Grilled venison tenderloin with gravy

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Grilled venison tenderloin with gravy

Since the beginning of September, I get asked to cook up some venison. Luck had it that my butcher had a fresh shot deer in the butchery. He got me some tenderloin.

I just kept it simple and grilled it up and served it with a gravy made from the stock of the same deer.

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  • 500 gram of venison tenderloin
  • 500 grams of cheaper cuts of venison (like neck and belly)
  • 2 white onions
  • 4 medium-sized carrots
  • 2 celery stalks
  • 70 grams of tomato paste
  • 50 grams of butter
  • fresh Italian herbs like thyme, rosemary, oregano, and sage
  • salt to season

How to

  1. Fire up your grill for direct grilling
  2. Chop up the onions, carrots, and celery stalks.
  3. Grill the cheaper cuts of venison till it has a nice Maillard effect
  4. Put the grilled venison in a large pan with the tomato paste and the butter. Then add the vegetables, top it with water till the meat is completely under. Add the Italian herbs.
  5. Place the pan on the grill and close the lid till the water boils. Then take off the lid and let it cook down.
  6. Sieve the stock so that you end up with the gravy. Season it with some salt.
  7. Grill the venison tenderloin on both sides to a core temperature of 52°C (126F). Let it rest before slicing it up. Serve it with the gravy.

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BBQ gear used

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