roasted venison tenderloin
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
Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
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.
Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
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.
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.
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).
Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired. Enjoy!