Traeger Roasted, Venison Tenderloin
EQUIPMENT
INGREDIENTS
1 to 1-1/2 lb Venison Tenderloin
1/4 Cup of Dry Red Wine
2 Cloves of Garlic, Minced
2 Tablespoons of Soy Sauce
1 1/2 Tablespoons of Red Wine Vinegar
1 1/2 Tablespoons of Ranch & Rifle A.P. Rub
1 Teaspoon of coarse ground black pepper, more to taste if needed
1/2 Cup of high-quality Olive Oil
INSTRUCTIONS
Trim silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
Combine the red wine, garlic, soy sauce, and red wine vinegar in a small mixing bowl and whisk to combine.
Stir in the Ranch & Rifle A.P. Rub.
Slowly whisk in the olive oil; whisk until the mixture is emulsified.
Place the tenderloin into a resealable bag and pour the marinade over it.
Refrigerate for 8 hours, or overnight.
When ready to cook, preheat Traeger to 450°F/ 232 ˚C
Remove the tenderloins from the marinade and pat dry.
Season generously with black pepper.
Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, about 3 to 4 minutes per side.
Continue to cook for about 15 to 20 minutes total for medium-rare, or 135°F on a meat thermometer. (Pay more attention to the temperature, than the time).
Remove meat from grill and let rest for at least 5 minutes before slicing.
Garnish with rosemary sprigs, if desired.
Enjoy!
