I just got a FedEx box of meat from the 11-pointer I shot on the Milk River, it had been in my friend Brian’s freezer since October. These packs of tenderloin were cold and perfectly thawed—just right to throw on the Weber (gas) this weekend!
It’s been awhile since I’ve cooked tenderloin (I’ve had my venison ground into burger). I really need to get outside and drink a few cold ones and grill it.
My question to you: Do you have a good marinade for me to try? Tips for grilling venison? Help a hunting brother out. comment
PS: Have a great and safe 4th, God bless America. And when you go back to work Tuesday, only 60-70 days to the season.