Peppered Venison Tenderloin - Maryland Department of Natural Resources

Preheat your oven to 400°F (200°C).

In a spice grinder, coarsely grind the black peppercorns and mix with salt.

Rub the venison tenderloin with the olive oil, then coat it evenly with the pepper and salt mixture.

In a large oven-safe skillet, heat over medium-high heat and add the minced garlic, rosemary, and thyme, sautéing for about 1 minute until fragrant.

Add the venison tenderloin to the skillet and sear on all sides until browned, about 3-4 minutes per side.

Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Remove the skillet from the oven and let the tenderloin rest for 10 minutes before slicing.

Slice the venison tenderloin and serve with the pan sauce drizzled over the top.

Spice Level: