How to Cook Venison Inside Loin (8 Steps)

Venison is a lean, healthy red meat that's low in fat and provides protein, niacin, riboflavin, iron and vitamins B-6 and B-12. The inside tenderloins of a deer are the most tender and flavorful piece of meat on the animal. It's important to use proper cooking methods when preparing venison so that it does not end up too dry or with a gamey flavor. Baking or grilling is often recommended for cooking venison.

Things You'll Need

  • Inner venison loins
  • 1 cup Bordeaux wine
  • 1/2 tsp. crushed garlic
  • 1/4 tsp. table salt
  • 1 tbsp. ground black pepper
  • 2 tbsp. light olive oil
  • 1/4 tsp. lemon pepper
  • Large bowl
  • Baking dish
  • Plastic wrap
  • Gas grill
  • Tongs
  • Serving platter
  • Knife

Instructions

    • 1

      Put the wine, garlic, salt, pepper, olive oil and lemon pepper into a large bowl and mix well.

    • 2

      Place the inner tenderloins in a baking dish and pour the wine mixture over the top of the tenderloins.

    • 3

      Cover the baking dish with plastic warp and refrigerate it for at least 24 hours, turning the loins every six hours.

    • 4

      Light your gas grill, turn the flame to medium and allow the grill to get hot.

    • 5

      Uncover the venison tenderloins and place them on the hot grill.

    • 6

      Cook the inner tenderloins for about three minutes on one side, then flip them over. Baste with the remaining marinade and cook about three more minutes.

    • 7

      Turn the tenderloins and baste them with marinade again. Cook for about six minutes or until they're done to your liking.

    • 8

      Remove the tenderloins from the grill and place on a serving platter. Slice the meat across the grain in 1-inch pieces and serve immediately.

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