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Venison Tenders, wood pellet, grill, BBQ, smoker, recipe

Venison Tenders

Venison Tenders, are one of our camp favorites. I have been doing these for 30 years and with hunting season around the corner I thought I would share this one. Venison tenders are very rich and tender with more than a hint of coarse ground black pepper. This is very easy to do and your buddies will always want you to be the camp cook so be careful.

This can easily be done on a stove top or a campfire but I chose to use my Davey Crockett tailgater from GMG to add that “Kiss of Smoke”. This is so simple to do, you wrap cubes of meat in bacon add your seasoning and cook it like you would do a pot roast until fork tender. So, you can use the tough meat that would normally go into the grinder. And you can do this with any game meat you have or even beef, chicken or pork chunks. Filet of Yak would probably work, too.

Things have changed a lot over the years and one of those changes are tailgater grills. Our Green Mountain Davey Crockett tailgater runs on 12 volts and you can set it down anywhere. Most hunting camps don’t have electricity and that’s not a problem with the Davey Crockett. It will run for days on an “Emergency Jump Starter” that will fit in your glove box. So, you can smoke or grill up a storm in camp from burgers to pulled pork!

This year I have discovered Chef of the Future South Western seasoning that I thought would just set this off.  I was thinking of a nice dusting to top it off would be just right. I was correct, off the hook, no leftovers…

Venison Tenders
A Wood Pellet Grill Recipe

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

Ingredients: Venison Tenders

  • 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

Venison Tenders
A Wood Pellet Grill Recipe

Cooking Directions: Venison Tenders

Cut the bacon in half. Cut your meat into bite size cubes and wrap with a strip of bacon securing with a toothpick. Place them into a large cast iron Dutch oven. Cover with the water and Worcestershire sauce. Do a heavy covering of the black pepper adding the onion and garlic powder. Then, top it off with a nice dusting of the Chef of the Future South Western seasoning.

Preheat your grill to 400 degrees (205c) and place your Dutch oven in it. 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. Your Venison Tenders will be very rich and no teeth needed.

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: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also 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.

Venison Tenders
A Wood Pellet Grill Recipe

Venison Tenders, wood pellet, grill, BBQ, smoker, recipe

Wrap the Meat with Pepper Bacon

Venison Tenders, wood pellet, grill, BBQ, smoker, recipe

All the Ingredients in the Dutch Oven and ready for the Grill

Venison Tenders, wood pellet, grill, BBQ, smoker, recipe

Do a Rapid Boil on the Grill

Venison Tenders
A Wood Pellet Grill Recipe

Venison Tenders, wood pellet, grill, BBQ, smoker, recipe

Boil Until the Liquid is Almost Gone and Cover

Venison Tenders, wood pellet, grill, BBQ, smoker, recipe

Let’s Eat!!!

Venison Tenders
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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Chef Of The Future Brand Seasoning
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Pacific Pellet Gourmet BBQ Pellet
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Venison Tenders
Recipe Type: Appetizer
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Venison Tenders, are one of our camp favorites. I have been doing these for 30 years and with hunting season around the corner I thought I would share this one. Venison tenders are very rich and tender with more than a hint of coarse ground black pepper. This is very easy to do and your buddies will always want you to be the camp cook so be careful.
Ingredients
  • 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
Instructions
  1. Cut the bacon in half. Cut your meat into bite size cubes and wrap with a strip of bacon securing with a toothpick. Place them into a large cast iron Dutch oven. Cover with the water and Worcestershire sauce. Do a heavy covering of the black pepper adding the onion and garlic powder. Then, top it off with a nice dusting of the Chef of the Future South Western seasoning.
  2. Preheat your grill to 400 degrees (205c) and place your Dutch oven in it. 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. Your Venison Tenders will be very rich and no teeth needed.
  3. 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.

 

 

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