Ingredients
- 4 venison tenderloin cutlets, about 1 pound total
- 8 teaspoons Worcestershire sauce, divided
- 4 teaspoons mustard, divided
- 1 teaspoon salt, or more to taste
- 4 small sprigs fresh rosemary
Directions
- About 3 to 5 days before cooking the tenderloins, rub each side of all cutlets with 1 teaspoon Worcestershire sauce, 1/2 teaspoon mustard, and a sprinkle of salt. Place in a dish, cover tightly, and allow to marinate in fridge for 3 days if the tenderloins have already been tenderized, or 5 days if not.
- Heat grill to 450 to 500 F. About 15 minutes before placing cutlets on grill, rub a rosemary sprig on each. Optionally, you can toss sprigs onto the flames while cooking in Step 3.
- Place cutlets on grill and sear each side for about a minute, until medium-rare or pink in the middle. Don’t overcook.
- Remove from heat and serve hot with Chicken of the Woods Rice Pilaf. Other complementary side dishes include fresh cucumber and tomato salad and grilled peaches.
Our friend Laura Pole, an oncology clinical nurse specialist and health-supportive chef, says, “My nephew, Dustin Pole, a south Louisiana hunter and fisherman, can cook anything that walks, crawls, flies, jumps, or swims, and it always tastes good. When I told him I was going to create a grilled venison tenderloin recipe, he said, ‘Aunt Laura, last week I rubbed some tenderloin with some Worcestershire sauce and mustard and let it sit in the fridge for 5 days. Then, 15 minutes before I cooked it, I added a sprig of rosemary on top, then took it off right before I put the tenderloin on the hot grill. I let it sear on both sides, but left it medium-rare in the middle. Talk about good!'” Pair this with the Chicken of the Woods Rice Pilaf recipe.
Chicken of the Woods Recipes and Foraging
- Foraging for Chicken of the Woods
- Chicken of the Woods Chicken Salad
- Chicken of the Woods Rice Pilaf
Bruce Ingram is a freelance writer and photographer and the author of 10 books, including Living the Locavore Lifestyle, a book on living off the land. Get in touch with him at BruceIngramOutdoors@Gmail.com.
Originally published as part of “Chasing Chicken of the Woods” in the July/August 2023 issue of Grit magazine and regularly vetted for accuracy.
