Mimi’s Grilled Venison Tenderloin

We feasted the other day, as my in-laws came down for dinner. We shared our chanterelle bounty with them, and they brought down some incredible venison tenderloin for us to put on the grill. The marinade my mother-in-law made was amazing, and it imparted so much flavour and tenderness to the meat that I asked her for permission to share her secret, and luckily for all of you reading this, she agreed! If you haven’t got venison tenderloin, I would reckon this recipe would work well for beef too.

We served our steaks with Sauteed Chanterelles and Brussels Sprouts, yellow squash cooked “Grilled Zucchini” style, and Grilled Corn. However, if you’re looking for something different, mashed potatoes would work really well with this venison.

Time: 15 Minutes (+8 Hours Marination time)


  • Venison Tenderloin Steaks (or Beef if you haven’t got Venison)
  • Red Wine
  • A tablespoon or two of Soy Sauce
  • A little Olive Oil
  • Any seasonings you like. Garlic is really good here.


  • Slice your venison into 2 inch thick steaks, and place them in some tupperware or a large zip top bag.
  • Add in your red wine, soy sauce, olive oil, and seasonings. Make sure to get all of your venison coated, and flip/stir once or twice during the marination time to ensure even marination. Marinate for around 8 hours.
  • When you’re ready to cook, heat your grill. Place your tenderloin steaks atop, and cook for about 2-3 minutes.
  • Rotate your steaks (same side will stay down) about 90 degrees (pi/2 radians if you’re a math nerd) to create a nice crosshatching grill pattern in your steak. Cook for another 2-3 minutes.
  • Flip your steaks, and cook/rotate the same time and method you did for the first side.
  • When your steaks reach about 155 degrees F (or 165 for well done), remove from the grill. As a side note, the FDA says the minimum internal cooked temperature is 145 degrees F (medium rare)…but given the marinade, these steaks will still be incredibly juicy and tender at 155.
  • Remove from the grill, and let sit for 5 minutes.
  • Plate, devour, and enjoy!

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