No doubt about it, venison is one of the most protein-packed meats available. It’s so lean and healthy, too! That said, if you prefer to substitute beef tenderloin, that will also go perfectly with this recipe. The sweet, salty, and savory flavors of this dish are like an explosion in your mouth! I hope you enjoy preparing and eating it as much as I do. 

Serves: 4

Ingredients: 

2 pounds venison loin (or beef tenderloin) 

½ tablespoon kosher salt 

½ tablespoon coarse ground black pepper 

Marinade: 

2 ripe kiwi fruit, peeled and sliced 

3 tablespoons lemon juice 

3 teaspoons minced garlic 

1 tablespoon Dijon mustard 

1 tablespoon extra-virgin olive oil 

½ teaspoon kosher salt 

½ teaspoon coarse ground black pepper 

Fruit Salsa: 2 ripe kiwi fruit, peeled and chopped 

½ red onion, diced 

12 cherry tomatoes, cut in halves/quarters 

2 tablespoons extra-virgin olive oil 

1 teaspoon cumin 

2 teaspoons lemon juice 

½ teaspoon chili powder or red pepper flakes 

Roasted Onion: 

2 large, sweet onions 

½ cup fresh bacon bits 

4 tablespoons butter, divided 

8 tablespoons light brown sugar

Preheat oven, grill, or smoker to 400°. 

Peel the onions and cut into halves. Use a small spoon or scoop to create a “well” in the center of each onion half. Fill each onion half with equal parts butter, bacon bits and brown sugar. Individually wrap each onion in heavy aluminum foil and place directly on oven rack for 40 mins. 

Puree kiwi and all marinade ingredients together with a blender or food processor. Place venison loin into a casserole dish or 1 gallon freezer bag and coat with marinade, then set aside at room temp for no more than 30 mins. 

Prepare kiwi fruit salsa by placing all ingredients into a small mixing bowl, mix thoroughly, and set aside. 

Remove venison from marinade and dry with paper towels. Liberally coat the meat with salt and pepper. In a large, cast iron skillet (or other oven-safe skillet) heat 2 tablespoons of olive oilover medium high heat. Sear loin in hot oil on all sides then place uncovered in oven until the internal temperature reaches 120° for rare and 135° for medium rare.* Remove from oven and let rest on cutting board at least 10 minutes loosely tented with foil. 

Slice and serve topped with Kiwi Fruit Salsa and roasted onion on the side. (When removing onion from the foil, do not discard juices but pour over onion once plated.) 

*Some guides will tell you to cook the meat until it reaches an internal temperature between 145° and 150°, but I personally prefer stopping at 120° and believe that the meat will be at its best there, both tender and moist.