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    Home » Recipes » Entree

    Marinated Venison Tenderloin

    Published: Oct 19, 2018 · Modified: Jan 3, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Marinated Venison Tenderloin Recipe #wildgame #venison #tenderloin #marinade

    Venison tenderloin is bathed in a boldly seasoned marinade and practically melts in your mouth with each tender bite. A flavorful celebration of the hunt!

    As anyone who has ever drunk the last cup of coffee can attest, life is full of disappointment. However, I don't believe you can be a pessimist if you are a hunter. No pessimist would ever be able to convince himself to get up at 4 in the morning just to march into the middle of the woods in the freezing cold and stare at the same trees all day long. Then do it all over again and again and again every chance he gets.

    Marinated Venison Tenderloin

    Despite your best efforts, at the end of a long season sometimes your only reward is a cold bowl of tag soup. However, other times your hard work and dedication pays off and you are rewarded with a freezer full of venison. For me, I always celebrate a successful hunt by cooking up the venison tenderloins before the rest of the deer has even been butchered.

    Venison Tenderloin vs Backstrap

    There is often confusion over what is the tenderloin and what is the backstrap. The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as "loin") is the considerably larger strip of meat that runs along the backbone - hence "backstrap".

    This marinated venison tenderloin recipe is designed for the tenderloin but can be used with the backstrap if desired. However, if you are looking for a recipe specifically designed for the backstrap, check out my roasted venison loin recipe, it features a phenomenal balsamic pan sauce!

    Venison Tenderloin vs Backstrap

    Marinated Venison Tenderloin

    I have always enjoyed deep earthy flavors paired with venison. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground pepper, and smoked paprika to really deepen the flavor. While a vibrant splash of red wine vinegar adds a contrasting high note. If you are a whiskey aficionado, an optional splash of bourbon is really a nice compliment to this marinade as well.

    I find it is easiest to marinate meat in a gallon zip-lock bag. You will get better coverage on your meat, but I still recommend flipping the bag every hour or so.

    How Long to Cook Venison Tenderloin

    How Long to Marinate Venison

    Because of the generous amount of salt in the Worcestershire and soy, as well as the vinegar added, I would keep the marinating time to 8 hours or less or you risk ruining the texture of the tenderloin. 2 hours is the minimum time I soak the venison.

    Best Way to Cook Venison Tenderloin

    Venison tenderloin is exceptionally versatile, allowing you to prepare it in a skillet, oven, or on a grill. Personally, I think a grill is the most flavorful, but it isn't always fun to cook outside during the fall. Searing it in a skillet is my second choice, and also the easiest option. Just melt some butter in the skillet and cook these over medium heat until it reaches your desired level of doneness.

    Marinated Venison Tenderloin Recipe

    More Venison Steak Recipes

    • Roasted Venison Loin
    • Smoked Venison
    • Venison Stroganoff
    Marinated Venison Tenderloin Recipe

    Marinated Venison Tenderloin

    Venison tenderloin is bathed in a boldly seasoned marinade and practically melts in your mouth with each tender bite. The perfect celebration of the hunt.
    5 from 20 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Marinating: 4 hours
    Total Time: 15 minutes
    Servings: 4
    Calories: 386kcal
    Author: Fox Valley Foodie

    Ingredients

    • 2 Venison Tenderloins
    • 2 tablespoons Butter

    Marinade

    • ½ cup Olive Oil
    • 2 tablespoons Soy Sauce
    • 2 tablespoons Worcestershire Sauce
    • 2 tablespoons Red Wine Vinegar
    • 2 clove Garlic (smashed)
    • 1 tablespoon Ground Black Pepper
    • 1 teaspoon Smoked Paprika

    Instructions

    • Mix all of the marinade ingredients together in a dish until well blended.
    • Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins.
    • Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), turning the bag every hour to ensure even coverage.
    • Remove tenderloins from marinade and heat skillet over medium heat and add butter.
    • Once butter is foaming, place venison in the skillet and cook until it reaches your desired level of doneness, flipping and rotating every couple minutes to ensure even cooking.

    Notes

    Optional: If you love the flavor of whiskey, add  1 tablespoon Bourbon Whiskey to the marinade!
     
    This recipe can be used with venison backstraps or any of your favorite wild game meats!
     
