Charred Venison Tenderloin

by Chef Timothy Grandinetti, C.E.C.



  1. Combine wine, oil, soy sauce, garlic, and rosemary. Add venison tenderloin and marinate, refrigerated, 3 to 4 hours.
  2. Remove venison from marinade and pat dry.
  3. Preheat grill to 400°F.
  4. Pour reserved marinade into a small pan. Over high heat, cook down to about 1/2 cup.
  5. Grill meet, turning to char all sides. Allow 6 minutes per side (125° = medium rare). Let rest 10 to 12 minutes to redistribute juices within the tenderloin.