BATON ROUGE, LA (WAFB) -
Prep Time: 5½ to 6½ hours
Yields: 4 servings
During hunting season, this is a great way to prepare deer at the camp. Although if you have some in the freezer, it is good any time of year, too. If preferred, pork loin can be used in place of venison.
1½ pounds (2½-inch thick) venison or pork tenderloin
2 quarts sweet tea
⅓ cup soy sauce
½ cup Worcestershire sauce
¼ cup honey
1 tbsp minced garlic
1 tbsp minced rosemary
1 tbsp minced basil
salt and black pepper to taste
granulated garlic to taste
In a large resealable bag, add sweet tea. Add venison tenderloin to bag, seal tightly, and marinate in refrigerator for 5–6 hours or overnight.
Once meat is marinated, preheat the grill or broiler. Remove venison from sweet tea and pat dry.
In a medium mixing bowl, combine soy sauce, Worcestershire sauce, honey, minced garlic, rosemary, basil, salt, pepper, and granulated garlic. Rub seasonings generously onto tenderloin. Grill over a very hot fire for approximately 15–18 minutes or until the meat is crusty brown (135°F for venison, 132°F for pork) and the juices run a rosy color.
To serve, slice venison into medallions for hors d’oeuvres or 1-inch thick servings as entrée.