On January 15, 2016 by daddyohunts

Sean with his 2015 MN doe harvest.

One of the most rewarding aspects of a successful hunt is knowing that you get to take your successes from the field to the table, and there is nothing better than fresh venison tenderloins.  Don’t get me wrong, I absolutely love being able to wrap my hands around a large set of antlers, but when my nerves finally calm and the negotiation with my wife for more wall space settles, my thoughts turn to the tender juiciness of fresh tenderloins. They are easily my favorite cut of meat and if prepared properly is one that even the most pallet-picky persons will Fifty Shades Darker 2017 movie now

Following the hunt shown above I couldn’t wait to get the tenderloins on the grill!  I removed them the night of the harvest and refrigerated them overnight to await dinner the following day.  My wife still doesn’t jump at the opportunity to enjoy the fare that I bring home from the field, so she decided to make chicken as well.  My kids on the other hand had a different tale to tell.  As soon as I removed the tenderloins from the grill, Reese’s olfactory senses must have been in perfect working order.  He was very quick to turn his attention away from the chicken breasts and onto the tenderloins.  I was more than happy to share knowing full well that the best way to introduce people to wild game is to start ’em young. Before I knew it my daughter Brinley was standing below me, arms raised to join me on my lap and get in on the succulent flesh.  Both of my kids absolutely love it, and Greta had leftover chicken for work!  I don’t claim to be the best cook, but I was pleased to know that I must have been doing something right.

Uncooked Venison Tenderloin

The tenderloins are the first thing I remove once I have the animal hung and skinned. They are located inside the cavity along the spine just above the hips of the animal.

Oil and Seasoning Mixture

There is nothing wrong with seasoning the meat directly, but I started mixing it with oil in order to cause the flames to flare up and leave a light char.  Although, for added flavor I will still often times lightly season the meat prior to submersion in oil.


  • 1/3 Cup Extra Virgin Olive Oil
  • 1 tsp Pepper
  • 1 tsp Drilz (Grilz Seasoning Company)
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Parsley Flakes
  • Venison Tenderloins (2)


Add 1/3 Cup Extra Virgin Olive Oil to a small bowl.  Mix in 1 tsp Pepper, 1 tsp Drilz, 1 tsp Parsley Flakes and 1/2 tsp Cayenne Pepper (or to desired heat).  Submerse the Venison Tenderloins in the oil, coating the entire surface.  Place the Venison Tenderloins on the grill set to High heat (450-500 F) and cook for 6 minutes turning once (3 minutes per side). Let the meat rest 4-5 minutes and serve.

Perfectly grilled venison tenderloins.

The oil causes the grill flames to flare up and perfectly flame kiss the tenderloins leaving a light char.

Venison tenderloin grilled to medium rare.

This picture shows a medium rare venison tenderloin.  For optimum venison flavor the meat should not be cooked above medium.

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