Grilled Deer Tenderloins with Vegetables
Grilled deer tenderloins with vegetables is a recipe with fresh ingredients from the deer category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 cloves garlic
- 2 sprigs Rosemary
- 8 tbsp olive oil
- 8 deer tenderloins (≈150 g each)
- 8 mild yellow bell peppers
- 12 Cherry tomatoes
- 1 kg green asparagus
- Sea salt
- pepper from grinder
Instructions
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1.
Peel and crush the garlic. Mix with trimmed rosemary and 4 tbsp oil. Pat the tenderloins dry, then coat them in a bowl with the remaining oil mixture. Cover and refrigerate for at least 2 hours.
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2.
Wash and drain the bell peppers; wash and trim the cherry tomatoes. Peel the lower third of the asparagus and place it on grill trays with the peppers. Drizzle with 2–3 tbsp oil, season with salt and pepper, and grill over high heat for 10–15 minutes. After about 5 minutes add the tomatoes, drizzle with remaining oil, and season again.
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3.
Remove the deer tenderloins from the oil mixture, season with salt and pepper, and grill on the hot grill for about 10 minutes, turning occasionally like the vegetables. Brush the meat and veggies with the garlic‑rosemary oil as desired.
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4.
Take everything off the grill and arrange it on a platter or plates to serve.
