A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 2 ½ hours @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple
Date Night Doins Venison Tenders
- 1 pound thick cut pepper bacon
- 1 ½ pounds cubed venison
- 2 cups water
- 1 cup Worcestershire sauce
- Coarse black pepper, to taste
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- A dusting of red pepper flakes, to taste
- Chef of the Future South Western seasoning
Cut the bacon in half. Cut venison into bite size cubes and wrap with a strip of bacon, securing well with a toothpick. Place them into a large cast iron Dutch oven. Cover with the water and Worcestershire sauce. Generously add black pepper, and use the quantities above for the onion and garlic powder. Top off with a nice dusting of Chef of the Future South Western seasoning.
Preheat your grill to 400 degrees (205c) and place the Dutch oven inside. Do a rapid boil until the liquid is almost gone. Lower heat and cover and continue cooking until the meat is browned and fork tender, about a half hour or so.
Because there no smoke at 400 degrees I used an A-MAZE-N-Tube smoker on the side for that “Kiss of Smoke” with Maple pellets to blend a bit with the bacon.
Note: Keep in mind that a recipe is just an outline ~ if you have worked with venison or wild game before, you can give this a tweak and a twist to make it uniquely your own. Feel free to mix and match the pellets until you find a combination you really like. You are only smoking at temps less than 250 degrees (122c), anything higher is “cooking” and there will not be much if any smoke, so it does not matter what kind of pellet you are using.
Links: You can find more recipes like this at Date Night Doins and Chef of the Future Seasoning is available at COF.Rocks