I had 2 venison tenderloins in my deep freeze since October of last year. It was a nice sized doe that was taken on my property. Today for our July 4th dinner, I grilled them for my friends who are visiting from the Northeast. Rave reviews followed!!! More food-gasims! BLUF -(Bottom line up front), this is adapted from an Anne Burrell recipe.

Dry rub:
1 tablespoon ground Coriander
1 tablespoon ground Cumin
3/4 tablespoon ground Red Cayenne Pepper

2 Venison Tenderloins, about 2 pounds each with the silver skin trimmed off.
Kosher Salt or Sea Salt
3 tablespoons Coconut Oil, melted (my preference) or 3 tablespoons Extra Virgin Olive Oil

Preheat your grill, charcoal or gas.
Tuck the small end of each tenderloin under and secure the whole tenderloin with butcher’s twine. You will have 2 nice meat packages that are easy handle on the grill and will cook evenly. Season with the dry rub mixture. Coat evenly with salt and then coat with the coconut oil or EVOO.
Place venison on the preheated grill. And sear all sides of the meat to keep the juices inside. Move to a cooler part of the grill until it is cooked to your choice of doneness. I like rare but can eat medium rare. Take a meat thermometer and check for internal temp. 125 to 130 degrees for med rare. On my charcoal grill this took about 20 minutes. Remove the meat from the grill to let it rest for 5 to 10 minutes. Remove string and slice to serve. I used the Horseradish Cream that she used to accompany it. That recipe will be posted next.