Since the beginning of September, I get asked to cook up some venison. Luck had it that my butcher had a fresh shot deer in the butchery. He got me some tenderloin.
I just kept it simple and grilled it up and served it with a gravy made from the stock of the same deer.
- 500 gram of venison tenderloin
- 500 grams of cheaper cuts of venison (like neck and belly)
- 2 white onions
- 4 medium-sized carrots
- 2 celery stalks
- 70 grams of tomato paste
- 50 grams of butter
- fresh Italian herbs like thyme, rosemary, oregano, and sage
- salt to season
- Fire up your grill for direct grilling
- Chop up the onions, carrots, and celery stalks.
- Grill the cheaper cuts of venison till it has a nice Maillard effect
- Put the grilled venison in a large pan with the tomato paste and the butter. Then add the vegetables, top it with water till the meat is completely under. Add the Italian herbs.
- Place the pan on the grill and close the lid till the water boils. Then take off the lid and let it cook down.
- Sieve the stock so that you end up with the gravy. Season it with some salt.
- Grill the venison tenderloin on both sides to a core temperature of 52°C (126F). Let it rest before slicing it up. Serve it with the gravy.
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BBQ gear used
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