2 elk tenderloins, 8-10 oz ea
1 white pepper
1 garlic
1 salt
1 barbecue sauce
1 honey
1 lemon pepper seasoning
A Recipe for
Grilled Tenderloins - Venison
The way you cut your meat reflects the way you live. |
| Confucius |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This Recipe for Grilled Tenderloins - Venison is one of thousands in the Recipes-to-go Barbecue Cookbook.
Food Tip |
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What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This is a recipe for Grilled Tenderloins - Venison from the recipe cookbook of Recipes-to-go (Barbecue)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Food Tip |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Herb Tip |
Wash and trim the tenderloins well. Rub with white pepper, garlic, and
salt. Make a sauce of commercial barbeque sauce, honey and lemon
pepper seasoning and marinate the tenderloins. Roll the tenderloing
up in foil and place it on the back of the grill. Cook slowly at low
flame.
Serves: 2
Grilled Tenderloins - Venison Recipe brought to you by Recipes To-Go