Grilled the tenderloins and a piece of the backstrap from my first deer of the season. Light coat of avocado oil + SPG. Hot and fast over coals till about 120 internal with a 10 minute butter rest. After hunting, field dressing and quartering, and then cooking, no energy left for fancy sides and my kids love Mac n cheese. Stag Cabernet to pair bc wifey felt it was appropriate. Paper plates bc I have enough to clean from coolers to cutting boards.
by Responsible_Sound_71
2 Comments
I love the contrast between the glorious meat and the kids mac and cheese.
I haven’t had any luck with venison. Gamy and mealy and tough every time I try.