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Venison Tenderloins

"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    8 servings

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/2 cup canola oil
  • 1/3 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons ground mustard
  • 1 tablespoon coarsely ground pepper
  • 1-1/2 teaspoons dried parsley flakes
  • 2 garlic cloves, minced
  • 8 venison tenderloin steaks (4 ounces each)

Directions

  • In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts
1 each: 179 calories, 6g fat (1g saturated fat), 96mg cholesterol, 483mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat.

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Reviews

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Average Rating:
  • Jill
    Apr 28, 2020

    Too salty...Good flavor bit very salty.

  • Ksmith996
    Dec 19, 2015

    Love this marinade! I don't eat venison so, I make this with chicken, omitting the red wine vinegar. I always make extra to put on salads the next day!

  • connieoakley
    Jun 8, 2010

    I've eaten plenty of venison and I have to admit that this recipe was my favorite!!

  • JudithRN3
    Mar 15, 2009

    I marinated venison steaks overnight in refrig-then broiled:14min on one side and 7 min on other--Fantastic