Pepper Stout Beef.... w/Venison!?!?

I am no expert on cooking venison. I always think of hot and fast when cooking. But you may be on to something. Best way to find out is to cook it.

Seems like you'd want more fat than tenderloins have.

Think about using a roast instead of the tenderloins

Are you talking tenderloin or back loin as in backstrap?

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