What is a VENISON TENDERLOIN and how you should grill it.

venison tenderloin

💰Cheaper: beef tenderloin

Beef tenderloin is more widely available and less expensive than venison.

red wine

💰Cheaper: grape juice

Grape juice can provide a similar sweetness without the alcohol.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option for cooking.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more affordable and has a longer shelf life.

Start by drying the venison tenderloin with a paper towel.

Remove the heel from the tenderloin by carefully pulling it off without a knife.

Trim the ends of the tenderloin to create an even center cut.

Save the trimmings in a Ziploc bag for later use.

Remove any silver skin from the meat using a sharp knife, angling it up to avoid cutting into the meat.

Use olive oil as a binder and season the tenderloin with all-purpose seasoning.

Set the seasoned tenderloin aside and prepare the grill.

Use a chimney to start the charcoal, filling it to the top and lighting starter cubes.

Wait 10 to 15 minutes for the charcoal to heat up until flames appear and it's slightly ashed over.

Dump the charcoal from the chimney into the grill and set it up for dual zone cooking.

Scrape the grill grates clean before placing the tenderloins on the hot side of the grill.

Grill the tenderloins, flipping them every minute to ensure even cooking.

Maintain a medium-high heat throughout the cook, aiming for a grill temperature between 400 to 450°F.

Remove the tenderloins from the grill when they reach an internal temperature of 125 to 130°F for medium-rare.

Let the tenderloins rest to stop the cooking process and allow juices to redistribute.

In a small saucepan, sauté 1/4 of a yellow onion.

Add 2 cups of fresh blueberries, 1/4 cup of brown sugar, 1 tablespoon of apple cider vinegar, and 1 tablespoon of chopped rosemary to the saucepan.

Mix everything together and bring it to a low simmer, cooking until the blueberries start to pop and the sauce thickens.

Slice the rested venison tenderloins into medallions and top with the blueberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens