One stick (1/2 cup) butter
If desired brine the venison tenderloin for 4 – 8 hours prior to cooking.
Sprinkle the venison tenderloin with seasoned salt.
Sear the tenderloin over high heat on a grill.
Transfer the tenderloin to a pan on the grill; drop the grill temperature to low.
Add one stick butter to the pan.
Cook, turning venison occasionally until desire doneness (I cooked mine for 15 – 20 minutes).
Let venison rest for 5 – 10 minutes before slicing.
3 cups water
1 tablespoon kosher salt
1 tablespoon peppercorns, whole
Dissolve 1 tablespoon kosher salt into 3 cups heated water.
Add in 1 tablespoon whole peppercorns.
Pour liquid over venison and refrigerate for 4 -8 hours.
Drain well before continuing with preparation.
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