Trout and Venison Tenderloin Recipe

This Trout and Venison Tenderloin recipe from Griddle Nation brings Nate and CJ together at the griddle to build a dish that is bold, approachable, and packed with flavor. Designed for home cooks who want big results without overcomplicating dinner, this recipe highlights the show’s signature mix of comfort food, high heat, and crowd-pleasing technique.

The Inspiration

This Trout and Venison Tenderloin recipe captures that spirit particularly well. Instead of relying on complicated preparation or a long list of ingredients, the dish focuses on two premium proteins and a handful of ingredients that enhance their natural flavours.

Venison tenderloin is prized for its lean texture and rich, distinctive flavour. When cut into medallions and quickly seared on a hot griddle, it develops a beautifully browned exterior while remaining tender inside. Trout offers a contrasting experience, with its delicate flesh and naturally rich flavour. Cooking it skin-side down helps create an appealing seared surface while keeping the fish moist and flaky.

On Griddle Nation, Nate and CJ recreate viral internet recipes together, testing how trending dishes perform on the griddle. The result is a recipe that keeps the excitement of online food culture while turning it into something warm, practical, and satisfying for everyday cooking.

Ingredients

• 1 Venison Tenderloin, Cut into Medallions
• 1 Side of Trout, Skin-On, Scored
• Graza Frizzle High Heat Cooking Oil
• Blackstone Cajun Country Seasoning
• 1 Lemon, Halved
• 2oz. Watercress
• Chimichurri, for Garnish

Method

• 1 Venison Tenderloin, Cut into Medallions
• 1 Side of Trout, Skin-On, Scored
• Graza Frizzle High Heat Cooking Oil
• Blackstone Cajun Country Seasoning
• 1 Lemon, Halved
• 2oz. Watercress
• Chimichurri, for Garnish

Serving Suggestions

For a more complete meal, pair the trout and venison with grilled or roasted potatoes. Baby potatoes, crispy smashed potatoes, or simple roasted potato wedges can provide a hearty side that complements the lean proteins. Rice is another excellent option, particularly a simple herb rice or seasoned rice that allows the Cajun flavours and chimichurri to remain the focus.

Grilled vegetables are also a natural pairing for this recipe. Asparagus, zucchini, bell peppers, green beans, or seasonal vegetables can be cooked on the griddle alongside the main dish for an easy outdoor meal. A simple green salad can provide another fresh element, especially when dressed with a light citrus-based vinaigrette.

For entertaining, arrange the trout and venison on a large serving platter over the watercress. Garnish with chimichurri and place the caramelized lemon halves around the proteins. This family-style presentation makes the meal feel generous and inviting while allowing everyone at the table to serve themselves.

Final Thoughts

This Trout and Venison Tenderloin recipe is a bold and delicious example of what can happen when quality ingredients meet high-heat griddle cooking. The combination of tender venison, flaky trout, Cajun seasoning, caramelized lemon, fresh watercress, and chimichurri creates a meal that is rich, bright, savoury, and satisfying.

For more information, check out the Griddle Nation website. Griddle Nation