    IF YOU LIKED THIS RECIPE check out my Venison Meatloaf recipe, Venison Chili, and Venison Burgers too! 

    Nutritional Information

    Calories: 386kcal | Carbohydrates: 3g | Protein: 16g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 667mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 1.6mg | Calcium: 22mg | Iron: 3.2mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    Don't forget to check out the rest of my mouthwatering venison recipes too!

    If you enjoyed reading my Marinated Venison Tenderloin recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today!

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    Reader Interactions

    Comments

    1. Georgetta Busler

      February 21, 2023 at 6:25 pm

      5 stars
      Absolutely delicious! Your marinade puts all others to shame. And cooking in butter was the topper. Served the venison with rissole potatoes and steamed, herbed green beans- a very pleasing meal.

      Reply
    2. Tammy

      January 22, 2023 at 3:25 pm

      Can you use just red wine

      Reply
      • Fox Valley Foodie

        January 23, 2023 at 8:22 am

        Yes, that is a fine substitution.

        Reply
    3. Amy

      March 02, 2022 at 5:51 pm

      5 stars
      The marinade was so simple and easy to make. And wow is it delicious! It doesn't mask or smother the meat it works on every level. Spot on!

      Reply
      • Brenda

        March 11, 2022 at 8:33 am

        Can this be used on a porkloin?

        Reply
    4. joe

      December 21, 2021 at 4:43 pm

      yummy!!!!!!!!!

      Reply
    5. Bill

      December 23, 2020 at 1:18 pm

      Excellent! Used it 3 times and great every time. Don't overcook your venison.

      Reply
    6. Amy

      February 07, 2020 at 8:27 am

      If grilling the backstrap, how long do you recommend and to what temperature before removing it from the grill?

      Reply
      • Fox Valley Foodie

        February 09, 2020 at 8:08 am

        It will depend on the size of the backstrap and the temperature of your grill so let your digital meat thermometer be your guide. Personally I like backstrap around 130-135 degrees with plenty of pink in the middle. If you like it more cooked thru, let it reach 150-160 degrees.

        Reply
    7. Dawn Splittstoesser

      November 26, 2019 at 9:13 pm

      5 stars
      Both my husband I liked this very much. It does not take long to cook after searing.

      Reply
    8. Rebecca Daniels

      November 19, 2019 at 10:08 pm

      If you sear in the skillet and finish in the oven, how long do you cook it and at what temp? Thanks!

      Reply
      • Fox Valley Foodie

        November 20, 2019 at 9:04 am

        Set the oven to 350 degrees. The cooking time will vary depending on the thickness of the tenderloin and your desired level of doneness. I recommend using an oven-safe meat thermometer for best results.

        Reply
        • Rebecca

          November 22, 2019 at 12:10 pm

          Thank you!

          Reply
    9. Karla

      May 14, 2019 at 9:35 pm

      We have several of these and always used a marinade that used brown sugar. My husband is doing Keto and needed a different one. I tried this one the other night and was very
      Pleased with the taste!!..definitely a keeper to use again.

      Reply
    10. Theresa

      November 27, 2018 at 8:20 am

      Can I use this marinade but instead of cooking on stovetop, can seer than finish in oven as you have the venison backstrap loin roasted recipe?

      Reply
      • Fox Valley Foodie

        November 27, 2018 at 8:27 am

        Absolutely!

        Reply
    11. Jeff the Chef

      October 20, 2018 at 5:41 am

      Any tips on how to find venison if you're not a hunter?

      Reply
      • Fox Valley Foodie

        October 20, 2018 at 8:41 am

        Unfortunately, I don't. It can be hard to come by. I have resorted to trading with my friends in the past. Perhaps, install an iron bumper on the front of your car! 😉

        If anyone else knows where you can buy venison, feel free to chime in.

        Reply
        • C taylor

          January 07, 2022 at 4:04 pm

          I found some large venison medallions at my local shaws supermarket!

          Reply
      • Cathy Porter

        October 21, 2018 at 8:42 pm

        5 stars
        You can search on line for game meat provider. The meat will be safe as it is USDA inspected.

        Reply
      • Phyllis

        November 23, 2019 at 8:35 am

        5 stars
        Made this the other day and husband loved it! Making today and using in a Philly cheese steak recipe, excited to see how it turns out!

        Reply

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