Moose Tenderloin w/ Roasted Potatoes & Veggies
A great way to prepare wild game; super tender, flavorful and improves the wild game taste.
Equipment
- Grill
Ingredients
- 1 lb Moose Tenderloin or Venison
- 1/8 cup Tenderquick
- 8 cups Water
- 1 tsp Garlic Salt
- 4 TBSP Italian Dressing
- 2 Small Potatoes
- 1 bag Fresh Mixed Veggies (12 oz; broccoli, carrots, cauliflower)
- 2 TBSP Olive Oil
- 1 tsp Seasoning of choice (garlic salt)
Instructions
Meat Prep
- Mix water and tender quick together in medium bowl to form a brine. Place tenderloins in bowl, seal and store in fridge for 3 days.
Meal Prep
- Preheat grill or smoker to 400°. Preheat oven to 400°.
- Dice potatoes into bite size pieces and place in a medium bowl with the veggies. Drizzle olive oil generously over potatoes and veggies, cover bowl and shake well until everything is covered with olive oil. Season with your choice of seasoning and shake again. I used a good sprinkle (tsp) of garlic salt.
- Spread veggies out evenly on a baking sheet and place in preheated oven for approximately 25-30 minutes. Stirring once throughout. Potatoes are done when golden, veggies will brown a bit and soften.
- While the potatoes and veggies are roasting, remove tenderloins from tender quick brine, rinse thoroughly. Season generously with garlic salt or your choice of seasoning.
- Place tenderloins on grill, flip after 4-5 minutes. Cook another 3 minutes and baste with Italian dressing. Let them cook another 1-2 minutes and remove from the grill.
- Serve tenderloins with a side of roasted potatoes and veggies, enjoy!
Notes
Our tenderloins were about 1 1/4 inch thick and took a total of ten minutes on the grill.
The tender quick gives the meat a pink, cured look, so be sure not to overcook!
This recipe can also be used for other meats such as pork chops or chicken breasts – just eliminate the tender quick brine if you’d like. The tender quick is really only necessary to help improve the wild game taste.
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