Grilled venison tenderloin cooks best hot and fast. Set up a two-zone fire, sear hard for color, finish gently to temp, rest, then slice. We’ll use a short olive oil and herb marinade for a little extra flavor.
Have backstrap instead of tenderloin? Use my Grilled Backstrap method. Want more flavor options? See my Venison Marinade and rub hub.
What You’re Cooking (Tenderloin vs Deer Loin)
Tenderloin is small, lean, and fine-grained. It cooks in minutes and dries if you overshoot. Deer loin/backstrap is thicker, so it finishes slower. Use my backstrap method for that cut. This page is strictly venison tenderloin on the grill.
Key Tips for Grilled Deer Tenderloin
- Trim the tail (the thin end) if you don’t want it to overcook.
- Build a two-zone fire: One screaming hot side for searing and the other, a cooler zone to finish without burning.
- Pat the meat dry after marinating, so you sear, not steam.
- Season with salt and pepper lightly just before searing. Finish with flaky salt and a drizzle of olive oil to serve.
- Pull between 120–125°F and rest 10 minutes. The temperature will carry over a couple of degrees. Do not tent with aluminum foil as it will cause the meat to overcook.
Simple Marinade for Grilled Venison Tenderloin
A quick-to-make, aromatic, olive oil-forward marinade adds essence without masking the flavor of the deer meat.
- 1 cup olive oil
- 6 garlic cloves, thinly sliced
- 2 rosemary sprigs, broken into pieces
- 2 tsp crushed juniper berries
- Optional: 1-2 tsp red wine vinegar or lemon juice
- 1/2 tsp freshly ground black pepper
Note: Salt the meat right before grilling. Don’t salt the marinade. Marinate between 1 and 8 hours only.
How to Grill Venison Tenderloin (Two-Zone Method)
- Marinate trimmed tenderloins 1 to 8 hours.
- Preheat grill with two-zones; hot side around 500–600°F.
- Prep: lift from marinade, blot dry, season lightly.
- Sear (direct): Around 2-3 minutes per side until well browned.
- Finish (indirect): If you havn’t reached your internal temperature, move to the cool side, lid open, and cook to an internal temperature between 120-125°F.
- Rest & slice: Rest 10 minutes. Slice to a thickness between ¼ and ½ inch. Finish with flaky salt, black pepper, and a light drizzle of olive oil.
Gas vs. Charcoal for Venison Tenderloin on the Grill
- Gas: easiest two-zone control; preheat longer for a hotter grate.
- Charcoal: bigger flavor; always keep a cool zone ready in case of fire flare-ups and to prevent burning.
How Long to Grill Venison Tenderloin?
On a properly heated grate, most tenderloins hit 120-125°F (my recommended temperature range for venison tenderloin) in 6 to 10 minutes total. Time varies by thickness and grill heat. Therefore, it’s best to use an instant-read thermometer, rather than relying on the clock.
Frequently Asked Questions
Sear hot and fast and finish over a lower heat. Don’t reverse sear.
No. It’s already tender. Focus on not overcooking.
Yes. Omit it, or add a tiny splash of gin to mimic the piney note.
More Venison Recipes
Below are some of my favorite dishes from my collection of venison recipes that you might like to try.
- Grilled Venison Backstrap (for cooking deer loins/backstraps)
- Venison Tenderloin Tataki
- Venison Carpaccio
- Venison Steak Salad
- Prosciutto Wrapped Venison Tenderloin
If you make this recipe for grilled venison tenderloin, leave a review if you have a few minutes. If you have any cooking questions or want to share your latest venison dishes, give me a shout on Instagram @larry__white.
Grilled Venison Tenderloin
Ingredients
For the Venison
- 2 venison tenderloins, trimmed
- kosher salt (use right before grilling)
- ground black pepper (use right before grilling)
For the Marinade
- 1 cup olive oil
- 6 garlic cloves, thinly sliced
- 2 chopped rosemary sprigs
- 2 tsp crushed juniper
- 1 tsp red wine vinegar or lemon juice (optional)
Instructions
- Marinate the tenderloins for 1 to 8 hours in the refrigerator.
- Remove from the marinade and dry with paper towels. Rest at room temperature while you pre-heat the grill.
- Preheat the grill with two zones. One side high heat (500 to 600°F). The other side cooler (around 350°F).
- Sear over direct heat for around 2 to 3 minutes per side until browned. Any longer and you risk overcooking.
- Move to the cooler side and cook with the lid open until the internal temperature reaches between 120°F and 125°F. Go higher if you like your tenderloins on the well-done side.
- Remove from the grill and rest for 10 minutes uncovered. Slice to a thicken between ½ and ½ inch. Season with flaky sea salt and a drizzle of olive oil.
NOTES
- Storage: Refrigerate up to 3 days in an airtight container.
- Reheat: Gentle reheat in a low oven or skillet.
- Subs: Swap thyme for rosemary and a splash of gin for the juniper berries.
- Serving ideas: With roasted potatoes and grilled asparagus or as a venison steak salad.
