Axis Deer Tenderloin on the Traeger with ChimiChurri Sauce

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  1. Remove axis deer tenderloin from the refrigerator at least 1 hour before cooking to bring to room temperature
  2. Using your favorite flavor Traeger Pellets, set Traeger Grills temperature to 450℉ (or 500℉ if available) and preheat with the lid closed for 15 minutes.
  3. Pat the axis deer tenderloin dry with paper towels. Transfer to large baking sheet and rub all over with the olive oil. Season all sides with the 2 teaspoons of the salt and one teaspoon of the pepper.
  4. Place axis deer tenderloin directly on the grill grate and sear on all sides. Turn temperature down to 300℉.
  5. Roast the axis deer tenderloin at 300℉ until it reaches an internal temperature of 125℉ on the Traeger Meat Probe in the center for rare, turning once during cooking time, 45 – 60 min.
  6. Make the ChimiChurri Sauce. Place garlic in a small food processor, cover and chop.
  7. Add the cilantro, parsley, pepper flakes, the remaining salt and pepper and cover until finely chopped.
  8. Add the vinegar, lime juice and lime zest and process.
  9. While processing, slowly pour in the olive oil in a steady stream from the top. Pour into a bowl and set aside.
  10. Remove tenderloin from the grill, tent with foil and allow the beef to rest for 20 minutes. This will allow the juices to distribute evenly throughout the beef.
  11. Slice axis deer tenderloin into medallions and spoon sauce over meat (with extra on the side). Also pairs well with fried plantains.