Reverse Seared Tenderloins (Deer)

Discussion in 'Food Corner' started by Ishi, Nov 26, 2018.

  1. Ishi

    Ishi Hang & Hunt Enthusiast

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    I started doing the reverse searing this Spring on steaks, pork chops and now it my preferred way of grilling these delights. This is the first time doing the reverse searing with Venison.
    The inner loins for the buck I shot were huge so I saved one for this process.
    The loin was thawed and marinated with this sauce and sealed back up to brew for 24 hours.
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    I’ve used this sauce before on Venison and I like the taste very well. Its a Jamaican sauce but not like the Jerk sauce that’s very spicy.
    The loin was smoked for 45 minutes on the pellet grill set at 180 degrees. Steaks and chops I’ll smoke them for 1 1/2 hours before searing but with lean Venison I felt 45 minutes was enough to produce a Smokey taste and not to dry them out.
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    After the 45 minutes the loin was pulled and covered with foil and the grill was cranked up to searing temperatures. Once the grill reached searing temps the loin was allowed to sear each side for 5 minutes.
    Starting the sear.
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    First side seared.
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    Both sides seared now the meat was allowed to rest for 15 minutes.
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    Time to enjoy these Tender delights!!
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  3. flugge

    flugge Well-Known Member

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    You know, I enjoy eating..and if you ever want to invite me over, I am all game for that :) looks delicious!
     
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  4. Rjack

    Rjack Well-Known Member

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    Dang, that looks good.
     
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  5. 2-bucks

    2-bucks PMA Member

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    Dang it! I just ate...but now I'm hungry again.
     
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  6. Ishi

    Ishi Hang & Hunt Enthusiast

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    Couple Rib-eyes reverse seared this summer
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  7. Sligh1

    Sligh1 Administrator Staff Member

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    I’m shooting a doe tomorrow night just to do this!! :)
     
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  8. Fishbonker

    Fishbonker Life Member

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    We all know I'm not the brightest star in the sky or the sharpest knife in the drawer but "reverse searing" would, to me anyway, indicate you are doing something in reverse order of the normal way to sear. Can you help me out with the regular steps in searing? What makes this reverse seared?
     
  9. Monsterbuck

    Monsterbuck Active Member

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    Normally you would sear the meat to seal in the juices then slow cook it. In a reverse sear you slow cook it then sear the outside.

    I don't know the benefits of it but have heard enough people praise the reverse sear that I would like to give it a try.
     
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  10. breckhawk

    breckhawk Active Member

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    I'm pretty sure if I were to die today...I would want one of those as my last meal.
     
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  11. StickersNKickers

    StickersNKickers Camo Up!

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    Had to try this idea too:

    Not sure if I got the tenderloins out the right way, as I ended up with a couple thin strips of meat.

    Seasoned the strips with black pepper, garlic salt, onion powder, and a little chili powder. Seasoned the big piece with brown sugar bourbon seasoning. Then placed in the fridge for a few hours (overnight would probably be good too).

    Smoked for 1 hour at 150 degrees. It was cold outside and the smoker was running a lot cooler than normal. I'd go less time if it was cooking hotter. Then turned up the heat to sear on each side, about 5 minutes like Ishi did. The thin strips just got one side as I didn't want to make them tough.

    Side of brown and wild rice for an easy lunch:

    Basically the best deer tenderloin I've ever had!!!
     
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