Grilled Venison Tenderloin

INGREDIENTS:

• Venison Tenderloin (cut into medallions)
• Heath Riles BBQ Hot Rub
• Heath Riles BBQ Simple Citrus Rub

FOR MARINADE:

• 1/3 cup Worcestershire Sauce • 1/3 cup Soy Sauce
• 1/3 cup Balsamic Vinegar
• 1/4 cup Olive Oil
• 2 tablespoons Minced Garlic
• 1 tablespoon Coarse Ground Black Pepper
• 1 tablespoon Heath Riles BBQ Garlic Butter Rub

FOR RED WINE MUSHROOM CREAM SAUCE:

• 1 small container of fresh, sliced Mushrooms
• 1 tablespoon Minced Garlic
• 3/4 cup of Red Wine
• 1/2 cup Heavy Whipping Cream
• 2 tablespoons of butter

DIRECTIONS:

1. Trim venison tenderloin and cut into medallions.
2. Make marinade (ingredients above) and allow meat to marinate for a minimum of 4 hours. It is ok to marinate overnight or up to 24 hours.
3. Once ready to grill, get grill up to temp. Our Golden’s Cast Iron Cooker was around 450º-500º.
4. While grill is heating up, take medallions out of marinade and season with Heath Riles BBQ Hot Rub and Heath Riles BBQ Simple Citrus Rub on both sides.
5. Get ingredients ready for Red Wine Mushroom Cream Sauce if you plan to cook on the grill like Heath did. We cooked this sauce in a cast iron skillet.
6. Cook medallions on grill until an internal temperature of 125º-130º is reached. Remove from heat.
7. Make Red Wine Mushroom Cream Sauce if you wish. Allow medallions to rest for at least 10 minutes before eating.
8. Once your sauce is done and your meat is rested, ENJOY!