Grilled Venison Tenderloin Recipe

Provided By
A tender, delicious and quick-cooking cut. Size may vary depending on the size of the animal.
Share this!
Update Servings
  • 1 pound venison tenderloin
  • 1 cup red wine
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 clove garlic, mashed
  • 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried and crumbled
  • 1 tablespoon current jam or jelly (substitute grape)
Container: grill
1.5 hrs
15 mins
2 hrs
  • Trim meat: remove all visible fat and most of the silver skin (translucent membrane). If loin has a long tapered end, curl the thin end back and toothpick it in place so it doesn't overcook.
  • Mix together wine, olive oil, soy sauce, garlic and rosemary; put into zipper-top plastic bag. Add loin and marinate, refrigerated, 1 - 2 hours, turning bag occasionally (longer if meat is from an older animal).
  • Start grill. Remove meat from marinade and pat dry. Bring to room temperature before grilling.
  • While grill heats, pour marinade into a small pan. Over high heat, cook down to about 1/2 cup. Stir in current jam or jelly. Strain, discarding solids.
  • Grill meat over direct heat, turning to brown all sides. Allow 6 -8 minutes per inch of thickness. Use an instant-read thermometer (125 degrees F is medium rare) or make a small cut to check doneness. Don't overcook or meat will be dry and tasteless.
  • Let rest on warm platter a few minutes to distribute juices within the meat. Serve whole or sliced into 1" rounds with the current sauce.
Similar Recipes
Venison with Roast Mushrooms
olive oil
red wine
salt and pepper
soy sauce
Roasted Rack of Venison
chopped fresh sage
dry red wine
freshly ground black pepper
Venison Medallions with Fruit Sauce
dry red wine
fruit preserves
salt and pepper

Grilled Venison Tenderloin Recipe Reviews

grilled venison tenderloin

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (2)
Comments (0)
Rating of 5 out of 5.0 stars
Reviewed By
"I have made this quite a few times now with amazing reviews. It has become a special occasion dish. I have also used Bison with the same recipe. I used Cherry Jam instead of the Blackcurrant because I love cherry. This is even better the next day once it has been left in the marinade overnight. I have even frozen the left overs and they were amazing."
chiefcharlie User
Rating of 5 out of 5.0 stars
Reviewed By
"This is the best way to cook venison that I have found. Even my wife will eat it!"
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com