Cajun Venison

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The tenderloin, or back strap 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