Grilled Venison Tenderloin
(from ksox’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Categories: venison
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)
Directions
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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.
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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.
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Start grill. Remove meat from marinade and pat dry. Bring to room temperature before grilling.
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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.
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Grill meat over direct heat, turning to brown all sides. Allow 6 -8 minutes per inch of thickness. Use an instant-read thermometer (125 =medium rare) or make a small cut to check doneness. Don’t overcook or meat will be dry and tasteless.
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Let rest on warm platter a few minutes to distribute juices within the meat. Serve with sauce, whole or sliced into 1" rounds.