Venison Recipe: Fried Tenderloin

venison tenderloin

💰Cheaper: beef tenderloin

Beef tenderloin is more widely available and less expensive than venison.

red wine

💰Cheaper: grape juice

Grape juice can provide a similar sweetness without the alcohol.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option for cooking.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more affordable and has a longer shelf life.

Cut the venison tenderloin into slices about 1/2 inch thick with a bias cut for more surface area.

Season the meat with salt, pepper, garlic, and Cavender's seasoning.

Dust the seasoned meat with all-purpose flour and let it set for 5 minutes to help the crust adhere better.

Heat about 1/4 inch of vegetable oil in a pan until it reaches 325 to 350 degrees Fahrenheit, using popcorn kernels to test the temperature.

Once the oil is hot, add the meat slices to the pan, ensuring they barely touch each other.

Cook the meat for about 1-2 minutes per side, flipping when moisture starts to push through from the back side.

Once cooked, let the meat set for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens