This is the best venison marinade for grilling I've found - quick, no oil, and built for flavor instead of long tenderizing time, so it grills up fast without turning gamey or dry.
I grew up eating venison - I watched my mother cook it my whole life, so cooking it myself came naturally. Since there's no fat in this marinade, I stayed close to the grill and kept a close eye on it so it wouldn't overcook. It's also a great one for Father's Day - my dad's a hunter, and there's something fitting about grilling venison to celebrate him.
Quick Overview
- Ready in under 20 minutes, marinade to plate.
- Serves 4, about 230 calories per steak.
- Just 1-2 hours in the marinade - tenderloin's already tender, so this is about flavor, not breaking the meat down.
Why This is the Best Venison Marinade for Grilling
Tenderloin is already the most tender cut you'll get off a deer - there's nothing here that needs breaking down with a long soak. A lot of venison marinades are built for tougher cuts that need hours to do their job, but tenderloin doesn't need that kind of help.
Key Ingredients
Balsamic Vinegar: brings the acidity and depth that carries the rest of the marinade's flavor into the meat.
Worcestershire Sauce: brings the savory depth that balances out all that acid.
Coconut Aminos: my swap for soy sauce, a little lighter in flavor - I use Trader Joe's.
Brown Sugar: balances the acidity and helps the outside caramelize on the grill.
Choosing & Prepping Your Venison
Trim the silverskin off the tenderloin first - it won't break down on the grill and leaves the meat chewy if it's still on. Cut the tenderloin into ¾-inch steaks so the marinade can actually get into the meat instead of just coating the surface. Keep raw venison refrigerated until you're ready to marinate it, and marinate it in the fridge, not on the counter.
How to Make Grilled Venison Tenderloin
Mix the marinade in a glass measuring cup and stir in the sugar dissolves. Pour it over the venison in a ziploc bag, seal, and refrigerate for 1-2 hours.
Preheat your grill on high for 10 minutes before the venison goes anywhere near it. Place steaks on the hot grill, then immediately drop the heat to medium-high. Grill about 3 minutes per side for medium-rare.
Top Tips
- Don't marinate longer than 2 hours - much past that and the acid starts making the meat mushy instead of more flavorful. Tenderloin just doesn't need the extra time.
- Brush the grill grates with oil before the steaks go on, so they don't stick.
- The steak's ready to flip once it releases easily from the grates - if it's still sticking, give it another minute.
- Pull the venison at 130°F internal temperature. Any higher and it starts to dry out.
Substitutions
- No coconut aminos? Soy sauce works in its place.
- Want it sugar free? Golden monkfruit swaps in for the brown sugar, no adjustment needed.
- Bragg's coconut aminos works as well as Trader Joe's.
Variations
This marinade isn't just for venison - it works just as well on chicken, beef, or pork if that's what's in the fridge.
Storage and Reheating
Leftover venison tenderloin can be stored in the fridge up to 3 days.
To reheat, slice steak into thin strips and place in a hot skillet with melted butter. Cook over medium heat for 2 minutes, until warmed through.
Serve With
I love to serve this with my Spicy Grilled Baby Bok Choy - the char on the bok choy plays well against the sweetness of the marinade. It also goes great with Grilled Corn Avocado Salad, Zucchini and Mushrooms, and Air Fried Asparagus.
More Venison Recipes
Got more venison in the freezer? Here are a few more ways to use it:
Did you make this venison marinade for grilling? I'd love to hear how it turned out. Leave a comment and rating below, and if you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see it!
📖 Recipe
Marinated and Grilled Venison Tenderloin
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Ingredients
- ¼ cup Balsamic Vinegar
- ¼ cup Worcestershire Sauce
- ¼ cup coconut aminos
- 2 cloves garlic minced
- 2 teaspoons brown sugar
- 1 lb venison tenderloin
Instructions
- Trim meat of any silverskin and cut into ¾" steaks.
- Mix marinade in glass measuring cup and stir until sugar dissolves.
- Place meat in a ziploc bag and pour marinade over top. Seal and refrigerate for 1-2 hours.
- Pre-heat grill on high for 10 minutes. When grill is hot, place the tenderloins on the grill and immediately turn the heat down to medium high.
- Grill for 3 minutes on each side. This should give you a medium rare piece of meat and the most melt in your mouth tender tasty grilled venison tenderloin!
Jennifer says
Can you marinade longer than 1-2 hrs?
Shelby says
Hi Jennifer, I wouldn't marinate longer than the 2 hours for tenderloin. If marinating a tougher cut of meat, you can marinate longer.
Mary Ellen says
I love venison and this looks awesome!
KC the Kitchen Chopper says
I have a friend who hunts/lives in Montana who would love this recipe! Thanks Shelby!
Renee Paj says
This looks delicious and a meal any venison lover would die for, I am sure!
Sid's Sea Palm Cooking says
I love venison and this marinade looks so good.