemary that tasted great.

I basted it while it was cooking with some melted butter and a silicone brush. Finishing temperature was around 130-135. I let it rest for about 10 minutes and sliced it into medallions. You mean this is only our second venison post? It’s been 4 1/2 years since anyone on BDE has talked about deer meat. Anyone else with some different experiences with venison?

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