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Broiled Tenderloin

Course: Main Course
Cuisine: American
Keyword: big game recipes, venison recipes
Servings: 4 servings


  • 1 or 2 venison tenderloins, depending on size
  • 3 tbsp olive oil
  • ¼ tsp salt
  • 1 tbsp cracked black pepper
  • 2 cloves garlic, minced
  • ¼ cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 onion, peeled and quartered
  • 2 tbsp butter


  • Place tenderloins, olive oil, salt, pepper, garlic, vinegar, mustard and onion in a zipper-lock bag. Shake bag to combine ingredients. Refrigerate for 1 to 4 hours.
  • Remove bag from refrigerator, and leave at room temperature for 15 to 20 minutes. Remove meat and onion from bag. Discard marinade. Place meat and onion in a preheated heavy-duty, oven-safe skillet (like cast iron), and place immediately under a preheated broiler, about 5 to 6 inches from the heat source. Broil for 4 to 5 minutes, then remove skillet from broiler. Transfer meat to a plate or cutting board, and let rest for a few minutes. Meanwhile, whisk butter into skillet.
  • To serve, slice tenderloin, and arrange on plates or platter with onion. Drizzle butter sauce over.