Sunday, November 27, 2011
Grilled Teriyaki Venison Tenderloin
A few weeks ago our second son harvested a deer which put a huge smile on his face! ☺ The rest of us were also pleased because it meant a dinner of Tenderloin. My hubby is very good at getting this just right on the grill and I had marinated it for 24 hours before he put it on. It turned out tender, juicy and full of flavor = Delicious!
1 jar Teriyaki Sauce
1 whole Garlic Bulb, pressed. (I used the Pampered Chef Press)
1/3 cup Brown Sugar
a few dashes Worcestershire Sauce
1-2 Tablespoons Lemon Juice
Fresh Ground Black Pepper
Mix all together and pour over *tenderloin. Allow to marinate for 24 hours, turning once if it's not fully covered.
*I poked the whole tenderloin with a fork so the marinade can do it's thing a bit better. My original plan was to grill them in larger pieces to save the juices, but to save time my husband cut them into 1½-2 inch medallions. It worked out very well and he did a wonderful job of it! Yum!
I can't really give you times on the grill or temp because I'm always in the kitchen seeing to the rest of the meal. I just know the grill is hot and we like it the exact second that the red in the center is all gone. ☺