Go Back
–+ servings

Grilled Venison Tenderloin

Author: Larry White
Hot-and-fast grilled venison tenderloin with a simple olive oil and herb marinade.
5 from 11 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Prep Time10 minutes
Cook Time10 minutes
Marinade Time1 hour
Servings: 2

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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!