The tenderloin, or backstrap as we call it, of deer is indeed a prize. It's tender with no fat to speak of and simple to prepare. Do not overcook it; I like it to have a little pink in the middle, like a steak cooked medium to medium-rare.
1 venison tenderloin (about 1 1/2 pounds)
1/2 tablespoon garlic powder
1/2 cup red wine vinegar
1 tablespoon hot sauce
1/2 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
1 tablespoon Cajun Grill Seasoning Mix
1 teaspoon onion powder
Put the tenderloin in a shallow bowl. Combine the garlic powder, vinegar, hot sauce, Worcestershire, soy, seasoning mix and onion powder in a small bowl. Mix well. Pour the mixture over the tenderloin and refrigerate for 8 hours, turning several times. Put the tenderloin on the grill, close the lid and cook for 10 minutes. Turn, close the lid and cook for 10 minutes. Remove from the grill and let stand for 5 minutes. Slice crosswise into desired thickness to serve.
Side Dish: Grilled Potatoes (page 63 in Cajun Grill Cookbook)
Serves 4 to 6
Cajun Grill BBQ Cookbook
Our Cajun Grill Cook Book will make you the talk of the town with 62 authentic Cajun bbq recipes from the heart of Cajun Country. By Ray and Debbie Guidry
Below are 2 samples of recipes from The Cajun Grill Cookbook.
I'm sure you've had Bananas Foster, which by the way, was created at Brennan's Restaurant in New Orleans. Well, this is our version.
4 large bananas, unpeeled
1/2 cup apple juice
1/4 cup (packed) dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 cup dark or light rum
Prick the bananas at random with a toothpick or fork. Place them on the grill and close the lid. Cook for 10 minutes, turning after 5 minutes. The skins will turn black. Remove from the grill, peel and cut them crosswise into 1/2-inch slices. Combine the apple juice, sugar, cinnamon, nutmeg and rum in a small saucepan over medium heat and stir until the sugar dissolves. Keep warm.
Serve the bananas with vanilla ice cream, slices of pound cake and the sauce.