2 venison tenderloins (the smaller inside loins) 1 large sheet of caul fat Sea salt and freshly ground black pepper
2 venison tenderloins (the smaller inside loins)
1 large sheet of caul fat
Sea salt and freshly ground black pepper
Start by pre-heating your Traeger grill to 350 degrees. Clean any bits of stuck-on fat or connective tissue from the tenderloins, and pat them dry with a clean paper towel.
Season on all sides with sea salt and freshly ground black pepper. Lay the sheet of caul fat out flat on a cutting board, and use a sharp knife to cut out a section a bit longer than the tenderloins and about three times as wide.
Lay one tenderloin on the trimmed caul fat and wrap tightly, overlapping the fat onto itself and pressing so that it sticks together. Repeat the process with the remaining tenderloin.
Depending on the thickness of the tenderloin, grill the venison for 9 to 11 minutes, rotating once, for a medium-rare finish. If you use an instant-read thermometer, shoot for 130 degrees or so in the center of the thickest part. Adjust time and finished temperature up or down, depending on how you prefer your venison doneness.
Let the tenderloins rest, loosely tented with foil, for 5 to 10 minutes before slicing and serving.