Step 1

Pat venison dry with paper towels. Place tenderloin onto a rimmed baking sheet lined with paper towels. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels. Refrigerate for four hours to overnight.

Step 2

Remove from the refrigerator and allow to rest an hour before cooking. Add fresh black pepper, if desired.

Step 3

Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F.

Step 4

Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.