Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, laphroaig deer tenderloin. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Laphroaig is my go-to single malt. Recently, I was able to part with a portion to toss it in a marinade for a deer tenderloin my husband got this fall. The smoky whisky, combined with the smoke in the pepper, wraps the grilled meat in an outdoorsy flavor that goes with the meat's gamey flavor.
Laphroaig Deer Tenderloin is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Laphroaig Deer Tenderloin is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have laphroaig deer tenderloin using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Laphroaig Deer Tenderloin:
- Take 1 lb deer tenderloin
- Take 1/4 cup Laphroaig 10 year Single Malt Whisky
- Take 1/2 cup olive oil
- Make ready 1 tsp Worcester Sauce
- Prepare 1/2 tsp smoked black pepper
- Get 1/2 tsp onion powder
- Get 1/2 tsp garlic powder
- Make ready Freshly ground Himalayan pink salt
The smoky whisky, combined with the smoke in the pepper, wraps the grilled meat in an outdoorsy flavor that goes with the meat's gamey flavor. Laphroaig is my go-to single malt. Recently, I was able to part with a portion to toss it in a marinade for a deer tenderloin my husband got this fall. The smoky whisky, combined with the smoke in the pepper, wraps the grilled meat in an outdoorsy flavor that goes with the meat's gamey flavor.
Steps to make Laphroaig Deer Tenderloin:
- Wash the tenderloin thoroughly and pat dry.
- Lightly coat the outsade of the tenderloin with freshly ground Himalayan salt and smoked black pepper. Place the tenderloin aside.
- In a plastic gallon bag, combine the oil with the measured amount of smoked pepper. Add the whisky, Worcester sauce, onion and garlic powder to the oil.
- Place the tenderloin in the bag and massage the bag's contents gently to mix.
- Allow meat to absord the marinade for at least 3 hours before grilling.
- Heat grill to a temperature of 300 F. For best results, oil the grates prior to placing the meat on them. Allow the tenderloin to cook on one side for 3-5 mins. Turn, and grill the other side 3-5 minutes. The tenderloin should reach an internal temperature of 145 F-150 F.
Brush venison tenderloins with olive oil and season with onion powder, salt and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Venison tenderloin marinated in low sodium soy sauce,garlic and very fine crumbled Feta cheese. While it rests the merlot sour cream brown gravy is reducing. D E S S E R T S.
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