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code3rrt · 08-27-2013, 05:31 PM

I've never cooked venison of any kind, but if venison tenderloin is anything like beef tenderloin, I wouldn't consider it an appropriate choice for that dish. For pepper stout beef, something along the lines of a chuck roast or seven bone roast works because of the fat content, and they take several hours to cook and break down. The tenderloin is a nice lean and tender cut that lends itself to hot and fast.

I'm not saying don't do it, hell, it might come out great........just my 2 cents.

KC

08-27-2013, 05:31 PM	#6
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	I've never cooked venison of any kind, but if venison tenderloin is anything like beef tenderloin, I wouldn't consider it an appropriate choice for that dish. For pepper stout beef, something along the lines of a chuck roast or seven bone roast works because of the fat content, and they take several hours to cook and break down. The tenderloin is a nice lean and tender cut that lends itself to hot and fast. I'm not saying don't do it, hell, it might come out great........just my 2 cents. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: