COOK IT.
Preheat the barbecue to 350°F (175°C), preparing to use indirect heat by lighting one to three burners to medium-low and leaving others off. If you have an Infrared Sizzle Zone sear station side burner, move the cooking grid into the upright position. If not, preheat one of the lit burners to high.
Roughly chop the walnuts. In a dry frying pan, toast the walnuts over medium-low heat until fragrant, being careful not to let them burn.
Butterfly the tenderloin and open it flat. Season both sides with salt and pepper. Lay down a layer of cheese, sliced apple, and toasted walnut.
Carefully wrap the tenderloin into a tube, securing it with butcher’s twine. Brush with melted butter.
Preheat the infrared sear station for at least 5 minutes before searing the tenderloin on all sides until sear marks form. If you don’t have a side burner and have preheated the barbecue, sear the tenderloin on the main cooking grids instead. Then move the tenderloin to the “off” part of the barbecue to finish cooking. Baste with the melted butter at least twice more.
Cook the venison until it reaches an internal temperature of 135°F (58°C) for medium-rare. Be careful not to overcook.
Allow the venison tenderloin to rest for at least 10 minutes before slicing into 1-inch (2.5 cm) medallions and serving with your favorite seasonal side dishes like sweet potato, stuffing, and green beans.
This recipe for Venison Tenderloin Stuffed with Comté, Apple and Walnuts is the perfect fall dish for thanksgiving. Proving that you don’t have to celebrate the holidays with the same old fare. This earthy and unique holiday dinner is perfect for spreading that feeling of warmth and gratefulness that comes with celebrating with your family. What are you cooking on the barbecue this Thanksgiving / Holiday? Share your best Holiday BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!