• deer tenderloin
  • Caribbean jerk marinade
  • butter


I take one of my best deer tenderloin from the freezer and put it in the fridge in our fifth wheel the day before we leave. The Friday before I am to grill it, I unwrap it and put it in a zip-lock storage bag and pour a bottle of Caribbean jerk marinade in. I'll squeeze all the air out and put it back in the fridge over night. Saturday evening, I get it out and wrap it in two layers of heavy duty aluminum foil. I will put a table spoon of butter in with it. I will cook it one of two ways. If we are having corn on the cob, I will grill my foil pack as is. If we are having potatoes and carrots, I will cut them up and wrap them in with the meat and lay the pack in the coals of a camp fire. 15 minutes on one side, then 15 minutes on the other - depending on the size of the meat.

Mark Keller

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