Grilled Venison Tenderloin | Golden's Cast Iron Cooker

January 12, 2021
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Grilled Venison Tenderloin | Golden's Cast Iron Cooker

Course Main Course
Cuisine Steak



  • 1/3 cup Worcestershire Sauce
  • 1/3 cup Soy Sauce
  • 1/3 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 2 tablespoons Minced Garlic
  • 1 tablespoon Coarse Ground Black Pepper
  • 1 tablespoon Heath Riles BBQ Garlic Butter Rub


  • 1 small container fresh sliced Mushrooms
  • 1 tablespoon Minced Garlic
  • 3/4 cup Red Wine
  • 1/2 cup Heavy Whipping Cream
  • 2 tablespoons butter


  • Trim venison tenderloin and cut into medallions.
  • Make marinade (ingredients above) and allow meat to marinate for a minimum of 4 hours. It is ok to marinate overnight or up to 24 hours.
  • Once ready to grill, get grill up to temp. Our Golden's Cast Iron Cooker was around 450º-500º.
  • While grill is heating up, take medallions out of marinade and season with Heath Riles BBQ Hot Rub and Heath Riles BBQ Simple Citrus Rub on both sides.
  • Get ingredients ready for Red Wine Mushroom Cream Sauce if you plan to cook on the grill like Heath did. We cooked this sauce in a cast iron skillet.
  • Cook medallions on grill until an internal temperature of 125º-130º is reached. Remove from heat.
  • Make Red Wine Mushroom Cream Sauce if you wish. Allow medallions to rest for at least 10 minutes before eating.
  • Once your sauce is done and your meat is rested, ENJOY!



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