News Ticker

Take a Walk on the Wild Side with Date Night Doins’ Venison Tenders

A Wood Pellet Grill Recipe by DateNightDoins.com

Prep Time: 15 minutes
Cook Time: 2 ½ hours @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple

Date Night Doins’ Venison Tenders

tenders-iIngredients:

  • 1 pound thick cut pepper bacon
  • 1 ½ pounds cubed venison
  • 2 cups water
  • 1 cup Worcestershire sauce
  • Coarse black pepper, to taste
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • A dusting of red pepper flakes, to taste
  • Chef of the Future South Western seasoning
  • Toothpicks

Cooking Directions:

tenders-iiVenison Tenders

Cut the bacon in half. Cut venison into bite size cubes and wrap with a strip of bacon, securing well with a toothpick. Place them into a large cast iron Dutch oven. Cover with the water and Worcestershire sauce. Generously add black pepper, and use the quantities above for the onion and garlic powder. Top  off with a nice dusting of Chef of the Future South Western seasoning.

Preheat your grill to 400 degrees (205c) and place the Dutch oven inside. Do a rapid boil until the liquid is almost gone. Lower heat and cover and continue cooking until the meat is browned and fork tender, about a half hour or so.

Because there no smoke at 400 degrees I used an A-MAZE-N-Tube smoker on the side for that “Kiss of Smoke” with Maple pellets to blend a bit with the bacon.

Note: Keep in mind that a recipe is just an outline ~ if you have worked with venison or wild game before, you can give this a tweak and a twist to make it uniquely your own.  Feel free to mix and match the pellets until you find a combination you really like. You  are only smoking at temps less than 250 degrees (122c), anything higher is “cooking” and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

 

 


Links:  You can find more recipes like this at Date Night Doins and Chef of the Future Seasoning is available at COF.Rocks

 

About Basil & Salt Magazine (780 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

We would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: