Laphroaig Deer Tenderloin. Wash the tenderloin thoroughly and pat dry. A lot of deer tenderloin recipes call for grilling or pan-frying the tender "backstraps," but you can also use your oven. Depending on the recipe, and your own personal preference, you can use a high or.

Grilling is a quick and easy. The tenderloins, or backstraps, are located on both sides of the spine and are the most flavorful and tender cuts on the deer. Cutting up the deer tenderloins starts with proper. You can cook Laphroaig Deer Tenderloin using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Laphroaig Deer Tenderloin

Prepare 1 lb of deer tenderloin.
It's 1/4 cup of Laphroaig 10 year Single Malt Whisky.
It's 1/2 cup of olive oil.
You need 1 tsp of Worcester Sauce.
It's 1/2 tsp of smoked black pepper.
You need 1/2 tsp of onion powder.
It's 1/2 tsp of garlic powder.
You need of Freshly ground Himalayan pink salt.

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Laphroaig Deer Tenderloin instructions

Wash the tenderloin thoroughly and pat dry..
Lightly coat the outsade of the tenderloin with freshly ground Himalayan salt and smoked black pepper. Place the tenderloin aside..
In a plastic gallon bag, combine the oil with the measured amount of smoked pepper. Add the whisky, Worcester sauce, onion and garlic powder to the oil..
Place the tenderloin in the bag and massage the bag's contents gently to mix..
Allow meat to absord the marinade for at least 3 hours before grilling..
Heat grill to a temperature of 300 F. For best results, oil the grates prior to placing the meat on them. Allow the tenderloin to cook on one side for 3-5 mins. Turn, and grill the other side 3-5 minutes. The tenderloin should reach an internal temperature of 145 F-150 F..

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