Grilled Venison Tenderloin Recipe

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A tender, delicious and quick-cooking cut. Size may vary depending on the size of the animal.
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Servings:
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Ingredients
  • 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
Directions
PREP
1.5 hrs
COOK
15 mins
READY IN
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.
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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)
Sema1836
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!"
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