Grilled Venison Tenderloin
0:35 - Prep 0:25 / Cook 0:10
Beginner
Arguably one of the best cuts of venison, this Grilled Venison Tenderloin is seasoned simply with a delicious dry rub and seared to a perfect medium rare on the Rider 900 DLX Pellet Grill. Serve with butter and a sprinkling of smoked flaky salt and fresh rosemary and thyme.
This recipe was created by our Partner, Amanda Gajdosik at Midwest Nice.
2 Servings
Ingredients
Venison Tenderloin
- 1 Pound Fresh venison tenderloin
- 4 teaspoons Venison dry rub
- 2 tablespoons Salted butter, at room temperature
- Pinch Smoked sea salt, for serving
Preparation
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Steps
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1.
24 hours before serving, pat the tenderloin dry with paper towel and season liberally on all sides with the dry rub.
2.
Leave the tenderloin uncovered and place in the fridge overnight.
3.
An hour before cooking, remove the tenderloin from the fridge.
4.
While the meat comes up in temperature, add applewood pellets to your Oklahoma Joe’s Rider 900 DLX and preheat to 500 degrees, making sure the heat baffle is set to “Sear.”
5.
Add the tenderloin to the preheated grill. Close the lid and cook for 2 – 3 minutes before flipping and cooking for another 2 – 3 minutes for medium rare.
6.
Remove the steak from the grill and immediately top with 2 tablespoons of butter and tent with foil. Allow steak to rest for 5 minutes.
7.
Slice and serve steaks with a sprinkling of smoked sea salt, fresh rosemary, and fresh thyme.
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