Trim the tenderloins: Pat the venison dry with paper towels. If there’s any silverskin (the thin, shiny membrane), use a sharp knife to carefully trim it off. This helps the meat stay tender.

Make the marinade: In a small bowl, whisk together olive oil, rosemary, thyme, garlic, Dijon, balsamic vinegar, lemon zest, red pepper flakes (if using), salt, and black pepper.

Marinate the meat: Place the tenderloins in a resealable bag or shallow dish and pour the marinade over them. Coat evenly. Refrigerate for at least 1 hour and up to 8 hours. Turn once or twice for even coverage.

Bring to room temperature: Remove the venison from the fridge about 30 minutes before grilling. This helps it cook more evenly.

Prep the grill: Preheat your grill to medium-high heat (about 425–450°F). Clean and oil the grates to prevent sticking.

Grill the tenderloins: Place the venison on the grill. Sear for 3–4 minutes per side, rotating to get even color. Total time is usually 10–12 minutes for medium-rare, depending on thickness.

Check temperature: Use an instant-read thermometer. Aim for 125–130°F for medium-rare, or 135°F for medium. Remember, it will rise a few degrees as it rests.

Rest the meat: Transfer to a cutting board, tent loosely with foil, and rest for 8–10 minutes. This locks in the juices.

Slice and finish: Slice across the grain into medallions. Sprinkle with a pinch of flaky salt and chopped parsley for a fresh finish.

Serve: Pair with grilled asparagus, roasted potatoes, polenta, or a simple arugula salad with lemon and olive oil.