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Old 12-23-2012, 04:47 PM
bigbadjoe108 bigbadjoe108 is offline
 
Join Date: Feb 2008
Location: Calgary, AB
Posts: 447
Default Deer/Elk tenderloin/Backstraps

2-4lbs of Ungulate (Deer, Elk, Moose) Tenderloin and/or backstraps
Garlic (to taste - I use at least 3 cloves per pound if not more)
Fresh Rosemary
Olive Oil
Salt and Pepper
Red Wine (Optional)

Salt and pepper the meat then marinate in chopped fresh rosemary, garlic and olive oil for at least a night. You can also mix in the Red Wine as well at this point.

Barbeque over high heat until rare-med rare.

Let meat rest for 10-15 mins.

Slice against the grain into 1cm thick pieces.

Serving option is to slice a small (2-3 CM across) french baguette and toast the bread in the oven.

Once the bread is done, spread dijon/hot mustard/horseradish type of sauce on it. Place once piece of the meat on top and enjoy.
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