2 Venison tenderloins
1 lg Sheet of caul fat
Sea salt and freshly ground
-black pepper
Looking for the ultimate date night venison dinner for two? Then
look no further than this grilled caul fat-wrapped venison
tenderloin. Caul fat is the thin, fat netting that surrounds the
stomach and other internal organs of some animals, including deer.
It's perfect for pairing with delicate tenderloin because the fat
melts as it cooks, leaving the finished product tender, juicy and
flavorful.
Serve the tenderloin over rice with a vegetable for a side.
The melted caul fat provides just about all the extra flavor you
need for venison tenderloin, but a sprinkle of sea salt and a few
grinds of fresh black pepper finish it off. I like to season the
tenderloins first, then wrap in the caul fat.
To wrap, simply spread your caul fat out flat on a large cutting
board, then use a sharp knife to cut out a section just large enough
to completely wrap the tenderloins, with enough extra to overlap the
edges so that the fat sticks to itself and seals in place.
I like to serve the meal with a nice rice pilaf or risotto and
sauteed whole green beans.
Start by pre-heating your Traeger grill to 350 degrees F. Clean any
bits of stuck-on fat or connective tissue from the tenderloins, and
pat them dry with a clean paper towel.
Season on all sides with sea salt and freshly ground black pepper.
Lay the sheet of caul fat out flat on a cutting board, and use a
sharp knife to cut out a section a bit longer than the tenderloins
and about three times as wide.
Season the tenderloins with salt and cracked black pepper, then wrap
tightly in caul fat.
Lay one tenderloin on the trimmed caul fat and wrap tightly,
overlapping the fat onto itself and pressing so that it sticks
together. Repeat the process with the remaining tenderloin.
Depending on the thickness of the tenderloin, grill the venison for
9 to 11 minutes, rotating once, for a medium-rare finish. If you use
an instant-read thermometer, shoot for 130 degrees or so in the
center of the thickest part. Adjust time and finished temperature up
or down, depending on how you prefer your venison doneness.
Grill the tenderloins to your desired degree of doneness. Let the
tenderloins rest, loosely tented with foil, for 5 to 10 minutes
before slicing and serving. Rest the tenderloins, then slice into
thin medallions.
Recipe by By Michael Pendley, Timber 2 Table Wild Game Recipes
