Grilled Venison with Lime Butter
Prep time
Cook time
Total time
Recipe type: Main
Serves: 8
  • 2 lbs venison tenderloin
  • 2 TBSP lime juice
  • salt and cracked pepper
  • 2 oz softened unsalted butter
  • ½ tsp cracked pepper
  • 2 tsp grated lime zest
  • ½ tsp lime juice
  • ¼ tsp salt
  1. Make sure venison is trimmed of all sliverskin. This is the the tough connective tissue surrounding muscle that has a silver pearlescent look to it. Removing this makes the meat MUCH more tender. Generously coat both sides of the tenderloin with salt and pepper and pour over 2 TBSP of lime juice. Let the venison marinate for 30 minutes at room temperature.
  2. While the venison is marinating, combine the softened butter (I like to remove my butter from the fridge at least an hour prior to starting so its nice and soft) with the salt, pepper, lime zest and juice in a small bowl and mix very well to combine. You can leave the butter like that if you wish, but I like to put mine in aluminum foil or plastic wrap and form into a log so I can slice off portions. Put your log of butter into the fridge or freezer until the venison is finished cooking.
  3. Heat your stove or grill over medium high heat and sear the meat over direct heat on both sides, 5-7minutes per side, depending on your desired level of doneness. I like my venison medium-rare so mine was cooked about 5 minutes per side. When your meat is grilled to your liking, remove it from the heat and let it rest for 10 minutes before slicing your portions.
  4. Top your venison medallions with the lime butter and enjoy!
Recipe by My Modern Cookery at