Grilled Venison Tenderloin

Grilled Venison Tenderloin

Grilled Venison Tenderloin

Greg C. Moriates

Greg C. Moriates

Owner of Train Hunt Eat

Ingredients

Grilled Venison Tenderloin.  As hunters, this is the prized cut from your harvest.  The venison tenderloin is the cut that you want right now but save for the right moment.  Here is a great Grilled Venison Tenderloin Recipe.  Great will all wild game!

 

  • 2 POUND VENISON, TENDERLOIN

  • 1/4 CUP RED WINE, DRY

  • 2 CLOVE GARLIC, MINCED

  • 2 TABLESPOON SOY SAUCE

 
  • 1 1/2 TABLESPOON RED WINE VINEGAR

  • 1 TABLESPOON ROSEMARY, CHOPPED

  • 1 TEASPOON COARSE GROUND BLACK PEPPER, DIVIDED

  • 1/2 CUP OLIVE OIL OR VEGETABLE OIL

  • FRESHLY GROUND BLACK PEPPER – As needed

  • COARSE SALT – as needed

  • ROSEMARY SPRIGS

  • Juniper berries

Preparation

  • 1

    Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
  • 2

    Make the marinade: Combine the red wine, garlic, soy sauce, juniper berries in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified.
  • 3

    Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
  • 4

    Set up your Grill with one section ready to sear and one are at medium heat to finish.
  • 5

    Remove the tenderloins from the marinade (discard the marinade) and pat dry.  Season with black pepper and coarse salt to taste.
  • 6

    Sear until well-browned on all sides, 3 to 4 minutes per side.
  • 7

    Place the tenderloin on the medium section of t he grill.  Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135℉ on a meat thermometer).
  • 8

    Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, Enjoy!
Similar Recipe found at: Venison Recipes  or Venison Tacos

 

 

 

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