Sky Watch and Grilled Venison Tenderloin

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I love sky watching. One of these days I will remember to take my camera everywhere to capture more of this kind. The sky this morning was amazing! But you will just have to take my word for it because I had no camera with me so I have no proof of this. :)

 
This is tonight's loveliness.
 
                                                                                          
 
One of my hunters was successful last weekend and they butchered the deer last evening. We always keep the tenderloin and get an Amish guy that has a butcher shop to make Jerky and Sweet Bologna out of the rest of it.
 
This is always an easy supper that everyone enjoys a lot.
I trim it and remove the silver skin and cut it into 3-4 inch lengths and then cut it in half horizontally. I don't always cut it this way but I knew tonight was going to be rushed so I needed it thinner.
 
I covered it in water and added about a ½ cup of Red Wine Vinegar and let it soak for about 15 minutes. Drain and cover in water again and let sit for 10 minutes. Drain again and cover one more time with water for 10 minutes. Drain well. This process takes care of the gamy-ness.
 
When it was drained (you can dry it with paper towels) I sprinkled it with Weber Chicago Steak Seasoning on both sides and put it into the refrigerator for the rest of the day.
 
Allow it to come to room temperature before grilling according to your preference of done-ness.
 
I had made a Garlic and Herb Compound Butter to put on top of the hot steak. Yum!
 
Compound Butter
1 stick butter
2 Tablespoons McCormick Perfect Pinch
Garlic and Herb Seasoning
Mix well and use a size 100 cookie scoop to place the butter on top. I had mixed mine and made little balls and refrigerated them. It works best if they are not really hard when placed onto the steak.
 
 
It was delicious!
They left again tonight for a hunt tomorrow. So maybe next week we can have a repeat menu of tonight. (fingerscrossed)
 
Have a wonderful evening!
♥Blessings!♥

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