Venison Tenderloin Recipe

This venison tenderloin is a testament to the bold yet subtle flavor of deer meat without the complexity of overpowering sauces or seasoning. Ideal for a holiday meal or special dinner party, it is a lean and protein-rich, country-class-attired dinner that will wow any crowd.

Prep Time 10 mins

Cook Time 8 mins

Rest Time 30 mins

Total Time 48 mins

Cooking Method: Frying, Grilling

Cuisine: American

Courses: Main Course

Difficulty: Beginner

Servings: 2

Calories: 502 kcal

Best Season: Suitable throughout the year

Description

This venison tenderloin is a testament to the bold yet subtle flavor of deer meat without the complexity of overpowering sauces or seasoning. Ideal for a holiday meal or special dinner party, it is a lean and protein-rich, country-class-attired dinner that will wow any crowd.

Ingredients

12 ounces Venison tenderloin (Both tenderloins from a deer)
Salt
2 tbsp Safflower oil
Freshly ground black pepper

Pan Sauce

1 tbsp Safflower oil
1 Shallot (Minced)
Salt
1/2 cup Red wine
1 cup Venison (or Beef stock)
2 tbsp Butter (Divided)

Instructions

1
Salt the meat well and set it aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned.
2
When you are ready to cook the tenderloins, heat the safflower oil in a pan that will hold the meat — remember they contract when they hit the heat — over high heat. Turn your stove fan on and pat the meat dry with paper towels.
3
Set the tenderloins down in the pan. They will contract immediately. Let them sear hard for 2 minutes, then turn to another side of the meat. Repeat this process once or twice more, depending on the desired level of doneness for your tenderloin. It's OK to sear a side more than once if you need to. Move the meat to a cutting board and grind black pepper over it.
4
Add the extra safflower oil to the pan, then the shallots, and sauté until the shallots brown a little. Use a wooden spoon to move the shallots over any browned bits in the pan to lift them off the metal.
5
Add the red wine and let this boil for a few seconds, then add the stock. Sprinkle a little salt over boiling sauce. Let the sauce boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat.
6
Swirl in 1 tablespoon of the butter until it incorporates, then the other. Slice the venison into medallions and pour over the sauce. Serve at once.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 502kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 9g45%
Trans Fat 0.5g
Cholesterol 164mg55%
Sodium 428mg18%
Potassium 1020mg30%
Total Carbohydrate 5g2%
Dietary Fiber 0.4g2%
Sugars 2g
Protein 54g108%

Vitamin A 352 IU
Vitamin C 1 mg
Calcium 33 mg
Iron 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep in mind this method also works for the tenderloins of pronghorn and caribou. For elk and moose, you will want to increase the cook time by about 1 minute per side, or about 3 to 4 minutes of total extra time.

Read it online: https://therecipenook.com/recipe/venison-tenderloin-recipe/