Grilled Venison Tenderloin Recipe

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• 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 Ratings (4)Rate It! Reviews (4)Add A Review Now! Comments (0)Comment on this Reviewed By Country"Absolutely delicious. I used red wine vinegar instead of red wine....absolutely delicious. My wife was devastated on how it turned out, and i got some great feedback from everyone. Thank you" Reviewed By Country"Absolutely delicious. I used red wine vinegar instead of red wine....absolutely delicious. My wife was devastated on how it turned out, and i got some great feedback from everyone. Thanks lo" Reviewed By Sema1836"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." Reviewed By chiefcharlie"This is the best way to cook venison that I have found. Even my wife will eat it!" More Similar Recipes BBQ and Grilling Recipes Jamaican Jerk Chicken Grilled Spare Ribs Grilled Tomatoes with Mozzarella Dinner Recipes Grilled Leg of Lamb Grilled Peaches Lime Grilled Chicken with Mango Salsa Salmon on the Grill Meat and Poultry Recipes Plank Grilled Salmon with Mango Salsa Ribeye Steak with Spicy Rub Grilled Pork Loin with Cherry Sauce Stuffed Zucchini in Foil Grilled Portobello Mushroom Burgers Mango Chicken Marinade Inexpensive Quick Tenderizer Marinade Lamb Kebabs Lamb on a Stick Grilled Portobello Sandwich Grilled Chile Citrus Turkey Breast Related Tips and Advice pork - tenderloin Related Glossary Terms tenderloin steak beef boneless tenderloin venison tenderloin Follow Us! Charts Recipes Tips Beef Cooking Times Chicken Cooking Times Cooking Temperature and Time Food Substitutions Ham Cooking Times How Much To Buy Lamb Cooking Times Pork Cooking Times Turkey Cooking Times Popular Recipe Pages Recipe Search Recipes A to Z Popular Recipes Our Newest Recipes Cooking Tips Index Advertisement E-mail: Sign Up Advertisement Mobile Site | Contact Us | Site Index | Promotions | Terms of Use | Privacy Policy | Advertise | Licensing Reproduction in whole or in part without written permission is strictly prohibited. © Copyright 2026 Tecstra Systems, All Rights Reserved, RecipeTips.com