Roasted Venison Tenderloin

Steps

• Watch Video

  Elk Tenderloin w/ John Dudley Full Recipe | Traeger Grills

  

• 1

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

  Ingredients

  • 2  (1 to 1-1/2 lb) venison tenderloin

  

• 2

  Make the marinade: Combine the red wine, garlic, soy sauce, and red wine vinegar 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.

  Ingredients

  • 1/4 Cup dry red wine

  • 2 Clove garlic, minced

  • 2 Tablespoon soy sauce

  • 1 1/2 Tablespoon Red wine vinegar

  • 1 Tablespoon fresh chopped rosemary, plus more for garnish

  • 1 Teaspoon coarse ground black pepper, plus more as needed

  • 1/2 Cup high-quality olive oil or vegetable oil

• 3

  Place the tenderloin into a resealable bag and pour the marinade over it. Refrigerate for 8 hours, or overnight.

• 4

  When ready to cook, set Traeger to 450°F and preheat, lid closed, for 15 minutes.

  450 ˚F / 232 ˚C

• 5

  Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with black pepper and less generously with coarse salt.

  Ingredients

  • As Needed freshly ground black pepper

  • As Needed coarse salt

  

• 6

  Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, about 3 to 4 minutes per side.

  450 ˚F / 232 ˚C

  

• 7

  Continue to cook until the tenderloins reach your desired degree of doneness, about 15 to 20 minutes total for medium-rare, 135°F on a meat thermometer.

  450 ˚F / 232 ˚C

  135 ˚F / 57 ˚C

• 8

  Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired. Enjoy!

  Ingredients

  • As Needed rosemary sprigs