A new Twist (err.. Roll) on Meat and Veggies. Try these delicious Asparagus wrapped Lemon and Garlic Venison Tenderloin. They can be made ahead of time and cooked when needed. I love marinating Venison as long as possible to help the flavors soak up into the meat. This is a fresh and light weekday dinner that I generally make on nights I want something light but don’t feel like having protein on a cold salad again!
Ingredients:
- 2 Pound Venison Tenderloin
- 1/2 Lemon, juice only
- 2 tsp. Salt
- 1 tsp. Black Pepper
- 2 fresh Garlic Cloves, minced or 2 tsp. Garlic Powder
- 2 Tbsp. Coconut oil or Butter (melted)
- 1/3 C. Water
- 3 – 4 Asparagus Spears per roll
- Olive oil for drizzle
Process:
- Pour Lemon Juice, Spices, Coconut Oil and Water in a bowl and mix well
- In a Large Ziplock bag, place Venison Tenderloin
- Use a Meat Pounder to flatten the tenderloin into a thin 1/2″ thick piece.
- Pour the marinade into the bag and shake/ coat the meat well
- Place the Venison in the refrigerator for 4 hours
- After 4 hours, place the meat on a cutting board and slice it into 3″ wide pieces
- Preheat oven to 400 degrees
- Cut the ends off of your asparagus and drizzle some olive oil on them
- Roll 3- 4 Asparagus spears gently in the venison pieces and hold them together with a toothpick
- Place Asparagus wraps in a lightly oiled pan and place them in the oven
- Bake Venison for 18 minutes at 400 Degrees (remember not to overcook venison)
- Serve with your favorite side dishes
* Venison recipes can be replaced with any type of red meat. Just use the same cuts that are in the recipes. i.e. roasts, tenderloin, steaks. Cook times will vary with the meat you choose so watch your oven carefully. Venison has a short cook time.*
First he marinaded them in a mixture of the following for about 2 hours.
- 1 TBS Coconut Aminos
- 1 C of apple cider vinegar
- 2 TBS sea salt, pepper to taste
- 2 TBS Chef Leo’s meat rub
- 2 C Water
He started the grill, Brandon uses a charcoal grill and he prefers to use wood charcoal. He let the grill heat up to about 275 degrees. Before he put the meat on the grill he rubbed them with some seasonings. One of them he glazed with honey and rubbed it Chef Leo’s Mesquite seasoning . (For honey, he just drizzled the top and brushed it in then sprinkled the top with a light seasoning.)
The second one he rubbed with Cayenne pepper and Chef Leo’s Mesquite seasoning. (Use as much seasoning as you like.)
He placed both roasts on the grill and allowed them to smoke and cook for about 50 minutes on each side. He basted them with the marinade after each flip.
When he pulled them off the grill, I sliced them into thin slices and served them warm with some fresh green beans and a little Dijon~Horseradish mustard. The meat had a wonderful smokey spice flavor to it and I can’t wait for leftovers tomorrow for lunch.
 |
| I am the luckiest! |