A refined yet easy grilled venison recipe featuring tender venison loin in a savory-sweet marinade of olive oil, soy sauce, honey, garlic, Dijon mustard, and balsamic vinegar. Cooked quickly over high heat and rested before slicing, it delivers succulent meat with a glossy reduction sauce.
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Overview
Preparation
20 min
Cooking
15 min
Total time
35 min
Servings
4
Marinade
Yes
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
lombo de corço
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
5 min
In a bowl, whisk together the olive oil, soy sauce, honey, minced garlic, Dijon mustard, balsamic vinegar, rosemary if using, black pepper, and salt until smooth and well combined.
5 min
Place the venison tenderloin in a shallow dish or large zip-top bag. Pour over the marinade and turn to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
10 min
Remove the venison from the refrigerator 20 to 30 minutes before cooking. Preheat the barbecue to medium-high heat and oil the grates lightly to prevent sticking.
2 min
Lift the venison from the marinade and let the excess drip off lightly. Transfer the leftover marinade to a small saucepan.
10 min
Place the tenderloin on the hot grill. Cook for about 4 to 5 minutes per side for rare to medium-rare, turning once halfway through. Adjust the timing depending on thickness and your preferred doneness. Aim for an internal temperature of 52 to 55°C for medium-rare.
5 min
While the venison cooks, bring the reserved marinade to a full boil in the saucepan, then reduce to a steady simmer for several minutes until slightly thickened. If desired, whisk in the butter at the end for a silkier finish.
6 min
Transfer the grilled venison to a board and rest for 5 to 10 minutes. Slice across the grain into medallions.
3 min
Tips
Plating
Pairings
Roasted potatoes with garlic and thyme
A classic side that complements the sweet-savory glaze and the smoky grill flavor.
Grilled green beans or asparagus
Fresh, lightly charred vegetables bring balance to the richness of the sauce.
Celeriac purée
Silky and earthy, it pairs especially well with elegant game dishes.
Food & wine pairing
FAQ
Venison tenderloin or loin is ideal for grilling because it is tender, lean, and cooks quickly over high heat.
At least 4 hours is recommended, but overnight gives the best flavor and helps the marinade penetrate the surface of the meat.
Yes. You can use a grill pan or a very hot cast-iron skillet on the stovetop, then finish gently if needed.
For the best texture, cook venison to about 52 to 55°C for medium-rare. Going much beyond that can dry the meat out.
Yes. This marinade also works well with deer loin, elk, or even duck breast, though cooking times will vary.
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