Go Back
–+ servings
grilled venison tenderloin recipe

Grilled Venison Tenderloin

Author: Larry White
Tender grilled venison tenderloin marinated in olive oil, garlic, rosemary, and juniper, then seared hot and finished on the cool side of the grill for a deep crust and a juicy, rosy center.
5 from 18 votes
Print Recipe Pin Recipe
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time 1 hour
Course: Main Course
Cuisine: American

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 or can swap for a splash of gin
  • 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 preheat the grill.  Season the meat lightly right before searing.
  • 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 ¼ and ½ inch. Season with flaky sea salt and a drizzle of olive oil.

NOTES

  • Trim the silverskin and tail. Remove the silverskin before marinating, and trim or tuck the thin tail end so it doesn't overcook.
  • Blot dry before grilling. A dry surface sears better and prevents flare-ups.
  • Cook to temperature, not time. Tenderloins vary in size, so use an instant-read thermometer and pull at 120–125°F.
  • Rest uncovered. Skip the foil, which softens the crust and pushes the meat past medium-rare.

Nutrition

Calories: 306kcal | Carbohydrates: 5g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 60mg | Potassium: 444mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

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