Grilled game meat is a forgotten Swedish tradition — we often think of game as winter food, but the roe deer loin is almost made for the grill. It is lean, quick to cook, and pairs perfectly with summery flavors like herbs, lemon, and light sauces. This dish is something you can serve at a summer party and impress without spending the whole day in the kitchen.

• Servings: 4 people
• Preparation: 20 min + 2 hours marinating
• Cooking: 15 min
• Difficulty level: Medium

About the dish

Roe deer loin — the part that sits on top of the spine from the shoulder to the hip — is one of the finest cuts from roe deer. It consists of two muscle strands running along the back and is naturally tender after just a few days of aging. In total, from a medium-sized roe deer, the loin yields about 800 grams of usable meat.

The dry heat of the grill works especially well for roe deer loin because the meat is so lean — there is little fat to drip down and create flames. But precisely because the meat is lean, timing is crucial. One minute too long and you’ve ruined it.

The recipe below uses a simple yogurt marinade that tenderizes the surface and protects against the direct heat, plus a herby chimichurri served cold over the warm meat.

The meat

• 2 venison loins of 400 g each (or 1 larger)
• 2 dl plain yogurt
• 2 tbsp olive oil
• 3 garlic cloves, pressed
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp paprika powder (preferably smoked)
• Juice from 1/2 lemon

Chimichurri

• 1 large handful fresh parsley, finely chopped
• 1/2 handful fresh coriander (optional)
• 3 garlic cloves, finely chopped
• 2 tbsp white wine vinegar
• 6 tbsp olive oil
• 1 tsp oregano
• 1/2 tsp chili powder or chili flakes
• Salt, pepper
• Juice from 1/2 lemon

Sides (suggestions)

• Grilled seasonal vegetables (zucchini, eggplant, bell pepper)
• Cold potato salad with dill
• Coarse bread

1. Marinate the meat

Mix yogurt, olive oil, pressed garlic, salt, pepper, paprika powder, and lemon juice in a bowl. Place the venison loin in and rub the marinade thoroughly on all sides. Cover and refrigerate for 2 hours — longer if you have time, up to 6 hours works perfectly. The yogurt tenderizes the meat and protects against burn marks on the grill.

2. Make the chimichurri

Mix all the ingredients for the chimichurri in a bowl. Season with salt and lemon. Let it sit at room temperature — it tastes better if the flavors have time to develop for at least 30 minutes. The chimichurri keeps for 3–4 days in the fridge.

3. Prepare the grill

Light the grill and let it get very hot — you want a direct heat zone with high temperature (about 250–300 °C) and an indirect zone where the meat can rest after searing. Use a meat thermometer if you have one — both digital thermometers and probe thermometers work.

4. Dry the meat

Take the loin out of the marinade and pat it dry with paper towels. Too much marinade on the surface burns quickly and gives a bitter taste. A little residue is okay, but the loin should not be wet when placed on the grill.

5. Grilling — direct heat

Place the loin on the hot zone of the grill and grill for 2 minutes on each side — a total of 4 sides if the loin is longer. You want a good sear with grill marks. Don’t move the meat too often — let it be and develop color.

6. Move to indirect zone

Move the loin to the indirect zone, close the lid if you have one. Continue cooking until the internal temperature reaches 55 °C for medium-rare meat — about 5–7 minutes depending on the thickness of the loin. Use a meat thermometer and don’t rely on time — every loin is different.

7. Let rest

Remove the loin and place it on a cutting board or plate. Loosely cover with aluminum foil and rest for 8–10 minutes. During resting, the temperature rises another 3–5 °C and the meat juices redistribute. Don’t skip this step.

8. Slice and serve

Slice the loin into thin slices (about 5 mm) across the grain. Arrange on a serving platter or directly on plates. Pour plenty of chimichurri over — the sauce is meant to complement the mild venison flavor, not drown it. Serve with grilled vegetables, potato salad, and bread.

Grill temperature: the most important thing is that the grill is really hot before you put the meat on — otherwise, you won’t get a sear and the meat will become rubbery.

Charcoal grill or gas grill: both work. Charcoal grill gives more flavor (the smoky aroma) but requires more skill; gas grill is easier and more predictable. For roe deer loin where precision is critical, I recommend gas grill for beginners.

Alternative marinade: replace yogurt with kefir or plain quark — the same tenderizing effect. Or use a dry rub with paprika, garlic powder, onion, oregano, and salt if you don’t want a marinade at all.

Without chimichurri: squeeze a lemon over the sliced meat and sprinkle with flaky salt. Simple, but incredibly good.

Internal temperature — critical: roe deer loin becomes dry already at 62 °C. Never go above 58 °C. For those nervous about pink venison — trichinae are not found in roe deer (it’s wild boar and bear that carry the trichina risk), so pink roe deer is completely safe.

Alternative cut: the tenderloin also works excellently on the grill with the same method, just shorter time (3–4 minutes total on direct heat, then only 2–3 minutes indirect).

• Argentinian grill tradition (chimichurri)
• Swedish game cooking
• The Swedish Food Agency — recommendations on internal temperature for game meat
• Tendy's product documentation

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