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Venison Tenderloin

Looks awesome!

I cooked mine up similarly. Medium rare on some bacon grease. Seasoned with Montreal's steak seasoning. Made a sauce with a little beer, creole mustard, bbq sauce, and Worchestire. Deglaze the pan with the sauce and served it with the loins.

Bork bork bork!
 
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I’m fairly new to cooking wild game in general but you know what they say practice makes you suck less. Pretty simple instructions on these and they turned out great. I didn’t have the Cajun shake so we settled with Tony’s.
 
One day @swampsnyper is gonna walk out his back door and find me sitting there ready to eat whatever he's cooking! Haha.
I just saw your Louisiana hot wings post and now this one, I'll be trying both of these for sure.
Thanks for sharing with this "yank"!
 
Hot cast iron is the best! I'm a big fan of just Maldon flaky salt and fresh cracked pepper on my backstrap and tenderloin. I use grapeseed oil for a nice high temp sear.
 
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