Perfectly Grilled Venison Tenderloin

5 from 1 vote

Perfectly Grilled Venison Tenderloin

This perfectly grilled venison tenderloin was tender, juicy and bursting with flavor. Use venison in a beef recipe next time. It's the best.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Keyword: easy venison recipe, how to grill venison, venison, venison tenderloin, wild game

Servings: People

Author: Maciek Zurawski

Ingredients

Venison Ingredients

2 strips Venison tenderloin
2 tbsp Olive oil
4 tbsp All purpose rub

Blueberry Sauce Ingredients

2 cups Blueberries
1/2 cup Water
1/4 cup Diced yellow onion
1/4 cup Dark brown sugar
1/4 cup Apple cider vinegar
1 tbsp Finely chopped rosemary
1 Lemon

Instructions

Start by removing the venison tenderloin from its packaging and pat it dry using paper towels.
Remove the heal that is at the end of the loin and cut off the tapered ends of the tenderloin. Place the sliced off pieces into a ziplock back and freeze for later.
Remove any silver skin that is visible on the tenderloin.
Drizzle olive oil over the entire center cut venison tenderloin and season with an all purpose rub.
Preheat the grill to a medium heat between 400-450 degrees and set for dual zone cooking
Sear the venison tenderloin on the direct side 1 minute per side making sure to get an even cook throughout.
Remove the perfectly grilled venison tenderloin between 125 - 130 degrees Fahrenheit.
Rest the meat for 10-15 minutes.
In a sauce pan, add the fresh blueberries, water, freshly squeezed lemon juice and lemon zest, a diced yellow onion, finely chopped fresh rosemary, dark brown sugar and apple cider vinegar. Mix the ingredients together over a low heat.Continue to simmer the blueberry sauce until it thickens to the perfect consistency.
Before serving, slice the perfectly grilled venison tenderloin into single serve medallions, top with some blueberry sauce and enjoy!

Notes

By not removing the ends, you risk drying them out during the grilling process making them tough and not pleasant to eat.

Dice up the sliced off venison pieces and make a stew or curry. Grill the heal as a steak.

Silver skin is not fat and will not render down during the grilling process.

Even though the venison is grilled hot and fast on the direct side of the heat, make sure to have a dual zone set up. Move the venison to the cooler side to finish cooking if the internal temperature is too low, but the crust is perfectly seared.

This is a very lean meat and has no fat to help keep it tender. Overcooking will cause the venison to dry out creating a tough bite.

Nutrition