We recommend cooking venison tenderloin rare to medium-rare to showcase this incredibly tender, succulent cut at its absolute best. This means an internal temperature of 47-54C is desirable. If the loin is well rested after cooking, the juices will be retained and not seep out when sliced and served. The tenderloin is an extremely lean cut, and can take a lot of seasoning and spices. We suggest grilling and serving with bold, fresh flavours:
- Trim off any silverskin on the tenderloin
- Season well with salt, cracked black pepper, and barbecue spices such as mustard powder, paprika, garlic powder, cayenne pepper, and celery salt
- In a bowl, whisk together tomato ketchup, soft brown sugar, Tabasco, and bourbon to creat a thin sauce to use as a glaze
- Brown the tenderloin on all sides on a grill over very high heat to form a charred crust on the exterior
- Brush on the glaze and move to a cooler part of the grill, turning frequently and brushing with more glaze until the tenderloin is cooked to your desired internal temperature
- Remove from the grill and rest in a warm place (we suggest an oven at 50C) for around ten to fifteen minutes
- Slice the rested tenderloin against the grain, and serve with a grilled haloumi, peach & mint salad, or coleslaw and mixed leaves – a chimichurri style dressing would also work perfectly here
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