New York BBQ: For some reason it cues the image of a couple millennials living off their parents' dime, shelling out 2000 a month for 600 sq ft and aggressively stoking fires in antique wrought iron grills. Their neck beards sweat profusely as they desperately try convincing the world that their sausages are bigger than everybody else's. I may be a little partial, but Texas, KC, Memphis and the Carolinas are where it's at.. sorry guys.
My wife and I have a freezer full of white-tailed deer and figured we should eat in for once. On the menu tonight: tenderloin. I started off by dry aging the tenderloin (which I do nearly all of my venison these days) for three days. It's really simple. Just take whatever cut you want to prepare, trim off the silver skin/fat, wipe them dry and pop them into the fridge. I go in twice a day to wipe the meat dry and flip it over. Meat will sweat in the refrigerator. It is up to you to keep it as dry as possible so as not to foster an environment in which the venison will go rancid. This method works well with steaks, backstrap, whole tenderloin and even whole venison hams. I feel like the venison comes out more tender this way, and I prefer this method anytime we are not deep frying the meat.
We cut the loins into roughly ten inch slabs, similar in size to a small pork loin you might purchase at the super market.
The loins were seasoned with garlic powder and Hackett's (you coonasses know what I'm talking 'bout) before being set upon a phalanx of bacon, which was precooked for a few minutes; just enough to get the bacon about half way there. Then I stretched the bacon around both sides of the loins and pinned them at the top, like a little pig swaddle for our tender loins.
My wife made a bacon vinaigrette to top a bed of spinach leaves as a side. Let's just say this shit was delicious. Venison isn't usually a favorite in our household, despite mine and my daughter's affinity for it. Today, though, there was barely enough left over for me to make a lunch tomorrow. If you have any spare white-tail in your freezer, I highly recommend this.
I am a passionate outdoorsman with over 25 years of hunting and fishing experience across the state of TX.