Venison Tenderloin

Ingredients for 4

• Olive Oil

• Garlic Powder

• Ground Mustard

• Thyme

• Salt

• Pepper

• Onion Powder

• 1 Venison Backstrap

Directions

• Step 1

  Rub the backstrap in olive oil.

• Step 2

  Season the Venison with each of the spices listed. Season to taste - no exact measurements.

• Step 3

  Place in a ziplock bag and submerge in the water. Let cool for 4 hours.

• Finishing Steps

• Step 0

  When the 4 hours is complete, remove the venison from the bag and gently pat dry - be careful to avoid removing the spice-rub.

• 

  Step 1

  Turn the broiler on to “High” and set shelf 4 – 6” beneath heat source. Keep an eye on the venison because this method can cook your protein very quickly. Allow to brown for 12 minutes, flipping halfway through.

• 

  Step 2

  When done, allow the tenderloin to rest for 15 mins before slicing

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