• Loin and Tenderloin of Whitetail
  • 4 Shallots
  • 4 Cloves Garlic
  • Lemon
  • Capers
  • Bunch Of Parsley
  • Chives
  • Mustard
  • Black Pepper
  • Good quality Olive Oil
  • Sea salt
  • Balsamic Vinegar


Place your loins in a tray and season with pepper, lemon juice, sea salt and a tablespoon of mustard.  Drizzle with a really good quality olive oil and rub all over the loins to ensure even coverage.

Pour a bottle of balsamic vinegar into a pan and reduce steadily over an hour.

Bring the Traeger up to a searing heat and place your loins inside for a few minutes.  You are looking to add smoke and to just sear the outer edge, not cook.  Remove from the Traeger and finely cut into slices, layering out onto grease proof paper, make sure you leave a gap around each slice.   Place a second layer of grease proof paper on top and with a heavy roller flatten each slice.

Create a Gremolata by finely dicing shallots, grating garlic and lemon rind, chopped capers and finely chopped parsley.   Stir together.

Serve by layering the sliced meat and sprinkling over the gremolata before drizzling with the reduced balsamic and a drizzle of olive oil.  Finally grate over a generous amount of Parmigiano cheese.