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February 01, 2023
One of my friends harvested a deer over the weekend and dropped me off a deer tenderloin. I couldn’t wait to marinate it and grill it up with a few seasonings, add some sauce, and dine like a king.
If you’ve never had venison, you should try it if you get the chance. This recipe is flavorful and delicious. It’s just the dish for those cold nights when you want a good meal to fill your belly and warm you up. Let’s get started.
My Goldens’ Cast Iron Grill cooked these medallions up hot and fast.
If you like watching videos of recipes as they’re being made, I shot one recently and added it to my Youtube channel. Head over there if you’d like to follow along.
Most people will want to eat 3-4 medallions and a couple spoonfuls of the sauce, along with a couple of sides for dinner.
Place the venison in an airtight container and store it in the fridge for up to 3 days. Store the sauce in the fridge separately.
Goldens’ Cast Iron Grill, Royal Oak Charcoal, Black nitrile gloves, Sharp knife, Ziplock bag, Large measuring cup Thermapen ONE, Cast iron skillet, Wooden spoon
Grilled Venison Tenderloin
Venison Tenderloin (cut into medallions)
Heath Riles BBQ Hot Rub
Heath Riles BBQ Simple Citrus Rub
1/3 cup Worcestershire Sauce
1/3 cup Soy Sauce
1/3 cup Balsamic Vinegar
1/4 cup Olive Oil
2 tablespoons Minced Garlic
1 tablespoon Coarse Ground Black Pepper
1 tablespoon Heath Riles BBQ Garlic Butter Rub
1 small container of fresh, sliced Mushrooms
1 tablespoon Minced Garlic
3/4 cup of Red Wine
1/2 cup Heavy Whipping Cream
2 tablespoons of butter
Trim venison tenderloin and cut into medallions.
Make marinade (ingredients above) and allow meat to marinate for a minimum of 4 hours. It is ok to marinate overnight or up to 24 hours.
Once ready to grill, get grill up to temp. Our Golden's Cast Iron Cooker was around 450º-500º.
While grill is heating up, take medallions out of marinade and season with Heath Riles BBQ Hot Rub and Heath Riles BBQ Simple Citrus Rub on both sides.
Get ingredients ready for Red Wine Mushroom Cream Sauce if you plan to cook on the grill like Heath did. We cooked this sauce in a cast iron skillet.
Cook medallions on grill until an internal temperature of 125º-130º is reached. Remove from heat.
Make Red Wine Mushroom Cream Sauce if you wish. Allow medallions to rest for at least 10 minutes before eating.
Once your sauce is done and your meat is rested
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