Skip to Main Content
Roasted Venison Tenderloin

Roasted Venison Tenderloin

By Traeger Kitchen

Get a little wild with Traeger’s Roasted Venison Tenderloin recipe. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and olive oil. Then fire up the Traeger and cook them till they reach a tender medium-rare.

Prep Time

8 Hr

Cook Time

25 Min

Pellets

Apple

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
2 Pound Venison, Tenderloin
1/4 Cup dry red wine
2 Clove garlic, minced
2 Tablespoon soy sauce
1 1/2 Tablespoon red wine vinegar
1 Tablespoon rosemary, chopped
1 Teaspoon coarse ground black pepper, divided
1/2 Cup olive oil or vegetable oil
As Needed freshly ground black pepper
As Needed coarse salt
As Needed rosemary sprigs

Step

  • 1

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

  • 2

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

  • 3

    Pour the marinade over the meat and refrigerate for 8 hours, or overnight.

  • 4

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚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, freshly ground and less generously with 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, 3 to 4 minutes per side.

    500 ˚F / 260 ˚C

    00:04

  • 7

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

    500 ˚F / 260 ˚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!

My Notes

In order to add notes for this recipe, you must log in or create an account.