Laphroaig Deer Tenderloin

Name: Laphroaig Deer Tenderloin
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb deer tenderloin; 1/4 cup Laphroaig 10 year Single Malt Whisky; 1/2 cup olive oil; 1 tsp Worcester Sauce; 1/2 tsp smoked black pepper; 1/2 tsp onion powder; 1/2 tsp garlic powder; Freshly ground Himalayan pink salt

Lisa Shelton Haertel @cook_4913278

Laphroaig is my go-to single malt. Recently, I was able to part with a portion to toss it in a marinade for a deer tenderloin my husband got this fall. The smoky whisky, combined with the smoke in the pepper, wraps the grilled meat in an outdoorsy flavor that goes with the meat's gamey flavor.

Lisa Shelton Haertel @cook_4913278

Saved

Ingredients

30 mins

4 servings

1 lbdeer tenderloin
1/4 cupLaphroaig 10 year Single Malt Whisky
1/2 cupolive oil
1 tspWorcester Sauce
1/2 tspsmoked black pepper
1/2 tsponion powder
1/2 tspgarlic powder
Freshly ground Himalayan pink salt

Saved

Steps

30 mins

1

Wash the tenderloin thoroughly and pat dry.
2

Lightly coat the outsade of the tenderloin with freshly ground Himalayan salt and smoked black pepper. Place the tenderloin aside.
3

In a plastic gallon bag, combine the oil with the measured amount of smoked pepper. Add the whisky, Worcester sauce, onion and garlic powder to the oil.
4

Place the tenderloin in the bag and massage the bag's contents gently to mix.
5

Allow meat to absord the marinade for at least 3 hours before grilling.
6

Heat grill to a temperature of 300 F. For best results, oil the grates prior to placing the meat on them. Allow the tenderloin to cook on one side for 3-5 mins. Turn, and grill the other side 3-5 minutes. The tenderloin should reach an internal temperature of 145 F-150 F.